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Julie’s Mizzou
Muffuletta |
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If you have a food
processor, process all ingredients for a few seconds, being careful
not to process too finely. Tapenade should be diced and not smooth.
If you do not have a food processor, finely mince the olives, peppers
and garlic, and then combine with all the other ingredients, mixing
well.
Cut bread in half
horizontally. Spread bottom half of bread with tapenade then layer on
meats alternating with cheeses, add final |
Ingredients:
For the Olive Tapenade
Salad Recipe:
1 cup pitted black
olives
1 cup pimento stuffed
green olives
1 tablespoon capers
(optional)
1 small jar
pepperoncini, drained (small salad peppers)
2 cloves garlic
2 tablespoons olive
oil
1 teaspoon lemon juice
¼ teaspoon black
pepper, or to taste
For the Sandwich:
1 round loaf herb
cheese foccia bread
¼ pound large
pepperoni, thinly sliced
¼ pound ham, thinly
sliced
¼ pound hard Genoa
salami, thinly sliced
¼ pound Mozzarella
cheese, sliced
¼ pound Provolone
cheese, sliced
1 cup of the above
Olive Tapenade Salad |
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tapenade on top.
Cover with top half of bread.
(Note: Ideally, the sandwich should be tightly wrapped in plastic
wrap and placed in the refrigerator for 8 hours or more with weight on
top (such as a 12 pack of beer in the carton) to enable juices to soak
into bread. Cut in pie slices to serve.
-- Julie Chatman,
Columbia, Missouri |
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Corned Beef and
Broccoli Slaw Sandwich |
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h
Cook corn beef
brisket according to directions on the package or use your favorite
recipe.
There are a variety of ways to cook a corned beef brisket. Whether
simmered in water, roasted in the oven, slow cooked or grilled, the
flavor in truly unique. |
Ingredients:
Corned Beef brisket (seasoned packet, optional)
Rolls
4 cups Broccoli Slaw (found prepackaged in your grocer’s fresh produce
section)
¼ cup thinly sliced green onion
½ cup mayonnaise
1 tablespoon vinegar
1 to 2 teaspoons sugar
¼ teaspoon salt
½ teaspoon celery seed (optional)
Fresh ground black pepper to taste |
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For the broccoli
slaw, combine mayonnaise, vinegar, sugar, celery seed, salt and green
onion in a large bowl. Add the broccoli slaw and season with ground
black pepper. Toss until evenly coated. Refrigerate.
For sandwiches,
remove any fat from the brisket, then thinly slice the corned beef
(cut along the grain) and top with the slaw. Open wide and enjoy! |
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Beef & Chicken Kabobs |
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Ingredients:
1-1/2
lbs. chicken breasts
3
individual sirloin steaks
2
lbs. large mushrooms
2
large onions
3
large red bell peppers
Marinade
of choice for Chicken and Steak |
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Marinate
both meats overnight (this will help tenderize and enhance the
meats’ taste.)
To
prepare kabobs: Clean
mushrooms of stems, set aside. Slice
onions and red bell peppers into large pieces, set aside.
Cut meats into large chunks.
Prepare skewers alternating with meat, onion, pepper and
mushrooms, repeat process until skewer is filled.
Repeat for remaining skewers.
Grill
kabobs on the grill over medium heat for 15-20 minutes.
Makes 6-8 servings.
Time
saving tip: You can
purchase prepackaged marinated chicken breast.
--
Submitted
by the Race Track Ladies, San Antonio, Texas
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Biscuits and Gravy |
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Ingredients:
1 pound sausage
roll (the spicier the better)
¼ cup all purpose
flour
2 cups milk
Salt and black
pepper to taste
8 prepared biscuits |
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Crumble and cook sausage in large skillet over medium heat until
browned. Stir in flour until dissolved. Gradually stir in milk.
Cook gravy until thick and bubbly. Season with salt and pepper.
Serve hot over biscuits.
--
Dustin J. Denning,
Salina, Kansas
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Hearty Wintry Tailgate Stew
from the
TheTailgater.com Kitchen |
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Ingredients:
1 1/2 lbs boneless
beef chuck cubes, cut into bite-size pieces
1 medium onion,
chopped
1 red pepper, cubed
1 green pepper,
cubed
2 carrots, peeled
and sliced thin
1 cup corn (frozen)
3 14.5 oz. cans
diced tomatoes
1 tbs. olive oil
salt & crushed red
pepper to taste |
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Place olive oil, beef, onion and peppers
in large skillet. Sauté
over medium heat for about five minutes. Add sliced carrots and
cook for another four minutes. Add diced tomatoes and corn.
Season to taste with salt and crushed red pepper.
Simmer for 20 minutes. Serve with
your favorite bread or over pasta. |
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Lemon Chicken with Garlic Butter |
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Ingredients:
1 to 2 lbs. boneless chicken breast
¼ cup Lemon juice
Minced garlic or garlic powder (to taste)
1 stick Butter |
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Rinse chicken in cold
water and pat dry. In a bowl, combine chicken, garlic and lemon juice.
Set aside. Melt butter and mix with chicken and other ingredients.
Let it sit until the butter starts to coagulate. Grill until done.
Flavor Tip: While the
chicken is on the grill squeeze fresh lemon onto each piece.
-- Michelle Beach,
Wilmington, NC
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The Big Ed
A delicious
variation of the famous Philly Cheesesteak
Tools: You will need at least one large commercial-sized
spatula do to this properly (two are preferred) and a grill-top
griddle.
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Ingredients:
3/4 lb rib eye steak shaved paper thin)
Onions
Thin sliced tomatoes
Provolone cheese
Marinara sauce
Fresh hoagie roll, split but not sliced through
Salt, pepper, garlic powder for seasoning
Hot and sweet Italian peppers (optional) |
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Slice onions about 1/4" thick so that they can be separated
into rings. Grill until soft, put in a disposable aluminum pan and
keep warm. While onions are grilling, heat marinara sauce in another
disposable aluminum pan. Grill steak on griddle, chopping to separate
pieces (this is one of many points of contention among cheesesteak
purveyors, to chop or not to chop. I chop and it's my recipe).
Season.
When the steak loses its red color, mix a scoop of onions
with the meat and form into a column about the length of the roll and
continue mixing and grilling. When the meat is brown, place cheese
slices on the column. As the cheese melts, put two tomato slices on
the grill and flip them after 30 seconds. Mix the meat, melted cheese
and onions one last time and reform the column. Put the grilled
tomatoes on the meat pile. Spread open the roll and place it on top
of the meat like a tent. Scoop your spatula under the sandwich and
turn upright. Add peppers and top with Marinara sauce.
Note: The
Big Ed was not tested
by Philadelphia Magazine for Best of Philly Cheesesteaks but those who
have had one say it would achieve the highest rating, the coveted 5
Clogged Arteries.
-- Big Ed,
Philadelphia, PA
www.theeaglemobile.com
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Ingredients:
1 ½
Pounds London Broil
4 -
6 Cloves of garlic
2 -
3 Onions cut into rings
2
Green peppers sliced (Use red bell peppers for color or hot peppers
for zest.)
Salt and pepper
Butter |
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Make slits in the
London broil on both sides. Cut garlic and insert into the slits.
Sprinkle with salt and pepper. Cover and refrigerate for 1 to 2
hours. Place butter, onions and peppers in a foil pouch. Place foil
pouch and steak on a pre-heated grill. Turn the onions and peppers
often so they don’t burn the inside of the pouch. The steak can be
turned and cooked until desired doneness.
--
Jake Nicholas, Evansville, IN
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Ingredients:
2 Tbsp. of sugar
2 Tbsp. of brown sugar
1 Tbsp. of salt
1 Tbsp. of garlic powder
2 Tbsp. Chile powder
1 Tbsp. of fresh cracked pepper
1 Tbsp. cayenne pepper
4 Tbsp. of paprika |
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Combine all
ingredients into a powdery mix. “We rub the mix on the ribs the night
before the tailgate. Once we get to the tailgate, we cook the ribs
slowly over medium coals. We then add a BBQ sauce (either homemade or
store-bought) during last 10 to 20 minutes of cooking.”
-- Rowe Brothers Tailgating, West Lafayette, Indiana |
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Ingredients:
2/3 cup soy sauce
1/4 cup mirin (syrupy rice wine, available at Asian markets and some
supermarkets) or sweet sherry
1/4 cup cider vinegar
1/3 cup sugar
2 Tbsp. chopped fresh gingerroot
2/3 cup beer (not dark)
6 1-inch-thick rib or loin pork chops |
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In a saucepan,
combine soy sauce, mirin (or sweet sherry), vinegar, sugar,
gingerroot, and beer. Simmer mixture until it is reduced to about 1
1/3 cups. Cool marinade to room temperature.
In a large shallow
baking dish, place pork chops in a single layer. Pour marinade over
chops coating both sides. Marinate chops, covered and chilled,
overnight - turning them several times.
When ready to cook,
pour marinade from baking dish into a saucepan and boil for about five
minutes. Grill chops on an oiled rack set about four inches over
glowing coals for about eight minutes on each side, or until cooked
through. Baste chops with marinade during the last five minutes of
cooking time.
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Ingredients:
1-1½ lb. flank steak
2
cloves of garlic finely chopped
2
Tbsp olive oil
1
bunch fresh arugala (1½ oz.)
1
7oz. jar of sliced roasted peppers
6
thin slices prosciutto
6
thin slices of smoked Gouda cheese
1
cup flour
1
Tbsp sweet paprika
2
Tbsp salt
1
tsp. ground black pepper |
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Place flank steak on a
cutting board and trim edges to end up with a 9x10 rectangle. Pound
with meat tenderizer until the meat is about ¼ inch thick. Wisk garlic
and olive oil in a bowl to blend and brush onto steak. Add salt and
pepper to taste. Spread arugala onto steak, leaving a 3-inch boarder
on one long side. Cover arugala with roasted pepper, prosciutto, and
Gouda cheese. Roll the steak into a tight log, starting along the
covered side, and tie with string.
In a separate, bowl
mix flour, paprika, salt and pepper. Spread onto a shallow pan and
roll meat in the mix until well coated.
Heat oven to 350°. In
a heavy skillet, heat 1 Tbsp of oil on high. Add meat and sear 3
minutes, turning often. Transfer to rimmed baking dish and bake for 45
minutes until done. Let it cool for 10 minutes, then cut into ½ inch
slices.
-- Roseanne Messina, Flemington, NJ
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Ingredients:
4-6 Skinned chicken breasts
1 small lemon cut into wedges
Olive oil
Paprika
Dried tarragon leaves
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Rinse chicken and pat
dry with a paper towel. Place in a covered dish and squeeze lemon
juice onto both sides of the chicken. Cover and refrigerate for about
1 hour.
Preheat grill. Brush
both sides with cooking oil and place on the grill. Squeeze lemon
wedges onto chicken and sprinkle with paprika and tarragon. Repeat on
the second side. Be sure to cook thoroughly. |
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Ingredients:
15 lbs. frozen shrimp (skins on)
30 small red potatoes
20 frozen corn cob bites
3 - 4 smoked sausages (cut into 1-inch slices)
6 - 8 lemons
10 bay leaves
8 tsp. salt
1 tsp. cayenne pepper
4 - 5 bags of Zataran's crab boil
5 gallons of water |
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In a large pot, add water and all spices. Cut lemons
in half and squeeze into water. Add potatoes and bring mixture to a
boil. Cook for 20 - 25 minutes. Add corn and sausages and cook for
another 10 minutes. Add shrimp and bring to a boil. Turn off heat and
let stand for four minutes. Then, drain off the water and pour into
serving dish. Let cool and serve!
You can dip your shrimp into homemade cocktail sauce!
Homemade Cocktail Sauce
1 cup of ketchup
1 Tbsp. prepared horseradish
1 Tbsp. fresh lemon juice
½ tsp. Tabasco sauce
½ tsp. Worcestershire sauce
Pinch of salt
Pinch of fresh ground pepper
Mix together in a bowl and serve!
-- Kevin Cooper, Oviedo, Florida |
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Ingredients:
2 cans of beer (one for the brisket, one for you)
2 cups of brown sugar
salt and pepper
garlic salt
lemon pepper
your preferred type of barbecue sauce
1 cup of honey
1/2 cup of Moores or Dales Marinade (these might be hard to find in
the North) but any will do. |
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Make the marinade by
mixing all the ingredients in a large rectangle tin pan. Put the
brisket in the pan fat side up cover and sit in frig. I usually let
it sit over night.
The next day at the
tailgate, start the fire in your barbecue pit. You are going to need
plenty of firewood. Seasoned mesquite is the best if you have it. If
not seasoned oak or hickory will do. Let the fire burn for a couple of
hours. You want your fire burned down with no big flaming.
Set the brisket in
the cooker fat side up. Do not set meat directly over coals. Let it
cook uncovered for about five hours. Once the meat has a good color
(just don't burn it) take several sheets of large tin foil and make
tin foil bowl big enough to set the meat in and completely cover the
meet. Next poor the marinade you made in step one inside the tin
foil. Be careful because this can get messy.
Set the tin foil bowl
with meat and marinade included back in the cooker. If you have a
thermometer you want to keep you cooker around 250 to 300 degrees.
Let it cook for at
least 8 more hours, checking the marinade occasionally to make sure it
is not boiling out or that you have poked a hole in the tin foil.
Take out, let cool and then slice the layer of fat off the top. Then
slice the meet into manageable pieces and you have good old-fashioned
southern barbecue. |
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Ingredients:
1 lb. Owens Hot Sausage
1 cup chopped onion
2 cups frozen loose-pack hash brown potatoes
1 cup shredded cheddar cheese (4 oz.)
1 cup Bisquick baking mix
1 tsp. salt, if desired
1 cup milk
4 eggs |
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Heat oven to 400
degrees. Grease 8-inch square baking dish. Cook sausage and onion
until sausage is fully cooked; drain. Mix sausage, potatoes, and
cheese in baking dish.
Stir remaining
ingredients in a medium bowl, using fork, until blended. Pour into
baking dish. Bake about 40 minutes or until knife inserted in center
comes out clean. Makes about 10 servings.
-- Paul Dockter, Deep in
the Heart of Texas |
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