Gridiron Experts

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.

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