Tailgate Two - Tasty Tips

 Last weekend Caroline volunteered to get together the food that needed to be heated and/or grilled at a tailgate gathering for 25.  Many people at the company she works with were Hospitality and Tourism Management majors from the same university - and it was Homecoming!  I was thrilled to be able to help and she texted me her menu wish list.  Along with the usual hot dogs, hamburgers, and brats, she wanted to serve Spinach Artichoke Dip and Buffalo Chicken Dip.  The group had access to grills, but if a pan is just set right on the grill, the bottom is sure to burn.  The answer was to put rocks in the bottom of an empty pan, pour water in it, and then set the pan with dip in it on top of that.  Caroline said it worked perfectly and every one loved the hot dips on a fall day.  As for keeping the Chipotle-Cilantro Slaw and potato salad cold, she employed the opposite method.  Ice was put in the bottom of an empty pan, and the pans with the slaw and potato salad were set on top of that.  The spinach dip recipe came from the days when Caroline was working in the John Purdue Room for a class toward that above mentioned degree.  The chicken dip is from Jenn Ford, a teacher friend of mine.  Both could be made a bit healthier by substituting low fat cream cheese, light mayonnaise, and Greek yogurt for the real cream cheese, mayo, and sour cream.  The slaw is from Southern Living Magazine and to help it travel well, Caroline kept the dressing in a jar and the peppers in a baggie until the last minute.  The potato salad is a family favorite and a nice change of pace when surrounded by other dishes loaded with mayonnaise.  Below are the recipes - Enjoy!

Put ice in bottom pan to keep it cool

Put rock in each corner w/ water, top with pan

                                

Spinach Artichoke Dip for 12

Ingredients:

8 cups loosely pack fresh spinach

1 (15 oz.) can artichoke hearts, drained & quartered

12 oz. cream cheese, cup into cubes

2/3 cup grated parmesan cheese

 1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon salt

Directions:

Blend all the ingredients together.  It can help to use the bottom of a glass to work the cream cheese in.  Place in an eight by eight pan and either bake at 350 degrees for 25 - 30 minutes until brown on top and heated throughout  - or if you are tailgating use indirect grill heat.  This is the best recipe I have found for spinach artichoke dip. I am always asked for it!

 

Buffalo Chicken Dip for 12

Ingredients:

2 cups cooked, diced chicken

16 oz. cream cheese (2 bricks), cubed

1 cup ranch salad dressing

3/4 cup Frank's hot sauce

1 1/2 shredded mild cheddar cheese

 

Directions:

Mix everything together.  Place in an eight by eight pan, bake at 350 degrees for 25 - 30 minutes until brown on top and heated throughout  - or if you are tailgating use indirect grill heat.

 Chipotle-Cilantro Slaw for 12 from Southern Living

Ingredients:

1 (16 oz.) package shredded coleslaw mix

2 canned chipotle chili peppers in adobo sauce, chopped

1/2 cup minced fresh cilantro

1/4 cup mayonnaise

1 tablespoon sugar

2 tablespoon sour cream

2 tablespoons fresh  lime juice

2 teaspoons red wine vinegar

1 teaspoon lime zest

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Place the coleslaw mix and chili peppers in a serving dish.  Whisk the rest of the ingredients together, add to the coleslaw mixture, and toss until coated.  Serve immediately or cover and chill up to one hour. I mix the cilantro in with the dressing, but the original recipe calls for it to be mixed with the slaw first.

Favorite Potato Salad for 12

Ingredients:

1 pound redskin potatoes, washed & cut

1/2 cup olive oil

1/4 balsamic vinegar

1/4 cup fresh basil leaves, chopped

1/4 cup diced yellow onion

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Cook potatoes in boiling water until tender, but not falling apart!  Drain, place in a serving bowl and set aside.  Whisk all the other ingredients together and pour over the still warm potatoes.  This is great served right away, but also good chilled. 

Grilled Flank Steak with Ginger Lime Coleslaw

     Our little lake cabin has been in our family for over 50 years.  Now my sister, brother, and I share, maintain, and try to visit it as much as we can.  It's on a breathtakingly beautiful lake in upper Michigan and there is truly nothing better than being "at the lake".  Over the years we have seen the nearby cottages change hands a few times, but for the most part we have had the same neighbors for quite a while.  The "Dad" of us all is Terry who organizes at least one gathering  each year where everyone pitches in and brings something yummy to share.  Tables are set up right next to the lake, and it's a great opportunity for everyone to catch up.  

Caroline, enjoying a game of Ladders at the lake gathering

     I always love hearing what Terri's and Melanie's kids are doing since they are about the same age as my girls.  This year we were lucky enough to be there when everyone got together.  Ann, Terry's wife, grilled chicken and made great baked calico beans.  Julie and Lyle supplied brats and other delicious sides. Everyone brought terrific dishes but the hit of the night was Sue's Chipotle Cilantro Slaw from Southern Living Magazine.  It was the inspiration for the Ginger Lime Coleslaw in this post.  The spicy heat in the coleslaw goes really well with the flank steak that has been marinated in a healthy mixture (no oil) of pineapple juice, soy sauce, and spices.  Enjoy!

For the Flank Steak

     Ingredients for the Flank Steak Marinade

1/2 cup pineapple juice

2 tablespoons soy sauce

2 cloves minced garlic or 1/2 teaspoon garlic powder

2 tablespoons sliced green onions

1 teaspoon dried ginger or 1 tablespoon fresh grated ginger

Directions:

Combine the ingredients and marinate the flank steak for 10 minutes room temperature or up to 24 hours in the refrigerator.  Grill over medium heat for 5 to 10 minutes per side according to desired doneness.

For Coleslaw:

Ingredients:

2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup matchstick or shredded carrot

1/4 cup sliced green onions

1/4 cup chopped cilantro

1/2 cup light mayonnaise

1/2 cup plain Greek yogurt

1/4 cup lime juice

1 1/2 teaspoons grated fresh ginger

1 teaspoon Sriracha Hot Sauce

1/4 teaspoon salt

Directions

Combine the cabbages, carrots, onions, cilantro, and ginger in a bowl.  Whisk together the mayonnaise, yogurt, lime juice, ginger, hot sauce, and salt. Pour the dressing over the slaw mixture and toss to coat.