5 Easy Game Day Recipes For A Barbecue

Simple crowd pleasing recipes, easy to make, for your successful tailgating on game day weekends.

From Denny: Our local newspaper, 2TheAdvocate, runs a stellar food section. After all, Louisiana people love to eat and live to eat. I guess it's that leftover "joy of life" French culture that has never waned over the centuries. Good food, comfort food, innovative food and lots of sweets are all part of the Louisiana culture.

And like any sports fan knows, LSU's Death Valley Stadium is the place to be for a crazy night of watching football. LSU Tiger fans are the most rabid in the nation. ESPN commentators love to come here as there is always plenty of action from the fans who are not shy, willing to mug for the TV cameras.

You should see some of the cooking rigs people bring to the games. It's amazing. They look like well equipped professional chefs' food trucks! Check out this simple menu of recipes to try for your next tailgating fun. The pasta shapes are new from this local pasta company, in honor of the New Orleans Saints. You can substitute another pasta shape for your recipe if you located in another part of the country. Hmmm... I wonder if the Green Bay Packers have their own "Cheese Heads" pasta shape...? :)


Recipes Featured:

Lou’s Barbecue Sandwiches
Cajun Crackers
Fleur de lis Pasta Salad
Fresina’s New Orleans Black & Gold Pasta
Toffee Bars




Lou’s Barbecue Sandwiches

From: Lou Staples

Serves: 12

Ingredients:

1-1/2 lbs. stew meat, trimmed of fat
1-1/2 lbs. lean pork, cubed (she uses a tenderloin or loin), trimmed of fat
2 cups chopped onion
3 medium bell peppers, chopped
1 (6-oz.) can tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
1-1/2 to 2 tsps. salt or to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 cup water
12-14 buns or rolls, sliced in half
Condiments optional:
Sliced red onions
Spicy mustard
Pickle slices


Directions:

Place all ingredients in heavy pot and cook, covered on medium heat for about 3 hours. Stir vigorously every now and then to partially shred meat. If mixture gets too thick or begins sticking, add more water

Serve on buns or rolls of your choice. You can offer sliced purple onions, pickle slices or mustard if desired.






Cajun Crackers

From: Dale Mouton

One box of saltines is about 160 crackers. Dale Mouton received this recipe from Dot Eleazar: “These are nice to serve if you’re having a glass of wine or beer.”

Ingredients:

1 (16-oz. box) premium saltine crackers
2 gallon size plastic zip lock bag OR 2 (1-gallon) size bags if necessary
1 (1.0-oz.) pkg. Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
1 1/2 cups canola oil
1 tsp. cayenne pepper

Directions:

Remove crackers from their sleeve and place in large (2-gallon size) plastic bag OR 2 (1 gallon size). Set aside.

In small bowl, combine the dry Ranch Salad Dressing & Seasoning Mix, oil and cayenne pepper. Stir until well blended.

Drizzle over crackers, stopping to turn bag of crackers over a couple of times while pouring. After adding all the oil, carefully turn the bag over several times and then several times during the day. Allow to sit overnight.

Fleur de lis Pasta Salad

From: Linda Fresina

Serves 6 to 8. This is a cold pasta dish.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta, cooked al dente and drained
1 lb. boneless grilled chicken strips (or 1 lb. boiled and peeled shrimp)
1 jar marinated artichoke hearts, drained and chopped
1/2 to 2/3 cup black olives, pitted and sliced
1/3 jar spiced herb garlic cut in large pieces, found at Fresina’s
1 yellow bell pepper, chopped or julienned OR roasted yellow bell peppers to taste
1/4 cup onion, finely chopped
1 cup Pecorino Romano cheese, grated
Salt and pepper to taste
Yellow bell pepper ring, for garnish
Whole black pitted olives, for garnish
Yellow grape tomatoes, for garnish
Additional Romano cheese for garnish

Dressing:

3/4 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1 tbl. Dijon mustard.


Directions:

Place salad ingredients in large salad bowl.

Whisk dressing ingredients together and toss with pasta.

Garnish top of salad with yellow bell pepper rings with whole black olives in the center. If available, place yellow grape tomato halves around outside rim of serving bowl. Add additional Romano cheese on top.

Fresina’s New Orleans Black & Gold Pasta

From: Fresina’s Pasta Co.

Serves: 6 to 8. The pasta can be served warm or cold.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta
1 lb. Italian sausage
1/4 cup extra virgin olive oil
1 large onion, cut in 1/2-inch dice
1 yellow bell pepper, cut in 1/2-inch dice
2 yellow squash, very thinly sliced
3 cloves garlic, minced
4 ozs. pitted black olives, sliced
1/3 to 1/2 jar Fresina’s White Bianco Pasta Dressing
Pecorino Romano Cheese, grated


Directions:

Boil pasta in salted water until al dente (firm to the tooth). Drain and set aside.

Cook sausage in skillet starting with 1/4-inch water in the skillet, over medium heat. When all the water in skillet has evaporated, add the 1/4 cup extra virgin olive oil and continue cooking until sausage is cooked through and browned. Remove sausage when done and cut into thin slices.

Add garlic, onion and yellow bell pepper to same skillet and continue sautéing until crisp-tender. If necessary add a little more olive oil.

Add the sliced squash and cook slightly.

Gently toss in the sausage, olives, and fleur de lis pasta. Carefully, mix in the White Pasta Dressing, adding more if desired.
You can add black pepper or crushed red pepper for a little more “kick” — no pun(t) intended. Taste for seasoning, adding salt if needed.

Top with Pecorino Romano Cheese and serve warm.

Note: If you have to reheat, do not cook for a long time. You want to have it warm but not bubbly. The dressing will separate if you cook for an extended time at high heat. Reheating in the microwave for a short time is fine.




Toffee Bars

From: Heather Schaefer, “Notably Nashville” published by Junior League of Nashville, Tenn.

Serves: 12

Ingredients:

15 whole graham crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped walnuts (Schaefer uses pecans)
12 ozs. (2 cups) milk chocolate chips

Directions:

Preheat oven to 350 degrees. Arrange the graham crackers in a single layer on a greased cookie sheet.

Melt the butter in small saucepan and add the brown sugar and nuts. Bring to a boil and boil for 1 minute, stirring constantly.

Pour the hot mixture evenly over the graham crackers.

Bake at 350 degrees for 12 minutes. Sprinkle the chocolate chips over the top and let melt. Spread the soft chocolate over the toffee carefully.

Cool completely on a wire rack. Break into pieces.


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4 Fun Marti Gras and Super Bowl Recipes

Photo by Bourbon Street in the French Quarter by Lyndi and Jason @ flickr

From Denny: Have some fun with puff pastry, try out some easy grilled Louisiana style shrimp, make a warm dip for your chips, eat well and enjoy the day whether it's carnival time, the Super Bowl or a weekend gathering. Make it fun!

Zatarain's is a century old company in Louisiana. In New Orleans every year when Marti Gras is celebrated the whole city shuts down for the holiday, even the banks treat it like a federal holiday!

Check out what Zatarain's is offering that is kid friendly for education about carnival and fun with a couple of simple crafts:

* Download Zatarain's free Party Guide to Marti Gras, go here.

* Want to print out your own Marti Gras mask fun? Zatarain's has a fun one for kids, go here.

* Marti Gras fun trivia cards to print out, go here.

* Print out your own fun float for the parade, go here.

Recipes:

Who Dat Grilled Shrimp
Mardi Gras Muffuletta sandwiches
Warm Spinach Dip With a Tobasco Kick
Sausage Bites puff pastry appetizers




Who Dat Shrimp

From: Redwood Creek Winery

Serves: 4

Ingredients:


1 bunch rosemary (preferably from a mature plant so the branches are stiff)
1-1/2 lbs. jumbo shrimp, peeled and deveined
2 to 3 tbls. extra virgin olive oil
Coarse salt (kosher or sea)
Freshly ground or cracked black peppercorns
Red pepper flakes (optional)
3 cloves garlic, finely chopped
1 cup sauvignon blanc or other white wine, poured into a spray bottle
Grill shield or sheet of aluminum foil folded in thirds like a business letter

Directions:

1. Strip the leaves off the bottom half to two-thirds of the rosemary sprigs. Finely chop the leaves. You need about ø cup. You can save any extra for another grill session.

2. Skewer the shrimp on the rosemary skewers. Depending on how stiff the rosemary is, you may need to make starter holes with a bamboo skewer. If skewering solely with rosemary, it helps to cut off the woody end of each stem on the diagonal to make a sharp point. When skewering the shrimp, have the skewer pass through both the head and tail end of each shrimp. The result will look like an old-fashioned one-cent sign. Align the shrimp so all face the same way — this looks more professional. Place the shrimp in a baking dish.

3. Lightly brush each shrimp kabob on each side with olive oil. Sprinkle with salt, pepper, red pepper flakes (if using), chopped garlic and chopped rosemary. Let marinate in the refrigerator while you set up your grill.

4. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

5. Arrange kabobs on grill and grill until shrimp are browned and cooked through, 2 to 4 minutes per side.

6. Spray shrimp with wine as the shrimp grill. Set the nozzle so the wine comes out in a mist. (If you don’t have a spray bottle, brush the shrimp with the wine during grilling). If the exposed parts of the rosemary start to burn, slide the grill shield or foil under the skewers. Serve immediately.





Mardi Gras Muffuletta

From: Tabasco

Serves: 12

Ingredients:

Garlic Aioli:

1/2 cup mayonnaise

1 tsp. original Tabasco brand pepper sauce

1 garlic clove, crushed

2 tsps. finely chopped fresh parsley


Spicy Olive Filling:

1 cup pimento-stuffed olives, finely chopped

1/4 cup pitted black olives, finely chopped

1/4 cup roasted red peppers, finely chopped

1-1/2 tsps. original Tabasco brand pepper sauce

1/2 tsp. coarsely ground black pepper

1 tbl. olive oil

1 tsp. sugar or cane syrup


Sandwich:

1 large loaf French or Italian bread, about 22 inches long

8 ozs. sliced hard salami

8 ozs. sliced deli ham

8 ozs. sliced provolone cheese

Directions:

1. Preheat oven to 400 degrees. Combine mayonnaise, Tabasco sauce, garlic and parsley in small bowl; stir until well blended.

2. Combine pimento-stuffed green olives, black olives, roasted red peppers, Tabasco sauce, black pepper, olive oil and sugar or cane syrup in medium-size bowl until well mixed.

3. Cut bread in half, horizontally, with serrated knife, but not all the way through; open flat. Spread both cut sides with Garlic Aioli mixture. Arrange salami, ham and cheese on bread evenly. Spoon spicy olive filling lengthwise down center of loaf.

4. Place sandwich on large piece of foil; close tightly to seal. Place on large baking sheet. Bake 15 minutes until heated through and cheese is melted. Cut into serving-size pieces.


Warm Spinach Dip With a Kick

From: Pace Kitchens

Makes: 32 servings of 2 tablespoons each

Ingredients:

Vegetable cooking spray

1 medium onion, chopped (about 1/2 cup)

2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained well

2 tbls. all-purpose flour

1 cup milk

1 cup picante sauce

4 ozs. shredded part-skim mozzarella cheese (about 1 cup)

Tortilla chips or fresh vegetables

Directions:

1. Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it’s tender, stirring occasionally.

2. Add the spinach and flour to the skillet. Gradually stir the milk in. Cook and stir

until mixture boils and thickens.

3. Stir in the picante sauce and cook until bubbly. Add the cheese and cook until the cheese is melted. Serve with chips or vegetables for dipping.


Sausage Bites

From: Pepperidge Farm

Makes: 36

Ingredients:

Half of a (17.3-oz.) pkg. Pepperidge farm Puff Pastry Sheets (1 sheet), thawed

1/2 lb. bulk pork sausage

Directions:

1. Heat oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (a little more than 3 inches by 12-inch) strips.

2. Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry.

3. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.

4. Cut each roll into 12 (1-inch) slices, making 36 in all. Place the slices, with one of the cut-sides down, onto a baking sheet.

5. Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through.

6. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

*** For more party recipes, check out Comfort Food From Louisiana, 9 Easy Marti Gras and Super Bowl Eats!

*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

Secrets to the Tastiest Tailgating Party

See Cartoons by Cartoon by J.D. Crowe - Courtesy of Politicalcartoons.com - Email this Cartoon

From Denny: Well, it's official! The New Orleans Saints won their last game and are on their way to the Super Bowl!!! Can I tell you that all of Louisiana is shocked and amazed - and deliriously happy? The Saints deserved a break and this season God finally shined His Face upon them. What a wild ride with so many people holding their breath, wondering if The Saints would make it. Congratulations, Saints!

Sports are big here in Louisiana and tailgating is a long time honored tradition to get together with friends and loved ones to make new friends. CBS Early Show had a great video and some recipes to share.

From CBS: "Wing expert Kevin Roberts, executive chef and owner of San Diego's East Village Tavern, chili queen Elizabeth Karmel, executive chef of New York's Hill Country and pitmaster Ed Mitchell, of Raleigh's The Pit, prepared their best to fill up your guests on game day. You can see Super Bowl XLIV on Sunday February 7, on CBS."

Recipes:

Smokey West Coast Wings
Far East Wings
The Original Buffalo Chicken Wings
Super Bowl Sunday Ribs
Bowl of Red (Chili)



Watch CBS News Videos Online


Kevin Robert's Smokey West Coast Wings

INGREDIENTS:

2 1/2 pounds Wings (flats and drumettes only)
1 stick butter, melted
1 bottle Cayenne Pepper Sauce
1 can Chipotle Peppers with Adobo Sauce Grilled - until crispy

METHOD:

In a large pot with boiling water boil the chicken wings for 10 minutes. Remove the wings from the water and pat dry. Place on a hot grill and cook until crispy and cooked all the through.

Combine the melted butter, cayenne pepper sauce, and chipotle peppers with adobo sauce. Add the wings and coat thoroughly. Serve immediately.




FAR EAST WINGS

INGREDIENTS:

2 1/2 pounds (flats and drumettes only)
1 bottle Sweet Chili Sauce
1/4 cup Honey
1 tablespoon Soy Sauce
Juice of 1/2 Lemon

METHOD:

In a large pot with boiling water boil the chicken wings for 10 minutes. Remove the wings from the water and pat dry. Place on a hot grill and cook until crispy and cooked all the through.

In a large bowl combine the sweet chili sauce, honey, soy sauce and lemon juice. Mix well and add the chicken wings and coat thoroughly. Serve immediately.

THE ORIGINAL BUFFALO CHICKEN WINGS

INGREDIENTS:

2 1/2 pounds Chicken Wing Pieces
1/2 cup Cayenne Pepper Sauce
1/3 cup melted Butter

METHOD:

Deep-fry* wings in hot oil (400°F) for 12 minutes until fully cooked and crispy; drain.

Combine Cayenne Pepper Sauce and butter. Dip wings in sauce to coat.

Serve wings with celery and blue cheese dressing if desired.

Note: For equally crispy wings, bake 1 hour at 425°F, or grill 30 minutes over medium heat.




Ed Mitchell’s Super Bowl Sunday Ribs

Ingredients:

Spareribs
Your favorite seasoning or rub
Eastern North Carolina-style, vinegar-based sauce Your favorite tangy barbecue sauce

Prepping: With a good knife and cutting board, remove “skirt” on the bone side of the ribs. Turn ribs over and remove about 2 to 2 1/2 inches along top of rack. Clean both ends of rack if they are ragged. With a small paring knife, lift up membrane on bone side, grab with a kitchen towel and remove from rack. Remove large fat deposits on “meat” side and lightly make several “knife scores” along the rack, parallel with the rib bones.

Next, cut the rack into five bone portions. Four bone or six bone portions are fine, but five are ideal. Once all the ribs are portioned, sprinkle the rub on both sides of rib. Place in covered container if not grilling immediately.

Cooking: Once you have the grill pit hot with charcoal, arrange seasoned ribs, meat side down, on the grill. Allow this side to cook uninterrupted for about 15 minutes. Using tongs, carefully and quickly turn ribs over (bone side down). Baste with Eastern North Carolina-style vinegar sauce. Allow to cook for another 15 minutes or so. With a clean kitchen towel, blot off any blood on the meat side of the ribs. Repeat, turning over ribs at 10 to 15 minute intervals for about 45 minutes to 1 hour or until just fully cooked. After each turn, baste with vinegar sauce A properly cooked spare rib will have a nice seasoned browned color.

After removing the ribs from the grill, baste the ribs with vinegar sauce again. This step helps keep the ribs moist and gives the ribs additional flavor. Cover pan with aluminum foil and put in a low-temperature warmer (150˚ F.) until they will be served. Lightly brush ribs with barbecue sauce before to serving.




Elizabeth Karmel's Bowl of Red

Serves: 4 - 6

INGREDIENTS:

2 large yellow onions, finely chopped
Olive oil
1 pound ground sirloin
1 pound ground chuck
1 12-ounce bottle of Lone Star or other beer
2 10-ounce cans Rotel tomatoes with Chiles
6 ounces tomato paste
2 tablespoons freshly ground cumin
1 tablespoon freshly ground oregano leaves
1 tablespoon dehydrated garlic
2 teaspoons kosher salt or more to taste
1 tablespoon Ancho Chile powder
2 teaspoons New Mexican Chili Powder
1/2 teaspoon cayenne pepper
1 cold Kreuz Market Jalapeno Cheddar link, chopped (optional)
Cornbread or Tortilla chips as an accompaniment

METHOD:

In a large heavy-bottomed pot, onions in olive oil for about 5 minutes. Add beef and continue cooking until onions are translucent. Add beer, Rotel tomatoes and tomato paste and stir. Stir and simmer for a few minutes, then add spices. Stir thoroughly.

Cover pot and cook on a low heat for 2 hours. Stir occasionally to break up the pieces of tomato and make sure all the spices are well incorporated. Add sausage if using and heat for 5-10 minutes more or until sausage is warmed through.

If chili is too thick, additional water or beer may be added, but add slowly and cautiously.

Serve with a slice of cornbread or tortilla chips and extra hot sauce for the heat freaks on the side.

*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!