Touchdown Tailgating…

Fan Food for Football Fun

The pigskin has arrived!  It’s time to kick off a party that will have your friends and family cheering not only for the home team, but some good eats as well. Although we have few opportunities for traditional, parking lot celebrations, that doesn’t mean you can’t tailgate in your own backyard.  It’s all about gathering your biggest fans for fun, food and a little pre-game cheer, regardless of where you set up camp.

Whether you plan a get-together at Sam Boyd Stadium or keep your party closer to home, thinking out the details ahead of time will make for a relaxed event that even the host or hostess can enjoy.  Mix and marinate meats in a single zip lock bag that won’t take up valuable space in the cooler or refrigerator. Save room in your ice chest by freezing water in recycled water bottles.  They’ll keep items fresh and cold without the mess of melting ice that can make things soggy. Precook side dishes and appetizers, placing them in aluminum foil pouches that work perfectly for grill top reheating. Prepare chili or hot dips and keep them warm in the Crockpot. Consider purchasing a propane version like the one manufactured by Coleman and available at REI.com for around $80. It works just like a normal slow cooker, but without the need for electricity. Finally, round up all the comforts of home, including utensils, plates, paper towels, moist towelettes, trash bags, a radio or battery operated TV, decorative flags and decorations and more, packing them into a single, portable plastic bin.  You’ll know you have everything you need, and it won’t take an army to transport it.

Set up the lawn chairs, fire up the barbie and serve up some pre-game vittles, including Deep Fried Mac ‘N’ Cheese Poppers, Hula Sliders, Linebacker Crunch or tasty, bacon wrapped MooOink Balls. They’ll have your crowd roaring for more by halftime!

Linebacker Crunch

Serves 4-6

3 oz popped popcorn, approx. 3 quarts

1 ½ cups Cashew, Pecan & Almond canned nut mix

1 stick unsalted butter

1, 1-lb package dark brown sugar

¼ cup dark corn syrup

½ tsp vanilla

4 oz bittersweet chocolate, melted

Preheat oven to 250 degrees.  Spray a large sheet or jellyroll pan with nonstick cooking spray and line with parchment paper.  Spray parchment lightly with spray and set aside.

Melt the butter over medium heat in a heavy saucepan. Add brown sugar, corn syrup and vanilla and stir to combine. Heat mixture, stirring occasionally, to 250 degrees, approximately 10-14 minutes.  Stir in nuts to coat.

Spread popcorn in a large, shallow roasting pan.  Quickly pour syrup/nut mixture over popcorn, mixing with a large spatula or wooden spoon until evenly coated.  Work quickly, as the syrup hardens rapidly.  Spread mixture evenly onto prepared pan and bake for 1 hour.  Remove from oven and drizzle with melted chocolate. Cool completely before breaking into bite sized pieces.

Hula Sliders

Makes 9

1 lb 80/20 ground beef

½ tsp onion powder

½ tsp garlic powder

½ tsp freshly ground pepper

½ tsp kosher salt

½ bottle sweetened teriyaki marinade (Lawry’s or Newman’s Own)

1 pkg Sara Lee dinner rolls or similar, slightly warmed

1 small can pineapple rings in natural juice

½ cup mayonnaise

2-3 sprigs green onion, finely chopped

Cheddar cheese

Lettuce and tomato as desired

In a small bowl, combine green onion and mayonnaise; refrigerate. In a separate bowl, mix onion and garlic powders, salt and pepper.  Set aside.

Turn a 9 x 9 inch square pan upside down.  Spray bottom lightly with cooking spray and line with parchment paper, slightly overlapping edges.  Using the pan as your guide, place ground beef on top of the parchment paper and pat until meat evenly covers pan.  Lift meat off the pan and place on cutting board.  Sprinkle with seasoning mixture.  Using a pizza cutter or sharp knife, cut the meat into 3 x 3 inch square patties.

Preheat grill to medium.  Grill sliders to desired doneness, approximately 2-3 minutes per side, basting with teriyaki sauce. Top with cheddar cheese to melt.  Meanwhile, grill pineapple rings until warm and slightly caramelized. Serve sliders on warmed rolls with grilled pineapple, green onion aioli, lettuce and tomato.

Mac ‘N’ Cheese Poppers

Makes 20-25

1 lb cooked, medium elbow macaroni, rinsed and cooled

Olive oil

3 jalapeños, seeded and chopped

2 serrano chiles, seeded and chopped

2 cloves garlic, chopped

1 1/4 cups whole milk, plus 2 Tbsp for eggwash

2 Tbsp dried minced onion

8 oz cream cheese

4 oz Velveeta

8 oz pepper jack cheese, shredded

2 large eggs

3 cups seasoned panko or bread crumbs

Vegetable oil for frying

Salsa, hot sauce or ranch dressing

In a large bowl, combine cooled pasta and pepper jack cheese; set aside. Heat a small amount of olive oil over medium heat. Add chiles and garlic, cooking until soft, about 5 minutes. Add to pasta mixture.

In a saucepan, combine milk, cream cheese, Velveeta and minced onion.  Cook over medium-low heat, stirring until smooth and warmed through, about 5-8 minutes. Season with salt and pepper to taste, and stir into pasta/chile mixture. Spread mac and cheese onto a large sheet pan and refrigerate until cold, or at least two hours.  Shape cold mixture into bite sized logs and place on parchment lined pan. Cover with plastic wrap and freeze overnight.

Heat oil to 350 degrees.  Slightly beat eggs and milk in a shallow bowl. Place panko in a separate shallow dish.  Dip frozen logs into egg wash and then into the bread crumbs. Fry until golden and center is hot.  Serve with salsa, hot sauce and ranch dressing.

MooOink Balls

Makes Approx. 20

1 pkg frozen Italian meatballs, thawed

1 pkg bacon

1-2 tsp BBQ rub seasoning

1 jar spicy red pepper jelly

Heat a barbecue or smoker to 250 degrees, positioning the coals or burners for an indirect cooking method.

Cut bacon strips in half.  Wrap the desired amount of meatballs with the sliced bacon halves, securing with a toothpick. Sprinkle with seasoning. Place on the grill, making sure that the heat is not directly under the meatballs. Cook until bacon is crisp, approximately 2 hours.

Melt jelly in the microwave until liquefied; approximately 30 seconds.  Just prior to taking meatballs off the grill, brush them liberally with the jelly.  Continue to cook until jelly is sticky but set and slightly caramelized, approximately 10 minutes more.  Serve immediately.

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Filed Under: For the Love of Food