Tailgate Grill Recipes
2012 Tailgating with TailGate Beer Winning Recipe
Dish: TailGate Beer and Cheeseburger Soup
Precook bacon and burger patty (use you favorite burger recipe). Set aside.
In a saucepan on a burner with a little leftover bacon fat, sauté:
Minced onion (1/2 cup)
Minced garlic (3 cloves)
Minced carrot (1/2 cup)
Minced celery (1/2 cup)
Minced bell pepper (1/2 cup)
Add 1 can chicken stock
Add 1 and 1/2 cans of Blacktop Blonde Tailgate Beer
Simmer
With the 1/2 can of Blacktop Blonde TailGate Beer, mix in a separate bowl with 1 cup flour.
Slowly add to the broth and veggies.
Add 1 1/2 cups of half and half.
Slowly stir in 6 cups of cheese.
Season to taste with sugar (abt 2 tablespoons), salt, pepper, and cayenne pepper.
Put chopped burger meat in a bowl. Add soup. Top with bacon pieces. Serve with French fries and/or bread. Don’t forget the TailGate Beer Margarita!
Chef: Elena Colvin
____________________________
2012 Tailgating with TailGate Beer – 2nd Place Recipe
Dish: TailGate Beer Ceviche
Ingredients:
1 Tomato seeded and chopped
1 small red onion chopped
1 cucumber peeled and chopped
2 serrano chiles seeded and diced
1 cup pineapple chopped small
4 limes juiced
1 lb shrimp peeled and deveined
1 small bunch cilantro
1 small avocado chopped (optional)
Salt and pepper to taste
Marinade
1 can Hefeweizen TailGate Beer
2 Tbsp chopped garlic
1 Tbsp ground ginger
Directions:
- Mix marinade ingredients in bowl or Ziploc bag and add shrimp. Marinade 1 hour or overnight for more flavor
- Cook shrimp in Marinade until done. Remove shrimp and chill
- Mix onions, cucumber, chiles, tomatoes, pineapple, cilantro and lime juice in bowl(save avocado until the end). Chill
- Chop shrimp into small pieces and mix with vegetable mixture. Season with salt and pepper
- Scoop Shrimp mixture into martini glass or small glass. Top with avocado
- Enjoy with your favorite tortilla chips and TailGate Beer
Chef: Joe Giammarinaro
____________________________
2010 Iron Tailgater Winning Recipe
Dish: Bacon Wrapped Cream Cheese & Basil Stuffed Chicken Breast
Ingredients:
4 (or desired amount) thawed, boneless, skinless chicken breasts
2 Tbsp of cream cheese per breast
1 or two cloves of garlic
Basil Leaves
1 piece of raw bacon per breast
Toothpicks or butchers twine
Directions:
- Mince, press or finely chop the garlic.
- Add garlic to cream Cheese
- Spread desired amount of cream cheese onto flattened chicken breast (if you want you can use a mallet to smash them thinner)
- Layer good portion of basil on breast (enough to cover all cream cheese)
- Gently roll the breast up starting with the smaller end – making sure it’s even on both sides
- Take your piece of bacon and starting at one side of the breast wrap it tightly around the chicken
- Secure your bacon to the breast using a toothpick or butchers twine (use as many toothpick as you need but remember how many you put in – so you can take them out before serving) butchers twine works better
- Grill on med low heat until chicken is done. Check with a digital thermometer
- Cut twine off breast and serve
Chef: Rob Jacob
____________________________
2009 Iron Tailgater Winning Dish
Dish: Buffalo Sliders
Directions:
Make burger meat with ground beef, salt, pepper, buffalo sauce and chunks of blue cheese
Size into small portions
Grill
Put on Hawaiian rolls
Top burger with blue cheese dressing
Chef: Kristian Colvin
_____________________________
2008 Iron Tailgater Winning Recipe
Dish: Fish Tacos
Directions:
Season and grill tuna
Place on flour tortilla
Top with shredded cheese, cabbage, tomatoes, special sauce and squirt with lime
Special Sauce: wasabi, sour cream and lime
Chef: Elena Colvin
____________________________
2007 Iron Tailgater Winning Dish
Dish: New Mexico Cheese and Chicken Enchiladas
Directions:
Grill chicken breast
In a glass cooking pan, layer the following ingredients from bottom to top: flour tortillas, sour cream, chicken, NM green chilies, onion, zucchini, corn, cheese (and repeat)
Top with tortillas and sour cream and cheese
Cook on grill for about 30 min
Chef: Elena Colvin
____________________________
Dish: Flank Steak Pinwheels
Ingredients
1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water
Directions
Preheat grill or grill pan to high.
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher to do this!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, Asiago, spinach, gorgonzola, and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.
Chef: Rob Jacob
____________________________
Dish: Beer in the Rear Chicken
Directions:
Prep chicken with salt and other seasonings like rosemary
Put chicken’s butt on a half full, top opened beer can
Drape 10 or more strips of bacon around the chicken from the top (positioned with a toothpick)
Cook for approximately 1 hour
Chef: Elena Colvin
_____________________________
Dish: Bacon Wrapped Scallop Kabobs
Instructions:
Season large scallops with season salt
Wrap scallops in bacon
Put on kabob
Sear on grill
Chef: Elena Colvin