Brunswick stew is my favorite side at the most reputable barbecue places in the South. In fact, if you’re favorite place to order BBQ doesn’t have Brunswick stew, you need a new favorite.
The origin of this thick, meaty stew has been debated, mostly between Brunswick, Ga., and Brunswick County, Va. The story first told to me was that a politician in pre-Civil War fed those who rallied for him this concoction. Well, even that story doesn’t jibe with the Virginians.
Continue reading “Tailgate recipe: Brunswick stew”
The Kalamata (pronunciation here) olive comes from the Kalamata region of Greece. It’s sort of the Napa Valley for olives.
And it’s nowhere near Frostbite Falls, Minnesota.
The olive itself has a distinct flavor and appearance. When Kalamata olives are not used for olive oil, they are normally brined, packed in olive oil or pickled in wine vinaigrette.
Continue reading “Tailgate recipe: Wottsa-Kalamata U.”
Hard to believe, but if there were a College Football Playoff committee for condiments, salsa would be No. 3 behind dijon mustard and vinegar (blech!).
But salsa should be proud that it beat out mayonaise, ranch dressing and hoisin sauce, all of which would need an upset from one the Top 4 to make it to the semifinals. Salsa also has a dance named after it (well, sort of). And it is in almost every kitchen in the U.S., and always available for a quick snack for the game. Hooray, salsa! (or whatever).
Continue reading “Tailgate recipe: Simply salsa”
It seems harder and harder to go to a Mexican restaurant and not order queso or guacamole with chips. Salsa alone seems a bit passe.
And certainly at home or at the tailgate, there must be queso and/or guacamole available. A definite. No getting around it. I mean, why else would there always be a shortage of Velveeta around the time of the “big game.”
Continue reading “Tailgate recipes: Cheese Louise!”
Hey, if there’s a tailgate, there’s a fiesta.
This is sort of a non-fried spin on the taquito, minus the meat.
- 8 ounces of sour cream
- 4 ounces of diced green chiles
- 4 ounces of chopped, black olives (drained)
- 1 cup of grated cheddar cheese
- ½ cup of chopped, green onion
- Garlic powder (to taste)
- Seasoning salt (to taste)
- 1 package of 10-inch flour tortillas (taco size)
Combine all the ingredients into a spread. Spread the filling over a tortilla and wrap. Cover and refrigerate overnight. Cut each roll-up into ½-inch strips and serve with salsa and/or guacamole.
Well, more like little, crab pizzas.
- 1 bag of English muffins
- 1 stick margarine
- 1 jar of soft pub cheese
- 1 can of crabmeat
Split the muffins in half. Mix the other ingredients and spread them over the muffin halves. Place in the freezer until frozen. Remove from freezer, cut into triangles and heat in the oven (350 degrees) until cheese is melted and muffin is toasted.
OK, this might be the simplest one on the site. Take a toothpick, place three selections (from below) on said toothpick and place on serving tray. Boom!
- Cocktail toothpicks
- Pitted olives
- Pickled vegetables
- Cheese cubes
- Meat cubes (e.g. cooked ham, smoked cooked turkey, cooked corned beef or salami)
- Shrimp or scallops
- Fruit pieces
Nothing says tailgating more than meat and cheese. So why not combine them for a tasty cheese ball.
- 1 jar of dried beef
- 16 ounces (2 eight ounce packages) of cream cheese, softened
- 1 teaspoon of tenderizer (e.g. Accent)
- 2 dashes of Worcestershire sauce
- ¼ teaspoon of garlic powder
- 1 bag of crushed or chopped pecans
Rinse and dry the dried beef, then chop into small pieces. Mix all ingredients and form into a ball. Roll the balls in the pecans and refrigerate until hard.