Week 10 Tailgating Recipes

Tired of the same ole, same ole brats, weenies, and frozen hamburgers?  Every week Kajun Kenny, my alter ego, will provide 2 easy recipes sure to spice things up, and have everyone talking about your tailgate party.  Kajun Kenny is from the city of different cultures and great food, The Big Easy.

Smokin Ranch Dip

Ingredients

1  (1-oz.) envelope Ranch dressing mix

1 1/2  cups  light sour cream

2  teaspoons  finely chopped chipotle peppers in adobo sauce

1  teaspoon  adobo sauce from can

Potato chips or assorted raw vegetables

Preparation

1. Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.

Other Related Ideas

Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.

Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.

Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.

Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef.

Fan Friendly Muffuletta

Ingredients

OLIVE SALAD:

1/2  cup  kalamata olives, pitted

1/4  cup  chopped fresh basil

2  tablespoons  capers, drained

2  tablespoons  balsamic vinegar

2  teaspoons  olive oil

1  (14-ounce) can artichoke hearts, drained and coarsely chopped

1  (7-ounce) bottle roasted red bell peppers, drained and chopped

1  garlic clove, minced

MUFFULETTA:

12  (1 1/2-ounce) French bread rolls

6  (1-ounce) slices Swiss cheese

12  (1-ounce) slices roasted breast of chicken

12  (1-ounce) slices deli roast beef

6  cups  gourmet salad greens

Preparation

To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.

To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.

Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

Fantasy Football:

Tired of the same ole, same ole brats, weenies, and frozen hamburgers?  Every week Kajun Kenny, my alter ego, will provide 2 easy recipes sure to spice things up, and have everyone talking about your tailgate party.  Kajun Kenny is from the city of different cultures and great food, The Big Easy.

Sweet Fire Chicken Wings

Ingredients

3 lbs Chicken Wings

1/2 cup Butter

1/2 cup Louisiana Hot sauce (or your choice hot sauce)

1 tbsp Fresh Lemon Juice

1 tbsp Honey

Directions

Wash wings, split at each joint, and discard tips.  Deep fry at 400 degrees F for 10 – 15 minutes or bake at 400 degrees F for 25 minutes until crispy. Drain well.  Melt butter, stir in Original Louisiana Hot Sauce, lemon juice and honey.   Mix wings thoroughly in sauce.  Wings can also be grilled.

Yield: 3 lbs wings

Preptime: 5 minutes

Cook time: 10 – 15 minutes

“Slap Ya Mama” Sausage

Ingredients:

2lbs Sausage (cut into bite size pieces)

1/4 Cup of your favorite Cocktail Sauce

3-4 Tbsp.  Jelly (Any kind will do)

1/4 Cup 7-Up or Sprite

2-3 Tbsp “Slap Ya Mama” HOT Blend (or your choice of cajun seasoning)

Pretzel Sticks (Optional)

Directions:

Put sliced sausage in a medium pot, cover with water and bring to boil. Boil until water goes down and sausage is tender. When the sausage starts to fry you may now add your jelly, 7 -Up, and Slap Ya Mama seasoning. Cook until it begins to fry again. Turn off and serve! You may use pretzel sticks instead of toothpicks to put in center of sausage to serve.

Fantasy Football:

Kajun Kenny is from the city of different cultures and great food, The Big Easy.

Sweet Victory Kabobs

Ingredients:

1 lb. chicken breasts, cut into 1″ cubes

1 lb. beef sirloin, cut into 1″ cubes

Cajun Injector Teriyaki & Honey Recipe Marinade (or your choice)

Cajun Injector Cajun Shake Seasoning Mix (or your choice)

2 red peppers

2 yellow peppers

1 large onion

1 small package fresh mushrooms

Preparation:

Wrap chicken breast with plastic wrap. Inject each breast with 1 oz. of marinade. Once all chicken is injected, cut peppers and onions into 1″ squares. Skew, beginning with onions. When all meat and vegetables are on the skewers, season generously with Cajun Shake. Grill over medium heat for about 15 minutes or until meat is completely cooked.

Championship Chili

Ingredients:

1 lb. ground beef (90% lean)

3/4 cup onion, chopped

1 garlic clove, minced

2 tbsp. Mexene Chili Powder Seasoning (or your choice)

1 tbsp. flour

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. sugar

1 (8 oz.) can tomato sauce?1 cup water

Preparation:

Brown the ground beef, onion, and garlic. Drain excess fat. Stir in remaining ingredients. Mix well. Cover and simmer 30 minutes. Makes 4 servings.

Alternate: Follow instructions on 1.6 oz. Mexene Chili Mix foil package.

Fantasy Football:

Tired of the same ole, same ole brats, weenies, and frozen hamburgers? Every week Kajun Kenny, my alter ego, will provide 2 easy recipes sure to spice things up, and have everyone talking about your tailgate party.  Kajun Kenny is from the city of different cultures and great food, The Big Easy.

“Get Your Mind Right” Bloody Mary

Ingredients:

1 bottle of Absolut Peppar (or your choice of vodka)

1 bottle of Zing Zang bloody mary mix (or your choice of bloody mary mix)

1 cut piece of lime

1 cut piece of lemon

½ tablespoon of A-1 steak sauce

Salt & Pepper Shakers

1 jar of Snap Beans

1 stalk of cut celery

Directions:  Fill your glass with ice.  Add in your vodka (your choice). Then pour ½ tablespoon of A-1 steak sauce (not too much) and your Zing Zang mix into glass.  Leave about a half-inch of space for remaining ingredients.   Squeeze and add the piece of lemon and lime in glass.  Pour a small amount of juice from the snap beans.  Add a shake of salt & pepper.  Mix thoroughly.  Add celery stalk and snap beans.

This can be used for multiple purposes:  nursing the night before the game hangovers, early breakfast before the tailgating, or a little variety from drinking beer all day to “Get Your Mind Right” for the game.

Rack ‘Em Up Ribs

Ingredients:

4 pounds pork spareribs

3 tablespoons chili powder

3 teaspoons black pepper

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon thyme

1 teaspoon oregano

Hot sauce and Worcestershire sauce to your taste

Prep Time: 15 minutes

Cook Time: 45 minutes

Preparation:

Mix together the dry ingredients. Trim and clean ribs. Rub ribs with spices; add hot sauce and Worcestershire sauce to your taste, and let sit for 1 hour. Preheat grill. Cook over an indirect heat for about 45 minutes. Turn once. Watch carefully to avoid burning. The ribs are done when a knife passes easily into the meat between the ribs and you can see no or very little pink.  Serve with your favorite BBQ sauce.

These ribs are grilled slow enough to keep them from getting tough, but hot enough to give them a good crust over the surface. You can use this recipe for smoked pork ribs as well.

Fantasy Football:

Tired of the same ole, same ole brats, weenies, and frozen hamburgers?  Well, every week Kajun Kenny will provide 2 easy recipes sure to spice things up. You’ll have everyone talking about your tailgate party.  Kajun Kenny is from the city of different cultures and great food, The Big Easy (New Orleans).

Duck Bombs

Ingredients:

2-10 duck breast (pork chops, chicken, deer back strap, any meat)

1 pack of bacon (your choice)

1 container of cream cheese (your choice) *optional but good

1 jar of jalapeno peppers

2-3 onions (chopped)

1 pack of toothpicks

Directions:  Cut duck breast (or your choice of meat) in 1-inch strips.  Don’t have to be exact.  Take bacon out of cardboard package and cut entire package in half.  Remove bacon from plastic package.  Take single strip of cut bacon and lay flat.  Put 1 piece of each:  chopped onion, jalapeno pepper, and duck (or your choice of meat) in middle of cut strip of bacon.  Add small amount of cream cheese *optional.  Then roll bacon up from one end to the other and place tooth pick directly through to hold everything together.  Continue until all meat is used.

Preheat grill.  Once finished with rolling and putting toothpicks in, place on grill.  Grill over medium direct heat.  Once bacon is cooked and crispy, duck bombs should be ready to go.  Try one for yourself to make sure.  Then serve.

Kicking Drunken Chicken

Ingredients:

1 whole chicken (remove insides)

1 12 oz Can of Beer (your choice)

2 cloves garlic, minced

Juice of 1 lemon

1 tbsp of liquid crab boil, seasoning, and or rub (Tony Chachere, Zatarains, or any Creole seasoning at your local store)

Directions:  Rub the outer portion of the chicken with the liquid crab boil, seasoning, and or rub.  Open can of beer and discard half of it.  Place minced garlic, lemon juice in can.  Make sure to pierce two more holes on the top of beer can.  Place sober chicken on top of 12oz can of beer.

Preheat grill. Place birds on grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

Fantasy Football: