Archive for Wednesday, September 26, 2001

Tailgating Recipes

September 26, 2001



Hobo Packs1 pound ground beef1/4 cup steak sauce or ketchupSalt, freshly ground pepper4 each: potatoes, carrots, sliced 1/4-inch thick1 large onion, sliced 1/4-inch thickGarlic, fresh chopped parsley, small pieces of butter, to tasteHeat grill to medium-high. Spray 4 sheets of heavy duty aluminum foil (about 12 inches by 16 inches) with vegetable oil spray; set aside. Combine beef, steak sauce and salt and pepper to taste together in small bowl; shape into four 1/2-inch-thick patties.Place 1 patty in center of each piece of foil. Distribute potatoes, carrots and onion on and around patties; season with salt and pepper, and add extra spices and butter, if desired. Place an ice cube in each packet, if desired (this helps steam vegetables). Bring up foil sides; double fold top and ends to seal packet, leaving some room for heat circulation inside.Place packets on grill, hamburger-side down. Cover grill. Cook, turning once, until meat is cooked, about 20 minutes. Remove from grill. Open packets carefully to allow steam to escape. Serve in foil or transfer to plates.

Brats In Beer Sauce8 fresh bratwurst1 tablespoon all-purpose flour2 tablespoons vegetable oil1/2 teaspoon dried marjoram1/8 teaspoon caraway seed1 cup dark beerPlace bratwurst in center of grill. Grill about 20 minutes, until brats are no longer pink in the middle, turning several times to brown on all sides.In a small saucepan, heat flour and oil over low heat (on edges of grill). Stir frequently until light brown. Add marjoram and caraway seed. Whisk in dark beer. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.Place bratwurst in sauce to coat. Serve with remaining sauce. Makes 8 appetizer servings (or 4 as a main course).

Shrimp And Grits1 teaspoon Tabasco1 teaspoon fresh nutmegWhite pepper and salt to taste7 slices bacon, cut up into 1/2-inch pieces1 pound fresh or frozen shrimp2 cups chopped mushrooms1 large clove of garlic4 teaspoons fresh lemon juice2 tablespoons fresh parsleyGrits prepared with cheese1 cup finely diced onionsFry bacon so it is limp but crisp on edges, then add other ingredients and sautntil done. Sprinkle in lemon juice.Separately prepare grits by using 1 cup of three-minute grits with 1 cup of sharp grated cheddar cheese and four cups of water. (Set a small amount of cheese to the side.)Mix everything into casserole dish, sprinkle with onions, then cheese. At this point you may store overnight or for several days in refrigerator. When it is time to serve, bake in 350-degree oven for about 25 minutes. Serve hot.

Dried Tomato Party Pockets1/4 cup Sonoma dried tomato bits*2 tablespoons boiling water1 cup (4 ounces) shredded sharp Cheddar cheese3 tablespoons sliced green onions1 package (10 ounces) prepared refrigerated biscuits (10 biscuits)1 egg, beaten2 tablespoons sesame seeds (optional)Preheat oven to 400 degrees. In medium bowl, mix tomato bits and water; set aside 5 minutes. Add cheese and onions; toss to blend evenly.On lightly floured surface, roll out each biscuit to a 4- to 5-inch circle. For each pocket, place about 2 tablespoons tomato mixture onto center of circle. Brush edge with egg. Fold over and press to seal completely. Place, spaced apart, on baking sheet. Brush with egg and sprinkle with sesame seeds. Bake 10 to 12 minutes until golden brown. Makes 10 4-inch pockets* To substitute dried tomato halves for tomato bits, measure 1/2 cup Sonoma dried tomato halves into container of electric blender; pulse on and off until finely chopped.

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