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Winning dishes for your team

August 11, 2009
By PATRICIA GRAHAM

FOOTBALL FANATICS know the next best thing to a winning season is a meal that score big with the rest of the home team.

The key to a great spread lies in the ease of preparation. The following recipes from Cooking Light and All You feature foods that can be taken to the stadium for tailgating but are also equally as tasty when the gang gathers to watch the game on the big screen at home.

Grilled Pork Tenderloin Sandwiches from Cooking Light

This dinner is ready for the road-prepare the pork and assemble the sandwiches at home. Wrapped in foil, they'll stay warm while you travel. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves.

Yield: 8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

Ingredients:

1/4 cup hot jalapeno jelly

1 teaspoon water

1 tablespoon paprika

1 1/2 teaspoons salt

1 teaspoon granulated sugar

1 teaspoon brown sugar

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

2 (1-pound) pork tenderloins, trimmed

Cooking spray

1/4 cup light ranch dressing

1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye)

8 (1 1/2-ounce) hamburger buns or Kaiser rolls

Preparation:

Prepare grill to medium-high heat. Combine jelly and water; set aside. Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155 degrees (slightly pink). Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

Roasted Potato Salad from Cooking Light

Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.

Yield: 8 servings (serving size: 1 cup)

Ingredients:

Potatoes:

2 teaspoons olive oil

1/4 teaspoon salt

4 pounds small red potatoes, quartered

Cooking spray

1/2 cup chopped green onions

1/4 cup chopped fresh parsley

4 bacon slices, cooked and crumbled

Vinaigrette:

2 1/2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons olive oil

1/2 teaspoon black pepper

1/4 teaspoon salt

Preparation:

Preheat oven to 450 degrees. To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450 degrees for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon. To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.

Molasses Cookies from Cooking Light

This classic spice cookie is about as quick to shape as it is to eat.

Yield: 4 dozen (serving size: 1 cookie)

Ingredients:

1 cup packed brown sugar

1/2 cup vegetable shortening

1/2 cup molasses

1 large egg

2 1/4 cups all-purpose flour (about 10 ounces)

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup water

1/4 cup granulated sugar

Cooking spray

Preparation:

Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour. Preheat oven to 375 degrees. Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375 degrees for 8 minutes. Remove from pans; cool on wire racks.

Burger Sliders from All You

Yield: 24 servings

Ingredients:

4 slices bacon

1 onion, finely chopped

2 garlic cloves, minced

3 pounds lean ground beef

2 tablespoons Worcestershire sauce

Salt and pepper

24 small dinner rolls

Preparation:

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 tablespoons bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle. In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill. Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls.

 
 

 

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