But the brats and burgers and hot dogs and chips can get pretty old after awhile. Why not try something new for your tailgating this weekend?
The Tribune collected recipes that will add flavor and substance to your pre- and post-game parties.
- Laura Pieper, staff writer
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Ingredients
1/3 cup water
1/2 tsp. salt
1/4 tsp pepper
1/3 cup soy sauce
1/4 cup brown sugar
1/2 tsp garlic powder
1/3 cup balsamic vinegar
1/2 tsp ginger
2 green onions, optional
16 chicken wings, separated at the joints, wing tips discarded
Directions
Combine water, salt, pepper, soy sauce, brown sugar, garlic powder, balsamic vinegar and ginger in a small saucepan. Gently heat until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions, if desired.
Place chicken wings and marinade in a large zip-top freezer bag. Refrigerate 12 hours or overnight.
Preheat oven to 375 degrees F. Line a baking pan with foil. Place chicken wings on foil and top with some marinade. Cover pan with foil and bake 30 minutes. Remove foil and bake another 10 minutes to crisp up the skin.
Grilled vegetables
If you're grilling chicken, chops or steaks at your tailgate party, here's a quick and tasty way to pair up the main course with some great grilled veggies. This recipe is meant for a large-sized grill, but the amounts can be reduced if needed, or you can make 2 or more batches.
Ingredients
3 to 5 tablespoons extra virgin olive oil.
2 large russet potatoes, skin on, scrubbed in water and cut into chunks (I usually slice them lengthwise, then cut into 1- to 2-inch pieces).
2 medium onions, each one cut into 6 to 8 segments.
3 to 4 carrots, peeled and cut into pieces (or a small bag of "midget carrots," if desired).
Optional
Ten to 20 florets of cauliflower and/or broccoli
one or two cloves of garlic, crushed and/or minced
salt and pepper.
Directions
Arrange veggies on an 18- to 20-inch piece of heavy-duty aluminum foil.
Drizzle olive oil on vegetables
Salt and pepper to taste
Cover with a like-sized sheet of foil, turn up the edges and seal.
Grill about 45 minutes - toward the side of the main heat source. That lets you grill the meat over the hottest coals.
This will serve 4 to 6 people.
Italian Pasta Salad
Ingredients
1 10- to 12-ounce package of rotini pasta (or garden rotini)
1 small bottle 7-Seas Italian Dressing
3 ounces of pepperoni slices
1 can artichoke hearts, quartered
1 cup grape tomatoes or cherry tomatoes, halved
1 cup fresh basil leaves
1/2 red onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 small can sliced black olives
1/2 cup parmesan cheese
Directions
Cook pasta according to package directions. Drain and chill. In a large bowl, combine pasta with remaining ingredients and you're ready to go! (Or, for best results, wait to add dressing, parmesan and pepperoni until just before serving.) This recipe is so simple, yet always draws a great response.
