Between college football and a constant stream of NFL games, there are plenty of opportunities to gather and tailgate. Whether it's simply in your living room or right outside the stadium, a varied selection of game day bites is absolutely essential. Sure, you can go the simple route, or you can think big and recreate recipes from some of the city's best. Below, 5 delicious dishes to enjoy while cheering for your favorite team.
1. Roasted Jerk Corn Recipe
Roasted Jerk Corn by Chef/Owner Nina Compton of Compère Lapin
Serves 6-8 / One whole corn cob per person
Overall Time: 45 minutes
6 – 8 ears of fresh corn, shucked & each cob cut in half
For Garnish: Lime wedges dipped in chili powder
½ lb. butter softened
1 Tbsp. garlic roasted and chopped
2 to 3 tsp cayenne pepper
2 tsp onion powder
2 tsp thyme
2 tsp sugar
1 tsp cumin
2 tsp salt
1 tsp paprika
1 tsp ground allspice
½ tsp black pepper
½ tsp dried crushed red pepper
½ tsp ground nutmeg
¼ tsp ground cinnamon
In a large bowl, combine all dry ingredients and then fold in the softened butter.
Mayo: (yields 1 cup)
2 large egg yolks
1 tsp Dijon mustard
4 tsp fresh lemon juice
1 cup vegetable oil
Coarse salt & ground pepper to taste
Place egg yolks in a food processor. Add mustard and lemon juice. Pulse ingredients until well combined. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper to taste.
Ranch Bread Crumbs:
1 cup toasted panko crumbs
¼ cup ranch powder (seasoning mix)
1 tsp finely sliced scallions
1 tsp crispy chicken skin (optional)
Method: Carefully place corn in large pot of boiling water and let cook for 2-3 minutes. Remove and when cool enough to handle, brush with jerk butter and wrap in foil. Place on a cookie sheet to roast in oven (375°) or put on a grill top medium-heat and cook for about 6-8 minutes. Remove corn from heat and foil. Brush again with the jerk butter. Then coat with mayonnaise and top with breadcrumbs. Garnish with chili powder lime wedge. 2. Fig & Goat Cheese Flatbread Recipe
Fig and Goat Cheese Flatbread by Chef Mike Brewer of Copper Vine Wine Pub
1 ea. Flatbread dough
¼ cup Fig preserves
3 oz. Goat cheese crumbles
1/16 oz. Micro arugula
3 oz. Fresh figs sliced
1 tbsp Balsamic glaze
Spread fig preserves on the flatbread. Sprinkle with the goat cheese and place 12 slices of figs equally spaced on the flatbread. Bake at 425F for 5 minutes. Remove from oven and drizzle with balsamic glaze. Garnish with micro arugula.
3. Smokey Pimento Cheese Recipe
Smokey Pimento Cheese from Blue Oak BBQ
*This is also a good topping for grilled burgers and hot dogs as well as being used as a standard dip
1 ea red bell pepper
1 ea jalapeno
1 ¼ lb shredded sharp cheddar cheese
½ C mayo
¼ lb cream cheese, softened to room temperature
1 ea red bell pepper
1 ea jalapeno
1 T pickle juice
1 t smoked paprika
½ t salt
¼ t jalapeno powder
¼ t chipotle powder
¼ t black pepper
Method if using grill: Grill bell pepper and jalapeno directly over charcoal, rotating frequently, until all sides are blackened. Transfer the peppers to a bowl, wrap tightly in plastic wrap, and rest for 20 minutes. Carefully remove and discard skins and seeds from peppers and set flesh aside.
Method if using broiler: Place bell pepper and jalapeno under broiler and cook, rotating frequently, until all sides are blackened. Transfer the peppers to a bowl, wrap tightly in plastic wrap, and rest for 20 minutes. Carefully remove and discard skins and seeds from peppers and set flesh aside.
Combine half of shredded cheese, the reserved grilled peppers, and the remaining ingredients in a food processor and mix until smooth. Transfer to a bowl and fold in remaining cheese.
4. Boudin Balls Recipe
Boudin Balls by Chef/Owner Isaac Toups of Toups Meatery
Yields: 10 servings
1 ea. bone-in pork shoulder, 3.5 lbs. (aka Boston butt)
3 Tbsp. salt, divided
2 ½ Tbsp. black pepper, divided
1 ea. large onion, roughly chopped
2 ea. bell peppers, roughly chopped (into large chunks, about 1 ½ inches)
2 ea. large ribs of celery, roughly chopped
2 cups garlic (about 90 cloves)
1 qt. amber beer
1 qt. water
1 cup Louisiana jasmine rice
1 lb. chicken livers
2 ea. bunches of green onions, tops only, chopped
1 Tbsp. smoked paprika
1 tsp. cayenne pepper
Served with Creole Aioli (see below)
1 egg yolk
1/2 tsp salt
2 Tbsp creole mustard
1 Tbsp apple cider vinegar
Creole Aioli Method:
Combine all. Slowly whisk in 1 1/2 cups of canola oil with whisk till emulsified. Makes close to two cups.
Boudin Balls Method:
Preheat oven to 400 degrees. Score the pork shoulder; make cuts 1 inch deep and 2 inches wide on both sides, creating a diamond pattern across the entire hunk of meat. Season the pork shoulder with 2 tablespoons of salt and 2 tablespoons of black pepper (1 Tbsp of each spread evenly on each side of the pork). Be sure to really aggressively rub it in the crevices.
Place pork butt in a roasting pan that is deeper than the pork butt and will allow you to cover. Place it in a 400-degree oven. Roast for 40 minutes, turning it over halfway through. Remove from oven and lower the oven temperature to 325 degrees.
Add onion, celery, bell pepper and garlic straight to the pan with the roasted pork butt. It should go straight into the juices sitting in the bottom of the pan. Don’t skim that fat off. It’s counterintuitive to classic French cooking, but Cajuns leave all that good stuff in there. Add beer and water. Cover the roasting pan with a lid or by tightly wrapping the top with aluminum foil.
Put it in the 325-degree oven. Now we’re braising the meat with the vegetables. Back home people would boil it, but I like to put a sear on mine so I roast and then braise to give it a richer flavor.
Braise for 2 ½ hours—the meat should literally fall off the bone like pulled pork—and remove from oven. Remove the meat from the braising liquid. Strain braising liquid into a sauce pan through a metal colander to remove solids; reserve liquid and vegetables/aromatics separately.
Put the vegetables and aromatics back in original roasting pan. Add livers to roasting pan and put it back in a 325-degree oven. Cook until livers have internal temp of 150 degrees, about 10 minutes. Add pork back to the veggies and livers.
Place 1 cup of rice in the reserved braising liquid. I’m not worried about getting exact measurements on rice and liquid ratios because any leftover liquid is going in the boudin anyway. I know this is too much jus for the rice, but it’s ok because I know I need excess liquid for my boudin. Over high heat, bring rice and braising liquid to a boil. Cover and reduce to simmer. Cook for 10 minutes. Remove from heat and let rest 10 minutes.
Break up pork butt into workable pieces. You don’t need to make it perfect because we’re going to put it in the meat grinder. Grind pork butt with veggies, cooked chicken livers, and any juice left in pan in a meat grinder. (If you don’t have a meat grinder, you can do a Morimoto-style chop with two knives and give it a small, coarse chop. You can put the veggies and livers in a food processor, but you’ll want to separately fold in the hand-chopped meat. Don’t put the meat in a food processor or you’ll emulsify it.)
Add rice, any leftover braising liquid, and green onion to ground pork and veggie mixture. Add smoked paprika and cayenne pepper, 1 Tbsp salt and ½ Tbsp black pepper. Mix all together and taste for seasoning. Add more salt if necessary. Cayenne is not optional. Want it hotter? Add some more. But cayenne is not freaking optional. You’ve gotta have it. At this point you can make boudin balls or pipe the boudin into more traditional casings.
Additional Tips by Chef Isaac Toups:
Boudin is not technically hard. It’s time-intensive. But if you can put a pork butt in the oven, you can make it. Everyone can get a pork butt and some vegetables and some chicken livers. No matter where in the country you are, you can make boudin. Since we have fresh sausage on the Meatery Board at Toups’ Meatery every day, I make fried boudin balls instead of stuffing the boudin into casings. But if you don’t want to make balls or stuff in casings, you can throw some of the loose mixture in with scrambled eggs, pack it in a burrito, or get a little pistolette (little individual French bread), poke a finger in it, stuff it with boudin, and deep fry the whole thing.
To get the strongest meat flavor, I roast my shoulders (aka Boston butts) to let the meat caramelize instead of boiling. I also put in lots of smoked paprika to really bring up the smokiness. A meat grinder is not necessary for boudin. You can shred it up with forks or by hand—that’s more than good enough for home eating. I always fry my boudin balls with peanut oil because it has a high smoke point, is very sturdy, and really keeps the flavor of food. I don’t like deep frying stuff in lard because it’s got a low smoke point. 5. Game Day Chili con Carne
Game day Chili con Carne by Chef Alfredo Nogueira of Cure + Cane & Table
1 can of chipotle chiles
5 juanitos chiles stemmed and seeded
3 ancho chiles stemmed and seeded
1 medium onions minced
1 poblanos minced
1 jalapeno minced
1 tbs garlic minced
1 quart of tomato puree
1 quart chicken stock
1 tbs Mexican oregano
1 tbs of cumin
1 tbs coriander
1 tbs of salt
2 lbs of ground beef or chicken
1 16 oz. can of black beans
In a skillet - toast the dried chiles until fragrant. Then put them into a bowl and cover them with hot water from a tea kettle. Let steep for 20 minutes until soft and pliable.
Remove chiles and move to blender and add can of chipotle to make a puree,
In a large dutch oven - brown the meat - add vegetables and sweat down.
Add all spices and herbs. Add chili adobo from blender and cook down for 15 minutes.
Add tomato puree and cook down for another 15-25 minutes.
Add chicken stock and beans and bring to boil and reduce to simmer.
Serve with corn bread.