The Tailgating Cookbook: Recipes for the Big Game
By Bob Sloan
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About this ebook
Bob Sloan
Bob Sloan is a professional chef, teacher, and author who runs his own catering business. He lives in New York City with his wife and two sons, both of whom love to cook.
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The Tailgating Cookbook - Bob Sloan
Spareribs.
SALSA CRUDA
You can find salsa at tailgate parties from U Mass to USC. This fresh salsa is best made the morning of the party. But since it’s quick and easy, you’ll still have time to check your team’s Web site for the latest injury report.
Serves 6 as an appetizer
6 Roma tomatoes, quartered lengthwise and seeded
1 red bell pepper, cored, seeded, and quartered
1 small red onion, quartered
¼ cup fresh cilantro leaves
1 clove garlic, chopped
1 teaspoon ground cumin
½ teaspoon cayenne
1 tablespoon olive oil
Salt
Tortilla chips for serving
At home Place the tomatoes, bell pepper, onion, cilantro, garlic, cumin, cayenne, olive oil, and 1 teaspoon of salt in the bowl of a food processor fitted with a steel blade and pulse until it is the equivalent of a medium dice. Be careful not to overprocess or the salsa will turn into a sauce.
Transfer to a sealable serving bowl and add more salt if needed. Refrigerate up to 8 hours.
At the tailgate Serve the salsa with tortilla chips.
ROASTED SALSA
Roasting the vegetables gives this salsa a deeper, earthier flavor. It’s a little more work than the fresh version, but the result is a more intense salsa. It will also last longer in the refrigerator, so you can make it a couple of days in advance.
Serves 8 as an appetizer
3 tablespoons olive oil
2 red bell peppers, cut in half lengthwise
2 medium red onions, quartered
10 Roma tomatoes, cut in half lengthwise
2 jalapeño chiles, stemmed, seeded, and cut into quarters
4 cloves garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ cup fresh cilantro leaves
¼ cup fresh lime juice (from about 2 large limes)
Tortilla chips for serving
At home Preheat the broiler. Grease a baking sheet with 1 tablespoon of the olive oil. Lay the bell peppers and onions cut side down on the pan and dribble another tablespoon of the olive oil over them. Broil 4 inches from the heat until the peppers begin to char, about 12 minutes.
Remove the pan from the broiler and transfer the bell peppers to a brown paper bag. Close it and let them steam for 15 minutes. Transfer the onions to a platter.
Lay the tomatoes cut side down on the pan and broil them until they begin to brown on top, about 10 minutes. Remove from the broiler and let them cool.
Remove the bell peppers from the bag and peel off the charred skin. Also remove the seeds and stem pieces.
Transfer the bell peppers, onions, tomatoes, jalapeños, garlic, chili powder, cumin, and salt to the bowl of a food processor fitted with a steel blade and pulse until the mixture is the equivalent of a medium dice. Be careful not to overprocess or the salsa will turn into a sauce.
Place a medium skillet, preferably cast iron, over high heat, and let it get very hot, about 2 minutes. Add the remaining tablespoon of olive oil and spread it evenly over the pan. Add the salsa mixture and cook, stirring frequently, for 5 minutes.
Transfer to a sealable serving bowl and let cool. Stir in the cilantro and lime juice. Refrigerate for up to 2 days.
At the tailgate Serve the salsa with tortilla chips.
MANGO SALSA
A lively and colorful alternative to tomato-based salsas, this goes well with grilled fish, but it’s also great alone with chips. The yellow and black motif should also appeal to Steeler and LSU fans.
Serves 8 as an appetizer
1 can (14 ounces) black beans, drained
2 mangoes, peeled, pitted, and finely diced
1 medium red onion, finely chopped
½ red bell pepper, cored, seeded, and finely