This is a really easy to make appetizer that can be prepared the night before tailgating. The recipe comes from Epicurious
Asparagus with Wasabi Mayonnaise Dip
Ingredients:
3 lb thin to medium Asparagus, trimmed
1 cup Mayonnaise
4 teaspoons Soy Sauce
1 1/2 teaspoons Sugar
2 teaspoons Fresh Lemon Juice
2 teaspoons Wasabi Paste or Powder (add more for spicier result)
Directions:
Blanch asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Serve asparagus with dip.
Enjoy saying WASABI
As far as grilling for a large group of people, this recipe is about as easy as it gets. Short prep time, dummy proof grilling, and it tastes great every time. Below are the ingredients for a rub that can be made in large batches and used for chicken as well. You can apply the rub at home and then transport the tenderloins to your tailgating spot in a cooler. A 2.5 pound package usually contains two cuts of tenderloin that are perfect for this recipe.
Grilled Pork Tenderloin
Paul Prudhommes Rub Ingredients:
1 Tbs. salt
2 tsp. sweet (or smoked) paprika
1 tsp.white pepper
1 tsp. onion powder
1 tsp. garlic powder
1tsp. cayenne pepper
1 tsp. basil leaves
1/2 tsp. black pepper
1/2 tsp. thyme
Directions
Pour a little olive oil on the tenderloin and then sprinkle the rub over both sides. How much you sprinkle depends on how well the crowd can handle spice. Preheat a grill to around 450-500 degrees. We will be using the 7-6-5 method on a gas grill. You can find charcoal instructions here. Place the tenderloins on the grill and close lid. After seven minutes, flip the tenderloin and close the lid. After six minutes, while keeping the lid closed, cut off the heat to the grill. After five minutes, remove the tenderloins from the grill and let sit for five minutes. Remember to bring a large sharp knife tailgating so you can carve the meat across the grain into medallions.
It can’t cause cardiac arrest because it’s so damn cute right? This is a hamburger patty, topped with sharp cheddar, enveloped in a bacon weave, and then hot dog appendages. This is the Turtle Burger. Not a bad idea for a Maryland tailgate as a fan or opponent.
Tagged as: maryland
It’s always easy to have chicken fingers, hamburgers, or hot dogs while tailgating. But it’s also fun to tailor your menu towards your opponent. So when LSU, Louisiana Tech, or another school from the Bayou rolls into town, it’s always a good excuse to break out the Cajun recipes. I’ve adapted this recipe slightly from Paula Deen’s version to make easier to make for tailgating. You can either prepare this at home and reheat it at your spot, or you can combine the ingredients in a plastic bag, throw them in a cooler, and do all the cooking on your camping stove.
Tailgating Jambalaya Recipe
Ingredients
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
Directions
In a large pot, combine ingredients. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 25 minutes. Stir occasionally, especially at the end to avoid the rice sticking to the bottom of the pot. Remove bay leaf before serving. Serves 4-6 bowls.
Tagged as: louisiana tech, lsu
I recently stumbled across the superbly named Cooking for Assholes blog. Their version of a Jersey Breakfast Dog is a perfect early morning tailgating food. A traditional Jersey Dog features a deep fried bacon wrapped hot dog with an egg on top. To make it easier for tailgating, we’ll pan fry the hot dog and bacon. Just throw two pans on the grill and you can cook these to order all morning.
Jersey Breakfast Dog Recipe
Ingredients:
Hot Dog
Hot Dog Bun
Egg
Mayonnaise
Hot Sauce
Provolone
Bacon
Vegetable Oil
Ground Pepper
Directions
Cut a piece of bacon in half and wrap it around the hot dog. Heat a pan to medium heat with just a little oil. Turn the dog every minute or so until both the dog and bacon are thoroughly cooked. At the same time use a second heated and oiled pan to fry an egg. It’s actually better to spread the yolk out a little more than usual, so that you have a flatter product. Drop a slice of provolone, some pepper, and a couple drops of hot sauce on the egg after you’ve flipped it and it’s almost done. Then fold the egg over on itself so it’s narrow enough to fit on a hot dog bun. Lightly toast a bun, add mayo to the sides, then throw the dog and egg in. Have a Bloody Mary or Mimosa and look forward to a full day of football.
