New Tailgating Recipes
Here's a recipe that is awesome to bring to any footballs game, tailgating or not...guys in particular love it..
Bonnie's Buffalo Chicken Dip
4 boneless skinless chicken breast halves (about 2 pounds) boiled, drained and shredded with 2 forks
1 - 12 ounce bottle Frank's Hot Sauce (don't substitute, if possible...Frank's is the best; whatever you do, do NOT use tabasco)
2 - 8 ounce packages cream cheese, softened
1 - 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 ounces shredded sharp cheddar cheese or Monterey Jack or combo thereof
Preheat oven to 375. In a 13x9x2 inch baking pan, combine shredded cooked chicken meat with entire bottle of Frank's Hot Sauce; smooth out into an even layer.
In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour evenly over chicken mixture.
Sprinkle with celery. Bake uncovered for 20 minutes. Then sprinkle with cheese and bake uncovered for another 20 minutes til hot and bubbly. Serve with celery pieces and/or sturdy dipping chip, like Tostito Golds.
(When I brought this to our son's last year for the football play-offs, his friends were eating this and said "What IS this??? Who MADE this?? You gotta try this!") Got this recipe from the AOL food boards 2 years ago.
As a race fan, my tailgating season is winding down.
I have always had good success with ribs that I smoke BBQ'ed in advance , then froze in vacuum seal tilia food saver. I cut them in serving size portions before freezing (a couple of ribs each portion) to make it easier to serve. then I just thaw the ribs that morning and put them in the ice chest, and bring them out to grill til warm, sauce them as appropriate. A lot of times I will have leftovers from 3 or 4 different rib sessions, but they all go, I share with neighboring fans as we tailgate when we have too many.
I also have had good reviews using a shrimp dip much like Commander's Palace creole shrimp dip, if I find that recipe in my file I will post it for you.
Finally even though its mostly adults, I found, just like the bake sale guy - chocolate is popular. A pan of fresh brownies is always appreciated.
In general it is hard to imopart a lot of fancy flavors or cooking techniques to tailgate food, especially depnding how long you will really have. Think foil wrapped packets for things like potatoes , italian sausage w/peppers and onions, and even real baked beans (we made the Alton Brown recipe one year and it was great, brought it in a foil pan covered with foil and heated on the grill. The smell was incredible since the beans had cooked all night the night before. )
We have had mixed results with corn on the cob left in the husk and soaked in salt water and cooked on the grill - I think it dfepends on how fresh the corn is , fresher is better
DON'T try to fry a turkey -its just way too messy and too many potential problems (turkey not fully thawed, too big for the pot, oil not heating properly, pot getting knocked over by people walking past). We learned this by hard experience one race.
Speaking of brownies, Cook's Illustrated has a new publication out called Cook's Country, and in the first issue (currently on newsstands) they do twists on classic brownies. For fall tailgating, I'd definitely do the S'mores ones... make a graham cracker crust, lightly bake, top with brownie batter, bake until the brownies are done, then top with mini marshmallows and broil til they start to brown.
I"ll be taking these to the Super Bowl party I am going to this year.
HOT AND SPICEY MEATBALL TARTS
I use PUFF PASTRY DOUGH cut into triangles using the folds as guide lines. I put JARRED HOT JALEPENOS slices on the bigger portion of the trangle. On top of that I put grated PEPPER JACK CHEESE(just enough to hide the jalepeno) which acts like glue for the meatballs. I take thawed FROZEN MEATBALLS(you can make your own but why bother) and roll them in SRIRACHA HOT SAUCE with GARLIC & ONION POWDERS mixed in and place them on top of the cheese (if meatballs are big cut in half). On the smaller potrion of the triangle, with a little slit, I put a CLOVE OF GARLIC there. Than I sprinkle BLACK PEPPER over and bake on a sprayed sheet pan. The puff pastry will rise and really grab ahold of the toppings.
I get about 20 to 24 per pastry sheet which come two to a box.
BEWARE!! They go fast.