Thursday, November 12, 2009
Wednesday, November 4, 2009
I might just bring these beauties along on our Thanksgiving tailgate! They would be so much easier to reheat on the grill than whipped sweet potatoes. And besides don't you just love the name butternut squash!
Tuesday, November 3, 2009
Are these a good choice for tailgating? Heck yea! They are dense and firm so they would pack and travel well. Everyone tends to love the peanut butter and jelly combo so it's got to be a crowd pleaser!
Monday, November 2, 2009
Bright green after blanching!
Love the flavor that developed in these roasted veggies! I did use the whole peppers. Why just use half like the recipe called for? The more peppers the better!
Saturday, October 24, 2009
Eula Mae's Cajun Kitchen - lovely stories of life on Avery Island, the home of Tabasco sauce. I would like to make her Shrimp and Sausage gumbo but I'm not sure that's the right one for the tailgate.
Louisiana Real and Rustic - much simpler recipes than I expected from the master chef, Emeril. Plenty of ideas to work with here.
Brennan's of Houston in Your Kitchen - Oh, how I miss Brennan's of Houston. It burned down last year during Hurrican Ike. This was the place we loved to go for special occasions because the old world atmosphere mixed with perfect service and beautiful food was not like anywhere else. The crab cakes that my mother had at lunch one day were memorable!! I haven't had crab that tasted like that since I was a child and we went crabbing on the Gulf Coast. I enjoyed reading the cookbook, but the recipes were more geared to fine dining than the more rustic food I need for the tailgate.
Arnaud's Restaurant Cookbook - This was the most elegant looking cookbook from a historic New Orleans restuarant but I think it has some real gems in the recipes. Red Beans and Rice that "serves a crowd" sounds perfect!! A 2 gallon recipe for Sausage and Turkey Gumbo! The recipe for Creole Jambalaya is straight forward but does add the use of fish stock which might give this dish an added depth of flavor. Creamy Pralines is definitely one I am going to try out. I've made pralines plenty of times but this recipe gives more tips and insights on getting the sugar mixture cooked just right so that your pralines turn out perfect!
Next week, I'll let you know how the recipes turned out! Until then, Laissez les bons temps rouler!!
Thursday, October 22, 2009
This is a blog for the Barefoot Bloggers and definitely not a dish I can translate for tailgating!!
Okay, I'm going to admit it. I didn't want to make the soufflé. I didn't think I liked soufflé (unless it involved a lot of chocolate!). I didn't think the blue cheese sounded good. I didn't think I had the right dish to make it in. I heard it was hard to do and I didn't know if I could make it work out.
Tonight, I was making dinner for my husband and my daughter who is home from college on fall break. We were grilling some salmon that my husband had caught in Alaska back in August. As a side dish, I was jumping ahead to one of the dishes on the "A Week of Barefoot Contessa Recipes" – French String Beans. THEN, I remembered that today was October 22nd and the Blue Cheese Soufle posting was due today! Oh dear, I had to face it but I was still looking for a way out.
But, I had the dish, had the cheese, had the time and so I gave it a shot. Guess what? It tasted really wonderful with the grilled salmon and Green Beans!! It wasn't hard to do and turned out really well. I think that having to do some recipes that I don't want to will really push me to try some new things! I asked my husband for a quote for the blog regarding the soufflé and he said, "It tastes good." Yep, that's it. That's all. He's a man of few words, but he ate a man-sized portion of soufflé! Can you say man-sized and soufflé in the same thought??
Right out of the oven!
Two minutes later!
A few more minutes later!!
"I'm shrinkinnngggg!!!" but I still taste great!
Monday, October 12, 2009
Egg, Sausage or Bacon and Cheese Taquitos
2 18-count large or extra large eggs
2 packages of bacon
1 package of breakfast sausage ( I like Jimmy Dean Hot!)
Grated chedder and Monterrey Jack cheese
40-50 6" flour tortillas
foil sheets cut in half or regular foil torn into 5 in pieces
Preheat oven to 350 degrees, place bacon strips on foil lined baking sheet and bake for approximately 15-20 minutes until bacon is crispy and browned. Place on to paper towels until cool and chop into 1/2" pieces. Set aside. Wrap about 20 tortillas in a stack in foil, repeat 2 times and place all 3 into the oven to warm. Place sausage in large nonstick skillit and cook throughly, into little crumbles. When sausage is cooked thru and nicely browned, place on to paper towels to drain. Wipe out skillet and spray with cooking spray, heat on medium. Crack 18 eggs into blender and mix until lightly frothed and completely combined, pour into skillit and cook eggs, scrambling on medium heat until just cooked almost dry. Cool slightly.
Set up an assembly area with warmed tortillas, eggs, bacon, sausage, grated cheese and foil. Take a tortilla and place about 2 T of scrambled eggs, then either bacon or sausage, then grated cheese. Fold in both sides and roll tightly like a burrito. Roll in foil tightly and close ends of foil. Use 2 half-size aluminum pans to hold the rolled taquitos.
Half size aluminum pan
Put bacon taquitos in one pan and sausage in the other. Cover the pans securely with heavy foil and write "Bacon" on the top of one and "Sausage" on the top of the other. Put into the refrigerator overnight.
In the morning, either warm in the over for about 45 minutes. If you want to warm them at the tailgate, place both pans in a full size aluminum pan that has 1/2" water in the bottom.
Full size aluminum pan
Put the full size pan holding the 2 half pans into your preheated grill. Heat 30 minutes on 350 degrees, checking the ones in the middle every so often to see if they are warmed.
Remove and place into warming tray and serve with Salsa.
Thursday, October 8, 2009
Find your inner prep chef, because there's a lot of chopping to do! Chop the BACON, chop the ONIONS, chop the potatoes and slice the CORN off the cob! The recipe called for TURMERIC which is not a spice that I use often. It was expensive to buy a whole jar, so I headed to the bulk spice section of the store. I only needed a ½ t. but bought about 2 t. for ONLY $.06!!!
If you cut the corn off the cob while standing it up in a large bowl, the corn will end up in the bowl and not all over the kitchen!!
Stirring in the flour, salt and pepper into the lovely sautéed onions!
After adding the broth!! You know it's really hard to get a good photo of a steaming hot pot. The steam kept fogging up the camera lens J
Okay, I AM taking the soup to the tailgate BUT I had to try a bowl!! Yummy! Ina knows how to make great chowder! I think it will even taste better after sitting in the frig for a day. The sweet corn will meld with the potatoes and onions to become a dish of delish! Be prepared. This recipe makes a BIG pot! Personally, I might like a little hot sauce because we Texas girls like a little spice in everything! The only alterations I made to the original recipe were to eliminate the olive oil and butter, and I also took out 2 cups of potatoes before adding the corn and pureed it in a blender. I added the pureed potatoes back into the soup to give it a thicker texture. What's not to like about a little crispy bacon on top!!
On Saturday, I will heat the soup at home and put it in a beverage cooler to keep it hot, but we we'll use a ladle to serve the chowder and not the beverage spout!!
Tuesday, October 6, 2009
Thursday, September 24, 2009
Wednesday, September 23, 2009
Tuesday, September 22, 2009
Buttered and floured with parchment paper in the bottom of pan!
yummy, chocolatey goodness! Try taking a photo while pouring cake batter!
Ready to take to the tailgate! The layers came out of the pan completely level and had a lovely texture. The frosting was a little light for me, but held up in the heat of the afternoon! I like a thicker buttercream but this frosting was lovely.
*I used 9" pans because I didn't have two 8" pans and it worked just fine. However, I reduced the baking time by a few minutes.
Tuesday, September 15, 2009
Usually, we grill everything at home, slice it and store in ziplocs which are easy to pack in the cooler. Then, we reheat everything at the tailgate. This week, we are bringing the new grill and special caddy. I'll have to post some pictures of this grill that we won last year in the HEB and Texas Beef Up Your Tailgate contest!!
Who's ready for some football! ME!
Sunday, September 6, 2009
Sandwiches and salads may sound lame to some of you tailgating fans, but let me assure you that in the Texas heat it's really a good idea to eat cool and light at the first game of the season. Everyone really brought some great food to share and one of my favorites was some great chicken salad wrapped in a flatbread brought be a newcomer to our tailgate. I always like to bring a little something fun and new. This week it was White Wine Sangria with Fresh Peaches and Strawberries! My friend, Robin, just texted and asked for the recipe because she's craving another glass! After the game we brought out the more and added a few things like a crock-pot full of Pioneer Woman's Chile Con Queso, Revved Up! You got to try this!! YUM!
Italian "Brick" Sandwiches, Club Croissants, Chicken Wraps, subs, Chicken Salad w/flatbread, Baked Potato Salad, Build your own salad, Michelle's yummy broccoli salad, 2 pasta salads, melons, berries and fruit, watermelon, cheeses, Wings, tamales and cookies (oatmeal raisin, four chocolate-chip, molasses, Snickerdoodles, and peanut butter)!
White Wine Sangria with Fresh Peaches and Strawberries
1/3 cup of sugar
1/3 cup of water
1 bottle of white wine (Sauvignon Blanc, Viognier, dry Riesling, French white table wine)
½ cup Grand Marnier
2 medium ripe peaches, cleaned and sliced into thin wedges
1 cup fresh strawberries, cleaned and hulled
Bring water and sugar to boil in a saucepan, stirring until sugar dissolves. Turn heat to low and cook for 4 minutes. Place mixture in a heatproof container and chill in the refrigerator.
Pour wine into a pitcher, add Grand Marnier, chilled sugar mixture and fruit. Lightly stir and serve over ice. Serve immediately or refrigerate and serve after allowing the flavors to meld together.
Pioneer Woman's Chile Con Queso
Pressed Italian Sandwiches – a great choice when you need to make sandwiches the day before!
1 Ciabatta loaf
1 lb. sliced oven roasted turkey
8 slices of good Italian salami
4 oz goat cheese
6 oz cream cheese
1 jar of roasted red peppers
1 jar of marinated artichockes
¼ cup black olive tapenade
¼ lb provolone sliced thin
Basil and flat leaf Italian parsel
Slice Ciabatta in half lengthwise and scoop out most of the fluffy bread in the middle of the top and the bottom. Cream the goat cheese and cream cheese together in a food processor or with a mixer. Spread cheese mixture in a thin layer on the inside of both halves of the bread to make a seal to keep the other ingredients from getting the bread soggy. Then, spread a thin layer of tapenade on the bottom bread half. Next, blot the roasted red peppers with paper towels to remove excess moisture and chop coarsely and arrange over the tapenade. Now, layer on the turkey and then, add a layer of sliced and blotted dry artichokes (if they were canned in water you will need to blot and squeeze out the excess water). Place on half of the provolone cheese topped with the salami. Arrange basil and parsley leaves on top of the salami and the remaining provolone cheese. Place the top of the ciabatta on top and wrap the entire loaf in parchment paper tied with twine. Place the sandwich back in the plastic bag that the bread came in and close with a twisty tie. Put the sandwich on a tray or baking sheet and place in the bottom part of a cooler with heavier containers on top. This will compact the sandwich by "pressing" all the ingredients in together. You can also put the sandwich in the refrigerator and put a brick or cast iron skillit on top. The sandwich can be left in cooler with ice or in the refrigerator overnight. Before serving cut into squares!
Thursday, September 3, 2009
Here's my list for Tailgating Supplies Southern Style:
- Hard top plastic folding tables
- Pop-up tents/canopies w/requiste team logo!
- Hand sanitizer, Bug Spray and Sunscreen
- Garbage bags
- Extension cords
- Coolers with wheels and handles for pulling
- Hand truck that converts to a trolley (you can find at Home Depot or Lowes)
- Grill, camp stove, with propane bottles
- Battery operated camping lanterns
- Flashlights (helpful when packing up after a night game)
- Twinkle lights and S-hooks (which make hanging the lights around the tent frame a breeze)
- TV and Satellite dish
- Marine battery and invertor (much nicer than a noisy generator)
- Multiple chairs in a bag in team colors
- Rain gear
- Tablecloths in team colors
- Paper goods (Plates, napkins, paper towels, cups, foil, plastic wrap, and ziplocs)
- Utensils caddy with plastic forks, knives, spoons
- Container with spatulas, cooking and serving spoons both regular and slotted, a good knife, can opener, bottle opener (preferably one that plays the school fight song :), wine corkscrew, tongs
- Hot pad or mitt, apron
- Cutting board
- All-Purpose cleaning wipes, small container of dish soap
- Simple First Aid kit
- Dominoes, cards, horseshoes, Frisbee, football, or washers
- Bungee cords
- Fan (did I mention that it's hot outside?)
- Tickets to the game!!