Monday morning tailgate recipes

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Take me out to the tailgate!  Baseball makes it triumphant return today!  Karli “Crocker” Ritter and Matt Chatfield, Executive Chef of the Culinary Center of Kansas City,  helped get us grilling for our ballpark tailgates.
Grilled Romaine Salad with Balsamic, Bacon & Maytag Cheese

¾ cup extra-virgin olive oil
1 cup chopped red onion
½ pound applewood smoked bacon, chopped
½ cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
½ cup Maytag blue cheese-crumbled
Freshly ground black pepper

Heat 1 tbsp of the olive oil in a sauté pan over medium-high heat. Add the onions and bacon and cook until the bacon is crispy. Turn the heat off, and to the same pan add the balsamic vinegar and ½ cup of the olive oil and stir to combine. Remove from heat and set aside.

Brush the inside cut surface of the romaine lettuce with the remaining olive oil, place on the grill cut side down, and quickly sear, 10-15 seconds.

Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.

Bratwurst Sliders with Cheesy Bacon Sauce

5 thick-sliced bacon strips, chopped
1 pound uncooked bratwurst links, casings removed
1 large onion, finely chopped
2 garlic cloves, minced
1 package (8 ounces) Cream Cheese, cubed
1 cup good quality beer
1 tablespoon Dijon mustard
½ tsp cracked pepper
16 slider buns, split and toasted

1.     Preheat a cast iron skillet over coals of grill, medium high heat.

2.     In the skillet, cook bacon over medium heat until crisp.

3.     Remove to paper towels with a slotted spoon; drain, reserving drippings.

4.     Remove the casings from the brats by making a slit lengthwise. Make patties ½ inch thick and 2 inch diameter.

5.     Cook bratwurst and onion in drippings over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Remove brat patties to Drain.

6.     Immediately stir in the cream cheese, beer, mustard and pepper. Bring to a boil.

7.     Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. Stir in bacon.

8.     Spoon 1/4 cup onto each roll. Replace tops.

Yield: 16 sliders.

Teriyaki Sauce

2 cups pineapple juice
10 ounces cranberry juice
6 ounces soy sauce
10 ounces water
2 tablespoons rice wine
¾ cup sugar
1-½ teaspoon ground ginger
1 tablespoon granulated garlic
Pinch black pepper

Combine all ingredients. Marinate pork, or chicken for ½ hour with small amount. Stir fry, grill, or cook as desired. Thicken sauce to glaze consistency with cornstarch slurry. Dress entrée accordingly. Makes 6 cups.

“Gimme Some S’mores” Pizza

2 ea 8 oz thin crust pizza dough
½ cup AP Flour
¼ cup cornmeal-course ground
¼ cup almonds chopped
3 tbsp butter
1 pkg graham crackers, crushed
½ tsp ancho chili powder
¼ tsp cayenne pepper
¼ tsp Kosher salt
3 cups mini marshmallows
8 oz Belgian dark chocolate

Preheat oven to 450 degrees F.

Sprinkle the flour on a work surface and roll out each piece of dough into a 10-12-inch round, 1/8-inch thick. Dust a pizza peel with cornmeal and slide onto the pizza stone. Bake for 6 to 8 minutes or until just beginning to brown.

While pizza crust is baking, toast the almonds in a sauté pan over medium heat for 1-2 minutes. Remove the almonds to a plate, and in the same pan, melt the butter. When butter is melted, add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 minutes. Remove from pan and set aside.

Take the pizza from oven and top with half of the marshmallows, randomly place chocolate over marshmallows and return to the oven, 3 to 5 minutes or until marshmallows are puffed and lightly browned. Remove pizza from oven, sprinkle with half of the graham cracker mixture and top with half of the toasted slivered almonds. Repeat the process for the second pizza. Let the pizzas rest for 3 to 4 minutes, slice and DIG IN!

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