Tidewater Kitchen - September 2008

Tailgating Specials

by

Pamela Meredith-Doyle

Football fans and food lovers alike are already gearing up for fall and another tailgating season. Some of the folks have built quite a reputation for their tailgating events, so I am sharing some of my favorites for when we pack up and go to a game.
The secret to a great tailgating recipe is simple: Go short on ingredients, long on flavor, make it easy to prepare and hard to forget. Oh, and of course, it must pair well with a cold beverage.
Whether you are setting up for a local football game or an NFL game, these recipes are sure to be crowd-pleasers.

BEER CAN CHICKEN
Rub:
Combine equal portions of black pepper, red pepper, cayenne pepper, garlic salt, celery salt and onion powder.
2 3½ lb. chickens (do not use hens)

Rub chicken with extra virgin olive oil. Rub spice mixture over the entire chicken. Open and insert a can of beer (your choice, but cheap or out-of-date beer will work) in the lower cavity of the chicken, between the legs.
Set chickens on the grill, resting on the base of the beer can and the two drumsticks. There are also racks made for this purpose.
Cook for 2½ to 3 hours on medium heat, until the wings almost fall off to the touch.
When removing the chicken from the grill, be sure to use heavy gloves. They are hot! Remove the beer can from the chicken and discard.

TAILGATE
BEAN and CORN DIP

2 cans black beans, rinsed and drained
2 cans corn, drained
1 lg. red onion, diced
1 lg. bell pepper (I like the orange ones) diced
Pickled jalapenos
2 small cans mandarin oranges, chopped
1 cup orange juice
½ cup vegetable oil
½ cup red wine vinegar

Combine the first six ingredients – black beans through the oranges – in a large bowl. Mix orange juice, vegetable oil and red wine vinegar in a small bowl. Pour juice mixture over the vegetable mixture and stir. Serve with corn chips.

MEXICAN PINWHEELS
2 cups sharp cheddar cheese, shredded
½ cup sour cream
1 (8 oz.) pkg. softened cream cheese
1 (4½ oz.) can green chilies, drained
Jalapeno peppers to taste
1 (2¼ oz.) can ripe olives, drained
2/3 cup chopped onion
¼ t. salt
1 smashed garlic clove
6 flour tortillas

Combine all the ingredients except the flour tortillas. Spread approximately ½ cup of the mixture on each tortilla. Roll tortillas in jelly roll fashion. Wrap each roll separately in plastic wrap. Chill for 3 to 4 hours.
Unwrap the rolls and slice each crosswise into approximately 10 pieces.
Serve pinwheels with toothpicks and salsa.

BROCCOLI and CAULIFLOWER SALAD
1 head of cauliflower
1 bunch of broccoli
1 cup shredded cheddar cheese
¼ cup chopped red onion
1 packet pre-cooked bacon or cook and crumble your own
Dressing:
1 cup mayonnaise
1 T. sugar

Break the broccoli and cauliflower into pieces. Add cheese, onion and bacon. Mix mayonnaise and sugar together and pour over salad. Serve cold.

CHINESE CABBAGE SALAD
Salad:
1 head Napa cabbage
1 bunch of spring onions
1 pkg. of ramen noodles
1 small pkg. of sliced almonds
2 t. sesame seeds

Shred the cabbage and slice the spring onions. Set aside.
Crush the ramen noodles. Discard the flavor packet. Toast the noodles in a skillet using a small amount of butter. Add the almonds and continue toasting. Set the noodles, almonds and sesame seeds aside.

Dressing:
2 t. soy sauce
½ cup sugar
¼ cup oil
¼ cup red wine vinegar

Bring the above ingredients to a boil in a small saucepan. Boil for 1 minute. Set aside.
Toss noodle mixture and dressing with the cabbage just before serving.

HAM and SWISS ROLLS
1 medium onion, finely chopped
2 sticks butter
3 t. mustard
Poppy seeds
Worcestershire sauce to taste, about 5 shakes of the bottle
2 pkgs. of Hawaiian rolls
2 10-oz. pkgs. of thin deli ham
1 pkg. of Swiss cheese slices - about 12

Cook onions in butter and poppy seeds until the onions are tender. Bring to a slow boil for five minutes. Stir in the mustard and Worcestershire sauce.
Leaving the rolls connected, slice the entire pack of rolls in half. Repeat with second package of rolls. Place bottom halves of bread on a baking sheet. Spread the sauce over the tops and bottoms. Place the ham and cheese evenly over the bottom halves of the bread and replace the top halves. Slice each pack into individual rolls. Bake at 350° for about 7 to 10 minutes ... Yummy!

CHESAPEAKE BAY
GRILLED SHRIMP

2 lb. large shrimp, peel and devein but leave the tail
Butter - ½ stick
1-2 T. Old Bay

Put a seafood cooking grill on the regular BBQ grill, so shrimp don’t fall through. Melt butter and add spice. Put shrimp on grill. Baste with a bit of butter and spice mix. Turn shrimp. Cook till pink, about 10 minutes.
You can’t make enough of them!

TAILGATE DIP
8 oz. pkg. cream cheese
1 jar of salsa
1 pkg. of shredded mozzarella cheese
1 can black olives, drained

Line a 9x13” pan, or your favorite oven-proof dish, with cream cheese. Pour salsa over the cream cheese. Add the mozzarella and toss with the olives. Bake at 350º for 20 to 30 minutes.

FIRE-IN-THE-HOLE
CHICKEN WINGS

1 lg. bag frozen chicken wings
1 bottle Ken’s Buffalo Wing Sauce
1 t. garlic powder
Salt and pepper to taste

Place the chicken wings in a large oven-proof dish and season with the garlic powder, salt and pepper. Place them in the oven at 400º for about 1 hour. Turn them over at the 45 minute mark. When the wings look just about done, coat with the Ken’s Buffalo Wing Sauce and cook for 5 minutes more.
This recipe is so easy and the sauce has a lot of zip without being too overpowering!