When it comes to football, it’s all about the tailgating—be it at the stadium or at home. The best way to get the most fun out of a gameday feast is to keep it simple. That means munchies that are easy to prepare, travel well, can be served at room temperature and do not require utensils. All this makes for easy cleanup, too. Go team!
Big flavors come in a bite-sized package with this tailgate-ready recipe
Photo by Iullia Nedrygailova
MINI LOADED POTATOES
MAKES 30
15 baby red-skinned potatoes, washed and cut in half
2 tablespoons olive oil
6–8 slices crispy bacon, crumbled
3–4 scallions, white and green parts thinly sliced
2 cups grated sharp cheddar cheese
Sour cream, optional
Preheat oven to 375 F. In a large bowl, toss potatoes with olive oil. Place cut side down on a baking or cookie sheet. Bake until tender, about 25 minutes. Let cool enough to handle. Using a small scoop or spoon, scoop out the center, and using a paring knife, cut a thin slice off the bottom so the potatoes will not roll around on the plate. Fill each potato with some of the crumbled bacon and scallions and top with cheese. Place back in the oven just long enough to melt the cheese, about 5 minutes. If desired, garnish with additional bacon, scallions and sour cream. Serve at room temperature.
Bacon-wrapped Jalapeno Peppers
Bacon is indeed the only way these stuffed peppers could taste any better.
Photo by Gina Moore
MAKES 24
12 medium jalapeno peppers, cut in half lengthwise, seeds and membrane removed
8 ounces cream cheese, softened
4 ounces (about 1 cup) grated Mexican cheese blend
Blackened or Cajun seasoning
12 slices pepper bacon, cut in half
Finely chopped basil, for garnish
Preheat oven to 400 F. Place cut jalapeno peppers on sheet pans lined with parchment paper. In a medium bowl, thoroughly combine the cream cheese and cheese blend. Fill pepper halves with cheese mixture. Sprinkle with seasoning. Wrap each pepper half with one piece of bacon and secure with a wooden toothpick. Bake 25–30 minutes until bacon is crisp. Garnish with basil, if desired. Bonus: the toothpicks also make for easy serving.
Crab-stuffed Hush Puppies
These tasty fritters are filled with surprises, even before you dip them in the jalapeno remoulade.
Photo by Gwénaël le Vot
MAKES 24
1 cup cornmeal
½ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
1 large egg, lightly beaten
2–3 scallions, thinly sliced
½ cup finely chopped red bell pepper
¼ cup milk
½ cup beer (or use all milk)
8 ounces lump crab meat
Cooking oil, for frying
Remoulade sauce, optional (see tips below)
In a large bowl, whisk together cornmeal, flour, baking powder and salt. In another medium bowl, combine the egg, scallions, bell pepper, milk and beer (you can substitute more milk if you want to skip the beer). Add to dry ingredients until just combined. Fold in the crab meat. Batter will be thick. In a deep skillet or Dutch oven, heat 2 inches of oil to 365 F. Using a medium-small scoop, drop batter into the hot oil. Work in batches to avoid crowding the pan. Fry 2–3 minutes until golden brown, then remove to a paper towel-lined platter. Keep warm in a 200 F oven until ready to serve. Serve with your favorite sauce or remoulade.
Jalapeno Remoulade
MAKES ABOUT 1½ CUPS
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chili sauce
2 teaspoons prepared horseradish
¼ cup capers, coarsely chopped
¼ cup fresh chopped parsley
2 scallions, chopped (save green tops for garnish)
½ jalapeno pepper, seeded and minced (or serrano if you prefer more heat)
1 teaspoon Creole or Cajun seasoning
1 tablespoon fresh-squeezed lemon juice
Scallion tops, thinly sliced, for garnish
In a medium bowl, mix all ingredients—except scallion tops—until well combined. Transfer to a serving dish and garnish with sliced scallion tops. Leftover remoulade will keep up to one week in refrigerator if stored in an airtight container.
Chef’s tip
Always wear plastic gloves when prepping jalapenos and avoid contact between hands and eyes. If you can tolerate the mild heat in jalapenos, no need to remove the seeds.
Mini pizzas
Pizzettas on a Wooden Tray
These miniature pies are delicious on their own or with any additional toppings you choose.
Photo by Karen Hermann
MAKES 12–16
1 store-bought pizza dough
½ cup pizza sauce, store-bought
1 cup sliced black olives and/or other favorite pizza toppings
2 cups grated mozzarella cheese
Olive oil
Preheat oven to 375 F. Line a sheet pan with parchment paper. Separate dough into 12 pieces and roll out into ¼-inch-thick rounds—or roll out and cut into rounds using a 3-inch cookie cutter. Place onto sheet pan. Top each with about 1 tablespoon of pizza sauce followed by olives (and any of your other favorite pizza toppings) and cheese. Finish with a drizzle of olive oil. Bake until dough is golden brown, about 12–15 minutes (watch closely). Let cool slightly before serving.
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Festive finger foods—Elevate your tailgating spread with these festive finger foods that will delight your fellow fans. They also work great as holiday appetizers. Beef Wellington bites, anyone?