7 Tailgating Recipes Worthy of Every Football Gathering
Football season is here, and your tailgating party needs delicious food. When you head out to cheer your favorite team this season, make sure you have a tasty array of recipes to prepare for your party. Hearty sandwiches, grilled dishes, and well-seasoned sides create recipes that are worthy of football fans everywhere. Read on to discover the 7 tailgating recipes that will have football fans cheering.
1. Banh Mi Dog
Don’t settle for a basic hot dog while tailgating. Instead, use Martha Stewart‘s recipe to spice up your dogs with fresh toppings that help add a little kick to a classic tailgating go-to.
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 2 shredded carrots
- ½ teaspoon coarse salt
- 4 cooked hot dogs
- 4 buns
- Thinly sliced cucumber
- Sliced jalapeño
- Cilantro leaves
Directions: Stir together vinegar and sugar until sugar is dissolved. Stir in carrots and salt; let sit 10 minutes. Place hot dogs in buns and top with mayonnaise, cucumber, carrots, jalapeno, and cilantro.
2. Grilled Bacon-Wrapped Corn on the Cob
Bring your grill along and whip up AllRecipes.com‘s bacon-wrapped corn on the cob. Crispy, crunchy, spicy, and absolutely savory, no tailgating party should be without this easy-to-prepare recipe, which yields 10 ears of bacon-wrapped corn.
- 10 ears corn, husked and cleaned
- Cajun seasoning to taste
- Salt and black pepper, to taste
- 1 (1 pound) package sliced bacon
- 10 (12 by 8-inch) sheets aluminum foil
Directions: Preheat an outdoor grill for high heat. Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. Wrap the ears in aluminum foil, twisting the ends tightly to seal. Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.
3. Herbed Chicken and Hot Pepper Sandwiches
Country Living‘s herbed chicken and hot pepper sandwich is an easy, no utensils required tailgating dish. To save yourself some time, simply pick up a rotisserie chicken or use good-quality sliced turkey breast for an easy-to-assemble meal. Otherwise, prepare the chicken before heading to your party.
- 2 (about 1 pound) boneless, skinless chicken breasts
- 3 tablespoons lemon juice
- ⅓ cup olive oil
- 3 teaspoons rosemary, finely chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- ½ cup mayonnaise
- 3 ounces hot capocollo or salami, thinly sliced
- 1 cup pickled hot pepper, thinly sliced
- 6 ounces fontina cheese, sliced ¼-inch thick
- 4 (10-inch) baguettes
Directions: To roast the chicken, place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1½ hours. Heat oven to 400 degrees Fahrenheit. Remove chicken from marinade (discard marinade) and roast until cooked through, about 25 minutes. Thinly slice the chicken breasts; set aside.
Make the sandwiches. Split each of the baguettes horizontally using a serrated knife. Stir the mayonnaise and remaining rosemary together and spread on each slice. Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes. Top each sandwich with the remaining slices, cut in half, and serve.
4. Manchego-Stuffed Pork Burgers
Bring your grill and appetite to prepare this tailgating-worthy Food Network recipe. With bite after bite of cheese-stuffed burgers, savory spices, garlic, and pimento-stuffed olives, this recipe is guaranteed to be a hit. If you don’t have easy access to Portuguese rolls, sesame seed buns will work just as well.
- 2 tablespoons vegetable oil, plus more for brushing
- ¼ cup pimiento-stuffed Spanish olives
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- 3 tablespoons mayonnaise
- 1 ¼ pounds coarsely ground pork
- Kosher salt and freshly ground pepper
- ¼ pound manchego cheese, broken into bite-size pieces
- 4 Portuguese rolls, split
- Pimientos, tomato, red onion, and/or lettuce for topping
Directions: Preheat a grill to medium-high. Place the 2 tablespoons vegetable oil, the olives, garlic, oregano, chili powder, paprika, coriander, cumin, and allspice in a food processor; pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise. Mix the pork into the olive mixture; season with salt and pepper. Shape into 4 patties, about ½-inch thick.
Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese. Brush the burgers with oil; season with salt and pepper. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes. Flip and continue grilling until just cooked through, 5 more minutes. Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted. Serve the burgers on the rolls with your choice of toppings.
5. Potato Salad With Bacon and Barbecue Sauce
This smoky, sweet, and spicy potato salad is the perfect side to serve with a magnificent main dish. Food & Wine‘s recipe, which yields 10 servings, contains all of the fixings you’d expect in your football feast, including bacon, barbecue sauce, potatoes, onions, and a whole lot of seasonings. Feel free to prepare the ungarnished salad the night before and refrigerate overnight.
- 4 pounds small red potatoes
- ½ pound lean bacon, preferably applewood-smoked, thinly sliced
- 1 ¼ cups mayonnaise
- 2 tablespoons barbecue sauce
- 2 tablespoons mustard oil or spicy mustard
- 2 tablespoons sherry vinegar
- 2 celery ribs, diced
- 1 small red onion, minced
- ¼ cup chopped parsley
- 1 tablespoon chopped tarragon
- Salt and freshly ground pepper
- ¼ cup onion sprouts, for garnish (optional)
Directions: In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and when they are cool enough to handle, slice them in half. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil, and sherry vinegar.
Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes. Add the celery, red onion, parsley, and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve.
6. Mini Muffulettas
For an easy and delicious sandwich to enjoy while tailgating, prepare the muffulettas the day before the game, place in plastic freezer bags, and refrigerate overnight. Southern Living‘s recipe will be a football fan favorite.
- 2 (16 ounce) jars mixed pickled vegetables
- ¾ cup pimiento-stuffed Spanish olives, chopped
- 2 tablespoons bottled olive oil-and-vinegar dressing
- 12 small dinner rolls, cut in half
- 6 Swiss cheese slices, cut in half
- 12 thin deli ham slices
- 12 Genoa salami slices
- 6 provolone cheese slices, cut in half
Directions: Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
7. Football Brownies Recipe
No tailgating party should be without football-shaped brownies. Taste of Home‘s pigskin-themed dessert, which yields 3 dozen brownies, has a homemade chocolate frosting that adds rich and creamy flavor to this recipe.
- 1 package fudge brownie mix (13 x 9-inch pan size)
- 6 tablespoons butter, softened
- 2 ¾ cups confectioners’ sugar
- ½ cup baking cocoa
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ¼ cup vanilla or white chips
Directions: Prepare the brownie batter according to package directions. Spread into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees Fahrenheit for 13-15 minutes or until a toothpick comes out clean. Cool on a wire rack. In a large bowl, beat the butter, sugar, cocoa, milk, and vanilla until smooth. Frost the cooled brownies. Loosely cover and chill for 1 hour or until frosting is set.
With a sharp knife, make lengthwise cuts 1 and ½-inch parallel cuts from a short side to a long side to form diamonds. In a microwave, melt chocolate chips at 50 percent power; stir until smooth. Place in a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe laces on brownies.