The Ultimate Masters Watch Party Menu
for fellow golf fanatics like myself
You guys know that I love golf more than life itself. Everyone who knows me knows this. It’s all I talk about. I would much rather watch golf on TV than Summer House or Ladies of London, and this is a famous and incredibly true fact about me.
I might be being a little facetious, but I do absolutely love a themed menu, especially one that’s based off such an iconic event as the Masters. I’d love to go one day– just to eat a $1.50 pimento cheese sandwich and bother all of the true golf fans with my endless questions about how exactly this sport works. I mean, think of the outfits.
I also love the idea of gently lulling to sleep on the couch, with an Azalea in my hand that’s dangerously close to spilling. The soothing sounds of the Masters are playing at a sensible volume on the TV.
If you're reading this newsletter, there’s a high chance that you’re in charge of the menu for events such as these. Below are 5 recipes that are inspired by the Masters' iconic concessions that I think are worthy of your consideration!
You can see all these recipes in action in today’s YouTube video too:
I’m sharing this post without a paywall to give everyone a taste of the full Dinner Club Experience™️. Printable PDFs are at the bottom of this post for your convenience! If you’d like to get full access to future posts, I’d highly encourage you to consider upgrading your subscription!
Onto the recipes!
We’re kicking things off in the correct order- cocktails first. The Azalea is a refreshing, easy breezy, drinkable cocktail with just 3 ingredients: lemonade, vodka, and grenadine. If I played golf, I can definitely see myself tossing back a few of these on a warm spring day on the course, but they taste just as good while you’re halfway listening to the Masters on TV before gently nodding off to sleep on the couch. For my version, I’m reaching for my standby- Milo’s Lemonade. It’s made with simple ingredients and has that true, fresh lemon taste that makes it an ideal mix-in for cocktails like this. I make mine in a big batch to make serving a crowd that much easier. You can pre-batch the cocktails and assemble the garnishes ahead of time, so that your guests can be immediately greeted with a drink upon arrival. Thanks to Milo’s for sponsoring this portion of today’s newsletter! You can find Milo’s products at a store near you HERE.
Milo’s Lemonade Azalea
(makes 6 cocktails)
Ingredients:
24 oz Milo’s lemonade
10 oz vodka
2 Tbsp grenadine
For the garnishes:
½ orange
6 maraschino cherries
Instructions:
Combine the lemonade, vodka and grenadine in a large carafe or pitcher. Stir to combine. Cover and refrigerate until party time. In the meantime, assemble the garnishes. Slice 3 thin rounds from the orange, and then slice each round in half to create 6 half moon shapes. Spear one end of the orange slice into a cocktail pick, then add the maraschino cherry, and poke the cocktail pick through the other end of the orange, so that the orange slice “wraps” around the cherry on the cocktail pick. Garnishes can be assembled a few hours ahead and stored in the fridge until serving. When you’re ready to serve, fill 6 glasses with ice, then pour the Azalea over. Place the garnishes on top and serve. Or simply set everything out and let your guests serve themselves!
Pimento Cheese
Ingredients:
4oz softened cream cheese
1/2 cup mayonnaise
4oz jar diced pimentos, drained
1 jalapeño, diced
1 shallot, minced fine
1/2 tsp garlic powder
Salt and pepper to taste
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
Instructions:
Combine the cream cheese and mayonnaise in a large mixing bowl and whisk to combine. Next, add the diced pimentos, jalapeno, minced shallot, garlic powder, salt and pepper. Sprinkle over the cheese and fold everything together with a rubber spatula. Cover with plastic and refrigerate for at least 1 hour before serving. Will keep in an airtight container in the fridge for about 5 days.
Pulled Pork with Carolina Style Mustard Sauce
For the dry rub and pulled pork:
5-7 lb bone in pork shoulder
1 Tbsp kosher salt
1 tsp black pepper
2 Tbsp barbecue seasoning
1 Tbsp garlic powder
1 Tbsp onion powder
1/4 cup brown sugar
½ cup any cooking liquid (water, apple cider, beer, cola, etc.)
For the Carolina mustard sauce:
¾ cup yellow mustard
1 Tbsp ketchup
1 Tbsp whole grain mustard
1 Tbsp Worcestershire sauce
¼ cup apple cider vinegar
¼ cup brown sugar
¼ tsp cayenne pepper
½ tsp onion powder
½ tsp garlic powder
1 tsp hot sauce
Salt and pepper to taste
Instructions:
Remove the pork shoulder from the fridge and pat it very dry with paper towel. In a small bowl, combine the salt, pepper, barbecue seasoning, garlic powder, onion powder and brown sugar and mix together with a fork. Liberally sprinkle the pork shoulder all over with the dry rub and rub it into the pork with your hands, taking care to cover all sides. Transfer the pork shoulder to a slow cooker, and add ½ cup of the cooking liquid of your choice. Cover, and cook on low for 8-10 hour or until tender.
In the meantime, make the mustard sauce. In a measuring cup or bowl, combine the yellow mustard, ketchup, whole grain mustard, Worcestershire sauce, apple cider vinegar, brown sugar, cayenne, onion powder, garlic powder, hot sauce, salt and pepper. Whisk to combine.
Remove the lid from the slow cooker and shred the pork with 2 forks or a pair of tongs. Remove the bone and discard. If there is too much liquid in the bottom of the slow cooker, remove a cup or so with a ladle. Pour the mustard sauce over, and stir to combine. Serve on sliders, sandwiches, nachos, etc.
Allow any leftovers to cool and then store in the fridge for up to 4 days.
Skillet Peaches with Vanilla Ice Cream
Ingredients:
3 large, ripe peaches or nectarines
¼ cup (½ stick) butter
⅓ cup brown sugar
Pinch of salt
½ tsp cinnamon (optional)
Vanilla ice cream for serving
Instructions:
Cut each peach in half and remove the pits. Next, preheat a cast iron skillet over low heat. Add the butter and brown sugar, and allow them to melt. Stir to combine, and allow the mixture to heat up and begin to bubble- about 3 minutes. Add the salt and cinnamon if using. Place the peach halves in the caramel sauce, cut side down, and allow them to cook and soften over low heat for 7-10 minutes, being careful to not let the sugar burn. Serve warm with vanilla ice cream and a drizzle of the pan sauce on top.
Easy Coleslaw
Ingredients:
¼ cup mayonnaise
2 Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 Tbsp prepared poppyseed dressing
Salt and pepper to taste
14oz bag prepared coleslaw mix
Instructions:
In a large mixing bowl, combine the mayonnaise, dijon mustard, apple cider vinegar, poppyseed dressing, salt and pepper. Whisk to combine. Add the prepared coleslaw mix and toss to combine. Cover and refrigerate for at least 30 minutes before serving.
As promised, printable PDFs are below:
Before we part, I just wanted to thank you all for the love on this year’s Easter recipes! I can’t tell you how much I enjoyed seeing all of your photos and hearing good reviews. If you made something- sincerely, thank you. It’s not lost on me that you’ve taken your time and money to research the recipe, buy ingredients and take a gamble making something of mine. To know that you had a successful result and impressed your guests is all I could ever hope for!
Until next time,
– Harrison
Do you have a favorite brand for the poppyseed dressing?
This azalea recipe is going straight on my menu for tomorrow!! 🍹