06.25.08 – hardy & healthy recipes
We recently did a presentation at the UC Football 101 event where we gave fun tips for tailgating with style.
Part of the presentation was about food…. you don’t always have to have unhealthy food at tailgates. You can keep your “tight end” with healthy recipes or you can go the traditional route with hardy recipes. So, Carolyn Martinez, our associate editor, came up with these fantastic healthy and hardy recipes….
HARDY
Bearcat Steak and Potato Blitz
25 small new potatoes, (cleaned and dried)
2 tablespoons olive oil
1 1/2 pound boneless rib-eye steak
2 teaspoons Creole
1 cup sour cream
5 tablespoons unsalted butter
3 tablespoons horseradish
Salt and pepper to taste
Chives
The night before:
Cut the potatoes in 1/2 lengthwise. In a bowl, toss potatoes with oil and
lightly season with salt and pepper. Place, cut sides down, on a baking sheet
and roast until just tender. Remove from the oven and let sit until cool enough
to handle. With a small melon baller or small spoon, carefully scoop the pulp
from each potato, leaving a thin shell. Place the pulp in a saucepan, and return
the potato shells to the baking sheets. To the saucepan with the potato pulp,
add 1/2 cup of the sour cream, the butter, horseradish, salt, and pepper, and
mash over low heat with a potato masher until creamy, adding more sour cream as
needed to keep moist. Add the mashed potatoes back into the shells (as if you
were making a twice baked potato) and store in a cooler with ice. Then use the
vegetable oil and Creole seasoning to make a paste and marinate the steak with
the paste overnight.
At the Tailgate:
Get your grill good and hot. While cooking the steak; place the mini twice
baked potatoes on the second or third rack above the flame (if using a flat
grill….. place the shells on the grill about half way through the cooking of
the steak). When you have cooked the steak to your liking, remove from the
grill and dice into about 50 pieces. Place inside the mini twice baked potato,
sprinkle with chives and serve straight from the grill.
Barbecue
1 (3 to 4 pound) boneless pork loin roast (double loin, tied)
2/3 cup yellow or other mustard
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup water
1 tablespoon soy sauce
1/2 to 1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
3 cups wood chips (use hickory or oak chips for the best flavor)
BBQ Sauce: In small saucepan, combine mustard, brown sugar, vinegar, water, soy sauce, garlic powder and hot pepper sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 5-10 minutes or until desired consistency, stirring occasionally. Divide into two portions; set aside.
Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals. Place meat on the grill rack over drip pan.
Cover and grill for 1 1/2 to 2 hours, until the internal temperature (measured with a meat thermometer) is 155 degrees F., basting meat with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove meat from grill. Cover and let rest for 15 minutes before slicing. Serve second portion of reserved sauce with meat.
10 to 14 Servings
Chili Chowdown
1/4 cup vegetable oil
3 lb. beef chuck or round, 1/4″ cubes
1 onion, finely chopped
4 cloves garlic, chopped
1 TBL paprika
5-6 TBL chili powder
1 TBL ground cumin
1 tsp dried oregano
1 8oz. can tomato sauce
1 tsp salt
1 cup water
2 jalepeños seeded, chopped (4 if you’re from Texas)
(can add 3 cups pinto beans, if you want beans)
Heat oil on med/high. Cook beef until brown. Add onion/garlic…sauté 5 minutes. Add paprika/chili powder/cumin/oregano….stir for 3 minutes. Add tomato sauce/salt/water/jalepeños and beans if you want.
Bring to boil. Lower heat and simmer for at least 2 hours, adding water if needed…
Serve with cheese on top and french bread and cold beer….
HEALTHY
Healthy Tailgating Recipes from Men’s Health magazine
Gumbo on the Grill
6 1/2-oz can chopped clams, undrained
4 1/2-oz can tiny whole shrimp, undrained
1/2 cup medium salsa
1/2 cup instant rice
Also: 14 1/2-oz can salt-free stewed tomatoes, undrained
How to make it: Fire up your grill to medium-high heat. In an 8″ square
disposable aluminum pan, dump in
all the ingredients; mix well. Cover with aluminum foil and place on the grill.
Close the grill cover and cook
the gumbo for about 8 minutes; stir, then re-cover the gumbo, and cook for
another 2 to 4 minutes, or until
the rice is cooked.
Makes 4 to 6 servings.
Per serving: 82 calories, 0 g fat (0% of calories), 0 g saturated fat, 8 g
protein, 13 g carbs, 1 g fiber, 610 mg
sodium
At the tailgate: Stir in 1/2 cup water when reheating the gumbo, because the
liquid will be absorbed if it sits
overnight.
Salmon Burgers
1 3/4 cups dry bread crumbs, divided
15 1/2-oz can red salmon, drained and large bones discarded
10 3/4-oz can condensed low-sodium cream of mushroom soup
6 sandwich buns, split and toasted
Also: 2 eggs, 1 tsp onion powder, 1 tsp dried dill weed, 1/4 cup sweet pickle
relish, nonstick cooking spray
How to make it: Preheat the broiler. Place 1/2 cup bread crumbs in a shallow
dish; set aside. In a medium bowl, combine the rema
ingredients except the cooking spray and buns; mix well. Form the mixture into 6
equal-size 1/2″-thick patties. Coat the patties com
with the reserved bread crumbs and place on a rimmed baking sheet that has been
coated with nonstick cooking spray. Spray the p
lightly with nonstick cooking spray and broil for 8 to 12 minutes, or until
browned, turning halfway through the cooking. Serve on the
Makes 6 sandwiches.
Per serving: 489 calories, 18 g fat (33% of calories), 6 g saturated fat, 27 g
protein, 67 g carbs, 3 g fiber, 987 mg sodium
For the team: Form different-shaped burgers, maybe even oval-shaped ones that’ll
fit in hot dog buns. Add lettuce and tomato alon
your favorite condiments to make really super sandwiches. Or make bite-sized
patties to serve as hors d’oeuvres –just reduce the
time by a few minutes.
No-Huddle Hoagies
2 8-oz cans mushroom stems and pieces, drained
1 1/2 lb boneless, skinless chicken breasts, cut into thin strips
6 hoagie rolls, split
1 cup Cheddar cheese sauce, warmed
Also: 1 Tbsp vegetable oil; 2 large onions, thinly sliced; 1/2 tsp salt; 1/4 tsp
black pepper
How to make it: In a large nonstick skillet, heat the oil over high heat. Add
theonions, mushrooms, salt, and pepper and cook for 8
minutes, or until the onions are golden. Remove from the skillet and set aside.
In the same skillet, cook the chicken for 6 to 8 minute
until no pink remains, stirring frequently. Return the onions and mushrooms to
the skillet and cook for 3 to 5 minutes, or until thorou
combined and warmed through. Place the mixture in the hoagie rolls, drizzle with
the cheese sauce, and serve.
Makes 6 servings.
Per serving: 444 calories, 12 g fat (24% of calories), 5 g saturated fat, 36 g
protein, 46 g carbs, 5 g fiber, 1,248 mg sodium
For the team: Use hot pepper sauce, ketchup, or the condiment of your choice on
these sandwiches.
Turkey Joes
1 lb ground turkey
1/2 cup chopped green bell pepper
12-oz can diced Italian tomatoes
2 Tbsp Worcestershire sauce
Also: 1 Tbsp vegetable oil, 1 cup chopped onion, 1/2 cup chopped celery, 2
minced garlic cloves, 8-oz can salt-free tomato sauce, 3
water, 1 tsp salt, black pepper to taste
How to make it: In a large skillet, heat the oil; add the turkey and cook until
browned, stirring to break up the turkey. Dump in the o
celery, bell pepper, and garlic; sauté for 5 minutes, stirring often. Mix in
the remaining ingredients and simmer for 30 minutes, stirrin
occasionally.
Makes 6 servings.
Per serving: 180 calories, 9 g fat (45% of calories), 2 g saturated fat, 15 g
protein, 10 g carbs, 2 g fiber, 665 mg sodium
Bun warmers: Serve on buttered, toasted buns.
Snackin’ Nuts
2 Tbsp light butter
1/4 cup Worcestershire sauce
2 11.5-oz cans salted mixed nuts
Also: 2 tsp garlic powder
How to make it: Preheat the oven to 375°F. In a large saucepan, dump the butter,
Worcestershire sauce, and garlic powder. Cook
medium heat for 2 to 3 minutes, or until the butter is melted, stirring
frequently. Remove from the heat and stir in the nuts until thoro
coated. Spread on a large rimmed baking sheet and bake for 12 to 15 minutes, or
until toasted. Remove to a paper towel-lined platt
drain and cool. Store in an airtight container until ready to serve.
Makes about 8 servings.
Per serving: 506 calories, 43 g fat (76% of calories), 7 g saturated fat, 15 g
protein, 23 g carbs, 7 g fiber, 654 mg sodium
Crunchy Cole Slaw
2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped
Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles
Mix dressing and chill.
Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.
Goal Post Apple Slaw Recipe
4 1/2 C. red apples, cored unpared and sliced thinly
3 C. green cabbage, shredded finely
1 C. sour cream
3 T. lemon juice
1 T. sugar
3/4 t. salt
1/8 t. pepper
1 T. poppy seed
In large bowl or plastic portable container with lid, lightly toss ingredients
until combined well. Cover and refrigerate at least 1 hour.
Makes 6-8 servings
Kickin’ Chicken Sandwiches Recipe
1 cup mayonnaise
1/2 cup commercial pesto
4 (4-by-4-inch) squares focaccia
4 skinless boneless chicken breast halves
Olive oil
Salt and pepper to taste
8 slices fresh mozzarella
4 canned artichoke hearts, drained and thinly sliced
2 plum tomatoes, thinly sliced
2 cups mixed field greens
Heat grill to medium-high.
Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread
horizontally in half.
Brush chicken lightly with olive oil; season to taste with salt and pepper.
Grill chicken until just cooked through, about 5 minutes per side. Transfer
chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into
1/2-inch slices.
Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella,
artichokes, tomato and greens onto bottom halves. Top with bread tops. Makes 4
sandwiches.
