It's the Holiday Season

And as such, the Weekly Tailgate Menus will take a short holiday. Don't worry, we'll be back in January with more delicious dishes for your tailgate.

Happy Holidays!

Weekly Tailgate Menu: December 12, 2007

This Week's Menu:

- Coach's Favorite Jalapeno Corn Bread
- Herb Lamb Chops
- Mixed Grill Vegetables
- Chocolate Earthquake Cake

The past few weeks I’ve been busy talking with folks about college tailgating – first at all the conference championship games and now the upcoming bowl games. Often these games are also where you find championship tailgating, since it’s the last tailgate of the season and folks lay out everything they’ve got for one last, great meal before storing the cooking tools until next season.

While doing interviews about some of the final college games of the year I found myself flipping through my conference handbooks and decided to use some of the recipes in the books to put together this week’s menu. I’ve also included a great lamb recipe from the FOX Sports Tailgating Handbook.

Coach’s Favorite Jalapeno Corn Bread
1 cup buttermilk
1 cup yellow cornmeal
1 cup sifted all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
¼ cup shortening, melted
1 (16-ounce) can corn, drained
2 cups (8 ounces) shredded Cheddar cheese
3 jalapeno chiles, chopped

Combine the buttermilk, cornmeal and flour in a bowl and mix well. Add the sugar, slat, baking powder, baking soda, egg, shortening, corn, cheese and jalapeno chiles and mix well. Pour into greased 9x13-inch baking pan. Bake at 375 degrees for 30 minutes. You may substitute a different type of cheese for the Cheddar.

Yields 15 servings

Recipe from The Ultimate Tailgater’s Big 12 Handbook.

Herb Lamb Chops
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
2 large garlic cloves, crushed
⅛ teaspoon cayenne pepper
Kosher salt
2 tablespoons olive oil
6 lamb chops

Place the first five ingredients in a food processor and pulse until mixed. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops being sure to cover all surface areas. Place in a zip-top bag and marinate in the refrigerator for at least 2 hours.

Preheat the grill to high.

Grill the lamb chops for 2–3 minutes. Then flip and cook on the other side for 2–3 minutes more until done.

Serves 3–6.

Recipe from the FOX Sports Tailgating Handbook.

Mixed Grill Vegetables

5 green bell peppers
3 large Vidalia onion
5 yellow squash
1 (2-pound) package grape tomatoes
Other vegetables

Kosher salt and pepper to taste
1 bottle Gazebo Room Greek Salad Dressing & Marinade (available at local groceries)

Cut assorted fresh vegetables in large chunks. Put cut vegetables in a large bowl and season with kosher salt and fresh ground pepper. Add Gazebo Room Marinade.
Stir to coat and place on a hot grill pan or skillet if you don’t have one. Cook until tender and place back in the bowl used to coat vegetables to give added flavor. Use as many vegetables as desired. Serve immediately.

Yields 6 to 8 servings

Recipe from The Ultimate Tailgater’s Big Ten Handbook.

Chocolate Earthquake Cake
1 box German chocolate cake mix
1 (3 1/2-ounce) can sweetened flaked coconut
1 cup chopped nuts
1/4 cup butter
8 ounces cream cheese, softened
1 (16-ounce) box confectioners’ sugar

Preheat the oven to 350º.

Prepare the cake batter according to package instructions.

Grease a 9 by 12-inch baking pan. Cover the bottom of the pan with the coconut and nuts. Pour the cake batter on top. Melt the butter in a bowl. Add to it the cream cheese and confectioners’ sugar. Stir to blend. Spoon over the unbaked batter and bake for 40 to 42 minutes. You can’t test for doneness with this sticky cake. The icing sinks to the bottom while baking and makes a gooey white ribbon throughout.

Makes about 24 squares.

Recipe from The Ultimate Tailgater’s Racing Guide

Looking for more tailgating tips?

To have the Weekly Tailgate Menu e-mailed to you each Wednesday, send an e-mail to subscribe@tailgatemenus.com.

For more tailgating recipes, videos and podcasts visit theultimatetailgater.com.

For tailgating news and features visit tailgatingblog.com.

Want to improve you fantasy game. Pick up tips and join the conversation at fantasyfanatics.com.

You're On Your Own...

... but just for a week.

Between my daughters' birthdays, some media commitments and a books signing or two, I've got to take a week off from the menus. But don't worry, I'll be back next week with a new menu and some great tips.

Have a good week!

Weekly Tailgate Menu: November 28, 2007

This Week's Menu:

- Duck Breast Salad
- Grilled Duck
- Duck Gumbo

A good friend spent Thanksgiving week in Arkansas duck hunting. I guess he had a good trip since he’s now asking about how many different ways I can suggest for him to cook duck. This weekend his plan is to throw a duck tailgate so I thought I’d make his menu this week’s tailgate menu.

Now I know most of you don’t have a refrigerator full of duck. While you used to have to hunt it or hunt for it at specialty grocers, you now can find duck all across the country at stores like Whole Foods and even many of the chain grocers like Harris Teeter and Kroger.

If you’re new to cooking duck I offer this tip: don’t overcook it. When prepared correctly it’s tender and won’t taste too gamey. When cooked too long it’s, well... not.

Duck Breast Salad
3 cups balsamic vinegar
¾ cup peanut oil
5 teaspoons peppercorns
1 medium red onion, sliced
5 teaspoons chopped garlic
1 teaspoon salt (or to taste)
6 skinless duck breasts
3 heads romaine lettuce, chopped

In a large bowl combine the first 6 ingredients. Place the duck breasts in a single layer in a shallow dish and cover with the mixture. Marinate in the refrigerator for at least 2 hours, turning the breasts once.

Preheat grill to high heat (you can also use a broiler indoors).

Grill the duck for 7 – 10 minutes until medium rare. Let cool and then cut into think slices along the diagonal. Meanwhile, pour the marinade into a saucepan over medium-high heat and reduce by a third.

Place lettuce on a plate, mounded, and fan out slices of duck on top. Spoon the reduced marinade mixture over the salad as a dressing and serve.

Serves 6

Grilled Duck
2 skinless duck breasts
1 cup Italian dressing (oil and vinegar style, not creamy)
Salt
Pepper
6 slices bacon
1 tomato, sliced
1 onion, sliced

Place duck breasts in a single layer in a shallow pan and pour the dressing over them. Marinate the breasts in the refrigerator for 1 – 2 hours.

Preheat grill to medium – high heat.

Remove the breasts and season with salt and pepper to taste. Wrap 3 slices of bacon around each breast and place on a foil-lined cookie sheet (you can also place them on a sheet of foil but having the cookie sheet makes it easier to put on and take off the grill). Top with the sliced tomato and onion.

Place cookie sheet with breasts on the grill and cook 5 – 7 minutes until just more than half cooked. Remove the breasts from the cookie sheet and place directly on the grill. Cook for another few minutes until bacon is done.

Serves 2 – 4

Duck Gumbo
6 – 8 duck breasts
2 quarts water
½ stick butter
1 cup flour
1½ cup celery, chopped
2 bell peppers, chopped
3 cloves garlic, minced
1 bunch green onions, chopped
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon red pepper

Place prepared duck breasts into a slow cooker with the water and cook for 2½ hours. Remove the duck and reserve the stock. Chop duck into bite-sized pieces and set aside.

In a large pot melt the butter and then slowly add the flour while stirring to make a roux. Add 2 quarts of the duck stock and bring to a boil. Add the chopped duck, celery, bell pepper, garlic, onions, herbs, salt, black pepper, and red pepper and stir. Lower heat and let simmer for 2 – 2½ hours until done. Serve in bowls over rice.

Serves 8 - 10

Note: These recipes are adapted from the Triton Boats Outdoorsman's Cookbook I published a few years ago.

Looking for more tailgating tips?

To have the Weekly Tailgate Menu e-mailed to you each Wednesday, send an e-mail to subscribe@tailgatemenus.com.

For more tailgating recipes, videos and podcasts visit theultimatetailgater.com.

For tailgating news and features visit tailgatingblog.com.

Want to improve you fantasy game. Pick up tips and join the conversation at fantasyfanatics.com.

Weekly Tailgate Menu: November 21, 2007

This Week's Recipes:

- Pat's Cajun Fried Turkey
- Broiled Turkey
- Turkey Wraps

Of course, it’s Thanksgiving week so you know I’m going to toss out some turkey recipes… and the Turkey Wraps are a great way to make use of Turkey Day leftovers (you know you’re going to have some).

Happy Thanksgiving!

Pat’s Cajun Fried Turkey
Chef Pat Mould
10- to 12-pound fresh or thawed turkey.
3 gallons of LouAna® Peanut Oil.
Marinade of choice and injector.
Propane or Electric Deep Fryer.

Remove the giblets and neck. Inject marinade into the breast, thighs and legs-one ounce of marinade for every pound. This helps keep the turkey moist. Pat the turkey dry inside and out.

Pour LouAna® Peanut Oil into the pot, reaching the fill line. Heat the oil to 375 degrees F and maintain 350 degrees while frying.

Place the turkey in the fryer basket, breast side down. Slowly lower it into the hot oil. The oil will froth and bubble and might splatter, so be careful. The oil temperature will drop when you add the turkey, so be sure to adjust the thermometer to bring it back up to 350 degrees F. Maintain that temperature throughout the entire cooking process.

Allow the turkey to cook four minutes per pound. Turn off the fryer. Using the fryer basket, lift the turkey out of the oil. Move the basket to a nearby area that has been lined with paper bags. Insert a meat thermometer into the thickest part of the breast and thigh. It should register at least 180 degrees F; if not, continue frying until turkey reaches 180 degrees F.

Place the turkey on its back on the platter lined with paper bags or towels to absorb any oil. You should let the fried turkey sit for 10 minutes, then carve, serve and enjoy!

Serves 8 – 10

Broiled Turkey
1 turkey, cut up
1 cup butter, divided
1 teaspoon salt
½ teaspoon black pepper
Favorite poultry seasoning mix
2 cups chicken stock
Preheat broiler.

Rub turkey with butter and sprinkle with salt, pepper, and seasoning mix. Place on well-greased broiler pan and broil for 20 minutes, turning occasionally, until all parts are evenly browned. Remove from oven and turn down heat to 350ºF.

Place turkey in a baking pan and dot with remaining butter. Add stock, cover tightly, and bake for 30 minutes. Baste several times with liquid in the pan until done.

Serves 4 – 6

Turkey Wraps
1 cup creamy Caesar dressing
4 12” flour tortillas
12 leaves romaine lettuce
2 cups cooked turkey, chopped
1 (7 oz.) jar drained roasted peppers
¼ cup grated Parmesan cheese

Spread 2 – 3 tablespoons of Caesar dressing over the surface of each tortilla. Place 3 lettuce leaves on each tortilla. Add turkey and peppers to one side of each tortilla and sprinkle the cheese on top. Roll each tortilla tightly beginning with the side with the turkey.

Wrap each rolled tortilla individually in plastic wrap and refrigerate for 1 hour. Cut each wrap in half or into bite-sized pieces before serving.

Serves 4

Looking for more tailgating tips?

- To have the Weekly Tailgate Menu e-mailed to you each Wednesday, send an e-mail to subscribe@tailgatemenus.com.

- For more tailgating recipes, videos and podcasts visit theultimatetailgater.com.

- For tailgating news and features visit tailgatingblog.com.

- Want to improve you fantasy game. Pick up tips and join the conversation at fantasyfanatics.com.

Weekly Tailgate Menu: November 14, 2007

This Week's Menu:

- Barbecue Chicken Pizza
- Feta and Tomato Pizza
- Grilled Pizza con Funghi e Fontina

This week we're talkin' pie. Pizza pie, to be specific. Monday was "National Pizza with the Works Except Anchovies Day." I guess the anchovy lobby wasn't strong enough. Regardless, to celebrate I've got a trio of pizzas for you to toss on the grill at your next tailgate or backyard party.

I love pizzas at tailgates because they cook fast, which means everyone can get one with their favorite toppings. They also meet the tailgate test of being able to be eaten with one hand while your other holds a drink.

Pizza isn’t just one of my favorite dishes to toss on a grill, it’s also one of Chef Ilene Ross’. Ilene is a Cincinnati chef and caterer who throws a lot of corporate tailgates and parties for some of the Cincinnati Bengals coaches and players. I’ve included in this week’s menu one of her grilled pizzas we talked about on a recent The Ultimate Tailgate Chef podcast episode.

Oh, and one more thing. Tomorrow go to your refrigerator and toss all the stuff that’s been sitting there since Carter was in the White House. Why? Because it’s probably gone bad or expired and tomorrow’s “National Clean Out Your Fridge Day.”

Barbecue Chicken Pizza
2 skinless, boneless chicken breasts
Salt and pepper
1 (14-inch) pizza crust (store-bought dough is fine)
¾ cup barbecue sauce
½ red onion, thinly sliced
6 ounces Mozzarella cheese, shredded
3 ounces Parmesan cheese, shredded

Preheat the grill to medium–high.

Salt and pepper the chicken breast and grill until internal temperature is 150ºF. Remove from the grill, let cool, and cut into ½-inch think slices.

Place the crust on a 14-inch pizza pan. Spread the barbecue sauce evenly over the crust, and top it with the onions and chicken. In a bowl mix the cheeses, and sprinkle them evenly on the pizza. Place the pizza on the grill and cook for 10 to 15 minutes, until the crust is crisp and the cheese has melted.

Feta and Tomato Pizza
Olive oil
6 tomatoes, cut into slices
1 14-inch pizza crust (store-bought is fine)
1 cup feta cheese
½ cup fresh basil, chopped
1 teaspoon salt
½ teaspoon black pepper

Preheat grill to medium.

Brush tomatoes with oil and grill for 1–2 minutes without turning them. Remove and set aside.

Place the crust on a 14-inch pizza pan. Brush the crust with oil and place the tomatoes on top. Meanwhile, mix the remaining ingredients in a bowl and sprinkle on tip of the pizza. Place the pizza on the grill, and cook until the cheese is melted and bubbling slightly.

Serves 4–8.

Grilled Pizza con Funghi e Fontina
Chef Ilene Ross
1 recipe pizza dough or prepared dough, rolled into 8 (3-inch) rounds
½ cup olive oil
4 to 5 cloves garlic, minced
3 shallots, minced
1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems) 1/4 cup Marsala wine
8 ounces Fontina cheese, grated
Salt and freshly ground black pepper, to taste
Pizza stone or pizza pan

Heat ½ of the oil, garlic and shallots in a large sauté pan over medium high heat until lightly golden.

Add the mushrooms and sauté until most of the liquid has evaporated (about 3 to 5 minutes), and then add wine. Continue to sauté until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat. Season with salt and pepper.

Heat grill to high. Brush dough rounds with remaining olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and pepper and return to grill just until the cheese is melted. Serve immediately.

Looking for more tailgating tips?

- To have the Weekly Tailgate Menu e-mailed to you each Wednesday, send an e-mail to subscribe@tailgatemenus.com.

- For more tailgating recipes, videos and podcasts visit theultimatetailgater.com.

- For tailgating news and features visit tailgatingblog.com.

- Want to improve you fantasy game. Pick up tips and join the conversation at fantasyfanatics.com.

Weekly Tailgate Menu: November 7, 2007

This Week's Menu:

- Beer Cheese Spread
- Boston Baked Beans
- Steak and Mushroom Sandwich
- Peanut Butter Swirl Brownies

You may want to break out the champagne for this week's menu because we're celebrating. Each dish celebrates an event, day, or month... well, except for the Beer Cheese Spread. But it has beer in it, so we'll say we're celebrating cooking with beer just to keep the theme alive.

The others are legitimate celebrations.

First we celebrate the Boston Red Sox’s World Championship with a Beantown original – Boston Baked Beans. I know, we should have celebrated this with last week’s menu (as a few folks e-mailed to scold me) but at least I’m catching up.

Next is a great sandwich to celebrate National Sandwich Day, which was November 3 if you’re scoring at home. (In case you're wondering who the guy in the photo is, that's John Montagu, the 4th Earl of Sandwich and the guy for whom the food is named. You didn't expect to learn any history this week, huh?)

You have all month to celebrate National Peanut Butter Lover’s Month and we’ll kick it off with some great brownies to end your meal on a sweet note.

Beer Cheese Spread
3 ounces cream cheese
1 clove garlic, minced
1 tablespoon Worcestershire sauce
½ teaspoon dry mustard
¼ teaspoon red pepper
¼ cup beer

In a large mixing bowl beat the cream cheese until very smooth. Add the garlic, Worcestershire sauce, mustard, and red pepper, beating well to combine completely. Gradually add the beer and beat until well blended.

Chill for one hour before serving. Serve with crackers, pita chips, or other similar food.

Yield: 1 cup

Boston Baked Beans
1 pound navy beans
1 large onion, chopped
2 tablespoons Dijon mustard
¼ cup dark brown sugar
1/3 cup light brown sugar
¼ cup molasses
1 teaspoon salt

In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours. Drain the beans and combine them in a large pot with enough water to cover them plus 1 inch. Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender. Drain the beans, setting aside the cooking liquid.

Preheat the oven to 325°F.

In a bean pot or deep casserole with a lid, combine the beans with the onion, mustard, dark and light brown sugar, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them. Bring the bean pot to a boil and transfer it to the oven; bake for 2 hours, checking every 30 to 40 minutes to make sure the beans aren’t dry. Add more cooking liquid if necessary. Once the beans are tender, uncover the pot and cook for 20 to 30 minutes more until the top has crusted slightly.

Serves 6

Steak and Mushroom Sandwich
1 pound beef round tip steak or sirloin tip steak, thinly sliced
Salt and pepper
½ plus ½ teaspoon dried thyme
1 tablespoon olive or vegetable oil
2 cloves garlic, minced
½ pound sliced white mushrooms
¼ cup dry red wine
½ cup prepared beef gravy
½ loaf French bread, split and toasted

Sprinkle the meat with the salt and pepper to taste and 1/2 teaspoon thyme. Sauté the meat (using half the oil) until browned and medium rare, about 30 to 45 seconds per side. Cook the meat in batches and do not overcrowd the pan—this will ensure that the meat fries rather than steams.

In a large nonstick skillet heat the remaining oil over medium-high heat. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in the wine and bring to a boil for 1 minute. Season the mushrooms with salt and pepper to taste and the remaining 1/2 teaspoon thyme. Add the prepared gravy and stir until the mixture is heated.

Arrange the meat on top of the toasted French bread and top it with the mushroom sauce.

Serves 4 - 6

Peanut Butter Swirl Brownies
Cooking spray
3 ounces chopped, unsweetened chocolate
8 tablespoons unsalted butter, cut into chunks
1 cup sugar
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup peanut butter at room temperature

Adjust the oven rack to the middle position and preheat the oven to 350°F.

Line an 8-inch baking dish with foil, making sure to leave some foil hanging over the edges of the dish. Coat the foil with cooking spray.

Melt the chocolate and butter in a small bowl in the microwave or in a heatproof bowl set over a pan of simmering water. Stir the mixture occasionally to combine. Once melted, let the mixture cool for several minutes.

Whisk the sugar, baking soda, salt, eggs, and vanilla together in a medium bowl until combined, about 15 seconds. Whisk in the chocolate mixture until smooth. Stir in the flour until no streaks of flour remain. Scrape the batter evenly into the prepared pan.

Drop the peanut butter in small dollops over the batter. Without touching the foil lining, run a paring knife through the batter to create swirls.

Bake until a toothpick inserted halfway between the edge and the center of the pan comes out clean, 22 to 27 minutes.

Cool the brownies on a wire rack until they are at room temperature, about 2 hours. Using the foil, lift the brownies from the pan to a cutting board. Slide the foil out from under the brownies, and cut the brownies into 2-inch squares.

Yield: 16 brownies

Looking for more tailgating tips?

- To have the Weekly Tailgate Menu e-mailed to you each Wednesday, send an e-mail to subscribe@tailgatemenus.com.

- For more tailgating recipes, videos and podcasts visit theultimatetailgater.com.

- For tailgating news and features visit tailgatingblog.com.

- Want to improve you fantasy game. Pick up tips and join the conversation at fantasyfanatics.com.