Your Favorite Tailgating Recipes?

[Nitwit]

Healthy and tasty - we often do a grilled chicken cutlet sandwich with a big grilled portobello mushroom on each one. Put some romaine lettuce and a honey mustard dressing on it and serve it on a fresh Kaiser roll. Side dish of health salad (slaw) from Whole Foods and one of their Corn Fritters heated up. It makes for a pretty good and easy meal. Bon Appetit

 

[JerryJerryJerry]

Ketodiets are the way to go for healthy weight loss generally speaking. Good evidence is out there but like everything else in medicine, you must individualize it to your patient.
Dr jerry

 

[T J]

Whatever you do, you must not be very good at it then.

You're more than welcome to continue to ride off, into the fog of your own fantasies.
Go for it...

No thanks. Will stick to reality, backed by modern medical research.

 

[Nitwit]

And for the Thanksgiving game: Carved roast turkey, sautéed Granny Smith apples, and a sweet potato knish (try Wegmans). Start off with some winter squash soup (with fresh ground nutmeg) to warm up.

For the warmer weather games, I've also done shrimp cocktail with California roll. Maybe some cheddar cheese and apple slices and raw almonds to snack on. No grilling required so it's an easy and quick pre game meal for the noon kickoffs.

Some of your favorite cookies are always a good idea to finish.

 

[Peetz Pool Boy]

We are also famous for our annual seasoned rib eye steak sandwiches with Boursin cheese with chives and shallots on fresh bakery sub rolls. Just ask Tom McA. He will vouch for them. This is why I still say we need a McAndrew board tailgate flag/logo that can be flown at tailgates to identify board members so we can go freeload at other tailgates!

couple of questions for you

1) do you sautée the shallots and if so, do you do them on the side or mix them in with the beef on the griddle or is it Boursin cheese with chives and shallots already in the cheese?


2) I assume you put the Boursin in the roll first and then place the hot meat over the cheese to melt it?

 

[rudedude]

couple of questions for you

1) do you sautée the shallots and if so, do you do them on the side or mix them in with the beef on the griddle or is it Boursin cheese with chives and shallots already in the cheese?


2) I assume you put the Boursin in the roll first and then place the hot meat over the cheese to melt it?

Shallots in with the cheese. We sauté peppers & onions also but put Boursin directly on the steak on the grill. Works out great, just ask Tom McA.! And he is a Philly cheese steak snob too! We get an entire rib eye at a local butcher shop and they cut it up into 1/4 inch steaks that they season for us. We get about 40 steaks in the order.
1st game is a 3:30 start so I can see Bloody Mary's, shot clock, and steaks in our future! I can see my tailgating buddy drooling now!

 

[OKC PSU Fan]

Try and stay away from the butter...extremely high in saturated fat

You just stick with the doctor's diet " if it tastes good spit it out" I will never give up real butter, if it shortens my life so be it, but I will enjoy my food.

 

[T J]

Shallots in with the cheese. We sauté peppers & onions also but put Boursin directly on the steak on the grill. Works out great, just ask Tom McA.! And he is a Philly cheese steak snob too! We get an entire rib eye at a local butcher shop and they cut it up into 1/4 inch steaks that they season for us. We get about 40 steaks in the order.
1st game is a 3:30 start so I can see Bloody Mary's, shot clock, and steaks in our future! I can see my tailgating buddy drooling now!

Sounds delicious rude dude.

What kind of seasoning does the butcher shop put onto the prepared 1/4 inch steak strips for you?

 

[rudedude]

Sounds delicious rude dude.

What kind of seasoning does the butcher shop put onto the prepared 1/4 inch steak strips for you?

Their own special blend I believe. Secret ingredients but probably salt garlic pepper, etc. If not seasoned, Montreal seasoning does fine.

 

[Nittany_9]

marinate med sized raw shrimp in siracha overnight. Roll in panko and fry till crisp. Serve with a cucumber, tomato & red onion salad (cut all into small chunks/slices) and put a little olive oil and salt on it, let sit in fridge for an hour.

 

[Nittany_9]

Reuben Sliders

Get appetizer sized pumpernickel bread (in cracker section)....little drop of kraut, dollop of 1000 Island and a slice of kielbasa on top. Put a decorative toothpick thru it and these will move fast.

 

[Mister Magoo]

You forgot the bottle opener!

Dey twisties now

 

[MtNittany]

Need to keep this thread moving forward...

Found and tested a good taco sauce recipe (something to have around). Has the taste and texture of Taco Bell Hot Sauce (which is the only reason to go to Taco Bell). You should have everything in your pantry sans the Habanero Powder - just double down on the Cayenne...

• 1 (15 ounce) can tomato sauce
• 2/3 cup water
• 1/2 teaspoon chili powder
• 3 teaspoons cumin
• 3 teaspoons instant minced onion
• 2 tablespoons white vinegar
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 2 teaspoons cayenne pepper
• Habanero powder to taste

Cook it for a bit, then cool it. Put it in a squeeze bottle and eat it.

 

[loosey goosey]

Hence why I'm here pal. All my posts have been nothing but pro PSU! Quit being such a crybaby and get over my name

Go away LOSER!!!!!

 

[MtNittany]

My current wing sauce (greatly simplified from what I was doing)

1.5 sticks of butter
Maybe 3/4 of a large jar of Frank's
6 each habanero and jalapeno peppers - mince in food processor w/ a little white vinegar & chopped garlic

A few hearty shakes of the following:

Onion Powder
Garlic Powder
Garlic Salt (easy)
Cayenne (hard)
Habanero Powder (harder)
Cumin x 2
Black Pepper
Red Pepper Flakes

Cook it for 10-15 minutes and if you don't need it right away - put it in the fridge overnight so you can scrape the butter fat off the top. If you need it now, proceed.

Re-heat at a low heat and add:

A couple TB Honey
A couple TB Lemon Juice
A couple TB Mayonnaise (don't question me here)

Eat.

 

[flavorguy]

Muffuletta Sandwich - the great thing about this sandwich is that you make it the night before, wrap in plastic wrap and then press this down in the refrigerator (or cooler) with a 6 pack of beer (that you most likely will be bringing anyway). The bread is important - you need something crusty on the outside and a little soft in the inside. I normally use the 9" round loaves of bread you can grab at Wegmann's.

It's really easy - don't let the length of the recipe dissuade you:


INGREDIENTS

FOR THE OLIVE SALAD:

• 1cup roughly chopped pitted green olives

• 1cup roughly chopped pitted Kalamata olives

• ½cup roughly chopped peeled roasted red peppers

• ⅓cup roughly chopped flat-leaf parsley

• ¼cup celery leaves, torn

• ¾cup thinly sliced celery

• 1clove garlic, minced

• ¼cup extra virgin olive oil

• 2tablespoons red wine vinegar

• ½teaspoon dried oregano

• Pinch freshly ground black pepper

FOR ASSEMBLY:

• One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread

• 4ounces soppressata, thinly sliced

• 8ounces provolone cheese, sliced

• 4ounces Italian ham, thinly sliced

• 4ounces mortadella, thinly sliced

• 4ounces sweet capicola (cured Italian pork), thinly sliced

• 4ounces hard salami or bresaola, thinly sliced


FOR ASSEMBLY:

1)Make the olive salad by combining all ingredients in a large bowl. In a food processor, roughly pulse one or two times. You want this relish to be "chunky"

2) Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.

3) Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and wrap in plastic wrap. Place metal tray on top of sandwich and place a six pack on top. Let rest one hour or overnight.

4) To serve, slice into 8 - 10 wedges.

 

[bwifan]

Muffuletta Sandwich - the great thing about this sandwich is that you make it the night before, wrap in plastic wrap and then press this down in the refrigerator (or cooler) with a 6 pack of beer (that you most likely will be bringing anyway). The bread is important - you need something crusty on the outside and a little soft in the inside. I normally use the 9" round loaves of bread you can grab at Wegmann's.

It's really easy - don't let the length of the recipe dissuade you:


INGREDIENTS

FOR THE OLIVE SALAD:

• 1cup roughly chopped pitted green olives

• 1cup roughly chopped pitted Kalamata olives

• ½cup roughly chopped peeled roasted red peppers

• ⅓cup roughly chopped flat-leaf parsley

• ¼cup celery leaves, torn

• ¾cup thinly sliced celery

• 1clove garlic, minced

• ¼cup extra virgin olive oil

• 2tablespoons red wine vinegar

• ½teaspoon dried oregano

• Pinch freshly ground black pepper

FOR ASSEMBLY:

• One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread

• 4ounces soppressata, thinly sliced

• 8ounces provolone cheese, sliced

• 4ounces Italian ham, thinly sliced

• 4ounces mortadella, thinly sliced

• 4ounces sweet capicola (cured Italian pork), thinly sliced

• 4ounces hard salami or bresaola, thinly sliced


FOR ASSEMBLY:

1)Make the olive salad by combining all ingredients in a large bowl. In a food processor, roughly pulse one or two times. You want this relish to be "chunky"

2) Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.

3) Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and wrap in plastic wrap. Place metal tray on top of sandwich and place a six pack on top. Let rest one hour or overnight.

4) To serve, slice into 8 - 10 wedges.

Dang that sounds really good.... especially right about now

 

[Peetz Pool Boy]

Need to keep this thread moving forward...

Found and tested a good taco sauce recipe (something to have around). Has the taste and texture of Taco Bell Hot Sauce (which is the only reason to go to Taco Bell). You should have everything in your pantry sans the Habanero Powder - just double down on the Cayenne...

• 1 (15 ounce) can tomato sauce
• 2/3 cup water
• 1/2 teaspoon chili powder
• 3 teaspoons cumin
• 3 teaspoons instant minced onion
• 2 tablespoons white vinegar
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 2 teaspoons cayenne pepper
• Habanero powder to taste

Cook it for a bit, then cool it. Put it in a squeeze bottle and eat it.

You can purchase Taco Bell sauce in most any grocery store.

 

[MtNittany]

You can purchase Taco Bell sauce in most any grocery store.

Yeah, it's not hot enough though. And I don't buy shit I can make.

 

[Peetz Pool Boy]

Yeah, it's not hot enough though. And I don't buy shit I can make.

You must drink the stuff because I didn't note any preservatives in your recipe

 

[MtNittany]

This nice lady always has some great recipes. She's a veteran tailgater for sure.

link here

 

[tgar]

Midnighter, anymore for noon games we put out a substantial spread all cold including meats, cheeses, shrimp, ( Charcuterie quality choices folks, not shit and always a great Mortadella) along with a variety a other finger food. In September, heirloom tomatoes and grilled red bell peppers with grilled asparagus is always popular. We serve a good bar, feature Bloody Mary's, Wines, Sparkling wines, Pilsners and Lagers.

Cookies for sure but most desserts get served at the after the game tailgate. I used to live on Capitol Hill in the low rent zone, have fun.

 

[Peetz Pool Boy]

This nice lady always has some great recipes. She's a veteran tailgater for sure.

link here

I'm already salivating over everything on Page 1 except for the kale chips. Good site to "save"

 

[anon_xdc8rmuek44eq]

I'm already salivating over everything on Page 1 except for the kale chips. Good site to "save"

Yup - some top notch stuff here for sure. Can't wait to try these out!!

 

[MtNittany]

Yup - some top notch stuff here for sure. Can't wait to try these out!!

She used to have a tailgating only website that morphed into this website. I've been following her around for 10 years now I think.

 

[ClarkstonMark]

My favorite tailgate host always makes these for noon games.
First his wife bakes fresh biscuits early Saturday am.
Then, when he gets to the lots at 7, gets set up, he cooks some sausage patties, then fries eggs, puts the sausage and eggs and some cheese in a biscuit and passes out the best beeakfast sandwiches I have ever had.

I also like to smoke a pork butt and bring it for pulled pork sandwiches after the game.

The girls like to do Blow Job shots, their recipe is Baileys and Butterscotch schnapps. Makes them happy!
Another easy lady like shot is a mini beer - fill shot glass 3/4 full with Liquer 43, then fill up with heavy cream or half n half, pouring the cream in over a spoon, so it stays on top and looks like the head on a beer.

Great thread. Too bad it was hijacked by the nutrition nazis