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September 2019: Tailgating Recipes
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Even if you're not a big sports fan, you can still get excited for fall weekends thanks to these tailgating recipes.
Enjoy!
Enjoy!
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Lawson State: Chicken and Sausage Gumbo
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Ingredients
- 3 pounds chicken, (boneless, skinless breast or thighs) cut into 1 inch pieces
- Salt to taste if desired
- 1 teaspoon finely ground black pepper
- 1 ¼ teaspoons finely ground white pepper
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon file powder, optional
- 1 ½ cups flour
- 2 ½ cups corn, peanut or vegetable oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped green pepper
- 9 cups chicken broth
- 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
- 1 bay leaf
- 1 teaspoon finely minced fresh garlic
- 2 cups cooked rice
- 3 pounds chicken, (boneless, skinless breast or thighs) cut into 1 inch pieces
- Salt to taste if desired
- 1 teaspoon finely ground black pepper
- 1 ¼ teaspoons finely ground white pepper
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon file powder, optional
- 1 ½ cups flour
- 2 ½ cups corn, peanut or vegetable oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped green pepper
- 9 cups chicken broth
- 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
- 1 bay leaf
- 1 teaspoon finely minced fresh garlic
- 2 cups cooked rice
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Directions
1. Put chicken pieces in a bowl. Blend salt, peppers, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
2. Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
3. Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
4. When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
5. Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
6. Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
7. Meanwhile, bring the broth to a boil in a large saucepan.
8. Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
9. Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
10. Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
11. Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
Courtesy: Lawson State
1. Put chicken pieces in a bowl. Blend salt, peppers, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
2. Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
3. Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
4. When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
5. Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
6. Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
7. Meanwhile, bring the broth to a boil in a large saucepan.
8. Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
9. Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
10. Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
11. Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
Courtesy: Lawson State
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1918 Catering: Game Day Nachos
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Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 1 lb. ground beef
- 2 garlic cloves, minced
- 1 tbsp. taco seasoning
- kosher salt
- 1 (15-oz.) can refried beans
- 1/4 c. water
- 1 large bag tortilla chips
- 2 c. shredded cheddar
- 2 c. Shredded Monterrey jack
- 1/2 c. pickled jalapenos
- 1 (15-oz.) can black beans, drained
For topping:
- 1 avocado, diced
- 1 large tomato, diced
- 1/4 c. thinly sliced green onions
- 1/4 c. fresh cilantro leaves (optional)
- Sour cream, for drizzling
- Hot sauce, for drizzling
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 1 lb. ground beef
- 2 garlic cloves, minced
- 1 tbsp. taco seasoning
- kosher salt
- 1 (15-oz.) can refried beans
- 1/4 c. water
- 1 large bag tortilla chips
- 2 c. shredded cheddar
- 2 c. Shredded Monterrey jack
- 1/2 c. pickled jalapenos
- 1 (15-oz.) can black beans, drained
For topping:
- 1 avocado, diced
- 1 large tomato, diced
- 1/4 c. thinly sliced green onions
- 1/4 c. fresh cilantro leaves (optional)
- Sour cream, for drizzling
- Hot sauce, for drizzling
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Directions
1. Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
2. Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined.
3. Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapenos. Repeat one more layer.
4. Bake until cheese is melted, 15 minutes.
5. Scatter with tomato, avocado and green onions. Drizzle with sour cream and hot sauce.
Courtesy: 1918 Catering
1. Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
2. Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined.
3. Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapenos. Repeat one more layer.
4. Bake until cheese is melted, 15 minutes.
5. Scatter with tomato, avocado and green onions. Drizzle with sour cream and hot sauce.
Courtesy: 1918 Catering
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Buttermilk Lipstick: Mexican Street Corn Dip
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Ingredients
- 2 ears fresh corn on the cob, shucked
- 1 cup crumbled queso fresco
- 1/2 cup sour cream
- 3 Tbsp fresh lime juice
- 1 Tbsp minced jalapeno
- 1 clove garlic, pressed
- 1 1/4 tsp chili powder
- 1 tsp kosher salt
- 1 {15-oz} bag frozen corn, thawed
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Garnishes: Freshly ground pepper, chili powder & queso fresco
- Tortilla or corn chips
- 2 ears fresh corn on the cob, shucked
- 1 cup crumbled queso fresco
- 1/2 cup sour cream
- 3 Tbsp fresh lime juice
- 1 Tbsp minced jalapeno
- 1 clove garlic, pressed
- 1 1/4 tsp chili powder
- 1 tsp kosher salt
- 1 {15-oz} bag frozen corn, thawed
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Garnishes: Freshly ground pepper, chili powder & queso fresco
- Tortilla or corn chips
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Directions
Grill the corn over direct medium-high heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. Stir together the queso fresco & the next 6 ingredients in a bowl. Fold in the corn, the onion & the cilantro. Transfer to a serving bowl. Garnish, if desired. Serve with chips. Courtesy: Buttermilk Lipstick
Grill the corn over direct medium-high heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. Stir together the queso fresco & the next 6 ingredients in a bowl. Fold in the corn, the onion & the cilantro. Transfer to a serving bowl. Garnish, if desired. Serve with chips. Courtesy: Buttermilk Lipstick
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Louie Consoli: Becky’s BBQ Baked Beans
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Ingredients
- 1 28oz can of your favorite brand of baked beans
- 1 1/4 cup onion finely diced
- 1 1/4 cup bell pepper finely diced
- 1 1/2 cup smoked bacon chopped
- 1 8oz ground beef
- 1 1/2 cup BBQ sauce
- 1 1/4 cup brown sugar
- 1 28oz can of your favorite brand of baked beans
- 1 1/4 cup onion finely diced
- 1 1/4 cup bell pepper finely diced
- 1 1/2 cup smoked bacon chopped
- 1 8oz ground beef
- 1 1/2 cup BBQ sauce
- 1 1/4 cup brown sugar
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Directions
1. In a skillet brown grown beef and drain.
2. Add beef back to skillet and add bacon, onion and bell pepper and saute for about 5 minutes.
3. Drain baked beans and add to skillet mixture along with BBQ sauce and brown sugar and cook on medium heat for a bit then on low till ready to serve
Courtesy: Louie Consoli
1. In a skillet brown grown beef and drain.
2. Add beef back to skillet and add bacon, onion and bell pepper and saute for about 5 minutes.
3. Drain baked beans and add to skillet mixture along with BBQ sauce and brown sugar and cook on medium heat for a bit then on low till ready to serve
Courtesy: Louie Consoli
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Chef Ron: Black and Blue Burger
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Ingredients
- 1 pound ground chuck
- 4 sweet Hawaiian burger buns, sliced in half
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 4 slices yellow onion, fried
- 4 ounces crumbled blue cheese
- 4 tablespoons thousand island dressing or donkey sauce
- Salt and blackening spice to taste
- 1 pound ground chuck
- 4 sweet Hawaiian burger buns, sliced in half
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 4 slices yellow onion, fried
- 4 ounces crumbled blue cheese
- 4 tablespoons thousand island dressing or donkey sauce
- Salt and blackening spice to taste
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Directions
1. Preheat pan on medium heat.
2. Divide the ground beef into four portions; roll each into a loose ball, then flatten into a 4-inch patty.
3. Season the patties on both sides with the blackening spice. After about 3 minutes, flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 1 ounce of the remaining blue cheese. Grill to an internal temperature of 160°.
4. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
5. Lightly brush the cut sides of the buns with garlic butter, and toast in the pan until crisp and golden, 5 to 10 seconds.
6. Assemble the burger by: smearing the buns with some thousand island dressing or donkey sauce. Layer the bottom buns with the fried onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops.
7. Serve with your favorite side.
Courtesy: Chef Ron
1. Preheat pan on medium heat.
2. Divide the ground beef into four portions; roll each into a loose ball, then flatten into a 4-inch patty.
3. Season the patties on both sides with the blackening spice. After about 3 minutes, flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 1 ounce of the remaining blue cheese. Grill to an internal temperature of 160°.
4. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
5. Lightly brush the cut sides of the buns with garlic butter, and toast in the pan until crisp and golden, 5 to 10 seconds.
6. Assemble the burger by: smearing the buns with some thousand island dressing or donkey sauce. Layer the bottom buns with the fried onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops.
7. Serve with your favorite side.
Courtesy: Chef Ron