Football season is here again and with it comes one of every one's favorite food experiences; tailgating. Salads and desserts can be made ahead a day or two and everything else can cooked or heated through on the grill. Tailgate like a pro and tailgating recipes are the key to good food and good times. Some tailgate parties are now even hosted by local chefs. I'm sure that cost a few bucks. Variety is the key to great tailgating; steaks, ribs, chicken, chili, fajitas, salmon and some even supply breakfast. Many people now include entire buffets in the parking lot on game day, that is what I would do.
Most people who attend college or professional football games usually want to spend the time prior to the game having a tailgating party. This usually gets everyone involved and excited about the upcoming game and also getting family/friends to spend time together. With some planning, you can have a tailgating experience that proves to be sometimes more enjoyable than the actual game, especially if your team looses.
A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating which originated in the United States usually involves alcoholic beverages and grilling food. Tailgate parties generally happen in the parking lots at stadiums and arenas before and occasionally after the games and other venues. Even if you don't have a tailgate, these parties have evolved into huge social and food functions. Tailgate parties have spread to the pre-game festivities at sporting events besides football, including basketball, hockey, soccer and baseball. Tailgating parties show support for the team you are cheering for. I always like evening football games when the weather is crisp and cold and you can bring along your favorite blanket to bundle up in and enjoy a mug of hot chocolate.
Be prepared; most of all the prep work can be completed at home before the tailgating event. You don't want to spend you whole day prepping food when you should be having fun! Variety-variety, variety is essential. Be creative as there are lots of different things you can have at your tailgate party from basic hamburgers and hot dogs to more gourmet foods; such as grilled seafood, lobster, steaks, ribs, chicken and the list goes on and on.
Be sure an arrive early as most people begin to tailgate at least three to four hours before the game starts. Also, if you have never tailgated at a particular stadium find out when the stadium permits vehicles to enter in order to plant for your arrival time. Fine the area in the parking lot that is designated for tailgating. Many stadiums set aside certain areas for tailgating activities. Be sure to dress in your teams colors or gear, such as T-shirt or team jersey. Hang team flags around your site. Bring along a portable grill and the easiest foods to prepare are burgers and hot dogs, but as we all know many people bring steaks, seafood, and go all out. Most tailgating parties involve beer or wine, but being adults we all know there should always be a designated driver and don't get drunk because that is just annoying to everyone involved. No one likes an obnoxious annoying drinker. Also be sure to bring along lots of nonalcoholic beverages for those who don't drink such as; ice tea, water, sodas, hot chocolate and even juices. And most important have a great time, but remember to clean up after yourselves, so bring lots of trash bags, baby wipes for cleaning hands are important too.
I hope you enjoy the recipes listed below and no matter what you serve from the humble hot dog to lobster have fun, cheer your team on and enjoy!
I hope you enjoy the recipes listed below and no matter what you serve from the humble hot dog to lobster have fun, cheer your team on and enjoy!
Bloody Mary's - this one is for my friend Katie who loves them
2 cups tomato juice, chilled
3 Tbl. fresh lime juice
1 Tbl. Worcestershire sauce
1 Tbl. prepared horseradish
1 tsp. Tabasco (or more to your liking)
1/4 tsp. celery salt
1/4 tsp. garlic salt
freshly ground black pepper
Vodka (3 Tbl. per serving)
Ice cubes
Crunchy celery stalks with leaves
Scallions (optional) grilled are great
Into a pitcher combine all ingredients up to ice cubes and stir well to combine. Pour into ice-filled glasses and garnish with celery and scallion.
Kahlua Hot Chocolate - a favorite of mine
6 oz. dark premium chocolate, chopped (good quality)
1 1/2 cups half and half
1/2 cup heavy whipping cream
2 cups whole milk
Sugar to taste
2 tsp. pure vanilla extract
1/2 cup Kahlua
1 cup freshly whipped cream or marshmallows (better to use marshmallows for a game)
Grated chocolate, garnish
Into a large pot, heat the half and half, whole milk, cream and chocolate, stirring constantly until chocolate has melted. Whisk in sugar if desired and then whisk in Kahlua and vanilla. Remove from heat, pour into mugs and garnish with marshmallows or whipped cream and chocolate shavings. Another good version is replace the Kahlua with Grand Mariner, mmmmm! Note; this can be made ahead and brought in a thermos, adding marshmallows and garnish when serving.
Kahlua Hot Chocolate - a favorite of mine
6 oz. dark premium chocolate, chopped (good quality)
1 1/2 cups half and half
1/2 cup heavy whipping cream
2 cups whole milk
Sugar to taste
2 tsp. pure vanilla extract
1/2 cup Kahlua
1 cup freshly whipped cream or marshmallows (better to use marshmallows for a game)
Grated chocolate, garnish
Into a large pot, heat the half and half, whole milk, cream and chocolate, stirring constantly until chocolate has melted. Whisk in sugar if desired and then whisk in Kahlua and vanilla. Remove from heat, pour into mugs and garnish with marshmallows or whipped cream and chocolate shavings. Another good version is replace the Kahlua with Grand Mariner, mmmmm! Note; this can be made ahead and brought in a thermos, adding marshmallows and garnish when serving.
Half Time Cheese Dip
1/2 cup sour cream
2/3 cup good quality blue cheese, crumbled
1 (3 oz.) package cream cheese, soft
2 scallions, finely chopped including green part
Tabasco, to taste
5 slices thick cut bacon, sliced thinly
Fresh parsley, chopped
Extra blue cheese crumbles
Crackers
Crudites
Into a saute pan, add bacon and cook until browned and crisp, remove to paper towels. Into a blender add sour cream, blue cheese, cream cheese, and hot sauce whirling to combine, and scraping down sides. Add cheese mixture to a bowl and stir in cooled bacon. Stir in extra blue cheese, parsley and scallions. Cover and chill until service. Serve with crackers and crudites.
Football Deviled Eggs
24 large/extra large eggs
1/2 cup mayonnaise
1 Tbl. barbecue sauce
2 tsp. yellow mustard
salt and freshly ground black pepper
1 tsp. Tabasco
1/3 cup pulled pork, chopped well
3 scallions, finely minced including green part
1/4 cup fresh parsley, finely chopped
Place eggs into a large saucepan and add cold water to cover. Bring to a boil and let cook about 2 minutes. Turn off heat and let stand about 13 minutes. Pour off water and place eggs into an ice bath to get cool. Peel and slice in half, scoop out yellow into a bowl and wipe off any yellow from the whites. Place the whites onto a paper towel lined large plate. Into a bowl; add yolks, mayonnaise, barbecue sauce, mustard, Tabasco, scallions and parsley, mix to combine. Mix in pulled pork. With a small spoon add a good dollop of mixture to egg whites and fill all whites. If you have a deviled egg plate add the eggs to that (the plate with the egg indentations) if not you will want to transport them to the game by placing eggs into large plastic containers with lids and adding some paper towels to bottom of containers to hold eggs. Once at game, remove eggs to serving platters.
Football Deviled Eggs
24 large/extra large eggs
1/2 cup mayonnaise
1 Tbl. barbecue sauce
2 tsp. yellow mustard
salt and freshly ground black pepper
1 tsp. Tabasco
1/3 cup pulled pork, chopped well
3 scallions, finely minced including green part
1/4 cup fresh parsley, finely chopped
Place eggs into a large saucepan and add cold water to cover. Bring to a boil and let cook about 2 minutes. Turn off heat and let stand about 13 minutes. Pour off water and place eggs into an ice bath to get cool. Peel and slice in half, scoop out yellow into a bowl and wipe off any yellow from the whites. Place the whites onto a paper towel lined large plate. Into a bowl; add yolks, mayonnaise, barbecue sauce, mustard, Tabasco, scallions and parsley, mix to combine. Mix in pulled pork. With a small spoon add a good dollop of mixture to egg whites and fill all whites. If you have a deviled egg plate add the eggs to that (the plate with the egg indentations) if not you will want to transport them to the game by placing eggs into large plastic containers with lids and adding some paper towels to bottom of containers to hold eggs. Once at game, remove eggs to serving platters.
Huddle Up With Some Southern Sausage Rolls
3 cups Bisquick
Tabasco, I like lots
1 lb. ground spicy pork sausage
1 (10 oz.) package sharp Cheddar cheese, grated
4 scallions, finely chopped
Dipping Sauce
1/2 cup ketchup
2 tsp. Worcestershire sauce
1 1/2 tsp. prepared horseradish
1 tsp. brown sugar
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
Sausage balls; combine all ingredients into a large bowl of electric mixer mixing to combine. Shape into about 3/4-inch balls and place on lightly greased baking sheets. Bake in 375 degree oven for about 15 to 20 minutes or until lightly browned and cooked through. Serve with dip if desired. Dipping sauce; combine all ingredients into a bowl and mix well to combine. Place cooked sausage balls onto serving platter and place bowl of sauce in center. Garnish with sprigs of fresh parsley.
Cheering For Pimento Cheese - love this
1 (6 oz.) block aged sharp white Cheddar cheese
1 (6 oz.) block aged sharp yellow Cheddar cheese
1/3 cup mayonnaise
1 (4 oz.) jar diced pimientos, drained and rinsed, patted dry with paper towels
1/3 cup fresh chives, thinly sliced
1 Tbl. Dijon
1/2 tsp. Worcestershire sauce
1/4 tsp. cayenne
freshly ground black pepper
Grate half of the cheese using the large holes of a box grater; grate remaining cheese using the small holes. Into a bowl stir together mayonnaise and remaining ingredients. Stir in cheese until well blended, letting stand about 15 minutes. Place into a serving bowl, cover and refrigerate until ready to serve. Serve with crackers or toasted baguette slices, also great with celery sticks.
South of the Border Black Bean Dip
3 (15 oz.) cans black beans, 2 cans undrained and one can drained and rinsed in cold water
3 Tbl. fresh lime juice
1 tsp. fresh lime zest
1 large white onion, diced
6 slices thick cut smoked bacon, chopped
1 large green bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
1 tsp. cumin
3 garlic cloves, minced
1/2 tsp. oregano
4 scallions, thinly sliced including green part
1/2 cup fresh cilantro, chopped
1 large ruby red tomato, seeded and diced
Into a large saute pan add bacon and cook until browned and crispy. Remove to paper towels. Drain most of the bacon fat from pan and add onion, peppers and garlic cooking until softened about 7 minutes. Add spices and cook about 1 minute. Add beans turning heat to high and bring to a boil; reduce heat and simmer about 10 minutes. Place half of the bean mixture into a blender and puree and pour other beans into a large bowl. Pour the pureed beans into the bowl, season with salt, pepper, lime juice and zest. Let cool to room temperature and stir in scallions, cilantro, bacon and tomato. Serve with fresh tortilla chips.
Artichoke Dip - an old standby from the 80's the dip everyone made
1 (14 oz.) can artichoke hearts (not marinated) drained and chopped or you can use frozen and thawed
1 (8 oz.) container sour cream
1 cup mayonnaise
3 scallions, thinly sliced including green part
2 Tbl. fresh lemon juice
Tabasco, to taste
1 envelope Knorr dry vegetable soup mix
1 (10 oz.) package frozen chopped spinach, thawed
freshly ground black pepper
Accompaniments; assorted crackers, chips and veggies to serve alongside
After your spinach is thawed in a colander, remove to clean kitchen towels or lots of paper towels, roll up and squeeze out all excess moisture. Add to a large bowl the sour cream, mayonnaise and soup mix mixing well to combine. Add scallions, lemon juice, pepper, Tabasco, spinach and artichokes mixing to combine. Place into a bowl, cover and chill. Serve with accompaniments.
Simple Grilled Pizzas
Dough, homemade or purchased from a pizzeria
1 (28 oz.) can Cento tomatoes, rough chopped and reserve the thick sauce
Cheese; mozzarella, goat, Parmesan, etc.
Fresh basil leaves, torn
Whole garlic cloves
Olive oil
Salt and freshly ground black pepper
Italian seasonings
Toppings of your choice; grilled chicken, smoked salmon, slivered red onions, slivered bell peppers, cooked bacon, pepperoni, cooked sausage, eggs, etc. Note; replace the tomato sauce with ricotta cheese for a white pizza, one of my favorites. I love smoked salmon, capers, fresh dill and slivers of red onion on it.
Preheat grill to medium high. After you have made your pizza(s) dough into shape you desire, carefully slide the dough onto grill and shut lid. In about 5 minutes check pizza the bottom should be just browned, if not keep on grill for a couple more minutes. Using a large pizza spatula, remove the dough from grill by flipping the dough onto a cutting board grilled side up. Brush the dough with olive oil and rub with garlic cloves, can you smell it? Smell delicious right now doesn't it? Top with tomato sauce, chopped tomatoes, salt, pepper, Italian seasonings, toppings, cheese. If you are adding eggs crack them now and place in the middle of each pizza. Place pizza back on grill and shut lid, check on pizza about every 5 minutes if using the eggs until the egg is cooked to your preference. If not using the egg, just cook until cheese is melted. Remove from oven and top with fresh basil. Slice into pieces and enjoy that gooey goodness!
Simple Grilled Pizzas
Dough, homemade or purchased from a pizzeria
1 (28 oz.) can Cento tomatoes, rough chopped and reserve the thick sauce
Cheese; mozzarella, goat, Parmesan, etc.
Fresh basil leaves, torn
Whole garlic cloves
Olive oil
Salt and freshly ground black pepper
Italian seasonings
Toppings of your choice; grilled chicken, smoked salmon, slivered red onions, slivered bell peppers, cooked bacon, pepperoni, cooked sausage, eggs, etc. Note; replace the tomato sauce with ricotta cheese for a white pizza, one of my favorites. I love smoked salmon, capers, fresh dill and slivers of red onion on it.
Preheat grill to medium high. After you have made your pizza(s) dough into shape you desire, carefully slide the dough onto grill and shut lid. In about 5 minutes check pizza the bottom should be just browned, if not keep on grill for a couple more minutes. Using a large pizza spatula, remove the dough from grill by flipping the dough onto a cutting board grilled side up. Brush the dough with olive oil and rub with garlic cloves, can you smell it? Smell delicious right now doesn't it? Top with tomato sauce, chopped tomatoes, salt, pepper, Italian seasonings, toppings, cheese. If you are adding eggs crack them now and place in the middle of each pizza. Place pizza back on grill and shut lid, check on pizza about every 5 minutes if using the eggs until the egg is cooked to your preference. If not using the egg, just cook until cheese is melted. Remove from oven and top with fresh basil. Slice into pieces and enjoy that gooey goodness!
Easy Delicious Chicken Wings
4 lbs. whole chicken wings
2 Tbl. garlic salt
2 Tbl. cayenne pepper
2 Tbl. freshly ground black pepper
1 Tbl. dried oregano, crushed
Tabasco sauce or hot wing sauce
Celery and carrot sticks
Chunky blue cheese dressing (homemade, the only way)
Rinse chicken in cold water and pat dry with paper towels. Tuck under wing tips. Place chicken into a large ziplock bag and place into a shallow baking dish. Into a small bowl, combine garlic, cayenne, black pepper and oregano, mixing to combine. Rub into chicken wings and seal bag. Chill for a couple of hours. Heat grill and place wings onto grill and cover for about 25 minutes or until wings are cooked and no longer pink, turning once. I like to then remove from grill and place into a large bowl and toss on some Tabasco or wing sauce (optional) place onto serving platter and arrange carrot and celery sticks around with a bowl of chilled chunky blue cheese dressing. I happen to love lots of chunks of blue cheese in my dressing.
Team Favorite - Rich Hearty Chicken Chowder - made ahead and reheated at game
6 ears of fresh corn, husked and silks removed, slice corn off cob and set aside
7 slices thick cut smoked bacon, sliced
1 yellow onion, diced
2 garlic cloves, minced
1 bunch scallions, thinly slice don diagonal including green part
4 Idaho potatoes, peeled ad chopped about 1 -inch
2 Tbl. all purpose flour
2 1/2 cup whole milk
1/2 cup heavy whipping cream
1 (14 oz.) can cream style corn
2 cups chicken stock (rich good quality)
1/2 cup fresh parsley, chopped
2 tsp. seasoning salt
1 tsp. dried thyme, crushed
Tabasco, I like a lot
1 (4 oz.) can green chilies, chopped
4 cups roasted chicken, shredded you can purchase a grocery Rotisserie chicken if desired
salt and freshly ground black pepper
2 cups, sharp cheddar cheese, shredded
Into a large stock pot fry bacon until browned and crisp. Remove to paper towels and leave most of bacon fat in pan. Add onions and saute for a few minutes, then add garlic and cook but don't brown. Add the potatoes and half of the scallions to pan and cook for about 4 minutes. Sprinkle in flour and whisk for 1 minute. Pour in chicken stock, milk, all seasonings stirring well. Bring to a boil over medium heat stirring occasionally. Reduce heat to low and simmer for 15 minutes or until potatoes are tender. Add fresh corn kernels, chicken and chilies. Cook over low heat, stirring often for about 10 mites. Add whipping cream and cream corn stirring to combine and cooking another 10 minutes, stirring occasionally so corn does not stick to bottom of pan. To serve; place chowder into a large pan and place on grill not directly over flame and stir until heated through. Ladle up into large cups with handles and garnish with remaining scallions, bacon and cheese.
First Down Gazpacho For a Crowd - so delicious
1/2 gallon diced tomatoes
4 cups V-8 juice
1/4 cup Tabasco
2 cups celery, small dice
1 red onion, small dice
2 garlic cloves, finely minced
2 large red bell pepper, seeded and small dice
1 or 2 jalapeno, seeded and small mince
2 large English cucumber, peeled sliced lengthwise and small dice
1 bunch cilantro, chopped
1 cup fresh parsley, chopped
1/4 cup olive oil
1/4 cup fresh orange juice
1 cup dry champagne (good quality)
Topping
4 large avocados, peeled, seeded and pureed
2/3 cup cream fraiche or sour cream
Mix all ingredients into a plastic container with lid and refrigerate overnight. Season with salt and freshly ground pepper the next day. Puree the avocado and cream fraiche together and add a dollop to each serving. You can also add homemade croutons or crostini if desired. Serve with crisp refreshing white wine or champagne.
End Zone Antipasto Salad
1 lb. penne pasta
Dressing
2 garlic cloves
1 Tbl. Dijon
2 Tbl. water
6 Tbl. red wine vinegar
2 Tbl. balsamic vinegar
1/2 cup olive oil
salt and freshly ground black pepper
Salad
1/2 cup sun dried tomatoes packed in oil
1/2 lb. mozzarella, cut into cubes
1 can garbanzo beans, drained and rinsed patted dry with paper towels
2 cups hard salami, cut into julienne
15 pepperoncini, sliced
1/2 tsp. red pepper flakes
1 cup fresh parsley, chopped well
Into a pot of boiling salted water add pasta and cook al dente, drain well and refresh pasta under cold water, drain well again. Place into a large bowl and drizzle with just a touch of olive oil, toss. Dressing; into a blender add garlic, mustard, vinegars, water, oil, salt and freshly ground black pepper until blended well, taste and adjust flavorings. Add some of the dressing to pasta and toss to combine. Add remaining ingredients, cover and chill for at least 1 hour.
Corn and Herb Potato Salad - love this
4 ears of sweet corn, shucked and rinsed in cold water
2 lbs. Yukon Gold potatoes, rinsed
1 small red onion, finely diced
1 bunch scallions, sliced including green part
1 1/2 cups Feta cheese, crumbled but not too much
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 Tbl. red wine vinegar or apple cider vinegar
1 Tbl. Dijon
1/2 cup each fresh basil and cilantro, chopped
1/4 cup fresh parsley, chopped
Into a large pot of boiling salted water add potatoes and corn. Cook corn about 5 minutes, then remove, run under cold water and let cool. Continue to boil potatoes about 20 minutes or until tender, drain well and cool. When corn is cool enough to handle place a kitchen towel on work surface and stand corn up and with a sharp knife slice off kernels onto towel. Continue with each piece of corn. Place corn into large bowl with red onion. Cut the cooled potatoes into chunks and place in bowl, season with salt and pepper. Into a jar with lid add the olive oil, vinegar, Dijon and shake well. Pour dressing over mixture in bowl and toss to combine. Let potato salad rest about 15 minutes, then add basil, cilantro, parsley, scallions and Feta, mixing well to combine. Taste and adjust seasonings if needed (salt and pepper). You can eat at this point or refrigerate covered until ready to use.
First Down Gazpacho For a Crowd - so delicious
1/2 gallon diced tomatoes
4 cups V-8 juice
1/4 cup Tabasco
2 cups celery, small dice
1 red onion, small dice
2 garlic cloves, finely minced
2 large red bell pepper, seeded and small dice
1 or 2 jalapeno, seeded and small mince
2 large English cucumber, peeled sliced lengthwise and small dice
1 bunch cilantro, chopped
1 cup fresh parsley, chopped
1/4 cup olive oil
1/4 cup fresh orange juice
1 cup dry champagne (good quality)
Topping
4 large avocados, peeled, seeded and pureed
2/3 cup cream fraiche or sour cream
Mix all ingredients into a plastic container with lid and refrigerate overnight. Season with salt and freshly ground pepper the next day. Puree the avocado and cream fraiche together and add a dollop to each serving. You can also add homemade croutons or crostini if desired. Serve with crisp refreshing white wine or champagne.
End Zone Antipasto Salad
1 lb. penne pasta
Dressing
2 garlic cloves
1 Tbl. Dijon
2 Tbl. water
6 Tbl. red wine vinegar
2 Tbl. balsamic vinegar
1/2 cup olive oil
salt and freshly ground black pepper
Salad
1/2 cup sun dried tomatoes packed in oil
1/2 lb. mozzarella, cut into cubes
1 can garbanzo beans, drained and rinsed patted dry with paper towels
2 cups hard salami, cut into julienne
15 pepperoncini, sliced
1/2 tsp. red pepper flakes
1 cup fresh parsley, chopped well
Into a pot of boiling salted water add pasta and cook al dente, drain well and refresh pasta under cold water, drain well again. Place into a large bowl and drizzle with just a touch of olive oil, toss. Dressing; into a blender add garlic, mustard, vinegars, water, oil, salt and freshly ground black pepper until blended well, taste and adjust flavorings. Add some of the dressing to pasta and toss to combine. Add remaining ingredients, cover and chill for at least 1 hour.
Corn and Herb Potato Salad - love this
4 ears of sweet corn, shucked and rinsed in cold water
2 lbs. Yukon Gold potatoes, rinsed
1 small red onion, finely diced
1 bunch scallions, sliced including green part
1 1/2 cups Feta cheese, crumbled but not too much
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 Tbl. red wine vinegar or apple cider vinegar
1 Tbl. Dijon
1/2 cup each fresh basil and cilantro, chopped
1/4 cup fresh parsley, chopped
Into a large pot of boiling salted water add potatoes and corn. Cook corn about 5 minutes, then remove, run under cold water and let cool. Continue to boil potatoes about 20 minutes or until tender, drain well and cool. When corn is cool enough to handle place a kitchen towel on work surface and stand corn up and with a sharp knife slice off kernels onto towel. Continue with each piece of corn. Place corn into large bowl with red onion. Cut the cooled potatoes into chunks and place in bowl, season with salt and pepper. Into a jar with lid add the olive oil, vinegar, Dijon and shake well. Pour dressing over mixture in bowl and toss to combine. Let potato salad rest about 15 minutes, then add basil, cilantro, parsley, scallions and Feta, mixing well to combine. Taste and adjust seasonings if needed (salt and pepper). You can eat at this point or refrigerate covered until ready to use.
Slider Italian Beef Sandwiches with Slaw
1 lb. roast beef, cooked, cooled and shredded
4 cups Au jus
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 large white onion, julienned
Provolone cheese slices
red pepper flakes
4 cups prepared coleslaw mix
1/2 cup pepperoncini peppers, stemmed and thinly sliced
3 Tbl. red wine vinegar
1/2 cup olive oil
1 1/2 tsp. Italian seasonings (save aside 1/2 tsp.)
Mini Italian rolls, split
butter
When you arrive at the stadium and set up your gill, add the Au jus to a large pan and add shredded beef, cook on simmer to heat up until ready to serve. Into another saute pan, add a drizzle of oil and add fresh vegetables and stir fry until lightly browned, add Italian seasoning and red pepper flakes. Prepare the slaw either at home or the stadium; into a bowl combine coleslaw mix, pepperoncini peppers and 1/2 tsp. Italian seasonings. Whisk the vinegar and oil together, taste and adjust seasonings. Pour over slaw mixture and toss to combine. To serve; butter the rolls and place on grill to get warmed and lightly toasted. Remove from grill and add cheese slices, some of the beef, top with coleslaw and enjoy.
Football Turkey Chili - make ahead and take to the game
2 lbs. ground turkey
2 large onions, chopped
1 or 2 jalapeno peppers, seeded and minced
4 garlic cloves, minced
3 Tbl. chili powder
1 Tbl. ancho chili powder
4 Tbl. tomato paste
3 tsp. dried oregano
3 tsp. cumin
salt and freshly ground black pepper
1 (28 oz.) can tomato sauce
3 (19 oz.) cans kidney beans, drained and rinsed (I like a lot of beans, use what you like)
1 (28 oz.) can whole Cento tomatoes, undrained (crush with your hands)
2 cups chicken stock (good quality)
1 cup fresh cilantro
Garnishes
Fresh lime wedges
Scallions, thinly sliced including green part
Sharp Cheddar cheese, shredded
Sour cream
Into a large Dutch oven add a good drizzle of oil and add onions, then garlic and jalapenos cooking until soft, then remove to a bowl. Make sure heat is hot and add ground turkey, season with salt and pepper breaking up meat and cooking until browned and cooked through. If there is any moisture in the pan, drain it and add meat back to pan. Push turkey to side and add tomato paste, stirring constantly and cooking for about 1 minute. Add chili powders, oregano and cumin. Add chicken stock and stir to combine, add tomato sauce, whole tomatoes (crushing with fingers as you add them) and kidney beans. Turn to simmer and cover cooking for about 45 minutes. If at any time you think you want more liquid add more chicken stock (I personally like a thicker chili). If you are making this ahead and bring to the game to heat up, pour into a large container with lid and re-heat at game. If you are making at game to serve, stir in fresh cilantro; dish up and garnish with scallions, cheese, sour cream and lime wedges.
End Zone Greek Pasta Salad
1 lb. bow tie or penne pasta
2 cups Kalamata olives, pitted and sliced in half
3 English cucumbers, sliced in half lengthwise and then slice on diagonal (peel if you want)
2/3 cup sun-dried tomatoes in oil, chopped
2 cans artichoke hearts, drained and sliced in half
1 medium red onion, julienned
1 or 2 large red bell pepper, seeded and julienned
1 or 2 large green bell pepper, seeded and julienned
1 small container of pear tomatoes, sliced in half
2 cups feta cheese, medium crumbled (not too small)
1 cup pepperoncini, sliced and drained
5 scallions, sliced thinly on diagonal including green part
1 cup fresh parsley, chopped
Dressing - or you can make a Greek vinaigrette if desired
1 (16 oz.) container plain Greek yogurt
1/4 cup olive oil
2 Tbl. fresh dill, chopped
1 tsp. dried oregano
2 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
salt and freshly ground black pepper
2 garlic cloves, finely minced
For dressing; process dressing ingredients in a blender for about 30 seconds, taste and adjust flavorings. Chill in refrigerator. Salad; into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in cold water a couple of times, then drain again and pat dry with paper towels. Pour into a large bowl and drizzle with a touch of olive oil, toss. Add remaining salad ingredients to bowl and toss to combine. Season with salt and pepper. Pour some of the dressing over and toss to combine, add the amount of dressing you desire. Pack in container with lid and bring along extra dressing to mix in at the game if needed.
Asian Pasta Salad - a real winner!
1 lb. soba noodles
3 cups cooked and shredded chicken (grocery store chicken is great for this, or poach a few chicken breasts, cool and shred)
2 large English cucumbers, sliced on diagonal (don't slice too thin)
2 cups carrots, shredded
4 celery stalks, sliced on diagonal
2 large red bell peppers, seeded and julienned
1 large yellow bell pepper, seeded and julienned
2 cups snow peas, trimmed and sliced on diagonal
2 or 3 small cans Mandarin oranges, drained (optional)
1 bunch scallions, sliced on diagonal including green part
1 cup fresh cilantro, rough chopped
1/2 cup fresh Thai basil, rough chopped
2 Tbl. toasted sesame seeds
Dressing
1/4 cup vegetable oil
1/4 cup rice vinegar
2 Tbl. honey
1 Tbl hoisin sauce
2 Tbl. soy sauce
2 tsp. toasted sesame oil
1/2 cup creamy peanut butter
2 tsp. Sriracha
1 Tbl. fresh ginger, minced
2 garlic cloves, finely minced
Dressing; into a blender or bowl with a whisk add ingredients and whisk or blend to combine. Taste and adjust flavorings, I always find even though I've made it many times I like to adjust flavorings. Next bring a large pot of boiling salted water to a boil and add noodles, stirring with chop sticks to prevent them from sticking to each other or bottom of pan. Cook fresh soda for about 2 minutes and dried for about 5 minutes. Drain well and place into a large bowl, stir in some dressing and toss to combine. Set remaining dressing aside. Add remaining salad ingredients to pasta and toss to combine, adding more dressing as needed, cover and chill. Place into a container with lid and bring in cooler to game, along with extra dressing.
Vegetarian Pinwheel Sandwiches
3 (8 oz.) packages cream cheese, soft
2 (1 oz.) package ranch salad dressing mix
5 scallions, chopped including green part
1/4 cup sun-dried tomatoes in oil, finely chopped
6 (12-inch) fresh flour tortillas or wraps
1 cup green olives with pimentos drained well, chopped
1 cup black olives drained well, chopped
2 (4 1/2 oz.) can green chiles, drained and chopped
Red leaf lettuce, rinsed in cold water and patted dry with paper towels
Into a bowl of electric mixer add cream cheese and whip. Mix in dressing, sun-dried tomatoes and scallions, blending well. Spread evenly over each tortilla. Place all of the olives and chilies onto paper towls to drain well. Add the olives and chiles to a bowl, stir and spread over cream cheese mixture, add lettuce leaf. Roll up tortillas, slice into 1 to 2-inch slices and place onto serving platter. Note: for non-vegetarian you can add thin slices of deli turkey or chicken to roll-ups, or add to the cream cheese mixture chopped browned and cooked bacon.
Defensive Tackle Zippy Tailgate Buffalo Chicken Clubs
6 chicken breasts
2 tsp. paprika
salt and freshly ground black pepper
2/3 cup Buffalo hot sauce
4 Tbl. butter, melted
6 ciabatta buns
12 slices thick cut smoked bacon
1 cup blue cheese, crumbled
1/2 red onion, thinly sliced
2 large ruby red tomatoes, thinly sliced (place on paper towels)
Red leaf lettuce leaves
Mayonnaise
oil for grill
Butter, soft for buns
Heat large saute pan and cook bacon to brown and crisp. Remove to paper towels. Season the chicken with salt, pepper and paprika. Heat you grill and brush grated with oil. Cook chicken until nicely charred and cooked through. Into a bowl mix hot sauce and butter and slather it on the chicken, both sides. Butter the buns and place on grill until lightly browned. Either prepare the bacon at home and bring to the game and cook or cook on your grill. To serve; add mayonnaise to buns, lettuce, tomatoes, red onion, bacon, chicken breasts and blue cheese then add top bun and enjoy!
Spicy Grilled Shrimp
2 lbs. large to jumbo shrimp, peeled and deveined (leave tails on)
1/3 cup honey
3 Tbl. Sriracha
salt and freshly ground black pepper
Oil
Wooden skewers (soaked in water for about 30 minutes)
Heat grill to high and lightly rub grill with oil. In a small bowl add Sriracha and honey, mixing to combine. Thread shrimp onto skewers and season with salt and pepper. Grill shrimp until until they begin to turn opaque about 2 minutes, then flip over and brush liberally with glaze and continue cooking for about 3 to 4 more minutes. Brush on more glaze and place onto red leaf lettuce lined platter.
Coin Toss Spicy and Sweet Chicken Wings
Sauce
2 tsp. oil
3 to 4 garlic cloves, finely minced
1/2 cup fresh orange juice
3 Tbl. honey
3 tsp. Hoisin sauce
1 tsp. soy sauce
5 scallions, thinly sliced on diagonal, including green part (garnish)
Wings
5 lbs. chicken wing drumettes, rinsed in cold water and patted dry with paper towels
2/3 cup Hoisin sauce
2 Tbl. orange zest
1/2 cup Sriracha sauce
1/4 cup honey
1 tsp. toasted sesame oil
2 (12 count) packages King's Hawaiian Rolls
1 1/2 lbs. black forest deli ham
1 1/2 lbs. deli sliced roasted turkey or chicken
24 slices Swiss cheese or Havarti cheese (you will have to cut cheese to fit rolls, adding entire piece of cheese
2 (8 oz. ) packages cream cheese, soft
1 small bunch fresh chives, thinly sliced
1 Tbl. Worcestershire sauce
2 Tbl. dried minced onion
1/2 cup fresh Parmesan cheese, grated
2/3 cup butter, melted
Preheat oven to 350 degrees. Cut rolls in half and place bottoms onto 2 (9x13-inch) baking pans. Into a bowl of electric mixer add cream cheese, chives and mix to combine. Place a slice of ham and turkey onto each roll (mounding meat up) and top with cheese slice. On the top half of each roll spread a generous amount of cream cheese spread. Replace the tops of the rolls to make sandwiches. Into a small bowl combine, melted butter, Worcestershire sauce, minced onion and Parmesan cheese. Pour this mixture over sandwiches and let sit for 20 minutes. Cover pans with foil and bake 20 minutes.
2 (15.8 oz.) cans black-eyed peas, rinsed in cold water and drained well, pat dry with paper towels
2 (11 oz.) cans white corn, drained well
1 large English cucumber, sliced in half lengthwise, lightly seeded and chopped
4 stalks celery, finely chopped
1 red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 small jalapeno, seeded and finely minced
2/3 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1 (10 oz.) can Rotel diced tomatoes with green chiles, drained
salt and freshly ground black pepper
4 scallions, thinly sliced on diagonal including green part
Dressing
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
1/3 cup red wine vinegar or white wine vinegar
1 Tbl. grainy mustard
1 Tbl. Dijon
1 garlic clove, finely minced
salt and freshly ground black pepper
Into a large bowl add all salad ingredients. Into a jar with a lid add dressing ingredients and shake well, taste and adjust seasonings. Pour some of the dressing over salad and stir to combine. Cover and refrigerate a couple of hours. Save remaining dressing and refrigerate. Take salad and remaining dressing in cooler and when ready to serve, toss again and add more dressing if desired. Serve with a slotted spoon.
Pecan Tarts
1 cup butter, soft
1 (8 oz.) package cream cheese, soft
2 1/2 cups all purpose flour
pinch of salt
1 1/2 cups brown sugar, packed
1 1/2 cups pecans, lightly toasted and chopped
2 eggs
2 Tbl. butter, melted
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a bowl of electric mixer beat cream cheese and butter until creamy. Gradually add flour and beat on low. Shape mixture into 48 balls and place on a baking sheet; cover and chill 1 hour. Place each dough ball into lightly greased muffin cup or mini muffin cup and shape into a shell. Into a bowl whisk the the brown sugar, and remaining ingredients. Spoon into tart shells. Bake for 20 minutes or until filling is set. Remove to cooling racks and cool 10 minutes. Remove from pans and place on cooling racks and cool completely.
Fan Favorite German Chocolate Bars - got this recipe from my friend Pastry Chef Debbie - these almost remind me of 7-layer bars
3 cups pecan halves
1 3/4 cups all purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 1/2 cups semisweet chocolate pieces
3/4 cup brown sugar, packed
3/4 cup light corn syrup
1/4 cup bourbon
1/4 cu butter, melted
3 eggs, lightly beaten
1 cup sweetened flakes coconut
Preheat oven to 350 degrees. Lightly toast the pecans on the stove or in oven, be careful to watch so they don't burn. Line the bottom and sides of a 13x9 baking pan with foil allowing about 3 inches to extend over sides and then lightly spray foil with cooking spray. Into a food processor add flour, sugar, butter and cocoa and pulse to combine. Press onto bottom and up abut 1/2 of sides of pan. Bake for 15 minutes and remove from oven and sprinkle over chocolate chips. Cool completely on wire rack about 30 minutes. Into a bowl whisk brown sugar, corn syrup, bourbon, butter and eggs until smooth. Stir in coconut and toasted pecans and spoon over prepared crust. Bake for about 25 to 30 minutes or until golden and set. Cool completely on wire rack and then chill about 1 hour in refrigerator. Carefully lift the bars from pan with foil on sides and transfer to cutting board. Cut into bars.
Downfield Oatmeal Cookie Bars
1 (14 oz) bag of individually wrapped caramels - unwrap them of course
3 Tbl. milk
3/4 cup butter, melted
1 cup all purpose flour
1 cup old fashioned rolled oats
3/4 cup brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts, lightly toasted and chopped
1 cup semisweet chocolate chips
1/2 cup dark chocolate chips
Preheat oven to 350 degrees and grease a 11x7 inch baking dish. Place the caramels into a saucepan with the milk and over medium heat stir constantly until they are melted and smooth; remove from heat and set aside. Into a bowl combine melted butter, flour, oats, brown sugar, baking soda and salt. Press about half into the prepared baking pan. Sprinkle on the chocolate chips over the dough, then nuts then stir caramel mixture and pour it on. Sprinkle on reaming oat mixture. Bake for about 20 minutes, remove to cooling rack to cool and then cut into bars.
Completion Mississippi Mud Bars - I would make a couple pans of these as they go fast
1 cup butter
1 cup whole pecans, lightly toasted and chopped
1/2 cup semisweet chocolate chips
2 cups sugar
1 1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
4 eggs, lightly beaten
1 tsp. pure vanilla extract
3/4 tsp. salt
1 (10.5 oz.) bag mini marshmallows
Frosting
1/4 cup butter, soft
3 Tbl. unsweetened cocoa
3 Tbl. milk
2 cups powdered sugar (maybe more)
1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Lightly toast pecans on in a pan on stove or in oven, being careful not to burn. In a microwave dish add butter and chips and cook on high for about 30 seconds stirring and then about another 30 seconds, stirring until smooth. Into a large bowl combine the chocolate mixture with the sugar stirring to combine, then add flour, cocoa, eggs, vanilla and salt. Stir well to combine. Pour batter into a greased 15x10x1-inch jelly-roll pan. Bake for 20 minutes then remove and sprinkle evenly with mini marshmallows bake for another 5 to 6 minutes or until nice and puffy. Remove from oven and sprinkle with pecans. Frosting; into a large saucepan combine butter, cocoa and milk stirring to combine. Cook stirring constantly for 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla with electric mixer until smooth. Frost and then cut into bars.
Bon Appetit
Football Turkey Chili - make ahead and take to the game
2 lbs. ground turkey
2 large onions, chopped
1 or 2 jalapeno peppers, seeded and minced
4 garlic cloves, minced
3 Tbl. chili powder
1 Tbl. ancho chili powder
4 Tbl. tomato paste
3 tsp. dried oregano
3 tsp. cumin
salt and freshly ground black pepper
1 (28 oz.) can tomato sauce
3 (19 oz.) cans kidney beans, drained and rinsed (I like a lot of beans, use what you like)
1 (28 oz.) can whole Cento tomatoes, undrained (crush with your hands)
2 cups chicken stock (good quality)
1 cup fresh cilantro
Garnishes
Fresh lime wedges
Scallions, thinly sliced including green part
Sharp Cheddar cheese, shredded
Sour cream
Into a large Dutch oven add a good drizzle of oil and add onions, then garlic and jalapenos cooking until soft, then remove to a bowl. Make sure heat is hot and add ground turkey, season with salt and pepper breaking up meat and cooking until browned and cooked through. If there is any moisture in the pan, drain it and add meat back to pan. Push turkey to side and add tomato paste, stirring constantly and cooking for about 1 minute. Add chili powders, oregano and cumin. Add chicken stock and stir to combine, add tomato sauce, whole tomatoes (crushing with fingers as you add them) and kidney beans. Turn to simmer and cover cooking for about 45 minutes. If at any time you think you want more liquid add more chicken stock (I personally like a thicker chili). If you are making this ahead and bring to the game to heat up, pour into a large container with lid and re-heat at game. If you are making at game to serve, stir in fresh cilantro; dish up and garnish with scallions, cheese, sour cream and lime wedges.
End Zone Greek Pasta Salad
1 lb. bow tie or penne pasta
2 cups Kalamata olives, pitted and sliced in half
3 English cucumbers, sliced in half lengthwise and then slice on diagonal (peel if you want)
2/3 cup sun-dried tomatoes in oil, chopped
2 cans artichoke hearts, drained and sliced in half
1 medium red onion, julienned
1 or 2 large red bell pepper, seeded and julienned
1 or 2 large green bell pepper, seeded and julienned
1 small container of pear tomatoes, sliced in half
2 cups feta cheese, medium crumbled (not too small)
1 cup pepperoncini, sliced and drained
5 scallions, sliced thinly on diagonal including green part
1 cup fresh parsley, chopped
Dressing - or you can make a Greek vinaigrette if desired
1 (16 oz.) container plain Greek yogurt
1/4 cup olive oil
2 Tbl. fresh dill, chopped
1 tsp. dried oregano
2 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
salt and freshly ground black pepper
2 garlic cloves, finely minced
For dressing; process dressing ingredients in a blender for about 30 seconds, taste and adjust flavorings. Chill in refrigerator. Salad; into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in cold water a couple of times, then drain again and pat dry with paper towels. Pour into a large bowl and drizzle with a touch of olive oil, toss. Add remaining salad ingredients to bowl and toss to combine. Season with salt and pepper. Pour some of the dressing over and toss to combine, add the amount of dressing you desire. Pack in container with lid and bring along extra dressing to mix in at the game if needed.
Asian Pasta Salad - a real winner!
1 lb. soba noodles
3 cups cooked and shredded chicken (grocery store chicken is great for this, or poach a few chicken breasts, cool and shred)
2 large English cucumbers, sliced on diagonal (don't slice too thin)
2 cups carrots, shredded
4 celery stalks, sliced on diagonal
2 large red bell peppers, seeded and julienned
1 large yellow bell pepper, seeded and julienned
2 cups snow peas, trimmed and sliced on diagonal
2 or 3 small cans Mandarin oranges, drained (optional)
1 bunch scallions, sliced on diagonal including green part
1 cup fresh cilantro, rough chopped
1/2 cup fresh Thai basil, rough chopped
2 Tbl. toasted sesame seeds
Dressing
1/4 cup vegetable oil
1/4 cup rice vinegar
2 Tbl. honey
1 Tbl hoisin sauce
2 Tbl. soy sauce
2 tsp. toasted sesame oil
1/2 cup creamy peanut butter
2 tsp. Sriracha
1 Tbl. fresh ginger, minced
2 garlic cloves, finely minced
Dressing; into a blender or bowl with a whisk add ingredients and whisk or blend to combine. Taste and adjust flavorings, I always find even though I've made it many times I like to adjust flavorings. Next bring a large pot of boiling salted water to a boil and add noodles, stirring with chop sticks to prevent them from sticking to each other or bottom of pan. Cook fresh soda for about 2 minutes and dried for about 5 minutes. Drain well and place into a large bowl, stir in some dressing and toss to combine. Set remaining dressing aside. Add remaining salad ingredients to pasta and toss to combine, adding more dressing as needed, cover and chill. Place into a container with lid and bring in cooler to game, along with extra dressing.
Vegetarian Pinwheel Sandwiches
3 (8 oz.) packages cream cheese, soft
2 (1 oz.) package ranch salad dressing mix
5 scallions, chopped including green part
1/4 cup sun-dried tomatoes in oil, finely chopped
6 (12-inch) fresh flour tortillas or wraps
1 cup green olives with pimentos drained well, chopped
1 cup black olives drained well, chopped
2 (4 1/2 oz.) can green chiles, drained and chopped
Red leaf lettuce, rinsed in cold water and patted dry with paper towels
Into a bowl of electric mixer add cream cheese and whip. Mix in dressing, sun-dried tomatoes and scallions, blending well. Spread evenly over each tortilla. Place all of the olives and chilies onto paper towls to drain well. Add the olives and chiles to a bowl, stir and spread over cream cheese mixture, add lettuce leaf. Roll up tortillas, slice into 1 to 2-inch slices and place onto serving platter. Note: for non-vegetarian you can add thin slices of deli turkey or chicken to roll-ups, or add to the cream cheese mixture chopped browned and cooked bacon.
Defensive Tackle Zippy Tailgate Buffalo Chicken Clubs
6 chicken breasts
2 tsp. paprika
salt and freshly ground black pepper
2/3 cup Buffalo hot sauce
4 Tbl. butter, melted
6 ciabatta buns
12 slices thick cut smoked bacon
1 cup blue cheese, crumbled
1/2 red onion, thinly sliced
2 large ruby red tomatoes, thinly sliced (place on paper towels)
Red leaf lettuce leaves
Mayonnaise
oil for grill
Butter, soft for buns
Heat large saute pan and cook bacon to brown and crisp. Remove to paper towels. Season the chicken with salt, pepper and paprika. Heat you grill and brush grated with oil. Cook chicken until nicely charred and cooked through. Into a bowl mix hot sauce and butter and slather it on the chicken, both sides. Butter the buns and place on grill until lightly browned. Either prepare the bacon at home and bring to the game and cook or cook on your grill. To serve; add mayonnaise to buns, lettuce, tomatoes, red onion, bacon, chicken breasts and blue cheese then add top bun and enjoy!
Spicy Grilled Shrimp
2 lbs. large to jumbo shrimp, peeled and deveined (leave tails on)
1/3 cup honey
3 Tbl. Sriracha
salt and freshly ground black pepper
Oil
Wooden skewers (soaked in water for about 30 minutes)
Heat grill to high and lightly rub grill with oil. In a small bowl add Sriracha and honey, mixing to combine. Thread shrimp onto skewers and season with salt and pepper. Grill shrimp until until they begin to turn opaque about 2 minutes, then flip over and brush liberally with glaze and continue cooking for about 3 to 4 more minutes. Brush on more glaze and place onto red leaf lettuce lined platter.
Coin Toss Spicy and Sweet Chicken Wings
Sauce
2 tsp. oil
3 to 4 garlic cloves, finely minced
1/2 cup fresh orange juice
3 Tbl. honey
3 tsp. Hoisin sauce
1 tsp. soy sauce
5 scallions, thinly sliced on diagonal, including green part (garnish)
Wings
5 lbs. chicken wing drumettes, rinsed in cold water and patted dry with paper towels
2/3 cup Hoisin sauce
2 Tbl. orange zest
1/2 cup Sriracha sauce
1/4 cup honey
1 tsp. toasted sesame oil
Wings; into a bowl whisk the hoisin sauce, orange zest, Sriracha, honey and sesame oil. Refrigerate 1/2 cup of the marinade. Add wings to remaining marinade and toss to coat. Cover and refrigerate, tossing occasionally for about 2 hours. Preheat oven to 375 degrees. Remove wings and let stand about 15 minutes. Arrange onto a rimmed baking sheet and bake for 20 minutes, then brushing with reserved marinade. Increase temperature to 425 degrees and brush wings brushing with remaining marinade until golden about 20 minutes. Sauce; heat the oil in a small saucepan and add garlic cooking for about 1 minute to soften. Add remaining ingredients and cook about 2 minutes. Let cool. Arrange wings on lettuce lined platter and sprinkle with scallions and serve with sauce. Note: obviously if you want to make these at the game on the grill do so. If you want to make ahead you can reheat at game, but don't go past the first baking. Once at the game add precooked wings to grill and proceed with basting of sauce.
Touch Down Grilled New York Steaks with Gorgonzola
6 New York steaks
1/2 cup olive oil
5 garlic cloves, thinly sliced
3 tsp. balsamic vinegar
2 Tbl. fresh rosemary, minced
salt and freshly ground black pepper
Gorgonzola Butter
1 cup Gorgonzola cheese, cut into small pieces
2 tsp. white wine Worcestershire
3 tsp. green peppercorns
1/2 cup walnut halves, lightly toasted
2 Tbl. fresh chives, minced
1 tsp. Tabasco
Marinade; into a small bowl whisk olive oil, garlic, vinegar, rosemary, salt and pepper. Place steaks into baking dish and pour over marinade. Rub marinade into steaks on both sides, cover with plastic wrap and refrigerate about 3 hours. Remove steaks when ready to grill. Butter; combine all ingredients into a food processor or blender and process to combine well. Refrigerate until service, but remove from cooler to room service before grilling steaks (obviously you will make this in advance and take to game). Prepare your grill and grill steaks about 6 minutes per side or cooked to desired doneness. Turn steaks and add a bit of the butter to melt before they are finished cooking.
Brittany's Tailgate Sandwiches (from my daughter)Touch Down Grilled New York Steaks with Gorgonzola
6 New York steaks
1/2 cup olive oil
5 garlic cloves, thinly sliced
3 tsp. balsamic vinegar
2 Tbl. fresh rosemary, minced
salt and freshly ground black pepper
Gorgonzola Butter
1 cup Gorgonzola cheese, cut into small pieces
2 tsp. white wine Worcestershire
3 tsp. green peppercorns
1/2 cup walnut halves, lightly toasted
2 Tbl. fresh chives, minced
1 tsp. Tabasco
Marinade; into a small bowl whisk olive oil, garlic, vinegar, rosemary, salt and pepper. Place steaks into baking dish and pour over marinade. Rub marinade into steaks on both sides, cover with plastic wrap and refrigerate about 3 hours. Remove steaks when ready to grill. Butter; combine all ingredients into a food processor or blender and process to combine well. Refrigerate until service, but remove from cooler to room service before grilling steaks (obviously you will make this in advance and take to game). Prepare your grill and grill steaks about 6 minutes per side or cooked to desired doneness. Turn steaks and add a bit of the butter to melt before they are finished cooking.
2 (12 count) packages King's Hawaiian Rolls
1 1/2 lbs. black forest deli ham
1 1/2 lbs. deli sliced roasted turkey or chicken
24 slices Swiss cheese or Havarti cheese (you will have to cut cheese to fit rolls, adding entire piece of cheese
2 (8 oz. ) packages cream cheese, soft
1 small bunch fresh chives, thinly sliced
1 Tbl. Worcestershire sauce
2 Tbl. dried minced onion
1/2 cup fresh Parmesan cheese, grated
2/3 cup butter, melted
Preheat oven to 350 degrees. Cut rolls in half and place bottoms onto 2 (9x13-inch) baking pans. Into a bowl of electric mixer add cream cheese, chives and mix to combine. Place a slice of ham and turkey onto each roll (mounding meat up) and top with cheese slice. On the top half of each roll spread a generous amount of cream cheese spread. Replace the tops of the rolls to make sandwiches. Into a small bowl combine, melted butter, Worcestershire sauce, minced onion and Parmesan cheese. Pour this mixture over sandwiches and let sit for 20 minutes. Cover pans with foil and bake 20 minutes.
Half Time Grilled Turkey Burgers
2 lbs. ground turkey (mixture of both white and dark)
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
3 scallions, finely chopped including green part
3 garlic cloves, finely minced
salt and freshly ground black pepper
1 Tbl. Worcestershire sauce
Provolone cheese slices
Butter, soft for brushing on buns
Oil for brushing grill
Buns
Accompaniments
pickles
ketchup
mustard
mayonnaise
chutney
lettuce
ruby red sliced tomatoes
Into a small saucepan add a drizzle of oil and place onto hot grill, add garlic and cook about 1 minute, stirring. Into a large bowl, add ground turkey and all other ingredients for burgers including cooked garlic. Form into patties and place onto hot grill brushed with oil. Cook until almost done, flip over continue cooking then add cheese slices melting. Brush buns with butter and place onto grill to get warm and toasty. Remove from grill to buns and add accompaniments of your choice.
Easy Grilled Hot Dogs - kids love these
1 cup chunky salsa
1/2 cup barbecue sauce
4 scallions, sliced including green part
10 hot dogs (good quality)
10 buns
Butter, soft
1 cup Cheddar cheese, shredded
Heat grill. In a bowl combine salsa, barbecue sauce and scallions; set aside. Grill hot dogs turning occasional, butter buns and place buns on grill just before serving to get warm and lightly toasty. Place hot dogs into buns and top with a little of the salsa mixture and sprinkle on cheese.
Pasta with Wine and Seafood - delicious
1 lb. bucatini pasta
3 shallots, chopped
3 garlic cloves, finely minced
1/4 cup olive oil
3/4 cup sun-dried tomatoes in oil
1 1/2 cups Pinot Grigio
1 lb. large shrimp, peeled and deveined
2 lbs. baby clams, rinsed in cold water
salt and freshly ground black pepper
2 cups arugula
1/4 cup fresh parsley, chopped
This can be made at the game or boil the pasta al dente ahead of time, toss with olive oil and place into a ziplock or covered container. Refrigerate. Bring a large pot of boiling salted water (can do this on the grill) and add pasta cooking al dente. Drain pasta and toss with a little olive oil. Heat a large heavy saute pan over medium heat on grill and add olive oil, shallots and garlic cooking about 3 minutes, but do not brown. Add the sun-dried tomatoes and cook about 1 minute. Add wine, shrimp and clams. Bring the liquid to a boil and reduce heat and simmer covered until shrimp are pink and clams have opened - you might have to move you pan to a cooler part of the grill for this. Add cooked pasta to the mix, season with salt and pepper, add arugula and stir. Pour onto large pasta bowl and add parsley. If you like add shards of fresh Parmesan cheese, some purists don't care for cheese with seafood, but do what you like. Serve with hot crunchy garlic bread and a tossed salad. Wine; Pinot Grigio of course! Note: as you already know, but just a reminder in case you've had too much to drink at the party.... if any clams don't open, discard those.
Touchdown Italian Sausage and Peppers
4 lbs. of Italian sausage
3 large green bell pepper, sliced in half and seeded
3 large red bell pepper, sliced in half and seeded
3 large yellow bell pepper, sliced in half and seeded
3 large sweet onions, sliced in half
oil
5 cups Marinara sauce (ok to use bottled, but get a good brand)
Good quality Italian rolls (be sure they are nice and fresh and crusty)
Butter, soft
Provolone Cheese, sliced
Heat grill, place sauce into a small saute pan and warm through. Rub vegetables with oil and grill until softened. Grill sausages until cooked through and have grill marks. Butter rolls and place on grill to get warm. To serve; remove onions and peppers from grill and place on work surface. With a sharp knife, slice int0 julienne slices. Take a grilled sausage and place on bun, add some grilled peppers and onions then drizzle over some sauce and add cheese.
Delicious Tailgate Grilled Salmon
8 salmon fillets, I like them fairly thick
1/2 cup rice wine vinegar
6 Tbl. pure maple syrup
4 Tbl. fresh orange juice
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Into a large ziplock bag add vinegar, maple syrup and orange juice, add salmon, seal and place into a baking dish and refrigerate 2 hours. Heat grill to medium high and remove fish from bag, reserving marinade. Place marinade into a small saucepan and bring to a boil, cooking and reducing about 5 minutes. Oil grill well and place fish on grill rack, skin side down and grill until cooked through, this will vary depending on thickness of fillet. Baste with marinade you have been simmering. Remove fish from grill and place on serving platter, season with salt, pepper and parsley. Serve with some chilled white wine, grilled asparagus and maybe a pasta salad.
Easy Grilled Hot Dogs - kids love these
1 cup chunky salsa
1/2 cup barbecue sauce
4 scallions, sliced including green part
10 hot dogs (good quality)
10 buns
Butter, soft
1 cup Cheddar cheese, shredded
Heat grill. In a bowl combine salsa, barbecue sauce and scallions; set aside. Grill hot dogs turning occasional, butter buns and place buns on grill just before serving to get warm and lightly toasty. Place hot dogs into buns and top with a little of the salsa mixture and sprinkle on cheese.
Pasta with Wine and Seafood - delicious
1 lb. bucatini pasta
3 shallots, chopped
3 garlic cloves, finely minced
1/4 cup olive oil
3/4 cup sun-dried tomatoes in oil
1 1/2 cups Pinot Grigio
1 lb. large shrimp, peeled and deveined
2 lbs. baby clams, rinsed in cold water
salt and freshly ground black pepper
2 cups arugula
1/4 cup fresh parsley, chopped
This can be made at the game or boil the pasta al dente ahead of time, toss with olive oil and place into a ziplock or covered container. Refrigerate. Bring a large pot of boiling salted water (can do this on the grill) and add pasta cooking al dente. Drain pasta and toss with a little olive oil. Heat a large heavy saute pan over medium heat on grill and add olive oil, shallots and garlic cooking about 3 minutes, but do not brown. Add the sun-dried tomatoes and cook about 1 minute. Add wine, shrimp and clams. Bring the liquid to a boil and reduce heat and simmer covered until shrimp are pink and clams have opened - you might have to move you pan to a cooler part of the grill for this. Add cooked pasta to the mix, season with salt and pepper, add arugula and stir. Pour onto large pasta bowl and add parsley. If you like add shards of fresh Parmesan cheese, some purists don't care for cheese with seafood, but do what you like. Serve with hot crunchy garlic bread and a tossed salad. Wine; Pinot Grigio of course! Note: as you already know, but just a reminder in case you've had too much to drink at the party.... if any clams don't open, discard those.
Touchdown Italian Sausage and Peppers
4 lbs. of Italian sausage
3 large green bell pepper, sliced in half and seeded
3 large red bell pepper, sliced in half and seeded
3 large yellow bell pepper, sliced in half and seeded
3 large sweet onions, sliced in half
oil
5 cups Marinara sauce (ok to use bottled, but get a good brand)
Good quality Italian rolls (be sure they are nice and fresh and crusty)
Butter, soft
Provolone Cheese, sliced
Heat grill, place sauce into a small saute pan and warm through. Rub vegetables with oil and grill until softened. Grill sausages until cooked through and have grill marks. Butter rolls and place on grill to get warm. To serve; remove onions and peppers from grill and place on work surface. With a sharp knife, slice int0 julienne slices. Take a grilled sausage and place on bun, add some grilled peppers and onions then drizzle over some sauce and add cheese.
Delicious Tailgate Grilled Salmon
8 salmon fillets, I like them fairly thick
1/2 cup rice wine vinegar
6 Tbl. pure maple syrup
4 Tbl. fresh orange juice
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Into a large ziplock bag add vinegar, maple syrup and orange juice, add salmon, seal and place into a baking dish and refrigerate 2 hours. Heat grill to medium high and remove fish from bag, reserving marinade. Place marinade into a small saucepan and bring to a boil, cooking and reducing about 5 minutes. Oil grill well and place fish on grill rack, skin side down and grill until cooked through, this will vary depending on thickness of fillet. Baste with marinade you have been simmering. Remove fish from grill and place on serving platter, season with salt, pepper and parsley. Serve with some chilled white wine, grilled asparagus and maybe a pasta salad.
First Down Pulled Pork - this can be either made ahead and re-heated or made at game (I would make ahead)
6 lb. bone-in pork shoulder roast
2 large yellow onions, chopped
4 garlic cloves, minced
3/4 cup apple cider vinegar
3/4 cup light brown sugar
2 Tbl. chili powder
2 Tbl. Worcestershire sauce
2 Tbl. yellow mustard
2 1/2 cup of your favorite barbecue sauce, (reserve 1/2 cup of sauce for later use)
Caramelized Onions
5 large white sweet onions, sliced
2 Tbl. oil
1 tsp. salt
Accompaniments
Good quality buns
butter
Crisp vinaigrette coleslaw with jalapenos
Add the onions and garlic to the bottom of a slow cooker. Place the pork roast fat side down on top of the onions. Into a bowl combine brown sugar, chili powder, mustard, Worcestershire sauce and barbecue sauce and spread over pork. Pour int he apple cider vinegar. Cover and cook on high for 3 hours then switch to low heat and cook another 5 hours. Remove the roast and shred with two forks, discarding any fat and bone. Pour the liquid in the slow cooker through a strainer into another bowl and set aside. Add the pulled pork back to the slow cooker with 1 1/2 cups of reserved liquid and remaining 1/2 cup barbecue sauce. Continue cooking pork for another 1 to 2 hours on low. Onions; into a large saute pan add oil and then add onions, reduce heat to medium and cook onions about 30 minutes or until caramelized, stirring occasionally and do not rush, season with salt. Note: to bring to the game you can either bring in slow cooker if you have electricity or if bringing your grill, add cooked pork to a container with lid and reheat in a pan on grill. Lightly butter buns and place on grill to heat. Top with pulled pork and crisp coleslaw.
Thai Coleslaw
2 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
3 cups napa cabbage, finely shredded
1 bunch scallions, thinly sliced on diagonal including green part
1 medium red bell pepper, thinly julienne
2 cups carrots, shredded
1/2 cup fresh cilantro, chopped
3 Tbl. fresh mint, chopped
2 cup whole peanuts or cashews (add before serving)
3 Tbl. toasted sesame seeds (add before serving)
1 cup bean sprouts, rinsed
1 small kohlrabi or Daikon radish, peeled and julienned
salt and freshly ground black pepper
Dressing
1 cup Thai sweet chili sauce
1 cup fresh orange juice
2 Tbl. chili garlic sauce
2 tsp. fresh lime juice
1 Tbl. honey
1/2 tsp. light brown sugar
2 tsp. fresh cilantro, finely chopped
1 tsp. fresh ginger, peeled and finely chopped
2 tsp. toasted sesame oil
Slaw; add coleslaw ingredients to a big bowl except nuts and sesame seeds. Dressing; into a large jar or container with lid add dressing ingredients and shake well to combine. Taste and adjust flavorings. Pour some of the dressing over slaw and toss, taste. Reserve remaining dressing. Cover slaw with plastic warp and place into refrigerator for a couple of hours. Remove from refrigerator and add more dressing if needed. Note: you can also use this slaw to make wraps, just have some cooked shredded chicken or pulled pork on hand (no sauce). For wraps; use large fresh flour tortillas or flavored wraps, such as spinach, sun-dried tomato, whole wheat, add ingredients and roll up burrito style.
Thai Coleslaw
2 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
3 cups napa cabbage, finely shredded
1 bunch scallions, thinly sliced on diagonal including green part
1 medium red bell pepper, thinly julienne
2 cups carrots, shredded
1/2 cup fresh cilantro, chopped
3 Tbl. fresh mint, chopped
2 cup whole peanuts or cashews (add before serving)
3 Tbl. toasted sesame seeds (add before serving)
1 cup bean sprouts, rinsed
1 small kohlrabi or Daikon radish, peeled and julienned
salt and freshly ground black pepper
Dressing
1 cup Thai sweet chili sauce
1 cup fresh orange juice
2 Tbl. chili garlic sauce
2 tsp. fresh lime juice
1 Tbl. honey
1/2 tsp. light brown sugar
2 tsp. fresh cilantro, finely chopped
1 tsp. fresh ginger, peeled and finely chopped
2 tsp. toasted sesame oil
Slaw; add coleslaw ingredients to a big bowl except nuts and sesame seeds. Dressing; into a large jar or container with lid add dressing ingredients and shake well to combine. Taste and adjust flavorings. Pour some of the dressing over slaw and toss, taste. Reserve remaining dressing. Cover slaw with plastic warp and place into refrigerator for a couple of hours. Remove from refrigerator and add more dressing if needed. Note: you can also use this slaw to make wraps, just have some cooked shredded chicken or pulled pork on hand (no sauce). For wraps; use large fresh flour tortillas or flavored wraps, such as spinach, sun-dried tomato, whole wheat, add ingredients and roll up burrito style.
Tailgate Mustard Potato Salad
4 lbs. red potatoes, rinsed in cold water, skins left on cut into 1-inch cubes
1 lb. apple smoked bacon, sliced
4 garlic cloves, minced
1 bunch scallions, sliced on diagonal including green part (same half aside)
1 cup fresh parsley, chopped
4 Tbl. Dijon
1/4 cup olive oil
3 Tbl. white wine vinegar
salt and freshly ground black pepper
Into a large pot of boiling salted water add potatoes and cook until tender about 25 minutes. While potatoes are cooking add bacon to a saute pan and cook until brown and crispy. Remove to paper towels to drain. Remove most all the bacon fat and add garlic, cooking until soft, but not browned. Remove from pan. Into a jar with lid add Dijon, cooked garlic, oil and vinegar shaking well to combine, taste and adjust flavorings, adding more vinegar if desired. When potatoes are done, drain well and rinse in cold water, drain again and pat dry with paper towels if needed. Place into a large bowl and add dressing, tossing to combine. Season with salt and pepper and adjust flavorings. Add 1/2 of the scallions and mix to combine. Cover and refrigerate for a few hours. Remove and stir in remaining scallions, bacon and parsley. Taste again and season with extra salt or pepper if needed. Note: place cooked bacon into a small bowl, cover and place into refrigerator until ready to add to potato salad.
Kickoff Tailgate Beans
2 cups white navy beans
15 slices thick cut smoked bacon, sliced (divided)
1 large white or yellow onion, chopped
5 scallions, sliced including green part
1 bay leaf
3 garlic cloves, minced
salt and freshly ground black pepper
1 cup applesauce
1/2 cup ketchup
2 1/2 Tbl. apple cider vinegar
1/3 cup brown sugar, packed
2 Tbl. molasses
1 Tbl. Worcestershire sauce
2 tsp. dry mustard
Soak beans overnight, next morning drain and rinse under cold water. Place into a large Dutch oven with about 3 1/2 cup water. Bring to a boil and turn to low gently boiling about 45 minutes. Into a saute pan add bacon and dry until browned and crisp. Drain well and add 1/2 of the cooked bacon to beans (reserve the rest), add onions, bay leaf, garlic, salt and pepper. Continue cooking on simmer until beans are tender about 1 1/2 hours. Add more water if needed. Drain beans, reserving liquid. Remove bay leaf. Into a bowl combine applesauce, ketchup, vinegar, molasses, brown sugar, Worcestershire sauce and mustard, add to beans with 1 cup of the cooking liquid. Bake covered in 325 degree oven for 3 hours adding more liquid if necessary (I add chicken stock at this point). Stir in scallions and the other remaining half of cooked bacon.
Kickoff Tailgate Beans
2 cups white navy beans
15 slices thick cut smoked bacon, sliced (divided)
1 large white or yellow onion, chopped
5 scallions, sliced including green part
1 bay leaf
3 garlic cloves, minced
salt and freshly ground black pepper
1 cup applesauce
1/2 cup ketchup
2 1/2 Tbl. apple cider vinegar
1/3 cup brown sugar, packed
2 Tbl. molasses
1 Tbl. Worcestershire sauce
2 tsp. dry mustard
Soak beans overnight, next morning drain and rinse under cold water. Place into a large Dutch oven with about 3 1/2 cup water. Bring to a boil and turn to low gently boiling about 45 minutes. Into a saute pan add bacon and dry until browned and crisp. Drain well and add 1/2 of the cooked bacon to beans (reserve the rest), add onions, bay leaf, garlic, salt and pepper. Continue cooking on simmer until beans are tender about 1 1/2 hours. Add more water if needed. Drain beans, reserving liquid. Remove bay leaf. Into a bowl combine applesauce, ketchup, vinegar, molasses, brown sugar, Worcestershire sauce and mustard, add to beans with 1 cup of the cooking liquid. Bake covered in 325 degree oven for 3 hours adding more liquid if necessary (I add chicken stock at this point). Stir in scallions and the other remaining half of cooked bacon.
Blackeyed Pea Salad
2 (11 oz.) cans white corn, drained well
1 large English cucumber, sliced in half lengthwise, lightly seeded and chopped
4 stalks celery, finely chopped
1 red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 small jalapeno, seeded and finely minced
2/3 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1 (10 oz.) can Rotel diced tomatoes with green chiles, drained
salt and freshly ground black pepper
4 scallions, thinly sliced on diagonal including green part
Dressing
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
1/3 cup red wine vinegar or white wine vinegar
1 Tbl. grainy mustard
1 Tbl. Dijon
1 garlic clove, finely minced
salt and freshly ground black pepper
Into a large bowl add all salad ingredients. Into a jar with a lid add dressing ingredients and shake well, taste and adjust seasonings. Pour some of the dressing over salad and stir to combine. Cover and refrigerate a couple of hours. Save remaining dressing and refrigerate. Take salad and remaining dressing in cooler and when ready to serve, toss again and add more dressing if desired. Serve with a slotted spoon.
Pecan Tarts
1 cup butter, soft
1 (8 oz.) package cream cheese, soft
2 1/2 cups all purpose flour
pinch of salt
1 1/2 cups brown sugar, packed
1 1/2 cups pecans, lightly toasted and chopped
2 eggs
2 Tbl. butter, melted
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a bowl of electric mixer beat cream cheese and butter until creamy. Gradually add flour and beat on low. Shape mixture into 48 balls and place on a baking sheet; cover and chill 1 hour. Place each dough ball into lightly greased muffin cup or mini muffin cup and shape into a shell. Into a bowl whisk the the brown sugar, and remaining ingredients. Spoon into tart shells. Bake for 20 minutes or until filling is set. Remove to cooling racks and cool 10 minutes. Remove from pans and place on cooling racks and cool completely.
Fan Favorite German Chocolate Bars - got this recipe from my friend Pastry Chef Debbie - these almost remind me of 7-layer bars
3 cups pecan halves
1 3/4 cups all purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 1/2 cups semisweet chocolate pieces
3/4 cup brown sugar, packed
3/4 cup light corn syrup
1/4 cup bourbon
1/4 cu butter, melted
3 eggs, lightly beaten
1 cup sweetened flakes coconut
Preheat oven to 350 degrees. Lightly toast the pecans on the stove or in oven, be careful to watch so they don't burn. Line the bottom and sides of a 13x9 baking pan with foil allowing about 3 inches to extend over sides and then lightly spray foil with cooking spray. Into a food processor add flour, sugar, butter and cocoa and pulse to combine. Press onto bottom and up abut 1/2 of sides of pan. Bake for 15 minutes and remove from oven and sprinkle over chocolate chips. Cool completely on wire rack about 30 minutes. Into a bowl whisk brown sugar, corn syrup, bourbon, butter and eggs until smooth. Stir in coconut and toasted pecans and spoon over prepared crust. Bake for about 25 to 30 minutes or until golden and set. Cool completely on wire rack and then chill about 1 hour in refrigerator. Carefully lift the bars from pan with foil on sides and transfer to cutting board. Cut into bars.
Downfield Oatmeal Cookie Bars
1 (14 oz) bag of individually wrapped caramels - unwrap them of course
3 Tbl. milk
3/4 cup butter, melted
1 cup all purpose flour
1 cup old fashioned rolled oats
3/4 cup brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts, lightly toasted and chopped
1 cup semisweet chocolate chips
1/2 cup dark chocolate chips
Preheat oven to 350 degrees and grease a 11x7 inch baking dish. Place the caramels into a saucepan with the milk and over medium heat stir constantly until they are melted and smooth; remove from heat and set aside. Into a bowl combine melted butter, flour, oats, brown sugar, baking soda and salt. Press about half into the prepared baking pan. Sprinkle on the chocolate chips over the dough, then nuts then stir caramel mixture and pour it on. Sprinkle on reaming oat mixture. Bake for about 20 minutes, remove to cooling rack to cool and then cut into bars.
Completion Mississippi Mud Bars - I would make a couple pans of these as they go fast
1 cup butter
1 cup whole pecans, lightly toasted and chopped
1/2 cup semisweet chocolate chips
2 cups sugar
1 1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
4 eggs, lightly beaten
1 tsp. pure vanilla extract
3/4 tsp. salt
1 (10.5 oz.) bag mini marshmallows
Frosting
1/4 cup butter, soft
3 Tbl. unsweetened cocoa
3 Tbl. milk
2 cups powdered sugar (maybe more)
1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Lightly toast pecans on in a pan on stove or in oven, being careful not to burn. In a microwave dish add butter and chips and cook on high for about 30 seconds stirring and then about another 30 seconds, stirring until smooth. Into a large bowl combine the chocolate mixture with the sugar stirring to combine, then add flour, cocoa, eggs, vanilla and salt. Stir well to combine. Pour batter into a greased 15x10x1-inch jelly-roll pan. Bake for 20 minutes then remove and sprinkle evenly with mini marshmallows bake for another 5 to 6 minutes or until nice and puffy. Remove from oven and sprinkle with pecans. Frosting; into a large saucepan combine butter, cocoa and milk stirring to combine. Cook stirring constantly for 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla with electric mixer until smooth. Frost and then cut into bars.
Bon Appetit
"The Lord by wisdom founded the earth; by understanding He established
the heavens; by His knowledge the depths were broken up, and clouds
drop down the dew. My son, let them not depart from your eyes - Keep sound
wisdom and discretion; so they will be life to your soul and grace to your neck.
Then you will walk safely in your way, and your foot will not stumble." - Proverbs 3:19-24
"If we say that we have no sin, we deceive ourselves, and the truth is not in us.
If we confess our sins, He is faithful and just to forgive us our sins and
to cleanse us from all unrighteousness. If we say that we have not sinned,
we make Him a liar, and His word is not in us." - 1 John 1:8-10
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