Tailgating 101

By Wendy Pollitzer

September 30, 2010

Unfortunately, the Lunch Bunch had too many conflicting schedules to get together for our weekly midday meal. I guess it’s that time of year when busy moms and dads race around town, chauffeuring kids to dance, soccer and karate. Where does the time go on any given day? We’ve let ourselves as a society spend too much time running errands and not enough enjoying the finer things in life…like tailgating!

We’re in the midst of one of my favorite times of year: Football season!  And there’s no better way to spend with family and friends than hanging out behind the tailgate of your truck anticipating the big game or settled in the comfort of your own air-conditioned home, watching pigskin and grazing an appetizer-filled table all day!

I’ve gotten some recipes together from the Food Network to make for your fun-filled day of football. Other than the food, the only other prerequisite for tailgating is relaxation and, well maybe, some booze. Hey, we are in the South!

Next week, the Lunch Bunch will feature Mario’s Italian Restaurant on Ribaut Road, and the following week we go to Moondoggies in Port Royal. Until then…enjoy!

Traditional Southern Deviled Eggs

Recipe Courtesy of Paula Dean

Ingredients

  • 7 large eggs, hard boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • Salt and pepper, for taste
  • Paprika, for garnishing
  • Sweet gherkin pickles sliced, for garnishing
  • Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.  Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce

Recipe Courtesy of Bobby Flay

Ingredients

  • 46 chicken wings
  • Vegetable oil
  • Salt and freshly ground pepper
  • Chipotle Hot Sauce, recipe follows
  • Blue Cheese-Yogurt Dip, recipe follows

Directions

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:

  • 1 1/2 cups red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
  • 3 tablespoons honey
  • 3 tablespoons vegetable oil
  • Salt and freshly ground pepper
  • 1 stick unsalted butter, cut into pieces
  • 2 tablespoons ancho chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.  Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

Blue Cheese-Yogurt Dip:

  • 1 pint thick Greek yogurt
  • 3/4 cup crumbled domestic blue cheese
  • 2 tablespoons finely chopped red onion
  • 3 tablespoons finely sliced scallions
  • Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Sliders with Chipotle Mayonnaise

Recipe Courtesy of Bobby Flay

Ingredients

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/2 lime, juice
  • Salt and freshly ground black pepper

Sliders:

  • 1 to 1 1/2 pounds ground chuck, 80/20
  • Salt and freshly ground black pepper
  • Cheese slices, your choice
  • Mini burger buns
  • Chipotle Mayonnaise
  • Pickles
  • Red onion slices

Chipotle Mayonnaise:

Directions

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.  Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.  Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.  Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Lucky 7 Layer Dip

Recipe Courtesy of Rachel Ray

Ingredients

  • 1 (15-ounce) can refried beans
  • 2 tablespoons hot sauce
  • Extra-virgin olive oil, for drizzling
  • 4 scallions, cut into 1 inch pieces
  • 1 (16 to 18 ounce) jar green chili or tomatillo salsa
  • 2 tablespoons chopped cilantro, a palm full, chopped
  • 1 (15-ounce) can black beans
  • 2 teaspoons ground cumin, 2/3 palm full
  • 1 (16 to 18 ounce) jar chipotle salsa
  • 2 cups sour cream
  • 1 lime, zested and juiced
  • 2 ripe avocados
  • 2 cloves garlic, finely chopped
  • 1 lemon, juiced
  • 1 jalapeno, seeded and finely chopped
  • Salt
  • 2 plum tomatoes, diced
  • Pimiento stuffed jumbo Spanish olives, chopped
  • Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.  Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.  Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.  Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.  Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Taco Soup

Recipe Courtesy of Kim Harding Gallant, Publisher of The Island News

Ingredients

•  1 lb lean ground beef- browned

•  1 large can diced tomatoes

•  1 can Rotel tomatoes

•  1 can shoe peg corn

•  2 cans Kidney Beans- rinsed and drained

•  1 onion- diced and sautéed

•  1 red pepper- diced and sautéed

•  Dry packet of Taco Seasoning

•  Dry packet of Ranch Dressing

Directions

Combine all ingredients and simmer for 1 and 1/2 hours.  Easy, feeds 8 and is perfect for a fall, football feast!!

About Wendy

Wendy Pollitzer is a versatile writer living in the Lowcountry of South Carolina.

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