Gridiron grub: Winning tailgate recipes

Published 12:00 am Wednesday, October 10, 2012

By Emily Wilder
For the Salisbury Post
Merriam-Webster tells me that the word tailgate, describing “a picnic set up on the tailgate especially of a station wagon,” was first used in 1962. These days, station wagons seem to have given way to SUVs, and while tailgates are most often associated with football season, you’ve probably been to all sorts – NASCAR, July 4th fireworks, and even the more cultured variety here in Salisbury for Pops at the Post.My personal favorite tailgating memory is from a few years ago in Philadelphia, for the legendary Army-Navy football game, a college rivalry with history and spirit enough to rival our own ACC battles. Thanks to some warm soups, chili, and hot drinks, the sub-32 degree December afternoon was a blast!
With a little advance planning, your next tailgate spread can be just as tasty as any special meal without the guilty feeling that comes from snacking on salty, fatty foods all day. There are two books available at the public library featuring nothing but parking lot foodie favorites. Debbie Moose’s “Fan Fare” and David Joachim’s “The Tailgater’s Cookbook” are filled with excellent ideas, whether you’re trying to stay cool for a midday game in the South, or warming up before a chilly evening under the stars.
Barbecued Pork & Coleslaw Sandwiches
– “EatingWell” July/August 1992
3 Tbs. cider vinegar
4 tsp. sugar
2 tsp. canola oil
1 tsp. Dijon mustard
1/4 tsp. celery seeds
1/4 tsp. mustard seeds
1 C. shredded green cabbage
1 C. shredded red cabbage
1 carrot, shredded
Salt and freshly ground pepper
to taste
Barbecue Sauce
1 tsp. canola oil
1 onion, chopped
1 clove garlic, finely chopped
1 C. ketchup
1/4 C. cider vinegar
1 T brown sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
Salt to taste
Pork & Rolls
2 12-ounce pork tenderloins, trimmed
6 Kaiser or other large rolls, split
To make coleslaw: Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper. To make barbecue sauce: Heat oil in a saucepan over medium heat. Add onions and garlic and sauté until golden brown, 4 to 5 minutes. Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt. Cook, stirring, until the mixture boils, 1 to 2 minutes. Remove from the heat and set aside. To cook pork and assemble sandwiches: Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink.) Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well. To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls. Tip: make the coleslaw and cook the pork the night before. Assemble at the tailgate.
Beer Boiled Shrimp
-The Tailgater’s Cookbook by David Joachim
Half a 12-oz can of beer
Juice of ˝ lemon
4 garlic cloves, minced
3 Tbs. chopped fresh parsley
1 Tbs. crab boil seasoning, such as
Old Bay
1 pound medium shrimp, peeled and
deveined, tails removed
3 Tbs. butter
Before you go: the morning of the tailgate, mix everything but the shrimp and butter in a large freezer-weight zipper-lock bag. Drop in shrimp, seal, and chill in cooler. When you get there: Heat grill to medium-high and let rack get good and hot. Pour shrimp and marinade into a small disposable aluminum pan. Add butter to shrimp and cover pan with foil. Put pan on grill rack and grill until shrimp are pink, 5-10 minutes, shaking the pan and poking the shrimp with tongs a couple times. Serve immediately with toothpicks for casual eats. Or serve over rice.
Vegetable Chard Wraps with Spicy Lime-Ginger Dipping Sauce
Spicy Lime-Ginger Dipping Sauce
1/4 C. plus 2 Tbs. tahini
1 Tbs. brown rice syrup
1 1/2 t nama shoyu
(or soy sauce)
1/2 lime, zest and juice
2 tsp. minced ginger
1/2 minced jalapeńo, seed
and vein removed
Chard Wraps
4 rainbow chard or romaine
lettuce leaves, cut in half
vertically, stems removed
1-2 carrots, cut in matchsticks
1 beet, cut in matchsticks
1/2 C. sweet bell peppers,
cut in matchsticks
1/2 bunch chives,
cut in 3-inch pieces
Fresh basil leaves
Fresh mint leaves
To make sauce: whisk together all ingredients in small bowl. Thin out with water if needed. Salt to taste. To assemble wraps: On one end of the chard leaf, fill with a few leaves of basil and mint and matchsticks of carrots, beets, sweet pepper, and chives. Roll chard leaf tightly around filling. Serve with dipping sauce. Makes 8 wraps.
Black bean hummus
2 C. no-salt-added cooked
black beans, drained
and rinsed
2 cloves garlic, roughly
1/4 C. tahini
1 tsp. ground cumin
2 Tbs. water
2 tsp. reduced-sodium tamari
2 tsp. lemon juice (or to taste)
1/2 C. chopped fresh cilantro
Combine black beans, garlic, tahini, cumin, water, tamari and vinegar in a food processor. Pulse until smooth and all ingredients are combined. Transfer to a serving bowl, fold in cilantro and serve.
Quinoa Pizza Bites
1 box of quinoa, cooked
3 eggs
1 C. chopped onion
1 1/2 C. shredded mozzarella
1 1/2 C. chopped pepperoni
4 cloves of garlic, minced
1 1/2 tsp. paprika
1 1/2 tsp. oregano
3/4 C. chopped fresh basil
1 1/2 tsp. seasoning salt
pizza sauce for dipping
Follow the directions on the box to make the quinoa. Set aside and let cool. Combine all the other ingredients in a bowl. Add the quinoa and mix. Press into a mini muffin tin. Bake for 15-20 minutes at 350 degrees.
Grilled Nachos
1 bag tortilla chips
(blue or yellow)
2 medium tomatoes, diced
1 large can sliced olives
1˝ C. cheddar cheese, grated
1 avocado
2 cloves fresh garlic, minced
1 can green chilies
(mild or spicy)
dried or fresh cilantro to taste
cooking spray
Before you go (but not more than 2-3 hours in advance): combine tomatoes, olives, garlic, chilies, and cilantro in plastic bag; grate cheese in a separate bag. Once you get there: Pre-heat grill to medium heat. Spray large disposable foil pan with cooking spray and layer bottom with chips, then cheese, then tomato mix. Repeat layers if desired. Dice avocado and put on top. Place on grill and close cover. Cook 8-10 minutes until cheese is melted throughout.
One pot Red Beans Rice & Sausage
– Jimmy Bannos in “Cooking on the Road with Celebrity Chefs” Presented by Woodall’s
1 tsp. olive oil
4 ounces smoked sausage
(andouille), cut into ˝ inch
1 small yellow onion, finely
˝ green bell pepper (or any
color), seeded and chopped
1 garlic clove, minced
˝ tsp. Creole seasoning
pinch of red pepper flakes
˝ C. converted white rice
1 ˝ C. hot water
15 ˝ oz can light red kidney
beans, drained
hot sauce (optional)
salt (optional)
If using grill, preheat to high. Add the oil to a medium size pot and heat until hot. Add the sausage and sauté until lightly browned. Stir in the onion, bell pepper, garlic, and seasonings. Cook occasionally for 4-5 minutes until vegetables are soft. If cooking on a grill, close the grill top to increase the charcoal or gas temperature if necessary. Stir in the rice, water, and beans. Bring to a simmer, cover with a tight fitting lid, cook 15 minutes. Make sure that the mixture is simmering, not boiling. Carefully remove the lid, stir the mixture, cover the pot and cook an additional 5-7 minutes. Remove the pot from the grill and let it rest, covered for 5-10 minutes. Test the ensure rice is cooked through. If desired, season with hot sauce and salt to taste. Serve immediately.
Steeplechase Spread
-“Fan Fare” by Debbie Moose
2 ripe Haas avocados
˝ C. plain yogurt
3 tsp. freshly squeezed
lemon juice
2 tsp. chopped fresh cilantro
˝ tsp. salt
Dash of garlic powder
Dash of onion powder
Black pepper to taste
Crackers for serving
Cut the avocados in half, remove pits, and scoop out the flesh into a medium-size bowl. Mash well. Stir in yogurt, 2 t of lemon juice, cilantro, salt, garlic powder, onion powder, and black pepper. Stir until mixture is very smooth. Sprinkle the top with the remaining 1 t of lemon juice to keep the avocado from browning. Cover tightly and chill for several hours or overnight. Stir before serving.
Jalapeno Beer Corn Bread
– The Tailgater’s Cookbook by David Joachim
2 eggs
˝ C. buttermilk
˝ C. beer (ale or lager)
Ľ C. vegetable oil
Ľ C. packed light brown sugar
1 t salt
1 C. yellow cornmeal
1 C. all-purpose flour
1-2 jalapeno chilies, seeded and
The morning of the tailgate, heat oven to 400 degrees. Crease a 10-inch round cast-iron skillet, or 1 ˝ quart baking dish. Whisk eggs, buttermilk, beer, oil, sugar, and salt in large bowl until blended. Scatter baking powder over top and whisk until blended. Mix in cornmeal, flour, and jalapenos, gently stirring until batter is almost free of lumps. Pour into skillet or dish and bake until a knife inserted in center comes out clean, 15-20 minutes. Cool slightly on a rack. Cover with a double layer of foil and wrap in towels. When wrapped, cornbread will stay warm for 3-4 hours.
Grilled Caprese Kabobs
12-15 small fresh mozzarella
20 leaves of fresh basil
10-12 grape tomatoes, cut in
thick slices
2 Tbs. balsamic vinegar
1 Tbs. extra virgin olive oil
4 skewers
The night before: Assemble one mozzarella ball, one folded basil leaf, one tomato slice onto skewer. Repeat until only one inch of skewer remains on each end and all ingredients have been used. Drizzle with oil and vinegar. Store on a plate covered with foil, in the refrigerator. At the tailgate: preheat grill to high and place skewers directly on grill for 1-2 minutes just until warm, rotating frequently (do not let cheese melt).