Newspaper Page Text
The LeS County Ledger
Wednesday, September 4,2019 - Page 1C
FAMILY FEATURES
W hether you prefer
watching your favorite
teams in-person or on TV,
tailgate season means it’s
time to break out your party’s favorite
foods from appetizers and snacks to all-
out meals.
Go long for a touchdown-worthy
tailgate or settle in for game day on
the couch with these recipes for a bold
burger, sweet-and-spicy wings and
creamy coleslaw. For an appetizing
pregame warmup, try this assortment
of nacho toppings to give your whole
party something to cheer about.
Find more recipes to amp up your
tailgate atmosphere at Culinary.net.
Homemade NocIms
Worth the Hype
Perfect for pairing with game
day dishes of nearly any variety,
nachos allow a special amount of
personalization for guests of all ages
and taste preferences. Along with
tortilla chips, of course, try nibbling
on these topping options throughout
your party:
■ Shredded cheese
■ Melted nacho cheese
■ Sour cream
■ Guacamole
■ Salsa
■ Black olives
■ Shredded meat
■ Sliced peppers
■ Diced tomatoes
■ Corn
■ Beans
-
Photo courtesy of Getty Images
Take Down a Tantalizing Tailgate
A Flavorful, Exotic Spin
No tailgate is complete without a game day staple: burgers. For a twist on
tradition, try serving a different style of beef to give guests a new take on an
all-time favorite.
This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First
Light 100% grass-fed Wagyu beef from New Zealand, home to some of the
world’s most natural tasting beef and lamb. With cattle allowed to roam and
graze freely over lush green hills and pastures all day, every day, the result is a
tender, flavorful meat that tastes as nature intended.
Remember to cook the patties quickly over high heat to help retain
juiciness, tenderness and flavor. With a touch of chili pepper in the pickles,
you can add just enough spice with a sweet kick.
Find more recipes for game day gatherings at beefandlambnz.com.
Grass-Fed Wagyu Burger with Red Radish Chili Pickles
Red Radish Chili Pickles:
2 tablespoons white wine vinegar
2 tablespoons water
1/2 teaspoon sugar
2 tablespoons sliced fresh red chili peppers
1/2 cup sliced red radish
Wagyu Burgers:
1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
salt, to taste
pepper, to taste
1 teaspoon grainy mustard (optional)
2 tablespoons rice bran oil
4 hamburger buns
2 tablespoons mayonnaise
4 lettuce leaves
2 vine-ripened tomatoes, sliced
2 tablespoons onion jam
To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and
sugar. Add chili and radish; remove from heat.
To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to
taste. Mix in mustard, if desired. Form into four patties.
Lightly brush both sides of burgers with oil. In frying pan, sear burgers over
high heat then reduce heat to medium and cook until well caramelized. Flip
and repeat process on other side.
In frying pan, lightly toast burger buns.
Spread mayonnaise on buns; top with lettuce, tomato and burger.
Spread spoonful onion jam on each burger then finish with Red Radish
Chili Pickles.
Crunch into Coleslaw
Appetizers, main courses
and snacks may dominate
many tailgate parties,
whether at home or the
stadium, but don’t forget to
incorporate sides that can
accompany all the flavors of
your festivities.
This Honey-Dill Cole
slaw, for example, makes
for a complementary dish
to just about any protein
from burgers to wings and
beyond. Plus, with only a
few simple ingredients, it’s
an easy side to whip up
yourself or enlist help from
an eager guest.
Find more sweet side
recipes at honey.com.
Honey-Dill Coleslaw
Recipe courtesy of the
National Honey Board
Servings: 4
1/4 cup honey
1/2 cup sour cream
1/2 teaspoon dried
dill weed
1 package
(16 ounces)
coleslaw mix
1/4 cup thinly sliced
onion
salt, to taste
pepper, to taste
In small bowl, combine
honey, sour cream and dill.
In large bowl, toss cole
slaw mix with onion and
honey-sour cream mixture.
Season with salt and pepper,
to taste. Serve immediately.
Photo courtesy of Getty Images
A Sweet-Hot Handheld
Ditch the plates and dive right into a sweet and spicy snack perfect for the
whole party with these Honey-Sriracha Grilled Wings.
To help simplify prep, try grilling ahead of time and keep in the oven until
guests arrive. Or, if you’re tailgating in style at the stadium, toss into a pan and
cover with foil to keep them warm until it’s time for a bite.
Visit honey.com to find more tailgating recipes.
Honey Sriracha Grilled Wings
Recipe courtesy of the National Honey Board
Servings: 8
4 pounds fresh chicken wings
water
3 cups rice wine vinegar
1/4 cup Sriracha sauce
2 tablespoons salt
2 cups honey, divided
Heat grill to 225-240 F.
In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha,
salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.