tailgating recipes

Thanksgiving Tailgating

by nixforsix on November 20, 2009

in drinking,grilling,tailgating recipes

turkey-and-beer

If you’re tailgating for the Texas/A&M game next Thursday on Thanksgiving or just looking to use some leftovers as part of your fare, we’ve got a couple of links and suggestions for you.

Beeriety has a post on pairing beers with your Thanksgiving meal. They also have a more general post on how to pair beer with food.

Turkey – Oktoberfest (Paulaner), Biere de Garde (3 Monts), Bock (Anchor Bock).

Sweet potato – Brown Ale (Newcastle), ESB/English Bitter (Fullers), Pumpkin Beer (Dogfish Head Punkin).

Stuffing – Rye Ale (Founder’s Red Rye).

Pumpkin pie – Dunkelweiss (Weihenstephaner Dunkel), Dopplebock (Ayinger), Cream Ale (Sam Adams), Pumpkin Beer (Dogfish Head Punkin).

Green beans/veggies – Pale Ale (Sam Smith).

Cranberry sauce – Lambic (Lindemans Framboise).

The Georgia Sports Blog made a Turducken for their tailgate a few years ago. A Turducken consists of a chicken that is stuffed inside a duck which is then stuffed inside a turkey. Read about the recipe and planning and the aftermath.

The Real Simple website has a recipe for using your leftover turkey to make Reuben sandwiches that you can serve hot by grilling over a campfire stove.

Turkey Reuben Sandwiches

1. Spread 4 slices rye bread with Dijon mustard and another 4 with Russian dressing.

2. Dividing evenly, top the mustard-spread bread slices with 8 slices roasted turkey, 1 cup sauerkraut, 8 slices Swiss cheese, and the remaining bread.

3. Pan-fry the sandwiches in olive oil until the cheese melts.

turkey-reuben

Tagged as: beer, drinking, food, georgia, holiday, texas, texas a&m, uga

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Inside Out Buffalo Hot Wings

by nixforsix on November 3, 2009

in tailgating recipes

inside-out-buffalo-wings

I know many people enjoy hot wings while tailgating but I’ve never really been a fan. It’s just always been a food I partake in while watching football on tv at the bar or at home. But a Dash of Sass has a recipe for Inside Out Buffalo Hot Wings that eliminates my main objection. By making these bite sized and boneless it allows you to use toothpicks or a fork to take these down instead of your hands and a ton of napkins. Which most importantly allows you to continue holding a beer in your hand. Check out their site for pictures of the cooking process.

Ingredients

1 pound thin chicken cutlets
4-5 tablespoons crumbled blue cheese
4-6 tablespoons hot sauce (Frank’s Buffalo Hot Sauce works perfectly)*
salt and pepper

Directions:

- Preheat the oven to 350 degrees.

- Place one chicken cutlet between two sheets of wax paper. Using a meat tenderizer or a heavy saucepan, carefully pound the meat until it is approximately 1/4-1/2 inch thick. Be careful not to tear the chicken. Repeat with each cutlet.

- Season each side of the chicken cutlets with salt and pepper.

- Place approximately 1 tablespoon of crumbled blue cheese on the wide end of each chicken cutlet.

- Roll the cutlets around the blue cheese crumbles. Secure each roll with a toothpick.

- Place the rolled cutlets in a baking dish. Using a pastry brush (or your fingers) brush the cutlets with hot sauce. Roll the cutlets around so that they are completely covered with hot sauce.

- Bake for approximately 20 minutes or until chicken is cooked through.

- Carefully remove toothpicks. Serve warm with crunchy celery. Feel free to drizzle more hot sauce over the rolls before serving.

* You will want to adjust the amount of sauce used based on your personal preference for spiciness and the amount of sauce you like on your wings.

Tagged as: chicken wings, hot wings

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Tailgating Drinks: Bourbon Manhattan

by nixforsix on October 20, 2009

in drinking,tailgating recipes

bourbon-manhattan

I’m currently reading Everyday Drinking: The Distilled Kingsley Amis, which is just a magnificent book covering all aspects of alcohol. I suggest you pick it up tomorrow… like before noon. His recipe for a Whiskey Manhattan tickled my bourbon soaked fancy. For those who don’t usually drink bourbon straight it serves as a change up to using Coke or Ginger Ale as a mixer. For those who normally drink straight bourbon, it works a little sugary taste into a long day of tailgating. And luckily it’s not a hassle to make at a tailgate, especially if you have a traveling bar. I’ve modified Kingley’s take slightly to work in this context:

The (Whiskey) Manhattan

Ingredients:
2oz Buffalo Trace Bourbon
0.5oz Noilly Prat Sweet Vermouth
1 dash of Angostura bitters
1 maraschino cherry
Ice Cubes

Stir the fluid together very hard before adding the ice and fruit. Whatever the pundits may say, this in practice the not very energetic man’s Old-Fashioned, and is an excellent drink, though never, I think, as good as a properly made Old-Fashioned. And you really have to use bourbon (instead of the traditional rye whiskey).

Drunken Tailgate thoughts:

- Sweet Vermouth comes in bottles with red labels. Dry Vermouth comes in green labels. Sometimes they are not marked very well. That being said, it’s good to keep a bottle of dry and sweet vermouth in your bar.

- Angostura bitters is one of those things that looks ridiculous on a drink recipe, but you can get a bottle for a couple of bucks and it will last you a decade.

- Same goes for Maraschino cherries. Just keep them in the fridge and you should be able to use them over the course of a year if you enjoy cocktails

Tagged as: bourbon, Buffalo Trace, drink recipes, whiskey

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Grilled Krispy Kremes & Hanging TVs

by nixforsix on October 15, 2009

in links,tailgating chronicles,tailgating guide,tailgating recipes

grilled-krispy-kreme-donuts

I just stumbled across the Team Tailgate blog. This group of Kansas fans have a serious tailgate. Apparently “Mike the Bartender” takes care of everyone and another dude wears a Jayhawk emblazoned chef’s coat while doing things like grilling Krispy Kreme Donuts for a breakfast tailgate. Their method of hanging a flat screen mount from the top of the tent is also commendable. That would be the advantage of having a tent frame made out of PVC pipe. So check out their site for other menu and tailgating ideas.

tailgating-tv-tent

tailgating-tent-tv-mount

Tagged as: jayhawk, kansas

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Chicago Italian Beef Sandwiches

by nixforsix on October 7, 2009

in tailgating recipes

italian-beef-sandwich

There are times when the simplest solution for tailgating food is just making a bunch of sandwiches. They’re filling, can be served whenever, and are pretty cheap. This recipe for Italian Beef Sandwiches from Cooking with Caitlin is perfectly suited for tailgating. Just bring a pot and heat it up on a camping stove to get a really great sandwich. You can also watch a video on how to make these.

key information

Yield: 6
Prep Time: 10 minutes
Cooking Time: 10 minutes

ingredients

1 Baguette
1 1/2 Pounds Rare Roast Beef
1/2 Pound Provolone
32 Oz. Beef Broth
2 Tablespoons Italian Seasonings
1 Tablespoon Red Pepper Flakes
1 Handful Hot Pickled Vegetables

instructions

1. In a large pot, add the beef broth, herbs, and spices. Bring the concoction to medium-high heat so the broth will start to boil and allow the flavors to steep.

2. Slice Baguette length wise without completely cutting the spine of the bread. Fold the bread open and assemble a layer of provolone.

3. Once the bread is ready and the broth is boiling, individually place the slices of roast beef into the hot broth. When the beef begins to float (shouldn’t take longer then a minute), using tongs, place the beef along the baguette.

4. Place the hot pickled vegetables – Giardiniera -(optional) on top of the beef, fold the bread together, and slice into portion sizes. For a real Chicago experience dip the connected side of the sandwich into the hot broth. This gives it that added extra flavor.

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