Football Season: Favorite Take & Go Tailgate Item
- aphayes Jul 10, 2007 01:43 PM
Football season is quickly approaching and I am getting a serious case of football fever! And one of my favorite things is tailgate food. It seems like every year we try to outdo ourselves with our tailgate yummies. What better way to meet new people than to invite them over to your tailgate for a beer and a bite to eat.
I would love for ya'll to share your FAVORITE tailgate take-alongs. I am looking for stuff I can make at home or which requires little assembly once I get to the lot. Thanks in advance and best of luck to your favorite team.
LET'S GO MOUNTAINEERS!!!!!!!!!!!
This may sound weird, but during the early part of the FB season, when it's still very hot outside and we have an early game, I make home-cured gravlax (with vodka as part of the curing process) and slice it before packing. Add bagels and a tub of cream cheese - it seems very fancy but it's not hard at all.
The standard 7-layer Mexican dip is always popular with our group.
As soon as the weather turns cool, we want Buffalo wings.
Of course, you need lots of popcorn. We pop it at home the old fashioned way, in a pot on the stove, and carry it in a big brown paper bag. Everyone dives in.
Italian Appetizer Squares -
Greased 9X13 pan
Crescent roll dough laid flat in bottom
Layer in sliced ham, salami, pepperoni, provolone, roasted red peppers, basil
Top with crescent roll dough
Beat 4 eggs, add a cup of shredded parmesan, pour over dough
Bake at 350 til golden - usually about 30-40 minutes.
Cut in squares and serve warm or cold
Then change the ingredients to make something else entirely. Enjoy!
These are "boat food" as in take them on the boat cause they travel easily and I'm always asked for the recipe. I do use jarred peppers most of the time but you can change it up anyway you want. I did them with chicken cordon bleu and one with breakfast ingredients.
If you come up with other ideas - I'd love to hear them.
Although it varies according to the team the Patriots are playing (eg. when we played the Bears last year, I had bear on the menu so we could "eat them for lunch"), my basic menu is:
Quail (different glazes throughout the season). I get the semi de-boned type so they lie flat on the grill. Sometimes stuffed, sometimes not.
Memphis ribs (I currently order the ones from Interstate in Memphis, but Corky's and Rendezvous are good, too).
Rack of lamb. (Again the seasonings and marinades vary depending on weather, etc.).
Other favs I mix in include gumbo, lobster or clam bakes, sea bass, giant scallops.
It's all good.
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.
BOLTS Vs COLTS manana
I know it was, it was just a joke ;). but you're absolutely right, you must cook the side first before slapping the ingredients on, esp. a sauce, which would prevent the dough on that side from cooking at all.
Last grilled pizza I did was a chicken-apple sausage w/fontina & a simple margherita for the kids. Need to get more dough b/c now it sounds good!