MELODY PARKER, Courier Arts / Special Sections Editor | Posted: Tuesday, October 4, 2005 12:00 am
Tailgating dangerously close behind another vehicle makes people mad.
Tailgating at a sports stadium makes them hungry.
It's fall, it's football - and it's time to score extra points with a few great tailgating recipes.
Lore says the first tailgating took place at the first football game between Rutgers and Princeton in 1898, when hungry fans grilled sausages at the "tail end" of their horse. Others claim it happened in 1904 when a famished group of fans decided to bring their own food to the next game after a long walk from the train station to the Yale football field, according to the American Tailgating Association.
Mediterranean Steak Sandwich is made from grilled lean beef flank steak and served with a marinated artichoke, olive and garlic relish. The recipe serves four and can be doubled. To save time on-site - and develop flavor - make the relish and marinate the beef up to 24 hours before the big game. Asian flavors are popular too, so serve up easy Chinese Honey Garlic Chicken Wings. Chicken is marinated in an Asian sauce, then roasted and grilled.
Mediterranean Steak Sandwich
1 pound beef flank or skirt steak
2 red bell peppers, cut into 6 wedges each
Salt and pepper
1 loaf (1 pound) French bread
4 ounces herb-garlic goat cheese
Relish:
1 jar (6 to 7 1/2 ounces) marinated artichoke hearts
2 tablespoons fresh lemon juice
1/4 cup chopped Kalamata olives
1 clove garlic, finely chopped
1/2 teaspoon freshly grated lemon peel
1/4 cup thinly sliced fresh basil
To prepare relish, drain artichoke hearts, reserving 1/4 cup marinade. Combine reserved marinade and lemon juice in small bowl. Set aside. Chop artichoke hearts. Combine hearts, olives, garlic, lemon peel and 1 teaspoon marinade mixture in small bowl. Cover and refrigerate. Relish may be made 1 day ahead. Recipe can be doubled.
Place beef steak and remaining marinade mixture in food-safe plastic bag; turn steak to coat. Close bag securely. Marinate in refrigerator for 6 hours or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium ash-covered coals; arrange bell peppers around steak. Grill steak, uncovered 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Grill peppers t12 to 16 minutes or until tender, turning occasionally.
Carve steak across the grain into thin slices. Season with salt and black pepper, as desired. Meanwhile cut bread lengthwise in half. Grill, sides down, 1 to 2 minutes or until lightly toasted. Spread goat cheese on toasted halves of bread. Stir basil into artichoke relish. Top bread bottom with steak slices, relish and peppers. Close sandwich. Cut crosswise into quarters.
Recipe from National Cattlemen's Beef Association
Chinese Honey Garlic Chicken Wings
3 pounds chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup lemon juice
1/4 cup water
3 tablespoons catsup
2 cloves garlic, minced
1 teaspoon ginger root, minced
1 teaspoon sesame oil
1 teaspoon Chinese five-spice powder
2 tablespoons cooking sherry
1 tablespoon black sesame seeds
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup basil leaves, coarsely chopped
Rinse chicken wings and pat dry; set aside. In large bowl, combine soy sauce, honey, lemon juice, water, catsup, garlic, ginger, sesame oil, five-spice powder, cooking sherry, sesame seeds, salt and pepper. Stir to mix. Add chicken wings to bowl; cover and allow to marinate in refrigerator 2 hours or up to overnight.
Wings can be grilled about 7 to 8 minutes per side, brushing with marinade after turning. To bake in oven, preheat oven to 400 F. Remove wings from marinade and place in single layer on roasting pan or cookie sheet. Place in oven and roast for 30 minutes. Turn wings; spoon some additional marinade over wings. Discard remaining marinade. Return wings to oven and cook additional 20 minutes. Serve immediately or let cool, then refrigerate and serve cold.
Recipe from American Chicken International Cuisine