Tailgate Menu: Heavier Bites
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MENU
Nacho Burgers // DF + GF available with substitutions
Brined Grilled Chicken & Dipping Sauces // GF, NF
Chili and Cornbread in a Jar // NF
Ranch Slaw // VG
Nacho Burgers
- Optional to arrange burgers with all toppings or let guests choose.
INGREDIENTS FOR 4
Salsa
- 3 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 1 chipotle chile in adobo, seeded and minced
- 3 plum tomatoes, finely diced
- 2 tablespoons red onion, finely diced
- 3 tablespoons chopped cilantro
- Salt
Cheese Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons freshly grated pecorino cheese
- Salt
- Freshly ground pepper
Burgers
- 1 1/2 pounds ground beef chuck
- Vegetable oil, for brushing
- Salt
- Freshly ground pepper
- 4 hamburger buns, split and toasted
- Sliced pickled jalapeños and blue corn tortilla chips, for topping
INSTRUCTIONS
Make the Salsa
- In a bowl, combine all of the ingredients and season with salt.
Make the Cheese Sauce
- In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds.
- Whisk in the milk and cook, whisking, until thickened, 5 minutes.
- Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper.
- Let cool until spreadable.
Make the Burgers
- Light a grill.
- Form the beef into 4 patties and brush with oil; season with salt and pepper.
- Grill over moderately high heat until browned outside and medium within, 4 minutes per side.
- Place the burgers on the buns, top with the cheese sauce, salsa, jalapeños and chips, and serve.
Brined Grilled Chicken & Dipping Sauces
- Serve on a platter with bowls for sauces.
INGREDIENTS FOR 10 SERVINGS
- 2 quarts water
- 1/2 cup white wine vinegar
- 1/4 cup kosher salt
- 1/4 cup packed light brown sugar
- 6 thyme sprigs
- 6 parsley sprigs
- 4 rosemary sprigs
- 4 garlic cloves, crushed
- 2 whole dried chiles (such as de árbol chiles)
- 2 pounds chicken drumettes
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- Fiery Sweet Dipping Sauce
- Buttermilk-Parmesan Ranch Dressing
- Creamy Honey Mustard
INSTRUCTIONS
- Combine water, vinegar, salt, brown sugar, thyme, parsley, rosemary, garlic, and chiles in a large stockpot.
- Cook over medium-high, stirring occasionally, until salt and sugar dissolve, about 5 minutes.
- Remove brine from heat; cool completely, about 1 hour.
- Place chicken drumettes in cooled brine; cover and chill at least 4 hours or up to 8 hours.
- Preheat grill to medium (350°F to 400°F).
- Drain chicken, discarding brine.
- Pat chicken dry with paper towels; sprinkle evenly with paprika and black pepper.
- Grill chicken, covered, until browned on all sides and a thermometer inserted into thickest part registers 170°F.
- Remove from grill, and let rest 5 minutes.
- Serve with dipping sauces.
Chili and Cornbread in a Jar
- Serve in individual mason jars.
INGREDIENTS FOR 6 SERVINGS
- 1 tbsp. canola oil
- 1 onion, diced
- 2 bell peppers, seeded and diced
- 3 cloves garlic, minced
- 1 28-oz. can whole tomatoes
- 2 tbsp. tomato paste
- 1 tbsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- Freshly ground black pepper
- 1 15-oz. can kidney beans, rinsed
- Corn bread, crumbled, for layering
- Sour cream, for garnishing
- Sliced scallions, for garnishing
INSTRUCTIONS
- In a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes.
- Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper.
- Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes.
- Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer.
- Let cool.
- Among six mason jars, layer chili and crumbled corn bread.
- Top with sour cream and scallions.
Ranch Slaw
- Serve in bowls.
INGREDIENTS FOR 4 SERVINGS
- 1/4 cup prepared ranch salad dressing
- 2 tablespoons mayonnaise
- 1 1/2teaspoons sugar
- 1/4 teaspoon lemon juice
- 3 3/4 cups coleslaw mix
INSTRUCTIONS
- In a small bowl or jar with a tight-fitting lid, combine the salad dressing, mayonnaise, sugar and lemon juice.
- Place the coleslaw mix in a salad bowl.
- Add the dressing and toss to coat.
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