Entertaining Ideas

Fan Fare: More Football Widow Tailgate Party Recipes

December 3, 2007 3:09 PM | 0 Comments

For hundreds of thousands of football fans around the nation every year, tailgating has transcended from burned burgers and blistered hot dogs on the hibachi to an elaborate event. For the football widow, the tailgate party can offer an opportunity to join in the fun of the game without having to endure the actual game, if you know what I mean. Why not consider inviting other football widows and their fans to a home tail-gating party (pre-game/halftime/post-game/televised game), where you can stay dry & warm. As a survivor of harsh Wisconsin winters, I place a high premium on comfort.

The Tailgate Tradition
According to Wikipedia, "In North America, a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consumption of alcoholic beverages and barbecuing. Tailgate parties usually occur in the parking lots at stadiums and arenas before, and occasionally after or during sporting events.” Hardcore tailgaters pack designated areas with everything from beat-up pickups and mini-vans to customized RVs emblazoned in team colors and logos. Families and groups get together each week to try to outdo each other with ever-more-elaborate setups; RV's and tents equipped with BBQ grills, beer kegs, margarita dispensers and more. The American Tailgaters Association and the United States TailGating Association have created websites devoted to inspiring professional and amateur tailgaters alike to craft memorable events, share tips/recipes, and shop for tailgating gear.

Though Seattle ranked dead last in tailgating.com's 2007 national survey of major football cities, the festive scenes outside the Seahawk’s Quest Field and University of Washington’s Husky Stadium suggest that the phenomenon is alive and well in the Emerald City.

More Tailgate Party Recipes
Here are some easy-to-prepare-ahead recipes for your tailgate party, whether its indoors or outdoors.

Football Widow Halftime Chile
Ingredients:
Spice Mix 1:
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
•1 teaspoon garlic salt
• 1 teaspoon pumpkin pie spice
• 3 tablespoons McCormick’s chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
Spice Mix 2:
• 3 tablespoons Mexican-style hot chili powder (McCormick’s preferred)
• 1 tablespoon ground cumin
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
Chili:
• 1 teaspoon solid vegetable shortening
• 3 lb's London broil cut into 1/4 inch cubes (my kids prefer ground beef or ground chicken)
• 1 small white onion (finely chopped)
• 1 green pepper (finely chopped)
• 1 (8 oz.) can chopped green chilies (mild or hot based on your tolerance for heat)
• 1 (8 oz.) can tomato sauce
• 1 (12 oz.) can beer (your favorite domestic brand)
• 1 (13 oz.) Swanson’s beef broth
• 1 (13 oz.) Swanson’s chicken broth (low sodium)
• 3 tablespoons Tabasco Brand chipotle pepper sauce
• 1 tablespoon maple syrup
• 4-5 drops Tabasco sauce (Green or Red)

Preparation
1. Combine spice mixes in 2 separate containers. Set aside.
2. In a Wok or Dutch Oven (what ever is easier for you), heat shortening over medium heat and cook meat until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours.
3. Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer.
4. Adjust seasoning as needed.
5. Garnish with sour cream, green onions, cheddar cheese, taco chips, etc.

Touchdown Spinach Dip
Ingredients:
• 1 cup Best mayonnaise
• 1 (16 ounce) container lite sour cream
• 1 (1.8 ounce) package dry onion soup mix
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (1 pound or larger) loaf round sourdough bread
• Stalk of Celery (cut into 3 inch pieces
• Tabasco Sauce (to taste) and Old Bay Seasoning (3 or 4 dashes)
Preparation
1. In a medium bowl, mix together mayonnaise, sour cream, dry onion soup mix, water chestnuts and chopped spinach.
2. Chill in the refrigerator 6 hours, or overnight.
3. Remove top and interior of sourdough bread. Fill with mayonnaise mixture.
4. Sprinkle top with Old Bay Seasoning
5. Serve with tortilla chips and celery pieces

Buffalo Chicken Wings
Ingredients:
• 3 pounds Chicken Wings (about 2 dozen)
• 2 Tbs. Vegetable oil
• 1/2 Stick (1/4 cup) unsalted butter
• 4 to 5 Tbs. Dave’s Hot Sauce
• 1 1/2 Tbs cider vinegar
• Tabasco Sauce to taste
• 5 Celery Ribs
Dressing
• Maries Blue-Cheese Dressing
• Hidden Valley Ranch Dressing
Preparation:
1. Preheat Grill
2. Pat wings dry. In a bowl run 2 Tbs. oil onto wings and season with Salt and Pepper. Grill wings on rack set 6 inches over coals until cooked through (185 degrees F) about 9-10 minutes on each side.
3. Cut Celery into sticks and soak in bowl of ice water for 1 hour.
4. In a large skillet melt butter over medium-low heat and stir in hot sauce, Tabasco, vinegar and salt to taste. Add grilled wings and toss to coat.
5. Serve wings warm or at room temperature with celery sticks and dressings.

For other ideas check out team-themed-tailgate recipes from tailgaiting.com.

All you football widows out there, please share your ideas for tailgating.

The Sports Widow
(aka Nan Hall)