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Tailgating Recipes
Whether you are a beginner tailgater, an experienced veteran or someone in between, it’s universally understood that tailgating is all about food, friends and your favorite team. If you want to serve great food, you have to have great tailgating recipes to keep your offerings varied and delicious. The first challenge is finding recipes that are capable of being prepared and or cooked in the out of doors and within a portable kitchen. Secondly, a person does not want to spend their entire time before the big game cooking when they could be enjoying the social aspect of the tailgating party, so making the process relatively easy is important as well. Finally, when it is time to go watch the game or pack up to head home, it certainly is no fun to be burdened with a large degree of cleanup.
So what makes a great tailgating recipe?
The first thing you want to look for planning a tailgating menu is taste. Flavorful offerings that excite the taste buds are what keep hungry fans coming back for more. Plan for a variety of tastes from sweet to spicy and from the mild to bold tasting category. Even better yet, allow your guests to layer on or customize their level of comfort and taste with various dips, spreads and condiments.
The second attribute of great tailgating recipes lies in the ease of preparation. Some recipes may require a bit of initial preparation in your kitchen at home, while others will go right to grill, pot /pan or serving tray. The best advice is to seek out a balance between menu selections that require kitchen preparation and those that can easily be performed once you arrive and get set up. The nice thing about today’s modern conveniences is the use of plastic storage containers and ziploc style bags allows the cook to prepare and store many great ingredients and even full spreads from the comforts of their own kitchen and then transport them to the game in a cooler.
The final quality of a great recipe for tailgating is that of one that does not require a multitude of special accessories or equipment. Loading and unloading a vehicle of these burdensome items can be a chore and may prevent you from bringing along other items of comfort or preference. As you plan your tailgating menu, take special note of what equipment will be needed and how you may take advantage of using some items multiple times or in a different way.
Now that you know what to look for in a recipe, check out a few of these recipes.
Kick-Off Dip (Warm)
Kick-Off Dip (Warm)
Ingredients:
1 cup thick and chunky salsa
1/2 pound (2 cups) deli American Cheese, cubed 1/2-inch
1/2 pint (1 cup) deli chili
Tortilla chips
Assorted fresh vegetables
Prep Before You Go:
This is a simple recipe, but to save time, prepare the cheese cubes and vegetables and store them in separate zip lock bags or containers.
At The Game:
Combine all ingredients except chips and vegetables in 2-quart saucepan. Cook over medium heat, stirring constantly, until cheese is melted and mixture is heated through (8 to 10 minutes).
Serving Suggestion:
Serve warm with tortilla chips or vegetables.
Don’t Forget The Equipment:
2-quart saucepan, wooden or silicone spoon for stirring.
Hot/cold serving container for dip.
Yield:
Makes 2 1/2 cups.
Mid-Western Beer Brats
Here is one of our hearty tailgating recipes that is sure to get your guests ready for the cheering and excitement of the big game. We all know that beer and sporting events go pretty well together and this recipe includes a full 6 cups of your favorite lager beer. You will certainly be a big hit when you serve this flavorful combination.
Mid-Western Beer Brats
Ingredients:
6 bratwurst sausages
6 cups lager beer
2 large onions, sliced, divided in half
1 tablespoon olive oil
2 red or green bell peppers, cored and sliced
Salt and freshly ground black pepper
6 bratwurst buns or hoagie rolls, split lengthwise
Mustard
Prep Before You Go:
There is no prep work required for this recipe.
At The Game:
Poke holes all over the brats using a fork. Combine the brats, beer, and half the onions in a medium pot. Bring to a simmer over medium-high heat. Simmer until bratwurst are firm and cooked through, around 15 minutes. Transfer the brats to a plate and save some of the liquid.
In a large skillet, heat the oil on a medium-high heat. Add the remaining onions and bell peppers. Cook until very soft, roughly 15 minutes, tossing occasionally. During the last 5 minutes of cooking, add the bratwurst to the skillet to brown them. If the vegetables start getting too dar, you can add a few tablespoons of the brats cooking liquid. Salt and pepper to taste.
Serve brats in a bun with mustard and top with sauteed peppers and onions.
Don’t Forget The Equipment:
Camping or other gas stove.
Large skillet.
Cooking Utensils.
Yield:
Serves 6.
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