Dr. Jim's Favorite Tailgate Recipes

BOSCO'S RICE AND BLACK BEAN SALAD • CARRATO'S CARROT CAKE • CHICKEN PICATA  •

DR. JIM'S BEER CHICKEN DERRIÈRE •

 DT'S GUMBO • GREEK SEASONING BLEND •  GREMLIN GRILL'S PRIME RIB • MAINE LOBSTER • MISS MARY'S SMOKED SALMON SPREAD • MISS MARY'S MARINATED STEAK CHIPOTLE • SALMON SPREAD • NO BRAINER CHICKEN • PAUL'S FAMOUS ITALIAN SALAD • RUTH'S MONGOLIAN BAR-B-QUE CHICKEN • POTATOES LYONNAISE •

Wisconsin Bratwurst

Send your favorite tailgate recipes to drjim@hershnet.com

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  Add Goya Sazon seasoning packets to cold water along with butter and salt and cook rice according to directions on the box. Let the cooked rice cool. Combine cooked rice, beans, peppers, onions and olives in a lg. bowl.  Pour dressing over them and mix well. Will keep for days in the refrigerator. Best when served at room temp. If using Good Seasons Italian dressing, mix it in the green olive jar with 2 tbsp. water and half red wine vinegar and oil; shake well. Then, mix additional vinegar and oil in the same jar, and add to the salad to taste.

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CARRATO'S CARROT CAKE

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 CHICKEN PICATA

The Professor, Ray Carrato

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Fillet chicken breast to a scaloppini thickness, cutting each breast horizontally into 2 or 3 slices. Beat eggs and dip chicken therein. Cover in bread crumbs. Drizzle olive oil on each side of cutlets (cruet is perfect for this). Sauté each cutlet until browned on each side. Put all browned cutlets into Farberware electric skillet. In a measuring pitcher, put white wine and lemon juice and capers. Pour over the chicken cutlets that have been placed in the skillet with heat turned up to about 300^o. Cover and simmer for about 10 min. Add some water if needed to cover the cutlets before simmering. If you insist, you can add more white wine. Serve cutlets from pan. Spoon sauce onto cutlets and enjoy.

Check out the Professor's favorite Giants' games.

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Steam crabs, open, clean, break in half and set aside. Cook rice and set aside. Pierce the sausages and cook in a frying pan until brown (don't burn), then slice into quarters. Heat lg. pot and pour half of the sausage oil in the pot (add the vegetable oil as needed). Add the flour and cook until brown (don't burn). Add celery, onion, and green pepper. Cook about 10 min. Stir regularly. Add chicken broth, okra, hot sauce, thyme, oregano, bay leaf, 1/2 c. water and sausages. Bring the mix to a boil; then reduce heat to low. Cover and simmer for 10 min. Add crabs. Cook 5 more min. Add shrimp, cooking until shrimp turn pink. Serve Gumbo over rice.

 

 

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GREEK SEASONING BLEND

September 24, 2003 - New York Times

Before the Sunday Kickoff, Tailgating With Gusto

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Time: 3 minutes

1 teaspoon salt	1 teaspoon freshly ground black pepper
2 teaspoons dried oregano	1 teaspoon beef-flavored bouillon granules
1 1/2 teaspoons onion powder	1 teaspoon dried parsley flakes
1 1/2 teaspoons garlic powder	1/2 teaspoon ground cinnamon
1 teaspoon cornstarch	1/2 teaspoon ground nutmeg.

See Gremlin Grill's Prime Rib below. Combine all ingredients in a bowl, and transfer to an airtight container. Store in a cool, dark place.

Yield:  1/4 cup.

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GREMLIN GRILL'S PRIME RIB

September 24, 2003 - New York Times

Before the Sunday Kickoff, Tailgating With Gusto

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Time: About 3 1/2 hours, plus overnight refrigeration

1 cup extra virgin olive oil	1 tablespoon dried oregano
1 cup Cherry Coke	1 teaspoon dried thyme
2 tablespoons Worcestershire sauce	1 teaspoon onion powder
Kosher salt and freshly ground black pepper	2 tablespoons minced garlic
Greek Seasoning Blend (see recipe above)	Approximately 10 pounds boneless prime rib.

1. In a bowl, combine olive oil, Cherry Coke, Worcestershire sauce, 1 tablespoon kosher salt, 1 tablespoon black pepper and 1 tablespoon Greek Seasoning Blend. Add oregano, thyme, onion powder and garlic. Mix well. Place meat in a large roasting pan. Add marinade, and massage meat with it, turning meat to coat it well. Place meat and marinade in an extra-large Ziploc plastic bag (or wrap in a double layer of plastic wrap) and seal well. Refrigerate overnight.

2. Light a charcoal fire. Soak 4 to 6 cups of hickory or cherry wood chips, or both, in water. When coals are white, divide them, pushing each half to opposite sides of grill. Top each pile with a few wood chips. Position grill rack over coals, and cover grill.

3. Poke small holes in a large disposable aluminum roasting pan and add meat. Place pan above center of grill, cover grill and adjust ventilation so it is slightly open. Temperature in grill should be about 225 degrees; insert instant-read thermometer through a ventilation hole in grill cover. Adjust ventilation to regulate temperature.

4. Cook meat until instant-read thermometer inserted in center registers 130 degrees, 2 1/2 to 3 hours. Keep fire going by adding coals to each side every 30 minutes, or as necessary. Add more wet wood chips when needed to keep fire smoking.

5. Remove meat and wrap in foil. Allow it to come to room temperature, then refrigerate for at least 2 hours or overnight.

6. To serve, light a charcoal fire. When coals are white, spread evenly across bottom of grill. Cut  3/8-inch to 1-inch thick steaks from meat, and dust with remaining Greek Seasoning Blend to taste. Grill over very hot coals to taste, about 1 minute per side. Serve immediately.Yield: 10 to 12 servings.

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MARTINI ALA J.R.

J.R. Hillick

 

1 large Waterford martini glass (They are heavy and don't tip over easily)	vermouth
Your favorite vodka (That has been stored in the freezer)	olives

 

 

 

Wave the vermouth bottle over the glass (J.R. likes them very dry)

Pour vodka in glass.

Add olives.

 Start drinking!!!!!

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MAINE LOBSTER

The Professor, Ray Carrato

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To steam lobster (the best way to keep the flavor in the meat), boil water and wait until there is a lot of steam in the lobster pot. Then add the lobster and cook for about ten minutes per pound. When preparing for a tailgate party, it is a good idea to prepare and then freeze them. In that case, cook them about 8 minutes a pound, let them cool and put them in a tupperware container and pop in the freezer. Thaw them out the night before the game. Once at the tailgate party, reheat them in boiling water for about 2 minutes.

To stuff the lobster, you cook them all the way, cut them in half, clean out the body of all meat, leave the tail meat in the tail, keep the shell of the body connected to the tail.  If you have the patience, take the meat out of the legs. Combine the lobster meat with celery, green onion, black pepper, garlic, some bread crumbs, and a mayo or tarter sauce, with some mustard to bind the stuffing and soon it into the lobster body and on top of the tail.  Sprinkle with bread crumbs and bake. Then, broil until brown. 

Check out the Professor's favorite Giants' games.

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MISS MARY'S SMOKED SALMON SPREAD

Mary Hershberger

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1/3 - 1/2 pkg. room temperature cream cheese	1/8 tsp.  white pepper
juice of 1 freshly squeezed lemon	1 (6 oz.) can smoked Sockeye Salmon
2 tbsp. prepared horseradish	2 tbsp. parsley flakes
1 tbsp. very finely minced onion

Prepare this the night before your big tailgate party. Mash salmon with fork until smooth and add all ingredients except cream cheese. Mix. Add cream cheese. Mix. Cover and chill for 8 to 9 hours. Serve slightly chilled or at outside temperature. Makes 8 servings

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MISS MARY'S MARINATED STEAK CHIPOTLE

Mary Hershberger

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3 lb. tenderloin steak	Marinade:
Glaze:	1 tsp. Dijon mustard
3 tbsp. Dijon mustard	1/4 c. tarragon vinegar
4 chipotle chilies (canned in sauce or dried and soaked in water)	3/4 c. olive oil
2 tbsp. honey	1 tsp. pepper
1 tbsp. hoisin sauce	1 tsp. garlic powder
4 garlic cloves, chopped	1 tsp. onion salt
juice of 1 lime

  This steak is made with chipotle peppers which are smoked chili peppers that you can find in the Mexican-foods section of many super markets.

1. Combine glaze ingredients. Set aside for several hours.

2. Squeeze limes. Combine juice and leftover lime pieces with garlic and oil. Place steak in marinade for 3 hours, turning occasionally.

3. For medium-rare steak, grill over high heat for 4 to 5 minutes.

4. Remove steak from grill and brush glaze on both sides. Cook glazed steak 1 minute per side, careful not to burn.

5. Slice steak thin, diagonally against the grain. Pour on leftover glaze or juices. Garnish with lime wedges.

Serves 6 to 8.

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NO BRAINER CHICKEN

The Professor, Ray Carrato

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chicken breasts, skinless and boneless, as many as you can fit into skillet	salt and pepper to taste
2 tbsp. garlic	4 tbsp. olive oil
2 tbsp. butter or margarine	6 – 8 lg. bay leaves

Cover bottom of Farberware electric skillet with olive oil. Add butter, garlic and bay leaves. Sauté until garlic starts to sizzle. Add chicken breasts; salt and pepper to taste and turn until browned on each side. Remove bay leaves and serve. The drippings in the pan can be poured on the chicken breasts. It makes for great bread dipping on plate or in the pan.

Check out the Professor's favorite Giants' games.

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PAUL'S FAMOUS ITALIAN SALAD

Paul Dell Uomo

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For an excellent tailgate party experience, serve this with BEER CHICKEN DERRIÈRE  (above) and POTATOES LYONNAISE (below)

Adjust ingredients to taste. Open all jars and pour off all juices except a sm. amount of the oil in the marinated artichoke heart jar. Chop the anchovies into sm. pieces and place in bowl with the other ingredients and mix thoroughly. Slice the pepperoni thin, making sure to remove all outer paper skin. Cut the provolone into cubes. Mix the pepperoni and cheese together in a different bowl; crisp the lettuce in refrigerator.

About 10 min. prior to eating, mix all ingredients in a lg. bowl; season with the oil and vinegar, garlic and oregano. You can also add black pepper, but do not add salt. Place in a nice salad bowl and serve. Serves 4, but people will fight over second helpings, so make plenty.

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POTATOES LYONNAISE

The Professor, Ray Carrato

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This tailgate side dish goes well with BEER CHICKEN DERRIÈRE (above) and PAUL'S FAMOUS ITALIAN SALAD (above).

Peel potatoes and cut vertically into 1/4″ to 1/2″ slices. Cover bottom of Farberware electric skillet with olive oil. Sauté garlic, place potato slices into pan and turn potatoes in olive oil and garlic until coated. Add onion to top of potatoes. Add salt, pepper, picante and paprika. Add water to pan; lower heat to about 200^o to 225^o on electrical control and let simmer for 30 to 40 min. until potatoes are soft to touch by fork. Check regularly and add water if it evaporates before potatoes are cooked. Cook bottom layer of potatoes until a bit browned if you like potato slices to be well done. Place potatoes into a bowl and serve. If for a tailgate party, prepare the night before the big game and refrigerate. Heat before leaving for the game and after you arrive.

Check out the Professor's favorite Giants' games.

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Wisconsin Bratwurst

Mary Tree and Debbie Kemper

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