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Gourmet tailgating recipes

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Recipes for the tailgating gourmet

Just because hot dogs, hot wings and burgers are classic tailgating fare doesn't mean you're stuck eating the same unoriginal game day food that everyone else is putting on their plates. We've got some gourmet tailgating recipes that are just as easy to prepare and will make you reign supreme as the tailgating food queen.

Grilled lobster roll

Pig Pasta

When you watch "pigskin," shouldn't you also eat pig? For the ultimate game day pasta dish, put this tailgating recipe on your menu. Featuring Jowciale, an American version of Guanciale (S. Wallace Edwards & Sons) just released this pork delicacy, which is essentially dry-cured and smoked hog jowels. Don't knock it 'til you try it -- once you try it, you'll never go back to bacon.

 

Serves 8 | Ingredients:

 

  • 1 pound penne or riccioli pasta
  • 2/3 cup chopped jowciale or bacon
  • 1 onion, halved, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes packed in olive oil, drained, chopped
  • 1 cup drained and chopped marinated artichoke hearts
  • Salt and freshly ground black pepper
  • 1/2 cup finely sliced fresh basil
  • Freshly shaved Parmesan
Directions:

1

Cook pasta in a large pot of salted, boiling water according to package directions. Drain in a colander.
2

Meanwhile, in a large skillet over medium heat, cook jowciale or bacon, stirring often, until browned and the fat is rendered. Use a slotted spoon to transfer to a plate lined with paper towels to drain.

3

Pour off all but 3 tablespoons of fat and add onion. Cook, stirring often, until onion is translucent and softened.

4

Add garlic and cook, stirring, for one minute. Stir in tomatoes and artichoke hearts and cook, stirring often, for five minutes.

5

Add jowciale or bacon back to pan along with the pasta and basil. Toss to combine. Season with salt and pepper.

6

If you're taking the pasta to the game, transfer it to a foil pan, sprinkle generously with Parmesan and cover tightly with foil. Transport to game in an insulated bag to keep it warm. If you're having a football gathering at your home, transfer pasta to a serving platter and serve sprinkled with Parmesan.



Grilled Lobster Rolls

A lofty upgrade from hot dogs, succulent lobster meat tucked into rolls is serious gourmet tailgating fare. Make these early in the football season before winter sets in. This recipe can be cooked onsite at the tailgating site with a portable grill.

 

Serves 6 | Ingredients:


  • 4 whole lobsters
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 large cucumber, halved, seeded, chopped
  • 6 green onions, thinly sliced (green and white parts)
  • 3/4 cup light mayonnaise
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoons minced fresh parsley
  • 6 whole grain hot dog buns or rolls of your choice, toasted
  • Pickles to serve


Directions:


1

Preheat grill to medium-low heat and oil the grill grate.

2

Split the lobsters in half lengthwise. Bring the knife down through the tail, cutting through the meat and leave the shell connected. Pull off the lobster claws and legs and crack them slightly with a mallet.

3

Place the claws and legs on the grill and cover with foil. Cook them for five to seven minutes per side.

4

Increase the grill heat to medium. Brush the lobster bodies with the oil and season with salt and pepper to taste. Grill flesh side down for eight to 10 minutes or until cooked through.

5

Remove meat from lobster claws, legs and tails. Cut lobster into bite-sized pieces. Transfer to a large bowl.

6

Add cucumber, green onions, mayonnaise, tarragon and parsley. Mix well, seasoning with salt and pepper to taste.

7

Tuck lobster mixture into buns or rolls and serve with pickles.

 

 

 

 


Rosemary Roasted Red Potatoes with Kalamata Olives

Simply swapping white potatoes for red potatoes and adding olives can turn an ordinary potato side dish into a gourmet tailgating meal.

 

Serves 6 | Ingredients:

 

1/4 cup extra virgin olive oil (such as Amoretti Organic Kalamata Infused Extra Virgin Olive Oil)

  • 4 cloves garlic, crushed
  • 1 tablespoon minced fresh rosemary
  • 1-1/2 pounds small new red potatoes
  • 1-1/4 cups pitted Kalamata olives


Directions:


1

Preheat the oven to 375 degrees F.

2

In a large bowl mix the oil, garlic and rosemary. Add the potatoes and toss well to coat.

3

Transfer the potatoes to a shallow baking pan and roast until potatoes are tender.

4

Add olives and toss to combine.

5

If you're transporting to the game, cover baking pan with foil and place in an insulated bag. If you're serving potatoes at home, simply set out for guests to serve themselves.

 

 

 

And for dessert...

Sandra Lee's Very Berry Cream Cups

More tailgating tips

How to grill the perfect burger: Tailgate style
Tailgate party themes
Top 10 tailgate must-haves

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