Tailgate Cooking

cook

 
The Redskins Tailgate cooking section is another new feature of the site, and is already a proven favorite with Tailgate Network members. We’ll import many of our recipes here, and “Magyver’s Redneck Cajun Cuisine” will do battle with “San Antonio Texican Grillin & Chillin Wit Da Buzzard”, ha ha…

We’ll likely add a third writer very shortly, a new cooking partner with the Tailgate Network, a great cook, publisher and writer from Jackson Mississippi; her name is Beverly.

If we can get the software going we’ll have those 3 pages as well as a 4th for all the Redskins Tailgate fans to post their own recipes too.

We’ll keep you posted.

11 thoughts on “Tailgate Cooking

  1. I’d like to tell everyone of a great recipe I made for Game Day………Redskins Potatoes with bacon! Take 8 Large yellow potatoes and put in boiling water with 1/4 a cup of sugar….cook until almost fork tender, let the potatoes have some body. Remove and Quarter……In a casserole dish add butter to the bottom of the dish to keep potatoes from sticking. Take a bowl and add 1 can of Cream of potatoe and 1 can of cream of mushroom, add chopped parsley and 1 large cup of lightly fried butchers bacon. Add salt and pepper and 1/2 tsp of nutmeg and mix all ingredients in the bowl well. Saute chopped onions and chopped garlic and also put in the bowl with all the ingredients….again mix well. Take your potatoes and layer the casserole with them, now pour your mixture over the potatoes and after the potatoes are covered sprinkle with 1 cup of almond slivers. Put casserole dish in a 400 degree oven for 45 minutes, then remove and sprinkle with Italian Bread crumbs and put back in oven for 10 more minutes, remove and put casserole dish on a rack and let stand for 5 minutes before serving, this allows all the ingredients to conglomerate……..Serve with Roast chicken or pork ribs…….Enjoy Nation!! Bon Apetite’!!!! Hail to the Redskins!

  2. Pork Ribs and sauerkraut………..Take your Pork ribs and marinate in apple juice for 20 minutes, this will allow the pork to absorb the apple flavor with out washing out the pork taste. Brown your ribs in a frying pan, remove the ribs and let stand. Saute chopped butchers bacon, chopped onions and chopped apples…….take your sauerkraut and add to it salt and pepper, 1 Tbsp of caraway seeds, 1/2 cup of white vinegar and 1/2 cup of apple juice. Add to the sauerkraut the sauteed bacon, onions and apples, mix well. Now layer a baking dish with the 1/2 sauerkraut, layer ribs on top of sauerkraut and cover the ribs with the remaining sauerkraut…….layer the top of the sauerkraut with thin sliced apples and put in a 425 degree oven for 45 minutes……..serve with German Brown bread and apple butter! A nice robust beer goes great with this dish, or a glass of Pinot Grigio with a apple slice in the glass! Enjoy Nation……Hogs to the trough!!!!!

  3. Hogs in a blanket…..easy! Take frankfurters ( I like Nathans myself) and wrap the frank with a slice of American cheese, now wrap the cheese frank with Pillsbury crescent roll dough covering frank completely. Brush with butter and roll franks in a plate of sesame seeds and put in a 375 degree oven for 20 minutes. Remove and plate franks with a dish of mustard and 1 tbsp of honey as a dipping sauce……..Have fun!!!!

  4. Simple roast chicken on the grill……..Take a chicken and quarter the bird, sprinkle with salt and pepper. Make several little slices in each chicken piece and into that slice put a little piece of garlic. Sprinkle with Paprika and smear bird with butter, you can also sprinkle with cinnamon instead of paprika if you want and put chicken on the grill……..when chicken is almost done if you want you can brush chicken with clove honey……….MMMMM Good! Enjoy Nation…..Hail to the Redskins!!!!

  5. This is simple and if you like chicken livers like I do, it is excellent! Take chicken livers and marinate in Italian dressing for 2 hours. Wrap liver pieces with a strip of bacon and pierce liver and bacon with a toothpick. Put on grill and enjoy the aroma….it is really an excellent French appetizer, very easy and delicious! Hail Nation!

  6. CHALLENGE!!! BRING IT, Magyver and your Redneck Cajun cooking and my San Antonio Grillin will have you eating Crow stew. I know Louisiana folks can cook and I do luv me sum of that boudin and creole sauce. However in a contest with impartial judges, and you and I with the same grills, same rules, same tailgate meat, us REDSKINS grillers will make you feel lower than a snakes belly in a wagon track. We use hickory or mesquite woodchips, cactus, and have secret recipies. DUAL of the TAILGATE GRILLS.

  7. G good idea for people who like garlic…….Take a jar and put into it nice pieces of chopped garlic, add oil and put in the refrigerator. This way when you go to the tailgate you have garlic oil or garlic pieces for your barbacue!

  8. A nice barbacue sauce……KC Masterpiece…..but then I add 2 tablespoons of Jalapeno juice, chopped jalapeno’s, A 1/4 tspn of Habanero sauce, 1 tablespoon of Worstescheir sauce and 3 tablespoons of honey…..then I add seasamee seeds and baste my chicken with this concotion of suffering! MMMMM Good!

  9. Marinating steaks in Italian dressing for 2 hours is a nice touch. I like to marinate my pork in apple juice, cloves and honey for 2 hours. I marinate lamb in mint jelly and white wine for 1 hour. If you don’t like to marinate that’s cool, but if you do, try these, I think you will be pleasantly surprised!

  10. If you want to try something different at tailgating, may I recommend this. Take cornish game hens and cut the backs and spread on a carving board, press down and flatten, then run skewers through them to keep them flat. Game hens need a little help because they’re flesh is tender but not much taste, but you the chef control that. Coat birds with apple butter and sprinkle with cinnamon…..put on the grill and brown both sides. Make a glaze of reduced sugar with water and a cinnamon stick, add chopped apples and tanngerines and heat till thick. After your hens are done, put in a large baking dish and put unskewered birds in the dish and pour marinade over them……..cover with tin foil to let the marinade incorporate with the hens for 20 minutes……..you will be the hit of the tailgate!!!

  11. I’ll take you on Buzzard….ANYWHERE / ANYTIME…. Sorry bro but this New Orleans boys got the cookin’ goin’ on……. You’ll probably EAT more than me though….Dang HOG !!!!!!

Speak now or forever hold your peace!