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Tailgating Recipes: Classic Beef Kabobs

April 23, 2010 By admin

Ingredients

  • 1 1/2 to 2 pounds Beef tenderloin
  • 1/3 cup bottled Italian Salad dressing
  • 12 whole fresh Mushrooms
  • 2 small zucchini
  • 6 cherry tomatoes
  • 3 to 4 cups hot cooked rice, cooked in beef broth

Directions

  1. Cut meat in 1-1/4 to 1-1/2-inch cubes. Place in shallow dish and add Salad dressing. Mix well. Cover and let marinate 30 minutes. If marinated longer, refrigerate.
  2. Remove stems from Mushrooms. Set Mushroom caps aside; use stems another time.
  3. Cut zucchini into 12 half-inch crosswise slices. Remove stems from tomatoes. Remove meat from marinade.
  4. Thread skewers alternately with vegetables using 3 pieces meat, 2 slices zucchini, 2 Mushrooms, and ending with tomato on 10-inch skewers.
  5. Brush kabobs with remaining marinade. Broil about 3 minutes from source of heat 8 to 10 minutes, turning once. Serve on fluffy rice.

SOURCE: BedAndBreakfastNetwork.com

Filed Under: Beef tailgating recipes, Tailgating Recipes Tagged With: , ,

CCRyder’s Smoker Rib Rub

April 22, 2010 By admin

Ingredients

  • 1/3 cup sea salt
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons Hungarian paprika
  • 3 tablespoons New Mexico red chile powder
  • 2 tablespoons ancho chile powder
  • 2 tablespoons ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 tablespoon dried thyme
  • 2 tablespoons crumbled dried thyme
  • 1 tablespoon crushed dried rosemary
  • 2 tablespoons ground cumin
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground allspice

Directions

  1. In a medium bowl, mix together the sea salt, white sugar, brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, oregano, thyme, rosemary, cumin, nutmeg, and allspice. Store at room temperature in an airtight container until ready to use.
  2. Rub generously onto ribs or meat of your choice, cover and refrigerate overnight before smoking.

Cook’s Note

This recipe makes enough rub to generously season two slabs of baby back ribs.

SOURCE: CCRyder via AllRecipes.com

Filed Under: Grilled recipes, Rub Recipes Tagged With: , ,

Tailgating Appetizers: Black-Jack Chicken Quesadillas

April 21, 2010 By admin

These quesadilla appetizers bites are made with chicken and Monterey Jack cheese with a blackberry and chipotle pepper sauce.

Ingredients:

  • 1/3 cup blackberry preserves
  • 1 Tbsp canned chipotles in adobo, seeds removed
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/8 tsp black pepper
  • 12 oz fully cooked boneless, skinless chicken breast, cut into small chunks
  • 1/2 cup diced onions
  • 2 cups shredded Monterey Jack cheese
  • 10 (6 inch) flour tortillas

Directions

  1. In a medium saucepan, whisk together blackberry preserves, chipotle in adobo, balsamic vinegar, cilantro, garlic and black pepper.
  2. Turn heat to medium and heat just until mixture begins to bubble. Remove from heat.
  3. Add chicken to saucepan and toss to coat chicken in berry mixture. Toss onions and cheese together. Spoon 2 tablespoons cheese/onion mixture evenly down center of each tortilla. Spoon chicken & berry mixture over cheese, dividing equally among tortillas.
  4. Fold tortillas over to make quesadillas.
  5. Heat a non-stick skillet or griddle to medium and cook quesadillas for 3-4 minutes each time or until cheese is melted and edges are golden brown. Cut each tortilla in half with a pizza cutter to make 20 triangles.

Number of servings: 10

SOURCE: Submitted by: Correvon, Photo by: LaurenB248 (via BetterRecipes.com)

Filed Under: Appetizer Recipes, Cheesy recipes, Chicken Recipes, Tailgating Recipes Tagged With: , , , ,

Hawaiian style Barbecue Pork Ribs

April 20, 2010 By admin

Prep time: 10 minutes HAWAIIAN
Cook time: 105 minutes
Servings: 6

Ingredients:

  • 4 lbs pork ribs (in slab)
  • 1/4 cup vinegar
  • paprika – to taste
  • garlic salt – to taste
  • salt & pepper – to taste
  • 1 18oz bottle barbeque sauce (mild/neutral flavor)
  • 1/2 cup orange marmalade
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce

Directions

  1. Place ribs in a large pot, cover with water and add vinegar. Boil for 1 1/2 hours or until tender. Remove from the pot to cool.
  2. Mix BBQ sauceBBQ sauce, marmalademarmalade, oyster sauceoyster sauce, hoisin saucehoisin sauce, and soy sauce together in a medium size bowl.
  3. Sprinkle paprika, garlic saltgarlic salt, salt and pepper liberally on both sides of the slab. And place in a ziplockziplock back. Add the marinademarinade from the bowl to the bag. Marinate for 4 hours or overnight in the refrigerator.
  4. Place ribs on grill over medium heat 7-8 minutes per side before serving. Make sure that they do not burn.

SOURCE: Daniel Miyasaki via CookEatShare.com

Filed Under: Grilled recipes, Pork Recipes Tagged With: , , ,

Tailgating Recipes: Sweet Onion Kielbasa

April 19, 2010 By admin

Prep time: 5 minutes
Cook time: 25 minutes

INGREDIENTS:

  • 1 pound kielbasa sausage
  • 1 small onion
  • 2 tablespoons butter
  • 1 can (12-oz.) beer
  • 1/3 cup honey
  • 2 or 3 tablespoons spicy, brown or Dijon mustard
  • Pepper and/or chili powder (or favorite spices)

DIRECTIONS:

  1. Slice kielbasa into 1/2-inch medallions.
  2. Chop onion and sauté in butter until onions are transparent.
  3. In a large skillet, bring 1/2 can of beer (darker beer for more flavor) to a slow boil and add kielbasa. Cook until the beer is reduced by half, then add the remaining 1/2 can of beer. Add the honey, mustard and spices to taste. Let simmer for 5 minutes or until sauce reaches a thick, honey-like consistency.
  4. Onions may be mixed in at the end or added to top as garnish.

Makes 4-6 appetizer servings

Created by Kevin Kehler of Neshanic Station, NJ, winner of the 2004 National Honey Board “Honey of a BBQ Tailgating Contest” (via Christine Moravec of SAC Foodies)

Filed Under: Beer Recipes, Sausage Recipes, Tailgating Recipes Tagged With: , ,

Steak Taquitos

April 16, 2010 By admin

INGREDIENTS:

  • 1/2 cups chopped tomatoes
  • 2 cups chopped yellow onions
  • 3/4 cup chopped fresh cilantro
  • 6 tbsp fresh lime juice
  • 1 1/2 tbsp chopped serranos
  • 3 cups crumbled queso blanco
  • 24 4-inch corn tortillas
  • 2 pounds skirt steaks, trimmed

DIRECTIONS:

  1. Combine the tomatoes, onions, cilantro, lime juice and serranos in a medium bowl.
  2. Season with salt and pepper, cover with plastic wrap and chill.
  3. Preheat the oven to 350�F.
  4. Place the queso blanco in a bowl.
  5. Wrap tortillas in foil, enclosing.
  6. Place in oven for 15 minutes.
  7. Meanwhile, prepare your barbecue grill at medium-high heat
  8. Season steaks with salt and pepper.
  9. Grill your steaks however you like them (I like 5 minutes per side for medium-rare).
  10. Thinly slice steaks across grain.
  11. Place in serving bowl.
  12. Arrange bowls of salsa, queso blanco, corn tortillas and steak on table. Allow your friends to assemble their own taquitos.
  13. Make sure they help you clean up and that they bring tequila.

SOURCE: Foodie via Friendseat.com

Filed Under: Appetizer Recipes, Beef tailgating recipes Tagged With: , , ,

Grilled Chicken and Tapenade Sandwiches

April 15, 2010 By admin

Layer grilled chicken, feta cheese, and an olive- and tomato-topping for these fantastic dinner sandwiches. The tomato mixture also tastes wonderful when served on slices of toasted baguette as an appetizer.

Yield: 4 servings (serving size: 1 sandwich)
Ingredients

  • 1 1/2 cups diced seeded tomato
  • 2 tablespoons finely chopped pitted kalamata olives
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon minced garlic
  • 5 teaspoons extravirgin olive oil, divided
  • 1 pound skinless, boneless chicken breast
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 4 (2-ounce) ciabatta sandwich rolls, halved

Directions:

  • Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
  • Prepare grill.
  • Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.
  • Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

SOURCE: Jennifer Martinkus, Cooking Light, JUNE 2007 (via MyRecipes.com)

Filed Under: Chicken Recipes, Grilled recipes, Sandwiches Tagged With: , ,

Tailgating Recipes: Chicken Lollipop

April 14, 2010 By admin

Ingredients:

  • 10 pieces chicken wings
  • 3/8 ounce garlic, peeled and finely chopped
  • 1/4 ounce ginger, peeled and finely chopped
  • 3/8 ounce fresh coriander leaves, finely chopped
  • 3/8 ounce green chillies, finely chopped
  • 4 7/8 teaspoons all-purpose flour
  • 2 1/2 teaspoons cornflour
  • Salt, to taste
  • 1 egg
  • panko bread crumbs to coat
  • oil, to deep fry

Directions:

1. Break each chicken wing into two parts at the joint.

2. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.

3. Put all the chicken lollipops in a bowl.

4. Add ginger and garlic to the chicken. Mix well.

5. Add green chillies and coriander leaves to the same. Mix well.

6. Add half a cup of all purpose flour and quarter cup of cornflour to the same. Mix well.

7. Break one egg into the bowl.

8. Add salt to taste.

9. Mix well and keep aside for 1 hour to marinate.

10. After an hour is up, heat oil in a wok.

11. Coat the chicken lollipops with panko bread crumbs

12. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil.

11. Drain on clean kitchen paper napkins. Serve hot.

Tidbit: Mix Chili Sauce, Ketchup and Mayonnaise and serve as a dipping sauce.

SOURCE: Khauwar Dol

Filed Under: Chicken Recipes, Tailgating Recipes Tagged With: ,

Balsamic Marinated Steak and Asparagus

April 13, 2010 By admin

Prep Time: 10 min.
Marinade Time: 20 min.
Cooking Time: 20 min.

Ingredients

  • 4 – beef round tip steaks, cut 1-inch thick (about 8 ounces each)
  • 2/3 – cup balsamic vinaigrette dressing
  • 2 – Tablespoons Dijon mustard
  • 1 – pound fresh asparagus spear
  • 1/2 – teaspoon salt
  • 1/8 – teaspoon pepper

Directions

  1. Preheat grill to medium.
  2. Combine balsamic vinaigrette and mustard in small bowl.
  3. Remove and reserve 2 tablespoons.
  4. Place steaks and remaining marinade in resealable plastic bag.
  5. Refrigerate 20 minutes.
  6. Drain beef and discard marinade.
  7. Place asparagus in shallow microwave-safe dish and add 1/2 cup water.
  8. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender.
  9. Drain asparagus.
  10. Add reserved marinade to asparagus. Turn to coat and set aside.
  11. Grill steaks, covered and turning once, 12 to 14 minutes for medium rare doneness (internal temp 150°F). (Do not overcook.)
  12. During the last 2 to 3 minutes of grilling, arrange asparagus on grid around steaks; heat, turning once.

Makes 4 servings

Alan’s Kitchen Tip:
To avoid losing valuable heat, open the grill lid only when absolutely necessary.

Source: Alan’s Kitchen

Filed Under: Beef tailgating recipes, Grilled recipes, Tailgating Recipes Tagged With: , ,

Tabasco’s Shrimp Tacos with Cabbage

April 12, 2010 By admin

INGREDIENTS:

  • 1 pound shrimp, cooked, peeled, deveined, and coarsely chopped
  • 1 large tomato, seeded and diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped pimento-stuffed green olives
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
  • 1/2 pound cabbage, finely chopped
  • 1/2 cup crema Mexicana (Mexican-style whipping cream)*
  • 3 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 12 corn tortillas

DIRECTIONS:

  1. Combine shrimp, tomato, onion, olives, and 1 tablespoon of the TABASCO® Green Sauce in a medium bowl; toss well.
  2. In a separate bowl, combine cabbage, crema Mexicana, cilantro, remaining 1 tablespoon TABASCO® Green Sauce, and salt; toss well.
  3. To serve, place a small amount of shrimp mixture in the center of each tortilla and top with 2 tablespoons cabbage mixture; fold tortillas over filling to form tacos. Serve immediately.
Filed Under: Appetizer Recipes, Hot & Spicy Recipes, Seafood Recipes Tagged With: , , ,
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