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The Tailgating Cookbook: Recipes for the Big Game
The Tailgating Cookbook: Recipes for the Big Game
The Tailgating Cookbook: Recipes for the Big Game
Ebook439 pages2 hours

The Tailgating Cookbook: Recipes for the Big Game

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The only thing that compares with America's obsession with sports is our passion for eating. No wonder tailgating is a national pastime. Whether it's football, baseball, NASCAR, or the kid's soccer gameone thing is certain: have parking lot, will cook. Hungry spectators need look no further than The Tailgating Cookbook for sizzling recipes guaranteed to please. Packed with burgers and brats, chili and stew, tasty kabobs, ideal side dishes, desserts, and drinks to go with them, anyone can turn their simple hot-dog-and-beer party into a gastronomical glutton-fest of tasty delights. With expert tips on equipment, prep-ahead, timing, food storage, tailgating etiquette (try not to play Ozzy's Crazy Train too loud), and scoring the perfect spot to hunker down, this part cookbook/part handbook will get the party started, whether it's just two guys chomping hoagies or a multigenerational group of fans with a setup worthy of a professional kitchen. Two, Four, Six, Eight, We Love to Tailgate!
LanguageEnglish
Release dateJul 30, 2013
ISBN9781452133072
The Tailgating Cookbook: Recipes for the Big Game
Author

Bob Sloan

Bob Sloan is a professional chef, teacher, and author who runs his own catering business. He lives in New York City with his wife and two sons, both of whom love to cook.

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    Book preview

    The Tailgating Cookbook - Bob Sloan

    Spareribs.

    SALSA CRUDA

    You can find salsa at tailgate parties from U Mass to USC. This fresh salsa is best made the morning of the party. But since it’s quick and easy, you’ll still have time to check your team’s Web site for the latest injury report.

    Serves 6 as an appetizer

    6 Roma tomatoes, quartered lengthwise and seeded

    1 red bell pepper, cored, seeded, and quartered

    1 small red onion, quartered

    ¼ cup fresh cilantro leaves

    1 clove garlic, chopped

    1 teaspoon ground cumin

    ½ teaspoon cayenne

    1 tablespoon olive oil

    Salt

    Tortilla chips for serving

    At home Place the tomatoes, bell pepper, onion, cilantro, garlic, cumin, cayenne, olive oil, and 1 teaspoon of salt in the bowl of a food processor fitted with a steel blade and pulse until it is the equivalent of a medium dice. Be careful not to overprocess or the salsa will turn into a sauce.

    Transfer to a sealable serving bowl and add more salt if needed. Refrigerate up to 8 hours.

    At the tailgate Serve the salsa with tortilla chips.

    ROASTED SALSA

    Roasting the vegetables gives this salsa a deeper, earthier flavor. It’s a little more work than the fresh version, but the result is a more intense salsa. It will also last longer in the refrigerator, so you can make it a couple of days in advance.

    Serves 8 as an appetizer

    3 tablespoons olive oil

    2 red bell peppers, cut in half lengthwise

    2 medium red onions, quartered

    10 Roma tomatoes, cut in half lengthwise

    2 jalapeño chiles, stemmed, seeded, and cut into quarters

    4 cloves garlic

    1 teaspoon chili powder

    1 teaspoon ground cumin

    1 teaspoon salt

    ½ cup fresh cilantro leaves

    ¼ cup fresh lime juice (from about 2 large limes)

    Tortilla chips for serving

    At home Preheat the broiler. Grease a baking sheet with 1 tablespoon of the olive oil. Lay the bell peppers and onions cut side down on the pan and dribble another tablespoon of the olive oil over them. Broil 4 inches from the heat until the peppers begin to char, about 12 minutes.

    Remove the pan from the broiler and transfer the bell peppers to a brown paper bag. Close it and let them steam for 15 minutes. Transfer the onions to a platter.

    Lay the tomatoes cut side down on the pan and broil them until they begin to brown on top, about 10 minutes. Remove from the broiler and let them cool.

    Remove the bell peppers from the bag and peel off the charred skin. Also remove the seeds and stem pieces.

    Transfer the bell peppers, onions, tomatoes, jalapeños, garlic, chili powder, cumin, and salt to the bowl of a food processor fitted with a steel blade and pulse until the mixture is the equivalent of a medium dice. Be careful not to overprocess or the salsa will turn into a sauce.

    Place a medium skillet, preferably cast iron, over high heat, and let it get very hot, about 2 minutes. Add the remaining tablespoon of olive oil and spread it evenly over the pan. Add the salsa mixture and cook, stirring frequently, for 5 minutes.

    Transfer to a sealable serving bowl and let cool. Stir in the cilantro and lime juice. Refrigerate for up to 2 days.

    At the tailgate Serve the salsa with tortilla chips.

    MANGO SALSA

    A lively and colorful alternative to tomato-based salsas, this goes well with grilled fish, but it’s also great alone with chips. The yellow and black motif should also appeal to Steeler and LSU fans.

    Serves 8 as an appetizer

    1 can (14 ounces) black beans, drained

    2 mangoes, peeled, pitted, and finely diced

    1 medium red onion, finely chopped

    ½ red bell pepper, cored, seeded, and finely

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