Score with these 10 recipes for your next tailgate | Entertainment/Life


Before the game, during the game, after the game, it doesn’t matter – football makes you hungry.

Just as the team prepares for game day, your next tailgate will require some planning. Pay special attention to your menu to achieve the perfect balance between savory and sweet dishes. And don’t forget something to wash it all down.

New wearable dishes pop up every season to keep things interesting. But what’s more satisfying than some old favorites?

While browsing through The Advocate files, we came across these 10 goodies. Some have enticing Louisiana twists. All sound delicious.

Good luck trying any or all of these and… GO TEAM!

Potato salad without mayo

Makes 6-8 servings. Recipe is from Teresa B. Day.

2 pounds small red potatoes, cooked

⅓ cup olive oil

1 tablespoon Steen’s Cane Vinegar or White Balsamic Vinegar

1 teaspoon of sugar

1 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon granulated garlic

2 teaspoons fresh dill

4 spring onions, chopped

1. Slice or wedge the potatoes and place in a large mixing bowl.

2. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, pepper, and garlic.

3. Pour the dressing over the potatoes.

4. Garnish with fresh dill and spring onions.

5. Stir gently until potatoes are coated in dressing, dill, and onions.

6. Serve at room temperature or refrigerate until ready to serve.

Chicken Parmesan Sliders

Preparation time: 5 minutes. Cooking time: 1½ minutes. Makes 12 sliders. Recipe is from Holly Clegg.

1¾ cup shredded cooked chicken breasts (rotisserie), skin removed

1 (8-ounce) tomato sauce

1 teaspoon minced garlic

1 teaspoon basil leaves

1 teaspoon oregano leaves

1 (pack of 12) mini buns, halved

¾ cup shredded semi-skimmed mozzarella cheese

1. Preheat oven for grilling.

2. Line the baking sheet with foil.

3. In a bowl, combine chicken, tomato sauce, garlic, basil and oregano.

4. Spread the chicken mixture on a side of bread and sprinkle with cheese. Place the other half on a baking pan.

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5. Grill 1½ to 2 minutes or until cheese is melted and bread is toasty. Watch closely. Reassemble slider.

Cajun Bloody Marys

For 8 people. The recipe is provided by Kelly Patrick Williams.

16 ounces tomato juice

8 ounces of ketchup

4 ounces Worcestershire sauce

1 lemon, juiced

½ tablespoon celery seeds

2 tablespoons Creole spices

8 ounces of vodka

Pickled okra for garnish

Pickled green beans for garnish

Lemon wedges for garnish

Lime wedges for garnish

1. Combine tomato juice, ketchup, Worcestershire, lemon juice, celery seeds, and Creole seasoning in a pitcher. Mix well.

2. Add vodka and stir.

3. Serve with some ice and garnish.

Hot boudin burgers

For 6 people. The recipe comes from Tracey Koch.

3 pounds ground round

3 tablespoons Worcestershire sauce

1 teaspoon of salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 pound boudin

1. In a mixing bowl, combine ground beef with Worcestershire, salt and spices.

2. Divide meat into 12 equal mounds. Roll out flat and place on a baking sheet.

3. Remove the boudin from the casing and divide into 6 pieces.

4. Flatten pieces of boudin and place a piece on top of each burger. Top with the remaining burger patties and pinch the edges to seal.

5. Cover stuffed burgers and refrigerate until ready to grill.

6. Preheat grill and grill burgers 5 to 7 minutes on each side or until cooked through. Serve on toasted wheat buns with your favorite toppings.

Satsuma shortbread cookies

Makes 1 dozen cookies. Recipe is from Teresa B. Day.

1 cup all-purpose flour

½ cup powdered sugar

1 teaspoon fine satsuma peel

¼ teaspoon kosher salt

½ cup chilled butter, diced

1 tablespoon fresh satsuma juice

1. Preheat oven to 375 F.

2. In a large bowl, whisk together the flour, powdered sugar, satsuma zest, and salt.

3. Cut in the butter and satsuma juice using a pastry blender or blend in a food processor until large, moist lumps form.

4. Form tablespoon-sized balls of dough and roll between palms. Place on a large baking sheet, about 2cm apart.

5. Gently press the cookies with the back of a measuring cup or the bottom of a glass lightly dusted with powdered sugar to prevent sticking.

6. Bake for about 20 minutes or until edges are brown. Transfer to a wire rack and let cool.

Creole marinated crab claws

For 6 people. The recipe is from River Road Recipes III.

1 pound crab claws, rinsed and drained

Marinade:

⅓ cup extra virgin olive oil

½ cup non-fat chicken broth, less salt

⅓ cup wine vinegar

⅓ cup lemon juice

1 cup chopped onions

2 spring onions, chopped

2 tablespoons minced garlic

1 tablespoon of black pepper

1 teaspoon celery seeds or flakes

¼ cup parsley flakes

1 teaspoon light Creole spices

Cherry tomatoes and black olives for garnish

1. Mix the marinade and pour over the crab claws in a flat plate.

2. Refrigerate for at least 4 hours.

3. Drain well and serve on a platter lined with lettuce leaves.

4. Garnish with cherry tomatoes and black olives.

Bacon popcorn snack mix

Makes about 7 cups. This recipe is from Taste of the South Magazine.

3 tablespoons plus 1 teaspoon rendered bacon, divided

¼ cup popcorn kernels

2 cups pecan halves

½ teaspoon chili powder

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1. In a large saucepan, heat 2 tablespoons bacon over medium-high heat. Place 2 seeds in the pan and cover with a lid. When kernels burst, add the remaining kernels. Quickly put the lid on and cook, gently shaking the pot, until the popping decreases to 2-second intervals, about 2 minutes. Remove from stove. Place popcorn in a large bowl.

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2. Place pan back on stove and add 1 tablespoon bacon, pecans, and chili powder. Stir until pecans are lightly toasted, about 2 minutes. Add pecans, salt, and pepper to the popcorn.

3. Heat remaining roast bacon and drizzle over popcorn. Stir to combine.

4. Pack airtight for transport in a container lined with paper towels.

Marinated Vegetable Salad

For 8 people. The recipe comes from Rosemarie Moreau.

1 (6 ounce) can pitted ripe olives

2 (6-ounce) jars of artichoke hearts in oil

2 (14½-ounce) cans of green beans

1 (10 ounce) can mushrooms

4 medium tomatoes, cut into wedges

1 (8-ounce) bottle of Italian dressing

1. Combine all the ingredients.

2. Marinate for several hours, turning occasionally.

Double Chocolate Brownies

Makes 48 brownies. Recipe is from Holly Clegg’s Gulf Coast Favorites.

1 (21.5-ounce) pack of Original Brownie Mix

2 eggs

⅓ cup canola oil

¼ cup of water

⅓ cup bittersweet or dark chocolate chips (½ cup for more chocolate)

3 tablespoons of butter

2 tablespoons cocoa

2 cups powdered sugar

2 tablespoons skim milk

1 teaspoon almond extract

1. Preheat oven 350 F.

2. In a large bowl, whisk together the brownie mixture, eggs, oil, and water. Stir in the chocolate chips.

3. Pour into a 13 x 9 x 2 inch baking pan coated with nonstick cooking spray. Bake for 23-25 ​​minutes (take care not to overcook). Cool.

4. In the mixing bowl, cream together the butter, cocoa, powdered sugar, milk and almond extract. Spread on brownies.

pumpkin dip

Makes 2-3 cups of dip. Recipe is from Teresa B. Day.

1 cup pureed pumpkin

¾ cup powdered sugar

1 packet cream cheese, softened

½ teaspoon cinnamon

½ teaspoon nutmeg

⅛ teaspoon salt

1 cup whipped cream

Ginger cookies for serving

1. Mix pumpkin and powdered sugar.

2. Stir in the cream cheese, cinnamon, nutmeg and a pinch of salt.

3. Carefully fold in the whipped cream.

4. Refrigerate until ready to serve.

5. Serve with ginger biscuits for dipping.





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