For Tailgate or Table

    You Can’t Beat Beer, Bacon, and Hot Sauce

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    1510_Cooking_1Grilled Sausages with Pepper & Onions

    Slice a large yellow onion and red and green peppers. Add a swirl of olive oil to a skillet and sauté over medium heat. Season with salt and pepper. Meanwhile, pour 3 to 4 beers into a large stock pot and bring to a boil. Prick sausages and dump into the beer and let them boil for 10 to 15 minutes or until cooked through. You can leave them simmering until you are ready to grill. Turn your grill or grill pan up to high. Sear sausages to crisp up the skin and get them to your desired color on all sides (watch closely to avoid burning). Serve them on hoagie rolls with onions, peppers and a selection of mustards. Look for specialty sausages, such as a Cajun-style andouille, smoked chorizo, or chicken and apple.

    Guinness BBQ Chicken 

    In a large skillet, heat 1 tablespoon vegetable oil over not quite high heat. Season 3 lbs chicken, (your choice of breasts, legs, or thighs) with salt and pepper and brown on all sides (about 3 to 4 minutes per side). Place in slow cooker. Cut 1 yellow onion into wedges and add to slow cooker. In a separate bowl, combine 1½ cups barbeque sauce and ¾ cup Guinness (or any dark beer or ale). Pour over chicken and onions in slow cooker. Cover and cook on high for 3 to 4 hours. Place in serving dish. Spoon some extra sauce over top.

    Teriyaki Beef & Bacon Kabobs

    Slice 1½ lbs beef tenderloin into 1½-inch pieces. Season with salt and pepper. Assemble one scallion half, one water chestnut, and one piece of beef together and wrap with ½ slice of bacon. Thread with a skewer. Repeat for remaining pieces. Pour low-sodium teriyaki sauce or marinade over skewers. Grill for 4 to 5 minutes per side until the bacon is crisp. If using bamboo skewers, place tin foil under exposed skewers when grilling to prevent them from burning, or try soaking them in water before assembly.

    Easy Tailgating Taco Chili

    Brown 1½ lbs ground beef (or turkey) and drain fat. Add 28 oz stewed tomatoes, 16 oz pinto beans, 16 oz light kidney beans, 4 oz green chiles, chopped in a can (all undrained, salt free if you can find it). Next add 10 oz frozen corn, 1 package taco seasoning (low salt recommended again), and ½ teaspoon Tabasco sauce, bring to a boil, and simmer for about an hour, stirring occasionally. Add extra Tabasco to taste. Serve with desired toppings such as cheese, chips, and/or sour cream.

    Buffalo Chicken Dip

    Layer shredded chicken (about 4 cooked breasts) on the bottom of a 9×12 glass dish lightly coated with cooking spray. Add hot sauce to taste. Melt 16 oz cream cheese and 16 oz blue cheese salad dressing in a saucepan over low heat, stirring constantly. Add 8 oz shredded cheddar cheese (it doesn’t need to melt) and then pour the cheese mixture over the chicken and hot sauce. Cook for 20 to 25 minutes at 350 degrees until bubbly. Serve with your favorite dipping chips.

    Mini Pork Sliders with Maple Mustard Sauce

    Combine ½ cup Dijon mustard, ¼ cup maple syrup, and 2 teaspoons dried rosemary in a small bowl. Season with salt and pepper. Remove about ¼ of the sauce and brush over pork tenderloins. Save the remainder to serve with the sandwiches. Bake 2 lbs pork tenderloins at 425 degrees for 25 minutes or until done (160 degrees and slightly pink). Let rest until ready to serve. Slice rolls and place one slice of pork on each roll. Serve with mustard sauce on the side.

    Grilled Chicken Tenders with Chipotle Dipping Sauce

    Chicken tenders: Toss 2 lbs chicken tenders with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Grill on high heat until golden brown on both sides and just cooked through (about 3 minutes per side).

    Spicy chipotle sauce: Bring 1½ cups red wine vinegar, 3 tablespoons vegetable oil, 2½ tablespoons chipotle seasoning, 2 tablespoons honey, and 3 tablespoons chili powder to a simmer in a medium sauce pan. Remove from heat and whisk in 3 tablespoons Dijon mustard and 3 tablespoons unsalted butter.