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October 17, 2003/Tishri 21 5764, Vol. 56, No. 4
It's time to tailgate
FAMILY FEATURES EDITORIAL SYNDICATE
Say "Tailgate Party" to most sports fans and two words are likely to come to mind - burgers and beer. But, pre-game parties are changing, and traditional tailgate fare is taking on a whole new taste. Just ask Joe Cahn, the self-styled commissioner of tailgating, whose "job" it is to visit tailgate parties across the country.
"I'm always on the road sampling at stadiums. Menus are getting much more creative - I am amazed at the variety of delicious food I now see being served," Cahn says.
One aroma you're sure to smell around stadiums this fall is teriyaki. Teriyaki is such a versatile sauce; it's ideal for creating a wide range of tailgate recipes.
To round out your tailgate menu, try a potato side dish or two. Potato salad is easy to prepare in advance, but there are also other novel ways of serving potatoes, such as grilling them in a foil packet.
What to drink at your party? The hip tailgate drink these days is wine!
Choose a medium-priced premium wine that offers a wide range of varietals to match your tailgate picnic. Or mix up a pitcher of Sangria, to offer your guests a choice. Just be sure to allow plenty of time - with a delicious tailgate menu, you might be tempted to linger and miss the first half!
White Merlot Sangria
(Pareve)
Makes 10 to 12 servings
- 2 bottles (750ml each) White Merlot
- 2 cups freshly squeezed orange or tangerine juice
- 1/4 cup freshly squeezed lemon or lime juice
- 1/2 cup orange liqueur or brandy (optional)
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- Sugar (optional)
- 1/2 cup raspberries or strawberries (optional)
- 1 cup seedless grapes (optional)
- 1 cup sliced nectarines or peeled peaches (optional)
- Ice cubes for serving
In bowl or pitcher, combine wine, fruit juices, liqueur or brandy (if using) and citrus slices; stir well. Add sugar to taste if mixture is too tart. Cover tightly and refrigerate until well chilled, at least 3 hours or overnight.
About 30 minutes before serving, stir in berries, grapes and nectarines or peaches (if using).
Just before serving add ice cubes. Pour into wineglasses or tumblers.
Grilled Herb Potatoes
(Pareve)
Makes 6 servings
- 2 1/2 lbs medium red potatoes, cut in 1/4-inch-thick slices
- 2 medium shallots, thinly sliced
- 2 tbsp. olive oil
- 2 tsp. minced fresh thyme or 1/2 tsp. dried thyme leaves
- 1 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1/2 cup loosely packed fresh parsley, chopped
In large bowl, toss all ingredients except parsley until potatoes are evenly coated. Wrap potato mixture in foil packet. Place packet on grill over medium heat and cook 30 minutes or until potatoes are fork-tender, turning packet over halfway through grilling. Sprinkle with parsley before serving.
Garlic Teriyaki Chicken
(Meat)
Makes 6 servings
- 2/3 cup roasted garlic teriyaki marinade & sauce
- 1 Tbsp. packed brown sugar
- 1 Tbsp. vegetable oil
- 6 boneless, skinless chicken breast halves
Combine roasted garlic teriyaki sauce, brown sugar and oil, stirring until sugar dissolves. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Refrigerate 2 hours, turning bag over once. Remove chicken from marinade; discard marinade. Grill chicken 4 to 5 inches from hot coals 12 to 15 minutes, or until chicken is no longer pink in center, turning over occasionally.
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