I am so looking forward to this weekend's battle against ‘Bama. As usual, one of the most aspects of the competition begins with the tailgate party. This weekend's event is perfect. An afternoon game is desirable for your soiree as daytime football fun allows ample time for concluding with a night out on the town. Girls, get out your tailgating checklist, we have a lot of planning to do!
Afternoon games give you numerous menu options. Melanie and Frankie of Lexington are planning a traditional tailgating event and are preparing wings on-sight. I have been invited to their party and look forward to sampling all of the fantastic foods they will serve their guests. Melanie would not share the secret wing recipe, but let's just say I plan on conducting a full-blown taste test analysis. With any luck at all, I will report to you next time and share the mystery behind their popular wings.
Complimenting the chicken will be German Potato Salad. This recipe was shared with Melanie by one of her employees that immigrated to the United States from Germany. This tasty side dish is served room temperature and sounds delectable. I plan on spending Saturday afternoon enjoying the company of these tailgaters and their group of friends. How fortunate they are to have such a plush RV for entertaining. If you can't have a cock-a-boose this certainly is an affordable tailgating alternative and it's mobile for out of town games!
German Potato Salad (Schwaebischer Kartoffelsalat)
1 Small bag of Yukon Gold Potatoes (Germans prefer potatoes that stay in one piece while cooking)
2 to 3 Onions
4 to 8 Tablespoons of Oil
4 to 8 Tablespoons of Vinegar (White Wine vinegar is the best to use-If more sour taste is desired add more vinegar until you like it)
1 cup of Knorr Vegetarian Broth
1 jar of Claussen Pickles and pickle juice
Salt to taste
Fresh ground pepper to taste
Dash of Paprika
1 bunch of Fresh Chives
Boil potatoes with the peel on, until tender. Peel potatoes while still hot (this is the easiest way to remove the peel). Place peeled potatoes aside to cool. Chop onions, pickles and chives (use only half the bunch) in small pieces and place into a large mixing bowl. Add pickle juice to the onions and pickles to begin the marinating process. Slice the cooled potatoes right into the onions, pickles and pickle juice. Add hot vegetarian broth, oil, vinegar, salt, pepper or fresh ground pepper and a dash of paprika. Carefully combine ingredients. Finally sprinkle the remaining chives over the salad.
* For a different flair, add hard boiled eggs to mix
* Substitute chives for parsley
* Add cucumber slices very thin into the salad
* It is important for the potato salad to be moist, but not soupy; therefore, you may need to vary the amounts of oil and vinegar to reach the desired consistency
In addition to wings and potato salad, I have suggested serving a platter of celery and carrots dippers with ranch dressing. Melanie plans an artistic presentation of vegetables placed on a bed of ornamental cabbage and kale.
Looking for an impressive dessert? I found this Grilled Pineapple recipe, www.foodnetwork.com, and it is simply "D"elicious. If you do not have benefit of a freezer while tailgating, omit the ice cream. It is just as tasty!
1 ripe pineapple
1/2 cup melted unsalted butter
3/4 cup granulated sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup dark rum or 151 proof rum, for flambéing (optional)
Preheat the grill to high. Oil the grate.
Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl.
Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple wedges to plates or a platter. Serve with ice cream.
If using the rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once.
Here's a new beverage for the weekend. Garnet Cock Sippers. Let me know what you think:
Garnet Cock Sippers
1.25 oz Fighting Cock Whisky
.75 oz Triple Sec
Splash of cranberry juice
Have a great time Saturday and email me if you would like a visit to your next tailgating party, email@example.com.
Special thanks to Beth Worth for doing a fantastic job at the photo op with Big and Rich and Lee Corso.
Stay tuned next week for "Fashion and Football"!
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