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New Recipes For Tailgaiting Parties

September 6th, 2012 1 Comment

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When it comes to party recipes, I always say, “if it ain’t broke, don’t fix it.” Friends and family usually can’t wait for your famous dishes like beer can chicken, fajitas and queso, or ribs. Click here for my BBQ party how-to guide or refer to my grilling posts for my old faithful tips and recipes.

That being said, there’s always room to try something new. It could be the next fan favorite.

I’ve been inspired by The Local Palate, a Charleston foodie mag, to try a few new alternatives to serve at kick-off this season.

Bacon-Wrapped Duck

  • 4 duck breasts
  • 1 pound of bacon (not thick cut)
  • 10 fresh assorted hot peppers (jalapeno, serrano, fresno) cut into slices
  • Bamboo skewers, soaked in water for 10 minutes
  • Your favorite teriyaki sauce

Cut duck breast into 1 inch chunks. Slice bacon in half to shorten. Roll one piece of bacon around one piece of duck and then wrap one slice of pepper around bacon. Slide onto skewer. You should get about 8 skewers total. Place on grill over medium heat and grill on each side for 4 minutes or until bacon is cooked. Serve with teriyaki sauce.

Jicama Green Apple Slaw

  • 1 small head of radicchio, thinly sliced
  • 1 jicama, peeled and chopped
  • 1 green apple, small dice
  • 2 carrots, grated
  • 1/4 cup cashews chopped
  • 1/2 bunch of cilantro, roughly chopped
  • 1/3 cup rice wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • Salt and pepper to taste

Mix the first six ingredients together in a medium-sized bowl. In a separate bowl, whisk rice wine vinegar and honey until blended. Add sesame oil and whisk until blended. Add dressing to the veggies and toss to coat. Salt and pepper to taste and serve.

Caramelized Apple Upside Down Cornbread Cake

  • 4 ounces of butter, room temperature
  • 1 cup + 4 ounces sorghum syrup, more for garnish
  • 3 Granny Smith apples, peeled, quartered, and seeded
  • 2 eggs, room temperature
  • 1 cup buttermilk
  • 4 ounces melted butter
  • 1 cup cornmeal
  • 1 pinch of salt
  • 1 cup White Lily self-rising flour
  • Ice cream, optional

Preheat oven to 325. In a heavy 10-inch stainless steel skillet, melt butter wtih 1 cup of sorghum until well incorporated. Remove from heat. Add apples to skillet, round side down, set aside. In a mixing bowl, beat eggs, buttermilk, meltedbutter, and remaining 4 ounces sorghum syrup. Add cornmeal, salt, and flour, beat until well incorporated. Pour batter over apples and bake for 35-45 minutes. Cool for 5 minutes. To serve, cover with a plate that fits over the top of the skillet and flip over. Tap skillet bottom to release cake. Slice into wedges, garnish with syrup, and serve.

Indian Summer Cocktail

  • Small handful of mint
  • 4 small pieces of pineapple
  • 1/2 ounce lemon juice
  • 1/2 ounce green Chartreuse
  • 1 1/2 ounces of gin
  • Lemon twist for garnish

Muddle pineapple, with mint. Add remaining ingredients and shake with ice. Strain into a freshly-iced old fashion glass and garnish with twist.

 

 

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