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Personal Note: Tailgate treats and sofa fare
Okay: Last night my husband I tuned into a preseason Monday Night Football game: Giants v. Browns.
It was incredibly boring, so it’s a good thing we had one of our favorite football snacks: Salt-and-pepper wings. If you haven’t had salt-and-pepper wings (usually served at dive Chinese takeout joints), you haven’t lived. They are breaded, fried, salted, sprinkled with red pepper flakes and garnished with crispyish green onions.
So what if they’re a heart attack on a plate? It’s not like we have them often…
Now I have a question: When the actual season starts, I need some new recipes to contribute to our tailgate group, which we’ve been part of for something like 12 years. And these people cook – ribs, bacon-wrapped grilled jumbo shrimp, carne asada, that sort of thing.
What kind of tailgate food can I take that will add a new twist to our usual lineup?
back to top22 Comments to “Personal Note: Tailgate treats and sofa fare”
I love that Buffalo Chicken Dip with tortilla chips…I don’t have a recipe, but I’m sure there’s one online.
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Bacon-wrapped cheese-stuffed jalapeno peppers. Here’s a great recipe.
http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/
There are several other good recipes on that site. The olive-cheese bread sounds good to me though I’ve never made it.
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I don’t need to be reading this thread. I’m on a diet and would vote for Obama for a Dreamland rib right now.
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LOL: You are so cheap, Kbells. Be strong and courages! Hold out for more!
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That is courageous!
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Lynn,
Actually, real salt and pepper wings are a famous Szechwan delight and the recipe goes back centuries – but it not the one you have. Kylie Kwong has a fabulous recipe for them but the one I use, very similar to hers, is:
Make Szchehwan salt and pepper by cooking equal parts of coarse sea salt and Szechwan peppercorns in a dry fry pan on the stove top over medium heat until they are hot and ready to be ground up in a coffee mill or a mortar and pestle as Kylie and I do.
Kylie uses a wok but I use a no stick fry pan. Over high heat put in a couple of TBS of peanut oil. Toss in the wings with a couple of fresh Chinese red chili peppers that are cut crosswise in 1/8″ circles like you would Jalapenos. I take out the seeds. Toss in some fresh thyme and some of the Szechwan salt and pepper to taste. Cook until done, quickly drain on paper towels. Plate topped with shivered green onions, chopped cilantro and pretty, pink, thinly sliced pickled ginger. Then add a little more S. salt and pepper around the plate so you guests will know what it is. This is way more healthy to boot.
You can use the same recipe with squid too only add some lemon juice and some thinly sliced lemon when cooking and add some thinly sliced lemon in the garnish.
I just love Kylie Kwong. All of her recipes are fabulous, usually healthy like most Chinese food is and I think she is the best celebrity chef on TV today – by far. I just love her Australian accent English that come out of her Chinese face. Her TV shows are just great too. She goes by ‘Billy’.
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So what if they’re a heart attack on a plate? It’s not like we have them often…”
That’s good news indeed. Frequent heart attacks surely would be no fun. No fun at all.
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Lynn,
We have loads of football watching/tailgating recipes that I could share with you.
But Lynn, you are a Chargers fan. How wrong is that? When you see your way clear of this error (LT being the exception – great Christian guy!) maybe then we can talk about recipes.
Go Eagles!
Chuck
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Llama, any recipes you share with Lynn have to be EASY! Plus, the woman doesn’t have course sea salt and mostly likely doesn’t have the slightest clue where to buy it!
Lynn, try just chopping up some celery. Spread on fat free cream cheese mixed with your favorite flavor of Mrs. Dash and sprinkle on some cropped nuts (not peanuts — go out an get some nice nuts) or pre-roasted seeds (shelled sunflower or pumpkin — you find those buy the nuts).
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Luke,
Just because Lynn can make her version of wings, she can make mine but, that doesn’t mean she can make your doctorate level celery sticks
Personally, I like celery sticks and deviled eggs – they always went together at the family picnics. My mom made the sticks and dad makes the best deviled eggs, He was nearly the devil himself as it was. Now it is almost impossible to find anyone making deviled eggs except my dad.
He has a horrible diet since my mom died but I find myself getting closer to his than hers as I age. I figure – who wants to live forever and the good always die young
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Chinese cooking is hard, especially the prep chopping, and chopping and more chopping, but Kwong is known for her knack at making it easy for round eyes. I have all of her cook books but highly recommend Simple Chinese Cooking. It is by far her best work for those that cook.
The photos are stunning as well.
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Lynn take a larger block of cheddar cheese and grate it. Add to a block of cream cheese. Grate one large onion in. Add a dash of worchestershire sauce and a dash of hot sauce. Mush it all together and form it into a ring. In the center of the ring put rasberry preserves (small jar) serve with crackers.
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LLAMA……I too, am a big fan of Kylie Kwong.
She is very talented, beautiful, and quite professional. I appreciate her encouragement for the home cook to branch out, using different ingredients and such. Her passion for great food and the entertaining factor is unmatched.
Lynn, here is a simple base my Mom taught me when I was just a tiny psycho chef-wannabe.
1 cup good quality mayonnaise
1 cup sour cream
1 TB prepared salsa
1/2 dozen fresh chives, finely chopped
1 pinch of your fave seasoning blend
Now, the idea is to use this base sauce as is, on a baked potato, steak topping, salad, chilled pasta salad. However if you want to “springboard” from this recipe, by all means, add your own touch. The versatility is boundless.
Here is a tip for anybody reading this. Cooking at home should be a fun deal, especially if there are kitchen tasks the younger family members can get into. Always keep your cutlery at it’s sharpest, too. This will ensure your prep to be at its best!
more to come…………..
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A Puerto Rican favorite: Fried plantains (the large, green relative of the yellow banana). Just slice, fry until golden brown and drain the fat (usually lard, but vegetable oil is good, olive oil great). Sprinkle with salt (although sugar is good on them, too, unless you use olive oil).
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Personally, I’m a potato chip chick. I stick to the classics.
And the Broncos are better than the Eagles, Chuck. (Or the Chargers for that matter.)
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Unfortunately, I don’t really go out for salty stuff (although these salt-and-pepper wings are tempting!)
My favourites are chocolate-covered coffee beans and pretzels dipped in white or chocolate candy coating.
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OT- I like you, or at least used to. How can you be for the Broncs? Go Chiefs!
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Lynn:
1 can of RO*TEL (original or hot). Watch out – the hot is really hot!
1/2 lb. of Velveeta cheese (you know, the worst stuff for arteries, but very microwaveable).
Nuke together in the microwave for a few minutes, stirring it a few times.
Serve with tortilla chips or frito’s.
It’s quick, easy, and guys love it.
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Anlir, I’ve had that. It is great. Back to my diet.
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Lynn – try this:
1 block of cream cheese, softened at room temperature
1 or 2 cans of tiny shrimp, drained
1 jar of cocktail sauce
Put the block of cream cheese on a plate, dump one can of shrimp over the cream cheese and the pour about half of the cocktail sauce over the whole thing. Serve on your favorite crackers (we like triscuits best). When the shrimp and cocktail sauce run low, put on the second can of shrimp and the rest of the cocktail sauce. Quick and easy and my guys love it. It was a frequent request at all of our SF team parties.
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The CHIEFS?? OVER THE BRONCOS???????? Are you insane, Mr. L?
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OH my!
That is just a horrid evil way to cook a chicken wing (they are NEVER referred to as Buffalo wings, by the way. “Buffaloes” (Bison bison) don’t have wings!)
Anyway, the BEST way to cook a wing is not to coat it and then fry it up in a pan. They are deep fried to the desired degree of crispiness. Then you take a big bowl, put in the wings, real butter (not margarine!) and hot sauce, to the desired degree of heat. For suicide hotness, you may have to add ground cayenne peppers or other varieties, and perhaps even premix it with the hot sauce and reduce the mixture on the stove.
Anyway, you then toss the bowl vigorously, and serve with blue cheese sauce for dipping.
MMMM.
This is how most local bars and pizza places here in Buffalo actually prepare their chicken wings. It’s how we used to prepare them in the restaurant, and closely approximates the Anchor Bar’s wings.
Celery and carrot sticks on the side are optional, but I recommend against them. Too many lazy cooks grab the raw wings, drop them in the frier, and then grab the celery and carrot sticks (bagged or not) and put them on the plate or in the box, without washing hands. EEEEW!
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