Tailgate Recipe Contest Finalists
A couple weeks ago, we asked for your best tailgate recipes in order to find the most coveted tailgate food in the area. We got lots of great entries (shoutout to the two people who have a brilliant recipe for a cooler full of beer) but these are the top five (plus ties). Now, we need your votes.
Check out these recipes (hell, even try making them yourself), then vote for your favorite of the bunch at the bottom of the page. **Voting will remain open until 12:00p ET on 8/20**
- 2 large (28oz?) cans of baked beans (Bush’s is best, but whatever floats your boat)
- 1 medium onion, diced
- 2 cloves of minced garlic (stuff out of the jar works, too)
- 1/2 cup ketchup
- 1/3 cup spicy brown mustard
- 1/3 cup dark brown sugar
- Dashes of your favorite hot sauce (Texas Pete, Tabasco all work)
- Set a medium stock pot on the stove on medium heat; add cooking spray or a little bit of olive oil
- Add diced onions and minced garlic to the pan, stirring occasionally until transluscent
- Open cans of beans and drain excess liquid
- Empty can into pot with onions and garlic; stir
- Add ketchup, spicy brown mustard, brown sugar; turn heat down to low or simmer
- Stir and let sit for about 5-10 minutes; stirring occasionally
- Add hot sauce, stir and continue to let sit for another 5 minutes to thicken
Scoop into a bowl or on a side. Add whatever you want to the top (more hot sauce, cheese, etc).
Spicy Grilled Shrimp
- 5 lbs of peeled tail on shrimp
- jar of Italian dressing
- TBS worcestershire sauce
- 1-2 tsp of Cajun seasoning (I prefer Zatarain’s)
- couple shakes of Tabasco
- Put all ingredients into several large plastic bags and marinate 2+ hours.
- Drain, pat off excess marinade and cook shrimp on your portable grill.
- Serve with fresh lemon juice and dipping sauce of choice, although the shrimp really does not require it.
Korean-Style BBQ Pork Belly Skewers with Peanut and Scallion
- 2 lbs. fresh pork belly
- 3 cups Korean bbq sauce (recipe follows)
- 3/4 bbq rub (recipe follows)
- 1 cup finely chopped peanuts
- 1// cup this sliced scallions
For the sauce:
- 1 cup soy sauce
- 1 cup packed dark brown sugar
- 1/4 cup rice vinegar
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1/2 tsp ground white pepper
- 2 Tbsp sesame oil
- 1 Tbsp fish sauce
- 2 Tbsp sambal oelek
- 1 Tbsp corn starch
- 1 Tbsp chicken stock
- In a saucepan over medium heat combine all ingredients except stock and corn starch and whisk to incorporate. Cook for 5 minutes, stirring often until sugar is dissolved.
- Strain sauce through fine mesh sieve, return to pot and bring to a boil.
- Combine stock and corn starch and whisk to thoroughly incorporate and form a slurry.
- Slowly whisk slurry into boiling sauce. Reduce heat and simmer until desired thickness is achieved, roughly 2-3 minutes.
For the rub: (combine thoroughly)
- 1/4 cup kosher salt
- 1/4 cup dark brown sugar
- 1/4 cup smoked paprika
To prepare the belly:
- Pat belly dry, and season liberally with the rub. Place belly on a cookie sheet lined with parchment. Place another sheet of parchment on top of the belly, and place another cookie sheet on top of the belly. Weigh the top cookie sheet down with canned goods to press the belly into a uniform thickness. Refrigerate the weighted belly overnight.
- Preheat oven to 250.
- Pat belly dry, and place on s cookie sheet fitted with a cooling rack.
- Slow roast belly for about 3 hours, or until almost fork tender. Remove from oven and allow to cool.
- Once cool enough to handle, wrap in plastic wrap and refrigerate until cool, about 3 hrs.
- Remove from belly from fridge, unwrap, and cut into bars roughly 1.5” wide. Skewer bars individually using bamboo skewers and wrap for transport to tailgate.
- Fire up the grill for direct heat cooking. Pat dry skewers, and grill to you desired level of char, brushing with sauce the last few minutes of grilling.
- Place skewers on a platter, drizzle with a little more sauce and chopped peanuts and scallions, serve with extra sauce for dipping.
Bacon Wrapped Filet aka MeatCrack
- 3- 8oz Filet Mignon steaks
- 2 lbs thick cut bacon
- 1- 16oz bottle Kraft Roasted Red Pepper salad dressing
- Slice filets into 2 inch squares
- Slice bacon in half
- Wrap filet squares with bacon, held in place with toothpicks, and place in storage container.
- Pour entire bottle of dressing over filet squares and refrigerate overnight. Turn container over once to ensure all pieces are covered in dressing
- Place on medium heat grill for 17 mins (respect the Brind’Amour), turning often to ensure bacon browns on all sides.
- Serve hot from grill…Be sure to warn guests of the toothpicks!!!
Bourbon Street Chicken
- 1 lb chicken breast
- 4 ounces soy sauce
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon garlic powder
- 1 teaspoon powdered ginger
- 2 tablespoons dried onion flakes
- 1⁄2 cup Jim Beam bourbon whiskey
- 2 tablespoons white wine
- Either pull apart or cut chicken meat into bite size chunks.
- Mix all the marinade ingredients and pour over chicken pieces in a bowl.
- Cover and refrigerate (stirring often) for several hours (best overnight).
- Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
- Remove chicken.
- Scrape pan juices with all the brown bits into a frying pan.
- Heat, and add 2 Tbs. white wine.
- Stir and add chicken.
- Cook for 1 minute and serve.
Note: Jim Beam has always given me the best results. Other bourbons/whiskeys can be used. Marinating overnight is always the better choice
Cheese and Bean Dip
- 1 diced medium yellow onion
- 1 diced jalapeno
- 3 cloves of garlic, minced
- 16 oz frozen corn kernels
- 16 oz cooked black beans (if using canned, rinse and drain them)
- 1/4 tsp cumin seeds
- 1/4 tsp chili powder
- 1 24 oz can diced tomatoes
- 1 tbsp tomato paste
- salt and black pepper
- 1/4 cup cilantro
- 2 cups grated cheese (roughly)
- 2 tbsp vegetable or canola oil
- heat oil in a pan and add garlic and cumin. saute until fragrant
- add jalapeno and onion and saute until onion is light brown
- add corn and cook until heated through
- add beans, tomato paste, and diced tomatoes
- cook until tomatoes are cooked through
- add chili powder. season with salt and pepper to taste
- add half the cilantro and stir
- transfer to slow cooker. at this point the contents should be cooked
- turn the cooker to high for 3-4 hours
- 30 minutes before serving, sprinkle cheese and remaining cilantro over the dip and replace the lid.
Serve with tortilla chips
No Bake Cookies
Everyone’s favorite chocolate peanut butter oatmeal cookies!
- 1/2 Cup Milk
- 2 Cups Sugar
- 3 Tablespoons baking cocoa
- 1 Stick of Butter
- Heat at medium high heat. Boil 1 minute remove from heat.
- Then add:
- 1/2 Cup Crunchy Peanut Butter
- 3 Cups Quick Rolled Oats
- 1 Teaspoon Vanilla
- Stir well and drop by the spoonful onto waxed paper.
Zucchini Carrot Cakes
- 1 large (or two small) zucchini
- 1 carrot
- ½ cup freshly grated Parmesan cheese
- 1 cup panko bread crumbs
- ¼ teaspoon paprika
- 1 clove garlic, minced
- 1 egg
- salt and pepper (to taste)
- 1-2 tablespoons olive oil
- 1 cup Greek Yogurt
- 2 tsp Dill (fresh or dried)
- Lemon Juice from half a lemon
- Grate the zucchini
- Put the grated zucchini into paper towels and squeeze to release the water
- Grate Carrot
- Combine Zucchini, Carrot, breadcrumbs, egg, cheese, herbs, form 8 paddies a little bigger than a golfball. You can do this at home to save time and clean up.
- Combine Yogurt, dill and lemon juice for slathering sauce
- Heat oil in frying pan
- Fry each side of the zucchini cakes 3 to 4 minutes per side, until a lovey brown hue appears
- Apply a dollop of yogurt sauce to each
- Serve as a healthy side item or a hors d’oeuvre.
- 1 Container Cream Cheese
- 1 package cooked ham
- 1 jar baby dill pickles
- Lay ham flat
- Spread cream cheese on the ham
- Put the pickle on the edge of the ham
- Roll pickle into ham
- Cut the roll in to medallion slices