A gridiron junkie’s paradise of football, friends, and food by Rick McMillen
Let me be perfectly honest right up front—I love football, it doesn’t matter if it is high school, college or pro. I love the fall, cool air that begins to return, replacing the blistering summer heat. I love cheerleaders. (Yes, Dear, I’m sure that is no surprise to you. I know you figured out long ago that our seats near the field weren’t just to see the players better.) And, let’s get this straight, I am a Texans fan, through and through. Sure, I get upset with them, but the last time I checked, it’s healthier to allow your emotions to vent, helping to rid your body from the fat infused into so many great, tailgating foods. This leads me right into my favorite thing that football brings—TAILGATING! This wonderful, weekly fan fest lets you tip a beer back with a stranger parked in the next slot and who soon becomes one of your best buddies by the time you pull your last sip on the bottle, all because you have one common denominator—the love of the home team. Now the beer, the football and the new friends are great, but the serious part of tailgating is the FOOD (the all capped words should be yelled out very loud, to the point of scaring the dog).
Is there any better way to start off a perfect weekend of pure football than to devour a scrumptious, baby back rib, generously coated with a beer-infused sauce, a serious helping of chili powder, jalapeño and garlic, that has been slowly smoking for three plus hours while surrounded with your best friends all dressed to kill wearing team colors and helmets? Sometimes it’s hard to eat that way, but let me tell you, it does taste better. It’s important to yell your passions very, very loud. I can’t always do so at home, the neighbors already think I’m strange. While all of this is happening, you must maintain your position near the keg of beerfor easy refills so you can be ready for the feast of chicken poppers, chili baked beans and the red pepper corn bread just waiting to be charged with queso (that’s how I like mine). The beauty here is that I typically do not eat Thursday or Friday with only a lite, lite meal during the college games on Saturday so I can be ready to be the One and Only True Tailgating Food Junkie of All Time!
If you’d rather be at the museum, we have a ton of them, sip your chardonnay and leave me with my friends, football and food. But, ya gotta love it; this is the most iconic American event ever.
In our Oct/Nov issue, you will find many recipes designed to help make your tailgating experience the very best. Granted, we all have our favorites. However, the primary bases are well covered, the barbecue meats, incredible beans, fantastic sandwiches, creamy pastas along with the hard-core stand by of potato salads, chips and dips. And, let’s make the wife happy, we have an entire spread dedicated to pitchers drinks on page 74. That will keep her and her friends near the pitchers, allowing me and my friends to dissect the game and make critical coaching decisions before kick-off.
Okay, everyone ready? I’m now off to get a new Texan’s jersey—JJ Watt’s. After all, he is destined to be the rookie of the year in the NFL and I look like him—a big, solid, mass of muscles (want to buy a bridge?). Plus, I’ve also got to find my football. I think my wife hid it. She thinks my friends and I will hurt ourselves running fly patterns in the parking lot. Can you think of a more honorable time to get an injury requiring stitches? That’s a war wound to wear with pride the entire next week, silly girl!
So, GO TEXANS! Let’s grill up a few QB’s from the opposing teams on our pits at the end of the game (football always brings out my inner barbarian)!
Rick, the Terrible Texan, number 69 in your tailgating program, but number one in your heart and stomach!
First Down – Food on a Stick
Easy, peazy to do and will be enjoyed by all. No forks, knives or plates required for this easy to prepare, serve and eat tailgating treat, plus, all the food groups are here! Remember to serve with your favorite condiments. Napkins not required.
YIELD Serves 10-12
PREP TIME 30 Minutes
COOKING TIME 8 -10 minutes
2 pounds of your favorite sausage links
12 fresh ears of corn on the cob
1 cantaloupe, cut into 1” to 2” chucks
20-30 whole strawberries, cut in half
2 white onions, quartered and then cut in half again
3 fresh bell peppers, one each of red, green and yellow, chopped in large pieces
2 tablespoons extra-virgin olive oil
2 tablespoons garlic power
24 bamboo skewers, 12”
Preparation: Sausage – Corn – Vegetables
Soak 18 skewers in water for 2 hours prior to cooking. Cook the corn in boiling water for 8-10 minutes, allowing it to come to room temperature. Next, insert soaked skewers into the sausages and cooked corn, then place the onions and peppers onto the skewers alternating them evenly. Prior to placing them on the grill, brush with olive oil and dust the garlic powder evenly over the entire skewer. Place all skewers on the grill directly over the charcoal or gas at medium-high heat. Turn frequently for 8–10 minutes.
Preparation: Fruit
Alternately pierce chunks of cantaloupe and strawberries on the skewers and keep refrigerated or in the cooler until time to serve. Goes great with various yogurts for dipping.
Touchdown – Turkey Patty Melt
One of my personal favorites, I absolutely love making mine a double-decker and adding a ton more cheese between the two portions. Why not? It’s my sandwich and I am in the mood for a full on blitz of flavor and quarterback sacks.
YIELD Serves 4 (2 if you are double-decking)
PREP TIME 20 minutes
COOKING TIME 10-12 minutes
11⁄2 pounds ground turkey meat
1 egg
1⁄2 cup breadcrumbs
1⁄2 cup milk
1⁄2 tablespoon red pepper flakes
2 cloves of fresh garlic, minced
1 white onion, julienned
8 slices of Swiss cheese
rye bread
Preparation: Turkey Patty Melt
Combine in a mixing bowl, the turkey, egg, breadcrumbs, milk, red pepper flakes and the garlic. Mix all together and form four, large patties in the shape of a football (actually, the shape and size of your rye bread). Place the patties onto a grill and cook for 5-6 minutes each side, until cooked completely through. Meanwhile, place the onions in a small frying pan with a little butter and caramelize, approximately 4-5 minutes, or until golden brown.
Butter one side of the rye bread and on the non-butter side place the turkey patty, caramelized onions and two slices of the Swiss cheese. Cover the cheese with the second slice of rye bread and butter. Place the sandwich on a medium-high flat grill and cook until the bread turns a golden brown. Flip the sandwich and to toast the other side. While cooking, firmly press the sandwich with a large spatula.
Once the cheese starts getting gooey, you have the perfect patty melt. Serve with pickles chips and a team pennant on the side.
For more of these tasty recipes
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