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Tailgating without Expanding Your Own Tail
Welcome to 2009 football season! That magical time of year when we all hope that the Bears will return to their 1985 glory, and that our alma mater will win the national championship! Regardless of how our own personal football heroes perform, one thing is certain: football means tailgating, and tailgating usually means an array of foods that helps you pack on the pounds like William “The Refrigerator” Perry.
But it doesn’t have to be that way. This football season can be different. By substituting lean proteins for fattier ones, limiting the amounts of high fat foods you’re taking in, adding nutrient-dense produce and bringing on the whole grains, tailgating can be big on taste without expanding your waist. And that’s where it’s at because, while Zubaz may be making a comeback, skintight Zubaz are never in vogue.
Turkey Brat Sliders with Ale-Steamed Onions
Makes 6 servings, two sliders each.
Ingredients
4 turkey bratwursts, pre-cooked
*
Ale-Steamed Onions
2 small red onions, sliced 1/8" thick
2 pinches thyme, dried
4 pinches kosher salt
2 pinches black pepper
3 teaspoons oil, olive
6 fluid ounces beer, preferably an amber ale
*
24 whole wheat “silver dollar” rolls
*
Garnishes
4 tablespoons Dijon mustard
Sliced pickles
Method
1. Pre-heat your grill to medium-low for 10 minutes.
2. Lay out two 24" by 12" pieces of foil, one on top of the other, creating a double layer (this will provide more reinforcement when the onions cook). Place the onions, thyme, salt and pepper in the center of the foil. Bring each 12" side of the foil together and crimp, creating a pouch. Fold one of the ends together to create a tight seal. Add the beer into the remaining open end, then fold to completely seal the package. Maneuver the onion mixture in the foil to make sure it is contained near the center.
3. Place packet on the highest rack in the grill, and cook on medium-low for 25-30 minutes. The onions are done when they are soft and translucent.
4. Roll up an old kitchen towel or wadded-up paper towels, coat with vegetable oil, and using a pair of tongs, quickly wipe the grates of the grill to lubricate.
5. Grill the brats until nicely browned (4-5 minutes on each side) and set aside to cool. If you are using raw brats from the supermarket, make sure an instant-read thermometer reads 165 degrees when inserted into the center of the brat. Allow the brats to cool slightly. Slice each brat diagonally into thirds.
6. To build the sliders: slice the rolls in half and spread 1 teaspoon of mustard on the top half of each. Place a slice of turkey brat on the bottom half of the roll, followed by ale-steamed onions and sliced pickles.
Buffalo Grilled Flatbreads with Black Beans and Chicken Sausage
Makes 8 servings
Ingredients
2 (10") oval pieces whole wheat naan flatbread, (such as Whole Foods 365 brand), or substitute pre-baked whole wheat pizza crust
pan spray
2 links pre-cooked poultry sausage, (we like the Amylu's Jalapeno and Pepperjack)
½ cup canned fat-free refried black beans
½ cup scallions (green onions), sliced into 1/8" thick circles
¼ cup red peppers, sliced into 1/8" thick half-moons
½ cup feta cheese, crumbled
4 ounces Frank's Red Hot Sauce, or your favorite hot sauce to taste
Cilantro leaves, chopped (optional, for garnish)
Method
1. Pre-heat your grill to medium-low for 10 minutes.
2. Roll up an old kitchen towel or wadded-up paper towels, coat with vegetable oil, and using a pair of tongs, quickly wipe the grates of the grill to lubricate.
3. Grill the sausage links until nicely browned (4-5 minutes on each side) and set aside to cool. If you are using raw sausage from the supermarket, make sure an instant-read thermometer reads 165 degrees when inserted into the center of the sausage. Slice the cooled sausages into 1/4" thick slices.
4. Liberally apply pan spray to the both sides of the flatbread. Grill one side for 3 minutes and remove to cool. Use a spatula to apply the refried black beans evenly across the flatbread on the grilled side.
5. Next, evenly distribute the grilled sausage pieces, scallions, red pepper, and feta crumbles over the black bean spread.
6. Place the flatbreads on the grill, cover with the lid, and cook for 5-7 minutes, until the bottom is crisped. Remove and place on cutting board. Drizzle the hot sauce liberally over the flatbread, slice into quarters and serve. Garnish with ciliantro leaves, if using.
Grilled Shrimp and Pineapple Kabobs with Chimichurri
Makes 6 servings, two kabobs each.
Ingredients
12 wooden skewers, 10-12"
*
36 each raw shrimp, 21-25 count, shells removed (keep tails on if you like)
1½ cups pineapple (fresh, if possible), cut into large chunks (approximately 1.5" square)
1½ cups red peppers, raw, cut into large (1") squares
1½ cups red onion, cut into large (1") squares
*
Chimichurri
3 teaspoons crushed garlic
1½ teaspoons minced jalapeno peppers
6 teaspoons red wine vinegar
12 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon honey
4 tablespoons lime juice
4 tablespoons olive oil
Salt and pepper to taste
Method
1. Soak the wooden skewers in water for at least one hour prior to making the kabobs.
2. Thread a piece of shrimp on each skewer, followed by a piece of pineapple and red onion. Repeat 2 times on each skewer.
3. Pre-heat your grill to medium-low for 10 minutes.
4. Blend all of the ingredients for the chimichurri in a blender. Season with a couple of pinches of salt and black pepper to taste. Pour into a small bowl and reserve.
5. Roll up an old kitchen towel or wadded-up paper towels, coat with vegetable oil, and using a pair of tongs, quickly wipe the grates of the grill to lubricate.
6. Apply pan spray to both sides of your kabobs to keep from sticking to the grill. Season with salt and pepper.
7. Grill kabobs for 3 minutes on each side, until the shrimp have a pinkish hue on both sides.
8. Remove the shrimp from the grill and apply your reserved chimichurri to the kabobs with a BBQ brush or drizzle on top with a spoon.
Chef Jill Houk, Partner
Centered Chef Food Studios
Nourishment Redefined