Tailgate Playbook
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T A I L G A T E P L A Y B O O K STEP ONE Show your team spirit STEP TWO Claim your spot, plant your chairs, turn up your tailgate tunes and deck out your decor STEP THREE Fire up the grill STEP FOUR Get your game on (set-up an d play games) STEP FIVE Watch a classic game or timeless sports movie STEP SIX Trophy presentation! Send us your pics #Livingwellconnected #LOtogether # L I V I N G W E L L C O N N E C T E D T A I L G A T E C H E C K L I S T GRILL, GRILLING GLOVES, CHARCOAL, CHARCOAL CHIMNEY, LIGHTER, NEWSPAPER GRILLING UTENSILS RADIO FOLDING TABLE AND CHAIRS SPORTS DECOR NAPKINS, PLATES AND FORKS TRASH BAGS /CANS COOLER WITH ICE AND BEVERAGES BOTTLE OPENER APPETIZERS, SALADS, SNACKS MAIN COURSE FOOD HAND SANITIZER/WIPES D E C O R A T E Y O U R T A I L G A T E WE DON'T WANT YOU TO HAVE TO SPEND TOO MUCH MONEY ON YOUR TAILGATE AND THE GOOD NEWS IS THAT YOU DON'T HAVE TO. HERE ARE SOME DIY CONSTRUCTION PAPER DECORATION IDEAS THAT ARE FUN TO MAKE WITH THE FAMILY: GRIDIRON GARLAND YARD LINE TABLE COVERS TEAM PENNANTS SPIRAL STREAMERS WHO SAYS YOU CAN'T USE FOOD AS DECORATIONS? A N D O N E A P P E T I Z E R S P I G S K I N S I N A B L A N K E T G A M E D A Y G U A C A M O L E 13 oz package kielbasa 3 medium ripe avocados Flour 1 garlic clove 1 package puff pastry 1/4 to 1/2 tsp salt 1 large egg 2 medium tomatoes 1 small onion 1.Split kielbasa in half 1 or 2 TBSP lime juice lengthwise & cut each half into 6 1 TBSP chopped fresh cilantro pieces. Cook until skin is crisped about 5 mins. 1. Mash avocados with garlic & salt 2. On a lightly floured surface, 2. Stir in remaining ingredients roll one piece of puff pastry out to form an 8 x 11 rectangle. Cut out circles from pastry & repeat with C H A M P I O N S H I P C H O R I Z O second puff pastry sheet. S T U F F E D M U S H R O O M S 3. Wrap kielbasa in puff pastry and 4 oz Spanish chorizo pinch seams together to seal 18 large mushrooms 4. Brush rolled sausages with 1/3 cup olive oil beaten egg & bake at 425 until 1/3 cup diced onion browned and crispy, 25 to 30 mins. 1/2 cup bread crumbs 1/4 chicken stock 1/3 cup grated parmesan cheese 2 TBSP Parsley S U P E R S T A R P A S T A S A L A D : B U F F A L O C H I C K E N 1 1/2 lb pasta of any type 1. Cut chorizo in 1-in pieces and 2 1/2 cups grilled chicken breast put into food processor. Pulse 1 cup celery, chopped until finely chopped. 1 onion, chopped 2. Remove stems from mushrooms. ¾ cup blue cheese or ranch dressing Mince half the stems and brush ½ cup hot sauce mushrooms caps with 1 TBSP of olive 1 ½ cups blue cheese, crumbled oil. 3. Pour olive oil in large skillet 1. Boil pot of water. Once water is and add onion and minced mushroom boiling, add pasta and cook stems. Cook, 2 to 3 minutes until according to package instructions. soft. Add bread crumbs and stir Drain and rinse with cold water. until golden brown. 2. In a mixing bowl, mix together 4. Add chorizo to skillet and cook pasta, celery, onion, chicken, about 3 mins. Add chicken stock, dressing & hot sauce. parsley, & cheese. 3. Top pasta with crumbled blue 5. Fill mushroom caps & bake at 400 cheese. for 20 to 25 mins. S I D E L I N E S N A C K S T O U C H D O W N T A C O P O P C O R N T A I L G A T E T O T S 4 cups popped popcorn 1 packaged (32-oz.) tater tots 3 Tablespoons butter, melted 8 slices bacon, chopped 1 1/2 Tablespoons low-sodium taco 1/4 cup freshly chopped chives seasoning 1 container sour cream 2 Tablespoons butter In large bowl, drizzle popcorn with 2 Tablespoons all-purpose flour butter. Add taco seasoning mix; toss 1 cup whole milk until well coated. 1 ⅔ cup sharp Cheddar 1/4 teaspoon chili powder 1. Heat grill to medium. 2. Spray two disposable pie plates with cooking spray and spread tater tots in a single layer in each. Grill for about 20 minutes, stirring regularly. Set aside. 3. Meanwhile, fry the bacon in a sauté pan over medium heat, drain C H A N G E - U P C H U R R O A L M O N D S excess grease. 2 cups almonds 4. Make the cheese sauce: In a deep- 1/2 cups sugar walled sauté pan over medium heat, 1/2 cups brown sugar melt butter. Sprinkle in flour, 1 Tablespoon cinnamon whisking to combine to create a Pinch of salt slurry. Pour in milk, whisking the 1/3 cup water entire time, to form a thin sauce. Melted white chocolate Stir in cheddar and chili powder, mixing until combined. Remove 1. Combine sugars, cinnamon, salt sauce from heat. and water in a large skillet over 5. Layer tater tots into small bowls medium heat. When the sugar has or wide-mouthed mason jars. Top dissolved, stir in the almonds. Stir with cheese sauce, bacon, sour constantly until the almonds are cream, and chives. Repeat layers. completely coated and the sugar crystallizes, about 8-10 minutes. The mixture should be dry. 2. Remove from heat and transfer almonds to parchment paper to cool. Drizzle with melted white chocolate. Let set for 10 minutes. Serve at room temperature. G R A N D S L A M S A L A D S U N C L E C H A R L I E C H A R R E D C O R N S A L A D 1/2 small red onion, finely chopped 1 red chili, seeded and chopped 1/4 cup fresh lime juice 1 Tablespoon. olive oil Salt and pepper 6 ears fresh corn, shucked ¾ cup fresh cilantro, chopped 4 oz queso fresco, crumbled (about 1 cup) C O R N E R K I C K C O L E S L A W 1. Heat grill to medium. Toss Corner Kick Coleslaw together red onion, chili, lime 1 (10-ounce) bag shredded cabbage juice, and oil in a bowl. Season (about 4 cups) with salt and pepper. 1 cup shredded carrots 2. Grill corn, turning 1/2 cup thinly-sliced green onions occasionally, until charred, 10 to 2/3 cups nonfat plain Greek yogurt 12 minutes. Let cool, then cut corn 1 tablespoon lemon juice from cobs. Add to onion mixture and 2 Tablespoons apple cider vinegar toss to combine. Fold in cilantro 2 Tablespoons honey, warmed and queso fresco. 1 teaspoon Dijon mustard (optional) 1/4 tsp celery salt pinch of salt and pepper 1.Combine the cabbage, carrot and green onions in a large bowl. 2. In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed. 3. Pour the Greek yogurt mixture into the cabbage mixture, and toss until evenly combined. Serve immediately, or cover and refrigerate for up to 4 hours. W H A T ' S C O O K I N ' ? M A I N D I S H M A N I A G R I L L E D H A W A I I A N T E R R I Y A K I M I N I P O R T O B E L L O M U S H R O O M C H I C K E N S K E W E R S B U R G E R S 4 boneless skinless chicken 12 medium portobello mushrooms breasts cut into 1 inch cubes 2 small Italian eggplants 1/2 cup brown sugar 2 yellow squash2 zucchini 1/2 cup soy sauce 1/2 tsp. Sea Salt 1/4 cup pineapple juice 12 mini brioche buns or dinner 2 garlic cloves minced rolls 1/4 teaspoon pepper 1 1/2 tsp. sesame oil 1/2 teaspoon salt 1/2 tsp. sesame seeds9 oz. Swiss 1 Tablespoon cornstarch cheese 1 Tablespoon water 1 red bell pepper 1. Heat grill or grill pan to 1 yellow red pepper medium-high heat. 1 green bell pepper 2. Trim the stems from the 1 red onion cut into 1 inch cubes mushrooms. Slice the eggplant, 2 cups fresh pineapple cubes squash, and zucchini into 1/4- inch-thick rounds. Brush 1. In a small saucepan, whisk vegetables with canola oil, together the brown sugar, soy sauce, sprinkle with salt, and grill until pineapple juice, garlic, pepper, and softened and grill marks have salt. formed — about 10 minutes each 2.