Growing up in WA state my very favorite football stadium is University of Washington, Huskey stadium and instead of tailgating, I like the boatgating they have. Only once have I boatgated and it was fantastic. Chardonnay and fresh grilled salmon vs. burgers and beer. They have about 250 boat spots on the docks outside the east entrance to the stadium. Simply beautiful is all I can say, floating on Lake Washington and boat hopping. Too bad all stadiums don't have this luxury.
One of the most important aspects of tailgating is the food. Most people tend to barbecue, with traditional fare of burgers, hot dogs, sandwiches, potato salad, ribs and desserts. Of course, beer, wine and margaritas are beverages of choice, but I'll take ice tea any day. Pack well, because you can't run back and get anything once you've parked, although friendly tailgating neighbors might be able to help you out if you forgot something. Bring bottle openers, paper towels, baby wipes, disposable plates and cups, tables, folding chairs, serving utensils and lots of ice of of course and don't forget the grill! Some tailgaters are very impromptu using the back of their trucks, hence the word tailgating. Lots of people use decorations too, such as team colors, balloons, flags just to name a few. Don't forget to bring trash bags as we don't want trash all over the parking lot.
Remember to check rules and regulations if you plan on bring alcohol. Be sure to have designated drivers if you plan on drinking. You don't want any unfortunate accidents to spoil the fun. Also, no one likes an unruly drunk, so be respectful of your surroundings.
Football as we know it in the United States is a competitive team sport. The objective is to score points by advancing the football into the opposing team's end zone. In the U.S. the major forms of football are; high school football, college football and professional football, which are basically similar, but feature slightly different rules. American football resulted from several major divergences from rugby football. Walter Camp considered the "Father of American Football" instituted the rule changes, such as the introduction of the line of scrimmage and of down-and-distance rules. Collegiate football grew as it became the dominate version of the sport in the first half of the twentieth century and bowl games offered fierce rivalries in college football. Origins of professional football can be traced back to 1892 with William "Pudge" Heffelfinger's $500 contract to play in a game for the Allegheny Athletic Association against the Pittsburgh Athletic club. Now football players contacts are in the millions which in my opinion is absurd.
Each team has 11 players on the field at a time. Usually there are many players off the field too. There are at least 46 active players on an NFL team. During breaks, teams may substitute any or all of their players between plays. Players have specialized roles and are divided into three separate units; offense, defense and special teams.
The game begins with a coin toss to determine what team will kick off and start the game. Traditionally football is an autumn sport. It usually begins late Auguste and runs through December, into January. The football spectacular to end it all is the Super Bowl which is usually played the first week of February. The NFL draft is usually held in April in which eligible college football players are selected by NFL teams. High school football is usually played on Friday night and college on Saturday and professional on Sunday.
When I was in high school my hometown of Anacortes, WA always drew huge crowds to watch our Anacortes Seahawks - with colors of purple and white. It was always nice and chilly outside, sometimes raining and the band would play, cheerleaders shouting and the crowd roaring when our team came out on the field. Excitement would fill the air and the game was on.
Hope you enjoy the recipes below and have a fun-filled tailgating or boat gating party
Blackberry Margaritas - makes 2 (12 oz.) servings
1 cups fresh or frozen blackberries (thaw if frozen)
1/4 cup tequila
2 Tbl. orange liqueur
1/4 cup fresh lime juice
2 cups crushed ice
orange or lime juice (for rim of glass)
Blend berries and juice in blender for about 15 seconds. Add remaining ingredients and blend until ice is almost smooth. Moisten rim of 2 (12 oz.) glasses with orange or lime juice and dip in salt or sugar. Pour blended mixture into prepared glasses and serve. For non-alcoholic version omit tequila and add 1/2 cup orange juice to replace. Remember, drink responsibility.
Smoked Trout or Salmon Spread
12 oz. smoked trout or salmon
1 (8 oz) package cream cheese, softened
3 scallions, sliced
1/4 cup Italian parsley, chopped
5 tsp. prepared horseradish
1 Tbl. fresh dill, chopped
1 tsp. fresh lemon juice
2 tsp. lemon zest
salt and freshly ground black pepper
toasted baguette slices, crackers, sliced fruit, etc.
Remove and discard skin and bones from salmon or trout. Pulse cream cheese and next 8 ingredients into food processor until combined, scraping down sides. Gently stir in flaked salmon or trout. Place in serving dish and surround with baguettes or crackers.
Sweet and Sour Meatballs
2 1/2 lbs. ground beef, ground turkey or ground pork (or use a mixture)
1 cup freshly grated Parmesan cheese
1 onion, finely minced
2 eggs
1 cup Italian breadcrumbs
1/2 cup Italian parsley, minced
1 Tbl. Worcestershire sauce
4 garlic cloves, minced
salt and freshly ground black pepper
Sauce
3 cups ketchup
1 1/2 cups white vinegar
3/4 cup Worcestershire sauce
6 Tbl. brown sugar
6 tsp. dry mustard
Preheat oven to 375 degrees. In a large bowl, combine beef, onion, 2 tsp. Worcestershire sauce, salt, pepper, eggs, parsley, breadcrumbs, and garlic. Shape into 1-inch balls. Place on a baking sheet and bake until done and nicely browned. In a large deep sided pan, add ketchup, vinegar, 3/4 cup Worcestershire sauce, brown sugar and mustard, whisk well and bring to a boil, taste and adjust seasonings. Add meatballs and gently mix. Place in Tupperware type container and place in ice chest. When ready to serve at tailgating party, place back into large saucepan and heat over grill until heated through. Place in large serving bowl and use toothpicks to serve.
Cheesy Beer Spread
4 cups Jack cheese, shredded
4 cups Sharp cheddar cheese, shredded
3 garlic cloves, minced
3 Tbl. Worcestershire sauce
1 tsp. seasoned salt
1 tsp. dry mustard
1 tsp. Tabasco
1 (12 oz) can beer, room temp
In mixing bowl, combine cheeses with garlic; set aside to soften. Add Worcestershire sauce, seasoned salt, mustard, Tabasco and enough beer to make a spreadable mixture. Place in serving dish; cover and refrigerate 24 hours. Serve with crackers, chips or vegetables.
Mexican 7-Layer Dip
1 (16 oz) can vegetarian refried beans
1 (15.5 oz) can black beans, drained and rinsed
1 (1.25 oz) package Taco seasoning mix (or create your own version)
1/2 lb. ground beef or turkey
1/2 cup sour cream
1 cup chunky salsa
1 (4 oz) can diced green chilies
1 Jalapeno, diced (remove seeds if desired)
2 cups sharp cheddar cheese, grated
4 scallions, sliced thinly
1 cup iceberg lettuce, shredded
3 ruby red tomatoes, seeded and chopped
Tortilla chips
Preheat oven to 375 degrees. In a skillet, add ground meat, season with salt, pepper and 1 Tbl. taco seasoning mix, brown meat and drain if any liquid has accumulated. In a bowl, gently mix refried beans, black beans, and taco seasoning mix. Spread bean mixture into 8-inch baking dish. Add ground cooked meat. Spread sour cream over meat. Top with salsa, chilies, jalapenos and cheese. Cover and bake for 20 minutes, uncover and bake additional 10 minutes. Sprinkle iceberg lettuce and chopped tomatoes over top when cooked and garnish with sliced scallions. Serve with tortilla chips and extra salsa.
Spicy Seattle Crab Dip
1 lb. lump crab
2 garlic cloves, minced
2 jalapenos, minced (remove seeds)
1/4 lb. Monterey Pepper Jack Cheese
1 tsp. Worcestershire sauce
1 tsp. Tabasco
salt and freshly ground black pepper
1/2 cup mayonnaise
1 can artichoke hearts, drained and chopped
1/4 cup fresh Parmesan cheese, grated
Preheat oven to 350 degrees. If you are using a grill, place in a disposable foil baking pan. In a bowl, combine all ingredients, except Parmesan and mix gently. Spoon into baking pan and sprinkle with Parmesan cheese. Bake about 25 minutes until hot and bubbly. If using foil pan on grill, cover and heat on indirect heat until hot and bubbly. Serve with crackers, baguette slices or chips.
South-of-the-Border Savory Cheesecake
3 Tbl. yellow cornmeal
1 Tbl. chili powder
3 (8 oz) packages cream cheese, softened
2 eggs
2 tsp. garlic powder
2 tsp. ground cumin
2 (4 oz) cans diced green chilies
1 bunch scallions, sliced and divided
2 cups chunky salsa, divided and drained
2 cups sharp cheddar cheese, divided
Tabasco, to taste
Preheat oven to 325 degrees. Grease bottom and sides of 9-inch springform pan. Combine cornmeal and chili powder, mix and sprinkle over bottom and sides of pan. In a mixing bowl, beat cream cheese, until light and fluffy, add eggs one at a time, scraping down sides of bowl, add in garlic powder, and cumin and mix until smooth. Stir in chilies and half of scallions. Pour half of batter into pan. Spoon 1 cup of salsa over top of batter and sprinkle with 1 1/2 cups of cheese over salsa. Spread remaining batter over top of cheese. Bake about 1 hour or until edges are set but center still moves slightly. Remove to cooling rack and cool completely. Remove springform and spread with remaining salsa and top with remaining cheese, sprinkle with remaining scallions. Serve with tortilla chips or crackers.
Seafood Spread
1 1/2 cups small shrimp, cooked
1 1/2 cups lump crab meat
2 (8 oz) packages cream cheese, softened
1/2 small red onion, finely minced
1/4 tsp. cayenne
1/2 tsp. Old Bay seasoning
1 (8 oz) jar cocktail sauce
2 tsp. fresh lemon juice
1/4 cup Italian parsley, chopped
salt and freshly ground black pepper
2 scallions, finely chopped
In a bowl of electric mixer, add cream cheese, lemon juice, red onion, cayenne, cocktail sauce, salt and pepper, mix until combined. Gently hand mix in seafood and parsley. Place in attractive serving bowl, sprinkle on scallions and surround with crackers.
The Ultimate In Tailgating - Grilled Wings
3 lbs. natural chicken wings
Wing Rub - see below
1 bottle of Buffalo Sauce or Tabasco sauce
Chunky blue cheese dressing (good quality store bought or home made)
celery sticks
Rub
6 Tbl. paprika
2 Tbl. freshly ground black pepper
2 Tbl. sea salt
2 Tbl. sugar
1 Tbl. chili powder
1 1/2 Tbl. garlic powder
3 tsp. grill seasoning
1 1/2 Tbl. onion powder
1 tsp. cayenne
1 tsp. cumin
Combine all rub ingredients in bowl and mix, rub the spice mix onto the wings. Oil your grill and place wings on grill and cook for about 30 minutes, turning half way through. Place grilled wings in plastic container and pour over hot sauce, cover and shake to coat each wing. Place wings on platter and add blue cheese dressing in small bowl, surround with celery sticks. Next, start you second batch because the first 3 lbs. will be gone in no time!
Pork Tenderloin Sandwiches
2 lbs. pork tenderloin
2 tsp. garlic powder
1 tsp. paprika
salt and freshly ground black pepper
1 tsp. dry mustard
olive oil
Barbecue sauce (make your own or purchase from grocery store)
Hamburger buns
Sliced red onions - grill if desired
Lettuce
Ruby Red Tomatoes, sliced
Red Onions, thinly sliced
Mayonnaise
Havarti cheese slices, if desired
In a bowl, add garlic powder, salt, pepper, mustard & paprika. Rub a little oil on tenderloin and then rub mixture on. Place on hot grill and cover with grill lid over medium high heat for about 15 minutes on each side, brush with barbecue sauce until cooked through. Remove from grill and let rest for about 10 minutes. In a bowl, mix mayonnaise and some barbecue sauce, mix well. Slice tenderloin into pieces, top buns with mayo sauce, add meat slices, and condiments.
Philly Tailgating Cheesesteak
2 lbs. boneless beef top sirloin
salt and freshly ground black pepper
2 garlic cloves, cut in half
2 green bell peppers, seeded sliced in half
2 onions, cut in half
8 torpedo rolls, split
16 slices Provolone cheese
Olive oil
Butter, softened
Rub garlic cloves over steak and season both sides with salt and pepper. Spray your grill and heat to medium. Lightly rub olive oil on green peppers and onions, place on grill, cook until tender; set onion on cutting board. Place peppers in plastic bag and let stand until skin loosens and you can peel pepper. Cut both onion and pepper into thin strips. Grill steak to desired doneness, turning once. Remove from grill to cutting board and keep warm. Brush rolls with butter and place on grill to get toasty. Slice steak into thin pieces and place on rolls with green pepper, onion and provolone cheese. You can then wrap in foil and place on grill (indirect heat) to melt cheese.
Black Bean Chili - Everyone loves chili at the game
1 1/2 -2 lbs. boneless pork, cut into 1/2 inch cubes
3 (15 1/2 oz) cans black beans, drained and rinsed
1 onion, chopped
3 cloves garlic, minced
3 tsp. chili powder
2 tsp. cumin
Tabasco, to taste
2 cups thick salsa
2 cups chicken stock
2 cups red bell pepper, chopped
Place all ingredients into a slow cooker and cover. Cook on low for 7 to 8 hours. Taste and adjust seasonings. To serve at game, place in plastic container with cover. Pour into saucepan and place on grill and reheat. Toppings; chopped cilantro, sour cream, chopped onion, shredded cheese, fresh salsa.
Bratwurst and Sauerkraut
2 lbs. bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 oz) cans beer
2 tsp. caraway seeds
2 tsp. black pepper
10 hoggie rolls
Grainy mustard
Sauerkraut
Prick brats with fork to prevent exploding. Place in large stock pot on grill with onions, butter, and beer. Place over medium heat and simmer for 20 minutes. Place sauerkraut in saucepan with caraway seeds and heat though. Remove brats from liquid and place on hot grill, cook for about 15 minutes to brown. Serve on warm rolls with caramelized onions, sauerkraut and slathered with mustard.
Classic Grilled All-American Burgers
2 lbs. ground beef
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
Seasoning such as; garlic powder, onion powder, dried basil - optional
Optional additions to patties; barbecue sauce, green chilies, caramelized onions, chopped onions, sauteed mushrooms, sun-dried tomatoes
Condiments; cheese slices, blue cheese, crisp cooked bacon slices, mustard, mayonnaise, ketchup, relish, pickles, lettuce, red onion slices, tomato slices, etc.
Hamburger buns, (good quality)
Butter, soft
In a bowl, mix beef, Worcestershire and seasonings. Shape into patties. Heat your grill and brush vegetable oil on grill racks. Place burgers on rack and cook to your desired doneness. If adding sauce, onions, cheese or bacon, place on burgers just before they are done. Brush buns with butter and place on grill to warm, if desired. Serve with condiments.
Tropical Chicken Kabobs with Chutney
2 large onions, cut into 8 wedges
2 red bell peppers, seeded and cut into 1-2 inch pieces
2 green bell peppers, seeded and cut into 1-2 inch pieces
1 fresh pineapple, skin removed and cut into 1-2 inch chunks
salt and freshly ground black pepper
2 lbs. boneless, skinless chicken breasts cut into 1-2 inch cubes
wooden skewers
Chutney
2 cups crisp Fuji apples, peeled and chopped medium
2 cups Fresh papaya, peeled, seeded and chopped medium
1 cup golden raisins
1 small red onion, chopped small dice
1 cup red bell pepper, chopped small dice
1 small jalapeno, seeded and minced
4 tsp. fresh lemon juice
2 tsp. lemon zest
4 Tbl. rice vinegar
3 Tbl. water
salt, to taste
In medium saucepan, combine, apple, papaya, brown sugar, raisins, onions, peppers, water, vinegar, lemon juice, zest and salt. Bring to boil and reduce to simmer uncovered and stirring occasionally for about 15 minutes or until fruit is tender and chutney is reduced a bit. Kabobs - first, place skewers in water and let soak 30 minutes. Next, season chicken with salt and pepper. Remove skewers and start threading on chicken, fruit and vegetables, lightly brush each with a little vegetable oil. Grill kabobs on grill over medium heat, turning until chicken is cooked through. Place kabobs on serving platter and serve with chutney.
Tucson Bean Salad
3 (19 oz.) cans cannellini beans, drained and rinsed
1 small red onion, diced
2 ruby red tomatoes, seeded and diced
1 Tbl. fresh rosemary, minced
2 garlic cloves, minced
1/4 cup sun-dried tomatoes, minced
1 (14 oz) can artichoke hearts, drained and rinsed, chopped
3/4 cup Italian parsley, chopped
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
zest from one lemon
Dressing
1/3 cup extra virgin olive oil
3 to 4 Tbl. white wine vinegar
salt and freshly ground black pepper
1 garlic clove, minced
1 Tbl. shallot, finely minced
1 tsp. Dijon
2 tsp. Italian seasonings
1/2 tsp. sugar
Place all ingredients in jar with lid and shake well, until well combined, taste and adjust seasonings. Place all salad ingredients into large bowl and pour over dressing and mix well. Refrigerate.
Black Bean and Rice Salad
4 cups cooked long grain white rice
1/4 cup fresh lime juice
1/2 cup canola oil
zest of 1 lime
2 tsp. chili powder
2 tsp. cumin
1 (15 oz.) can black beans, drained and rinsed
2 (4 oz.) cans diced green chilies
1 small red bell pepper, diced
2 ears fresh corn, slice off corn
3 scallions, thinly sliced including green part
1/2 cup fresh cilantro, minced
salt and freshly ground black pepper
Tabasco, to taste
In a shaker container add lime juice, chili powder, cumin, zest and oil, shake until blended, taste and adjust per your taste. Place rice in a large bowl, add dressing and mix well, add remaining ingredients and gently stir. Season with salt, pepper and Tabasco to taste.
Sinful Brownies - This is a recipe from my mom's file
3/4 cup all purpose flour
3/4 cup baking cocoa (good quality)
1/4 tsp. salt
1 stick butter
1/2 cup sugar
1/2 cup brown sugar, packed
3 eggs
2 tsp. pure vanilla extract
1 cup pecans, lightly toasted and chopped
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1/2 cup caramel topping
Preheat oven to 350 degrees. Grease 8-inch square pan and line with parchment paper, lightly greasing again. In bowl, combine cocoa, flour and salt. In bowl of electric mixer, beat butter, sugar and brown sugar until light and creamy. Add 2 eggs one at a time, beating well after each addition. Add vanilla extract and mix well. Gradually beat in flour mixture. Reserve 3/4 of batter. Spread remaining batter into pan. Sprinkle pecans and white chocolate chips over batter, drizzle caramel topping over that. Beat remaining eggs and reserved batter until light in color. Stir in semi- sweet chips and spread evenly over caramel topping. Bake this delicious goodness for 30 to 35 minutes or until center is set. Cool on wire racks before cutting into squares. These are so good you will need to make more than one pan.
Game Day Grilled Bananas
2/3 cup molasses
1/4 cup dark rum
2 Tbl. light brown sugar, packed
2 tsp. fresh lime juice
6 firm bananas, peeled
In a bowl, mix molasses, rum, brown sugar and lime juice. Arrange bananas in single layer in shallow aluminum pan just large enough to hold them in single layer. Drizzle half of the molasses mixture over bananas. Set the pan of bananas on grill rack, cover and grill, basting for 10 minutes. Add remaining molasses mixture and continue to grill, basting until the molasses mixture has thickened and bananas are glazed and tender about 15 minutes.
Football Crunch Oat Cookies
3/4 cup plus 2 Tbl. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 stick butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
1 tsp. pure vanilla extract
1 egg
1 cup old fashioned oats
2 full size Nestle Crunch candy bars, coarsely chopped
1/4 cup flaked coconut
Preheat oven to 375 degrees. Combine flour, baking soda and salt in bowl. In bowl of electric mixer, beat butter, sugar, brown sugar and vanilla until creamy. Beat in egg; gradually beat in flour mixture. Stir in oats, chopped candy bars and coconut. Drop by tablespoonfuls onto ungreased baking sheets. Bake for about 10 minutes. Remove to baking sheets for 2 minutes and remove to wire racks. Cool completely.
Apple Dip - my sister, Sandy makes this all the time
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 cup butterscotch chips
1/4 tsp. salt
2 tsp. white vinegar
1/2 tsp. cinnamon
6 -8 crisp apples, sliced into wedges
In a heavy saucepan, combine condensed milk, butterscotch chips and salt. Cook over low heat stirring until chips are melted. Remove from heat; stir in vinegar and cinnamon. Place in a bowl, place on platter and surround with apple slices. This also makes a great topping for ice cream too.
Bon Appetit
"Jesus, Master, have mercy on us."
Luke 17:13
No comments:
Post a Comment