Thursday, September 13, 2007

Tailgating: Skirt Steak, Hot Wings & Grilled Jalenpeno Poppers

In the spirit of football season, I wanted to share some great recipes for the football fans in your life. These recipes are delicious and perfect for tailgating. These recipes are real winners. I hope your team wins!

Teriyaki-Beer Skirt Steak

1 1/2 pounds skirt steak
1/2 cup beer
1/4 cup teriyaki sauce
1/4 cup brown sugar
1 tablespoon black pepper season mix
1 red bell pepper, cut into 1/2-inch slices
1 green bell pepper, cut into 1/2-inch slices
2 sweet onions, cut into 1/2-inch slices
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Hawaiian sweet rolls
In a zip-top bag, place skirt steak, beer, teriyaki sauce, brown sugar, and season mix. Push out air and seal. Shake to combine. Set aside.
In another zip-top bag, add vegetables, oil, and vinegar. Push out air and seal. Shake to combine. Set aside.
Preheat grill. Grill vegetables to desired tenderness, about 10 to 15 minutes. Remove from grill and set aside. Grill steak approximately 3 to 5 minutes per side for medium rare. Remove from grill and let rest for 5 minutes. Thinly slice steak at an angle.
Serve meat and vegetables piled on Hawaiian sweet rolls.

Hot Legs with Spicy-Ranch Sauce

1 packet hot taco seasoning
3 tablespoons canola oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce, divided (recommended: Tabasco)
4 pounds chicken drumettes
1 cup ranch salad dressing
Celery sticks
In a large bowl, combine taco seasoning, canola oil, red wine vinegar, and 1 teaspoon hot sauce. Add drumettes and toss to combine.
In a small bowl, combine ranch dressing and 1 teaspoon hot sauce. Set aside.
Preheat grill. Grill drumettes for about 10 to 15 minutes total, turning occasionally. Serve with spicy ranch dressing and celery sticks.

Grilled Jalapeno Poppers

12 large jalapeno peppers
1 cup Mexican blend shredded cheese
6 thick slices bacon
CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
Remove from grill and serve while hot.

1 comment:

Anonymous said...

Hey girl, I love ramblin's...

Me thinks that I need a blog...

babblin' Bob Lochamy