Recipes

Here are a few good tailgating recipes that I’ve come across. I haven’t tried all of them; I’ll make notations when I do.

West Coast Wings…Yuengling Style

The concept of boiling wings in beer sounds odd to begin with but, given the tenderizing nature of beer it makes for an interesting concept. To prepare in advance you can cook the wings, chill them (make sure they’re fully cooked and do so in a single layer if possible) and then heat them on the grill at the site of the tailgate.

Recipe Copyrighted by Kevin Roberts, The Food Dude, Munchies Cookbook, Storey Publishing

The trick to these tasty wings is I boil them first in Yuengling Beer. That gives them a nice robust flavor and makes them nice and tender. Then you can throw them on the grill and get ‘em nice and crispy.

Serves 4

INGREDIENTS FOR WINGS

1,  4 pound bag, of frozen or fresh CHICKEN WINGS

( try to get a combo of both wings and drumettes)

2 Yuengling Beers, use what you’re drinking

1/4 stick butter, melted

½ cup Franks Red Hot cayenne pepper sauce

THE STEPS

1: Boil the wings in Yuenglng Beer in a large pot for 10 minutes. Drain beer and excess fat from wings when done.

2: Grill wings on barbecue or bake at 450 degrees until crispy.

3: In a large bowl, add the butter and melt in microwave.

4: Add the Franks Red Hot and mix well.

5: When wings are nice and crispy, add them to the bowl and

coat them well.

6: Serve and enjoy!

Washington Redskin Roasted Potato Salad

I found this recipe on the cleverly-named Tampa Bay site called What the Buc? I’ll have pictures when I make it for Sunday’s game.

Update 10/7/09: I tried to take pictures of this at the Bucs game tailgate but it disappeared too fast. It was great, a nice variety of textures and flavors with the cayenne pepper giving it a nice kick. I brought the topping scallions whole and chopped them right before serving.

Ingredients

• 2 lbs red potatoes, skin on (cut into 1-inch cubes)
• 4 scallions (chopped)
• 4 hard boiled eggs (sliced)
• 1 1/2 teaspoons sea salt
• 1/2 lb bacon (cooked, drained, and crumbled)
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon cayenne pepper
• Paprika for dusting

Directions

Preheat oven to 400 degrees.  Place the potatoes on a greased cookie sheet. Bake potatoes in 400 degree oven for 25-30 minutes until tender and golden brown.  Make sure to turn the potatoes occasionally during baking.  When done remove potatoes from oven and allow to cool for 15-20 minutes.

In a large bowl mix together mayonnaise, mustard, salt, cumin, black pepper, and cayenne pepper.  Add the potatoes, scallions (reserve a handful for garnishing), eggs, and bacon to the mixture. Gently toss all ingredients to combine.  Cover dish and refrigerate for 4 hours or overnight.  When ready to serve add reserved scallions to the top and dust with paprika to taste.

Serve this great side dish with any grilled, smoked, or fried tailgate favorite.  I recommend smoked ribs, but you will have to wait for that recipe.

*This recipe yields 6 servings.  Make sure you increase all amounts equally when tailgating with more friends.