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Prize Winning Baby Back Ribs

May 6, 2010 By admin

“A foolproof, simple recipe for the most tender, delectable ribs you’ve ever had. Follow the directions exactly, and success is guaranteed!”

Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 pounds baby back pork ribs
  • 1 cup barbeque sauce

Directions

  1. Preheat grill for high heat.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

SOURCE: BONNIE Q. via AllRecipes.com

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

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: , ,

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: , , , ,

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: , ,

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: , ,

Spicy Lamb or Chorizo-Filled Phyllo Cigars

April 6, 2010 By admin

INGREDIENTS

Makes about 24 phyllo cigars

Lamb Filling

  • 2 tablespoons olive oil
  • 1/2 cup finely diced onion
  • 1 garlic clove, minced
  • 1/2 pound ground lamb
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste

Phyllo Cigars

  • 9 to 11 sheets phyllo dough, thawed according to manufacturer’s directions
  • 5 tablespoons unsalted butter, melted

To make the lamb filling:

  1. Heat the oil in a medium skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the lamb and cook until browned, about 8 minutes, breaking the meat as it cooks. Stir in the rosemary, thyme, salt, and pepper. Remove from the heat and cool. Put the mixture in a food processor and pulse until you get an evenly fine texture, being careful not to grind it to a paste.
  2. Preheat the oven to 375 degree F. Line 2 baking sheets with parchment paper.

To make the phyllo cigars:

  1. Lay 1 sheet of phyllo dough on a work surface with the long side toward you. Brush lightly with the melted butter. Lay another sheet of phyllo on top. Keep the remaining sheets covered with a damp towel. Brush the second layer with butter. Lay the last sheet of phyllo on top, brush the third layer with butter.
  2. Cut the phyllo in half lengthwise so that you have 2 half-sheets, one above the other. Cut each half into fourths so you have 8 equal-size wrappers. With the short side facing you lay 1 scant tablespoon of filling at the bottom of the wrapper. Roll up the filling in the phyllo dough partway. Fold in the sides and continue to roll into a cigar shape. Place, seam side down, on the prepared baking sheet. Repeat with the remaining filling and sheets of dough.
  3. Brush the cigars with butter and bake for 25 to 30 minutes until crisp and golden brown.

(Source: adapted from Anne Bramley’s book “Eat Feed Autumn Winter” by Eliza of Food Diary)

If you want the chorizo version, use spicy chorizo with flat-leaf parsley, instead of lamb (just like what TheKitchn.com did for this recipe)

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

Boilermaker Tailgate Chili

April 1, 2010 By admin

This is a combination of many different tomato-based chili recipes.

INGREDIENTS

  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

(Recipe by MIGHTYPURDUE22 via AllRecipes.com)

Photo by Hot Chilli

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

Pigs in a Blanket

March 11, 2010 By admin Leave a Comment

This tasty recipe for pigs in a blanket is a Super Bowl party favorite — and great everyday snack.

INGREDIENTS:

(Makes about 4 1/2 dozen)

  • 2 pounds (about 60) mini hot dogs
  • Cheddar cheese, cut into small pieces, optional
  • Caramelized Onions, optional
  • 1 large egg
  • All-purpose flour, for work surface
  • 1 box (17 1/2 ounces) frozen puff pastry, thawed
  • Poppy, sesame, or mustard seeds, optional
  • Mustard, for serving
  • Ketchup, for serving

DIRECTIONS:

  1. Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
  2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
  3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
  4. Preheat oven to 450 degrees.
  5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Source: Martha Stewart’s Tailgating Recipes

Filed Under: Hot Dogs, Tailgating Recipes Tagged With: ,

Tailgate On A Budget

March 4, 2010 By admin Leave a Comment

Lever House’s Chef Bradford Thompson shows Chris Wragge how to make some tailgate fare that won’t pack a punch on the wallet.

Filed Under: Tailgating Recipes Tagged With: ,
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