By Staff
Gear up for fall and football season with these great recipes
Say "Tailgate Party" to most sports fans and two words are likely to come to mind – burgers and chips. But, pre-game parties are changing, and traditional tailgate fare is taking on a whole new taste. Just ask Joe Cahn, the self-styled Commissioner of Tailgating, whose "job" it is to visit tailgate parties across the country. "I'm always on the road sampling at stadiums. Menus are getting much more creative – I am amazed at the variety of delicious food I now see being served," Cahn said.
One aroma you're sure to smell around stadiums this fall is teriyaki. Teriyaki is such a versatile sauce; it's ideal for creating a wide range of tailgate recipes. Kikkoman offers a variety of sauces that can be used as a marinade for chicken, as a brush-on for steaks or burgers, even as a dressing for salads and side dishes.
To round out your tailgate menu, try a potato side dish or two. Potato salad is easy to prepare in advance, but there are also other novel ways of serving potatoes, such as grilling them in a foil packet.
White Merlot Sangria
Makes 10 to 12 servings
2 bottles (750ml each) Trinity
Oaks White Merlot
2 cups freshly squeezed
orange or tangerine juice
1/4 cup freshly squeezed lemon
or lime juice
1/2 cup orange liqueur or
brandy (optional)
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
Sugar (optional)
1/2 cup raspberries or straw-
berries (optional)
1 cup seedless grapes (optional)
1 cup sliced nectarines or peeled peaches (optional)
Ice cubes for serving
In bowl or pitcher, combine wine, fruit juices, liqueur or brandy (if using) and citrus slices; stir well. Add sugar to taste
if mixture is too tart. Cover tightly and refrigerate until well chilled, at least 3 hours or overnight.
About 30 minutes before serving, stir in berries, grapes and nectarines or peaches
(if using). Just before serving add ice cubes. Pour into wineglasses or tumblers.
Old-Fashioned Potato Salad
Makes 15 servings
4 pounds boiling or all-purpose Wisconsin potatoes, peeled, cut in half
1 3/4 teaspoons salt, divided
1 cup mayonnaise or salad dressing
1/2 cup sweet-pickle relish
1/4 cup diced onion
1 teaspoon whole celery seed
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
6 large hard-cooked eggs, chopped
Paprika (optional)
Combine potatoes with just enough water to cover and 1 1/2 teaspoons salt in large saucepot, then cover and bring to boil. Cook until fork-tender, 25 to 30 minutes. Drain potatoes and cool completely.
Combine mayonnaise, relish, onion, celery seed, mustard, pepper and 1/4 teaspoon salt in large bowl.
Cube potatoes; add to bowl with eggs and toss. Cover and refrigerate until ready to serve. Sprinkle top with paprika.
Grilled Herb Potatoes
Makes 6 servings
2 1/2 pounds medium red Wisconsin
potatoes, cut in 1/4-inch-thick slices
2 medium shallots, thinly sliced
2 tablespoons olive oil
2 teaspoons minced fresh thyme or
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup loosely packed fresh parsley, chopped
In large bowl, toss all ingredients except parsley until potatoes are evenly coated. Wrap potato mixture in foil packet. Place packet on grill over medium heat and cook 30 minutes or until potatoes are fork-tender, turning packet over halfway through grilling. Sprinkle with parsley before serving.
Honey-Mustard Bean Salad
Makes 6 servings
1 package (16 ounces) frozen cut
green beans
1/2 cup Kikkoman Quick &Easy
Marinade, Honey &Mustard Teriyaki
4 teaspoons distilled white vinegar
1 tablespoon vegetable oil
1/8 teaspoon salt
1 can (15 ounces) kidney beans, rinsed and well drained
1/4 cup chopped onion
Cook green beans according to package directions; drain well. Meanwhile, blend marinade, vinegar, oil and salt in nonmetallic, medium-size bowl.
Add green beans, kidney beans and onion. Stir to evenly coat all pieces. Cover and refrigerate 2 hours, or until chilled, stirring once.
Garlic Teriyaki Chicken
Makes 6 servings
2/3 cup Kikkoman Roasted Garlic Teriyaki Marinade &Sauce
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves
Combine roasted garlic teriyaki sauce, brown sugar and oil, stirring until sugar dissolves. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Refrigerate 2 hours, turning bag over once. Remove chicken from marinade; discard marinade. Grill chicken
4 to 5 inches from hot coals 12 to 15 minutes, or until chicken is no longer pink in center, turning over occasionally.