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Friday, September 3, 2010
It's football season!: Finger foods for all of your tailgating needs (recipes)
Posted by Patrice Knezevic on Fri, Sep 3, 2010 at 4:30 PM
Beer, food and football -- three things that go great together and are essentials for a successful tailgating party. Here are some easy suggestions and recipes to keep your football fanatics happy and well-fed.
Baked Chicken Wings
Try marinating you wings in beer. Douse the wings in your ale of choice and marinate for 24 hours. Drain them well, season with salt, pepper, paprika and garlic. Bake at 400 degrees for 20-25 minutes. Toss hot wings with BBQ or Buffalo sauce. Serve with blue cheese dressing and celery sticks.
Wanna take it a step further? Try reversed Buffalo wings: Purchase some packets of powdered blue cheese dressing and toss it with baked wings thoroughly until coated. Serve with hot sauce or Buffalo sauce.
Snacks
Beer and cheddar pretzel dip
1 stick unsalted butter
1 tablespoon minced garlic
1 cup all purpose flour
1 teaspoon dry mustard
2 cups whole milk
1 12-ounce bottle of beer (pilsner, ale, wheat beer or lager of your choice — no IPAs, too bitter)
4 cups grated cheddar cheese, the sharper the better
3 dashes hot sauce of your choice
Salt and white pepper
1. Melt butter in large pot over medium heat. Add garlic and saute 2-3 minutes. Whisk in flour a little at a time until you have a loose paste consistency. Add dry mustard.
2. Turn up heat to medium-high and add milk. Continue whisking until it starts to thicken — this may take a little time, be patient. Make sure to constantly stir or mixture will scorch. When thick, lower heat and add beer.
3. Continue stirring and add cheese. When cheese is melted, add salt, white pepper and hot sauce.
4. Keep warm in a fondue pot or double boiler. Serve with pretzel rods or baked soft pretzels.
Jalapeno cheese spread
16 oz whole milk ricotta cheese
8 oz cream cheese, softened
3-4 fresh jalapenos, seeded and chopped
juice of 1 lime
salt and pepper
Puree all ingredients in food processor. Serve with pita bread or crackers.
Poblano pepper stacks
6 poblano peppers, sliced in half
1 lb chorizo sausage (ready to eat, not raw)
1 lb Queso Fresco, feta cheese or goat cheese
1 jar salsa
1. Coat pepper halves in olive oil and place cut side down on a cookie sheet. Roast in a 400 degree oven for about 10 minutes until skins are blistered. Place peppers in a bowl and cover with plastic wrap. When peppers are cool enough to handle, scrape out seeds and peel off the skins.
2. Process chorizo in a food processor until finely crumbled (or chop finely by hand).
3. On a cookie sheet, lay out 6 of the pepper halves. Top each with some chorizo and some crumbled cheese. Repeat this step adding a second layer to each. Bake in 350 degree oven for 10 minutes until heated through.
4. Serve with salsa and tortilla chips.
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