Tailgating in Style! Pt. 1

When I get the first hint of fall my mind goes directly to TAILGATING PARTIES !!

Of course I am a die hard Razorback fan and love going to the games, especially the Fayetteville ones. And I have a lifetime of fond memories at War Memorial Stadium in Little Rock....now that's a great tailgating party !!

Every year it gets bigger and bigger (and a lot louder too)

Seeing old friends, sharing recipes for your food and drinks and the all time past time of BAGGO makes for a fun build up to the big game.

Here are a few of my favorite tailgating recipes... you can pick and choose the ones that sounds best for your gathering but I love laying out a big spread and watching them dig in.  I try to do it in a few stages if we have a lot of time.

Before the big spread I like to pass around my Fresh Asparagus with Garlic Mayonnaise.  It is always a hit. And I always do Deviled Eggs!

Fresh Asparagus with Garlic Mayonnaise

This serves 4:

2 pounds of fresh asparagus

5 minced cloves of garlic

1 tablespoon salt

1 cup mayonnaise

1 tablespoon olive oil

2 tablespoons of fresh lemon juice

1 teaspoon freshly ground pepper

Break off the thick end of the asparagus and using a peeler and remove any thick layer of skin. Bring a wide saute pan to a boil and add the asparagus, cover ad return to boil.  As soon as the water boils again remove the lid and simmer for 4 to 5 minutes.  Gently remove from pan and run under cold water.  Place on a paper towel lined sheet tray cover with plastic wrap and put in fridge til time to serve.

Chop the garlic with the salt to make a paste. In small bowl mix together the garlic paste, mayonnaise, olive oil, lemon juice and pepper. Stir well. Cover and chill til ready to serve.

Curried Deviled Eggs with Apricot Chutney

Personally I can eat a deviled egg just about any way you make them but these are exceptional. The combo may sound a little odd but it really works.  Sometimes I add just a little cayenne to mine..........ok, I lied. I Always add some cayenne.

serves 6:

6 hard boiled eggs

1 tablespoon soft butter

3 tablespoons mayonnaise

2 teaspoons curry powder

1 teaspoon of minced green onion

1/4 cup apricot jam

cayenne to taste

1 tablespoon minced fresh cilantro

A good friend of mine told me when my boys were little a wonderful secret to making hard boiled eggs because they could down a dozen of them a day!! Here's the trick:

Use fresh eggs and cover them with cold water. Turn on high and bring to boil. As soon as it starts to boil put a lid on it and remover from heat.  Let them sit for 15 minutes and then drain the water and cover with ice cubes.  Once you cover them in ice begin to rattle them around and the shells just pop off   So make deviled eggs all the time!

Remove the yolks and mash with a fork til they are a fine paste.

In a small bowl add the butter, mayonnaise, curry powder and green onions and add to the yolk mixture, cover and chill for at least 15 minutes.

Combine the jam, cayenne and minced cilantro  to make a chutney.

My recipe calls for you to fill the eggs with the yolk mixture and then put a dollop of the chutney on right before serving.

Here is a clever idea that I used at my last picnic where I served deviled eggs...Use a heavy plastic tray, round is best, and in the center place a small ramekin.  Put the eggs on the tray with the ramekin, cover in plastic wrap.  Ramekin will keep the plastic wrap off of the eggs and when ready to serve pour a little water in the ramekin and add a couple of colorful flowers.  Centerpiece that really works !

For the main course I have a couple of family favorites and I use my fresh herbs that Denny planted for me in the Spring to give them the fresh lift of fall air.

Everyone loves a good salad so here are a few of them that travel well.

Roast Beef and Potato Salad:

serves 4:

1 pound red potatoes, cut in cubes

1/2 cup plain yogurt

2 tablespoons mayonnaise

4 tablespoons of chopped fresh dill

3 tablespoons of horseradish (not the creamy type)

1 tablespoon cider vinegar

salt and freshly ground pepper

1 cucumber peeled,seeded and thinly sliced

6 to 8 cups if cooked rare to medium rare roast beef very thinly sliced in strips

1  15 ounce can of sliced beets, drained

In a large pot of salted water cook the potatoes til tender .about ten minutes.  Drain and rinse under cold water and set aside to cool.

Meanwhile, in a large bowl combine the yogurt, mayo, dill, horseradish , vinegar and salt and pepper. Mix gently . Refrigerate.

Place the cucumber slices, beef, beets and potatoes in container to transport

When ready to serve toss the dressing with the salad.  Sometimes I toss in clean mixed greens .

Mixed Grain and Vinaigrette Salad

serves 10:

This dish can be made several days ahead and re tossed .

1/2 cup wild rice

1 teaspoon salt

1/2 cup brown rice

1/2 cup barley

1/2 cup white or brown rice

1 small red bell pepper

2 green onions

1/2 cup frozen corn kernels

2 teaspoons Dijon mustard

1/4 cup red wine vinegar

1/4 teaspoon fresh thyme

1/8 teaspoon fresh tarragon

salt and pepper

1/4 cup corn oil

1/4 cup olive oil

bring a large pot of water to a boil. Add the wild rice and cook for 20 minutes. Add the 1 teaspoon o salt, the brown rice and barley and continue to cook for another 20 minutes. Add the white rice and cook for 20 more minuets. Drain and place in a large mixing bowl..

prepare the veggies cutting into to small dice or chop.  In a small bowl mix the mustard, vinegar,herbs, pepper and 1/2 teaspoon salt till well blended.

Toss the veggies into the rice and pour over the vinaigrette. mix and chill .

I always round out my tailgate party with a tray of cookies ....I especially love to make sugar cookies in the shape of Razorback Hogs and paint them red with white eyes and tusks.  Serve up your favorite beverages for kids and adults.

Love these Razorback cookies I found on Etsy! 

Wooooooo Pig Sooie!!! 

Sandy