Thank you, Georgia! House Parties
Black History Month Edition

Celebrating Black History Month with a House Party!

In 2020, Georgians showed up to vote and changed history. Since then, some big and meaningful policies have been passed because of the political choices we made. In 2024, we have the power to do it again.

This Black History Month, during one of the most important election seasons of our lives, NGP knows that “Black Don’t Crack.” Black Georgia voters have always shown our strength, persistence, and POWER and, we never crack under pressure!

NGP is continuing our Thank You, Georgia! Campaign to celebrate Black Georgia voters and the power of our vote with our #BlackDontCrack House Parties! Thank you, Georgia! is all about letting Georgians know that, because you showed up in 2020, you’ve brought resources and investments to our communities, like new jobs, lower prescription drug costs, and cleaner water. But too many people don’t know about these changes and don’t see how their vote was powerful in making them happen nor how we have the power to do even more in 2024.

That is where you come in! Host a #BlackDontCrack House Party to bring this message to your friends and fam to see that our vote is a powerful tool to create the changes we need. We will help with the food and drinks, and you get the people together to talk about the Georgia we want to see and how our votes help make that Georgia possible.

Here’s how to enjoy the company of your friends and stay civically engaged 👇🏾👇🏾👇🏾

  1. Sign up and Schedule! Start by signing up to host and locking in that date anytime between Feb 13 – 29 for your party! 📆🎈.
  2. Invite your friends! Think of folks who might have voted in 2020 or those who you think want to see good things happen in our communities. 🏆
  3. Prep! Check out all the tasty #BlackDontCrack curated recipes and cocktails provided below + get your decor ready for a beautifully set table and environment for your guests! Be sure to check out the NGP store for party favors and swag, and, don’t worry, NGP will provide some support for your supplies. 🎊🎉
  4. Party Program! – We want to give you and your guests kudos for always showing up to the polls and acknowledge what flexing your power has gotten us and all Georgians. Check out our Why We’re Thankful for Black Voterslist, create your own list of what our vote has gotten us, and make sure party guests understand how powerful their vote is. 💪🏾
  5. Post! Capture all the unforgettable memories at your #BlackDontCrack House Party! Show us how you and your friends get down, what changes you are thankful for, and why you're excited to vote in 2024 by tagging @newgeorgiaproject on IG with #BlackDontCrack. 📸📲

For success in 2024, it’s important for NGP to keep reminding Georgia voters how much impact their vote has especially as we look back in history and honor those that fought for our right to vote. As we keep voting for those who stand up for us, we keep building power in our communities, and we’ll keep getting the changes we all need.

Peachy Georgia Express (PGE):

Crafted with 1 oz. White Rum, 2 oz. Orange Juice, 1 oz. Peach Schnapps, 1 oz. Cranberry Juice, garnished with a peach wedge and a hint of mint. Shake, pour, and savor the essence.

Georgia Gratitude (GG):

Get ready for a tasteful journey with 2 oz of dark rum, 3 oz of orange juice, a dash of grenadine blend, and an orange wedge. An artful mix that's a feast for both the eyes and the palate.

NGP Mule (NM):

Elevate your senses with 2 oz Empress Gin, 1 oz lime juice, 1/2 oz simple syrup, 3 dashes of bitters, and 3 oz ginger beer. Garnished with a lime wedge, it's a refreshing masterpiece that never goes out of style.

Thank You Georgia Margarita (TYG):

A captivating blend of superfine sugar, 4 strawberries, 1 oz tequila, 1⁄2 oz triple sec, 2 oz lime juice, 1 oz lime cordial, and a lime wedge for the finishing touch. Prepare for an explosion of flavor.

Power Of The People (POP):

3 oz Crown Royal Black, 1 oz raspberry puree, 1 oz sweet and sour mix, 2 oz cran-raspberry juice, and lime wedges for an electrifying twist. Shake up the energy and let the lime wedges take you to the next level.

Georgia Classic (GC):

One teaspoon of sugar, three dashes of Angostura bitters, a teaspoon of water, and two ounces of bourbon (or rye whiskey). Garnish with an orange twist and a cherry – a timeless libation in simplicity.

Sweet & Spicy Cauliflower Wings (VEGAN): ⅔ cup all-purpose flour, spooned and leveled, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon sea salt, ¾ cup water, 1 head cauliflower, about 2 pounds, broken into large florets, buffalo sauce, honey.

Directions:

  • Start by breaking your cauliflower into large, wing-size florets.
  • Then, make a simple batter out of water, flour, cornstarch, garlic powder, onion powder, paprika, and salt. The flour makes the batter thick enough to coat the cauliflower florets, and the cornstarch helps them bake up nice and crispy. Obviously, the spices add great flavor!
  • Dip the cauliflower florets in the batter (it’ll give them a fun fried effect without any frying) and arrange them in a single layer on two large, parchment-lined baking sheets.
  • Bake at 450°F for 10 minutes, then flip and bake for 10 minutes more.
  • Remove from the oven and brush on some of the buffalo sauce and honey. Bake one last time until the cauliflower wings are dark and crisp around the edges, 12 to 15 minutes. Don’t skimp on this bake time! You want to give the florets plenty of time to caramelize and crisp up around the edges.
  • Brush with more buffalo sauce & honey and serve!

Chick’n Tacos (VEGAN): white corn Tortillas, Chik’n, Oil, Taco Spices, Cajun seasoning, paprika, red pepper flakes, Italian seasoning & salt, Bell Peppers, Onion, Can of diced tomatoes

Directions:

  • Prepare your vegan chik’n tacos, start by grating your extra firm tofu into shreds using a cheese grater (i use the big holes in my grater).
  • After grating the entire block of tofu, heat a non-stick pan and add 1 tbsp oil to the pan. Add your tofu shreds in the pan along with the seasonings: Cajun seasoning, paprika, red pepper flakes, Italian seasoning & salt. And mix well. Cook until slightly golden or until most of the liquid has evaporated (a few mins). Set aside onto a plate when done. Prep your vegetables in the meantime.
  • Once you move your vegan chicken shreds to a plate, use the pan again and your sliced bell peppers and onion. Sauté for a couple of minutes until slightly softened (few mins). Feel free to add a pinch of salt.
  • When your peppers and onion are softened, add the vegan chicken shred back into the pan along with chopped tomatoes and sauté for a few minutes, letting the tomatoes soak into the tofu. Set aside onto a plate.
  • Next, I love to have slightly toasted tacos, so I recommend adding vegan butter (or oil) to the same pan and adding your soft tortilla to the pan to get it slightly toasted.
  • Optionally, you can start making your vegan chicken taco by adding a little vegan cheese first (if desired) on one side of your taco and then adding the desired amount of your cooked tofu filling. If you want to add avocado, make sure you mash in avocado on the entire tortilla first.
  • Top your taco with more ingredients like chopped cilantro and more vegan cheese (optional) and close the taco. Cook on both sides until golden (or desired).

Hawaiian Roll Turkey Slider: Hawaiian rolls, Turkey, Ranch dressing, Cheddar cheese, Bacon Bits, Butter, Brown sugar, Poppy seeds, Dijon mustard, Worcestershire sauce

Directions:

  • Line a 9×13 pan with foil and preheat oven to 350°F.
  • Slice slider rolls in half. Remove the top half and set aside. Place bottom half in lined baking dish.
  • Spread ranch dressing on the bottom half of the rolls.
  • Layer turkey on, then layer cheese on top.
  • Set the bottom half of the rolls covered in meat and cheese in the oven to warm up while mixing up the sweet slider glaze.
  • Make glaze by melting butter in a saucepan and stirring in brown sugar, poppy seeds, mustard, and Worcestershire sauce.
  • Remove bottom half of sliders from the oven. Sprinkle bacon bits on top of the cheese. Place top half of sliders on the sandwiches.
  • Pour sweet glaze mixture evenly over top of sliders and bake for 10 – 15 minutes until sandwiches begin to brown.

Tomato Bruschetta (VEGAN): 1/2-pound ripe tomatoes, at room temperature (3 to 4 medium), Salt and fresh ground black pepper, to taste, 2 tablespoons extra virgin olive oil, 6 basil leaves, thinly sliced, Six 1/2-inch-thick slices Italian or French bread

Directions:

  • Step 1: Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
  • Step 2: Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn’t brown. Set aside to cool.
  • Step 3: Roll the basil leaves up and thinly slice crosswise.
  • Step 4: When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Bang Bang Shrimp: Mayonnaise,Sweet chili sauce, Honey, Sriracha, Vegetable oil, Buttermilk, All-purpose flour, Cornstarch, Raw medium shrimp, Panko breadcrumbs, Garlic powder, Onion powder, Salt, Pepper, Green onion

Directions:

  • In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey, and sriracha to make the sauce. Set this aside.
  • In a separate, large bowl, whisk buttermilk, flour, and cornstarch together.
  • Stir the shrimp into the buttermilk mixture, covering evenly. Set this aside.
  • In a separate bowl, whisk together the panko, garlic powder, onion powder, salt, and pepper.
  • Place the oil into a heavy bottom pan.
You want to have about 1 inch of oil in the pan. Turn the heat to medium.
(If you have a thermometer, you want to get the temperature to about 375 © degrees.)
  • When the oil is being heated, lightly strain the shrimp, then dredge in the panko mixture, and place in the hot oil. It will only take a minute or 2 per side to be fully cooked. Only fry a few shrimp at a time or the oil temperature will drop, and you won't get a crispy texture.
  • When you remove the shrimp from the frying pan, place it briefly on a plate lined with a paper towel to absorb excess oil. Then toss the shrimp with the sauce.

Hot Honey Wings: Wings,Avocado oil,Salt,Pepper,Onion powder,Garlic powder,Unsalted butter,Hot honey sauce,Honey

Prep:

  • Dry off wings with a paper towel to help the wings get a nice crispy skin.
  • If making in the air fryer, preheat the air fryer to 400°F. Prepare the air fryer basket with aluminum foil or non-stick spray if necessary.
  • If making in the oven, line a baking sheet with parchment paper and preheat the oven to 425°F.

Directions:

  • In a large bowl, add chicken wings, garlic powder, onion powder, some salt, pepper, and oil.
  • We used 4.5 pounds of wings, so we used roughly 4 teaspoons of kosher salt. This is because we knew our hot honey sauce already had some salt in it as well. In general, we opt for 1 teaspoon of kosher salt per pound of meat, and that ratio always seems to work perfectly.
  • Using a pair of tongs, toss the mixture to combine.
  • Bake or air fry until golden brown. Depending on your air fryer, you may want to flip the wings halfway through to ensure both sides get crispy.
  • Cook time will vary depending on the method you use. For an air fryer, you will need at least 20-25 minutes. Just make sure the wings reach an internal temperature of at least 165°F. For extra crispy wings, air fry or bake for longer!
  • In a small saucepan over medium heat, add butter to melt. To the melted butter, add hot honey and regular honey (if using). Add salt to taste.
  • Add about half of the sauce to the wings in a large clean bowl. Toss to combine.
  • If desired, you can broil or air fry for an additional few minutes to get the sauce to caramelize a bit and stick to the wings.
  • Add the remaining sauce, and garnish with salt, pepper, parsley, and optional red pepper flakes.