Thursday, September 12, 2013

Tailgate Time

     According to Google Search, the definition of tailgating is:

 1. drive too closely behind another vehicle

 2. eat an informal meal served from the back of a parked vehicle


Although I have been guilty of the first definition, it sounds pretty stressful to me!  I would much rather spend my time doing definition number two.  The recipes posted here are really easy  - especially if you skip the dressing step and just use bottled Italian dressing.  The antipasto salad and muffuletta recipes are even better if made the night before. Using mason jars for the salad makes it portable. 


Chicago Dog Sliders

To make a dozen sliders, grab 12 dinner rolls.  I use frozen yeast rolls, but before I bake them according to package directions, I put 3 tablespoons of poppy seeds on a plate and press them into the top of each dinner roll.  That gives the slider "bun" the authentic Chicago Dog look.

To assemble the sliders you will also need:

3/4 cup chopped lettuce

3/4 cup finely chopped tomato

1/2 cup finely diced onion

1/4 cup yellow mustard

2 kosher dill spears, each cut lengthwise and then into thirds

4 jumbo all beef hot dogs, each sliced into thirds

12 smallish pepperoncini



Procedure for assembling:  Warm up the hot dog pieces using microwave, boiling, or even grilling if you are tailgating on site.  Using 1 teaspoon of mustard for each roll, spread it on the inside of both halves.  Slice one of the hot dog pieces open and place on the bottom half. Add 1 tablespoon lettuce, 1 tablespoon tomato, 1 teaspoon onion, 1 pickle piece, and one pepperoncini.


Marinated Antipasto


To make 6 servings you will need:

Ingredients for salad:

1/3 lb. pepperoni slices

1 (14 oz.) can quartered artichokes hears, drained

                                                  1 cup cherry tomatoes, halved                                                    

8 pepperoncini peppers (or more if you like)\

½ cup black olives, pitted

Ingredients for dressing:

1/2 cup olive oil

1/4 cup sherry vinegar

2 cloves garlic put through a press

2 teaspoons dried rosemary

1/2 teaspoon dried coriander

1/2 teaspoon dried thyme

1/8 teaspoon of salt

1/8 teaspoon of pepper

Procedure for assembling:  Place all the pepperoni, olives, cherry tomatoes, pepperoncini, and artichoke heart quarters in a large bowl.  Whisk the dressing ingredients together and pour into the bowl. Gently toss to coat. Either spoon it into individual mason jars or arrange on a platter.  I love to put it on top of spinach leaves.  You can also add some cut up Mozzarella.

Muffuletta Sandwiches

Ingredients for six 2" servings: 

1 loaf of crusty Italian or French bread


1 cup of jarred pickled vegetables, drained and chopped

3/4 cup green olives, chopped

1 small can black olives, chopped

1/2 cup capers, drained


Dressing for vegetables, olives, and capers:

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon lemon juice

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 lb. combination such as: Provolone, salami, ham, turkey, pastrami

Place the chopped vegetables, olives, and capers in a bowl. Whisk together the dressing ingredients. Add the dressing to the ingredients in the bowl and gently toss. 

Spread each bread half with the vegetable mixture.  Layer the meat and cheese on the bottom slice, and then put the bread halves together.  Wrap in parchment paper of plastic wrap and refrigerate. This is delicious if made ahead.  To serve, cut into 2 inch slices. A toothpick helps secure.

No comments:

Post a Comment