UNIQUE and awesome tailgating food?

Question

Sorry, but chili, bbq, burgers and that type of thing hardly qualify as unique :) This game is in the upper/mid south this weekend. Tailgate starts at 3:00. Weather should be around 80.

Answer 1

How bout Cajun, like a crab boil with corn on the cob, etc.

You could do deep fried turkey and fried potato wedges?

You could take any of the ordinary favs and do something unique WITH them. Such as burgers with different kinds of cheese or served with different condiments like pesto or fresh basil or dill? or white bean chili with chicken and green chilis?

You could grill flat bread pizzas.

Answer 2

Assuming you have a grill, do a clam bake:

32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
Freshly ground black pepper

Preheat grill to high.

Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.

Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

Answer 3

My family loves this recipe.

Buffalo Chicken Dip


2 small cans white meat chicken (keep the juice)
2 blocks cream cheese
2 bags shredded sharp cheddar cheese
1 cup Franks Red Hot
1 cup Ranch dressing

Mix all ingredients in crock pot (or on stove top) until melted together. Mixture will be thick. Can be eaten hot or cold. Depending on if you want to take the crock pot hot from home or cold in a bowl.
Awesome with celery and corn chips.

Enjoy, have a good time.

Answer 4

Tailgating Crawfish Boil

Stock:
3 gallons water
2/3 cup salt
1 tablespoon whole black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot sauce
1 tablespoon Essence, recipe follows
2 bay leaves
Crawfish, vegetables, and sausage:
12 new potatoes
3 ears corn, cut into thirds
3 artichokes
1 foot andouille, cut into 8 equal links
3 lemons, halved
2 yellow onions, peeled and quartered
2 heads garlic, halved
6 pounds live crawfish
6 pounds large, head on shrimp
1 pound asparagus, ends trimmed
1 cup melted butter, as an accompaniment
Beer, as an accompaniment
French bread, as an accompaniment



In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.

To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.
Yield: 2/3 cup

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Boston Cream Pie for a Crowd

Sponge cake layers, recipe follows
16 ounces semisweet chocolate, chopped
2 cups heavy cream, plus 1 1/3 cups
1 tablespoon light corn syrup
Pastry cream, recipe follows
2 2/3 tablespoons sugar
2/3 teaspoon pure vanilla extract
Semisweet chocolate shavings, garnish


Peel away the parchment from sponge cake. Cut cake into 3 equal pieces and place 1 piece on a decorative platter or board for serving.
Make the chocolate ganache: Place the chocolate in a heat-proof bowl. In a small saucepan, scald 2 cups of cream and corn syrup over medium heat. Pour over the chocolate and let sit for 2 minutes, then whisk until smooth. Let cool slightly before pouring on the cake.

Spread half of the chilled pastry cream over the bottom cake layer, spreading evenly with an offset spatula almost all the way to the edges. Place another cake layer on top and cover with the remaining pastry cream. Place the last cake layer on top and starting in the middle, slowly pour half of the chocolate over the cake and out to the sides. Let sit for 5 minutes, then in several applications, pour the rest of the chocolate over the cake to completely cover. Chill until set up and ready to serve, about 2 hours.

In a large bowl, using an electric mixer on medium speed, beat 1 1/3 cups cream until frothy. Add the sugar and vanilla and beat until the cream holds soft peaks.

Spoon the whipped cream over the top of the cake as desired. Garnish the top with chocolate shavings and serve immediately.



Sponge Cakes:
1 dozen eggs, separated
2 cups sugar
1 teaspoon pure vanilla extract
Pinch salt
1 1/2 cups cornstarch
1 1/2 cups all-purpose flour


Preheat the oven to 350 degrees F. Lightly grease 1 large sheet pan and line with parchment paper. Grease the parchment paper and set aside.
In the bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, and the vanilla, and beat until thick, about 5 minutes. In a clean bowl with an electric mixer, whip the whites and salt until thick and foamy. With the machine on high speed, beat in the remaining sugar gradually, and continue to whip until stiff peaks form. Fold into the yolk mixture.

In several additions, sift together the cornstarch and flour into the yolk mixture, folding gently to incorporate. Evenly spread mixture onto prepared sheets. Bake until golden brown and starting to pull away from the sides of the pan, 10 to 15 minutes.

Cool on the sheet pan and use as directed for making the cake.

Yield: 1 large sheet pan of sponge cake



Pastry Cream:
5 1/3 cups whole milk
2 1/2 vanilla beans, split in 1/2 lengthwise and seeds scraped out
16 egg yolks (about 1 1/3 cups)
1 1/2 cups sugar
2/3 cup cornstarch, sifted


In a large heavy saucepan, combine the milk and vanilla bean pods and seeds. Bring to a gentle boil over medium heat. Remove from the heat.
In a large bowl, beat together the egg yolks and sugar until thick and pale yellow, about 4 minutes. Mix in the cornstarch. Slowly add about 2 cups of the hot milk mixture to the egg yolks, whisking until smooth. Add the egg yolk mixture to the pot of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture is very thick, about 5 minutes.

Remove from the heat and strain into a clean container. Discard the vanilla bean pods or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, at least 6 hours, before using.

Yield: about 7 cups

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New Orleans BBQ Shrimp

3 pounds large Gulf shrimp, in their shells
2 tablespoons Creole seasoning, recipe follows
Cracked black pepper
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
Traditional Southern Biscuits, recipe follows
1 tablespoon chopped chives


Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.

Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.

Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.



Traditional Southern Biscuits:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 tablespoons butter, cold
1/2 cup solid vegetable shortening, cold
1 cup milk


Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.

Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

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Roast Pork and French Fry Po-Boy

3 (4 to 5 pound) pork butts
Essence, recipe follows
Homemade Barbecue Sauce, recipe follows
8 cups vegetable oil, for frying
10 large baking potatoes, like russets, peeled and cut into thin sticks
Salt
1 (6-foot) long loaf French bread
1 1/2 cups mayonnaise
1 1/2 cups Creole mustard

Place the pork butts in one or two large baking dishes and season evenly with Essence. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat and oven to 225 degrees F.

Bring the pork to room temperature and place in a large roasting pan, fat side up. Smoke, or slow cook in the oven until tender and falling apart, and the internal temperature reaches 160 degrees F. (The cooking should take 6 to 8 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork, or two forks, pull apart the meat into small slices or chunks. Toss with the barbecue sauce, to taste.

In a deep fryer, or large pot over medium-high heat, heat the oil to 360 degrees F.

Add the potatoes in batches and cook until golden brown, about 5 minutes, stirring to brown evenly. Remove with a slotted spoon and drain on paper towels. Season with Essence and salt.

Slice the bread in half lengthwise. Spread the mayonnaise on one half, and the mustard on the other. Lay the pork along the bottom half of bread and top with the French fries. Top with the remaining bread half, and cut into servings.

Serve immediately.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Homemade Barbecue Sauce:
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup Steen's cane syrup
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce, or other hot pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne

Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days. Yield: 5 cups
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Hot Corn Dip with Crispy Tortilla Chips

2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.
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Ancho-BBQ Oysters

1/2 cup granulated sugar
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon molasses
1 tablespoon soy sauce
2 teaspoons chile peppers packed in adobe sauce
20 oysters in their shells, or 1 pint oysters

Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and transfer to a blender or food processor. Process on high speed until smooth.
Preheat the grill.
Using an oyster knife, shuck the oysters, drain off their liquor, and keep on the half shell, reserve the other half of the shells. Place the oyster on the half shell on the grill. Top each oyster with 1 heaping teaspoon of the sauce and cover with the other half of the shell. Grill until edges of the oysters start to curl, about 4 minutes. Remove from grill and serve immediately.
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Venetian Panino

8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil


Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.
Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.


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