September 3, 2001
Dining In: Kick off football season with tasty tailgates
Sausage Hits a Home Eun
Whether you call them bangers, kielbasa, wieners, frankfurters, dogs, brats or links, grilled sausages are a mainstay of American cuisine and are especially ideal for outdoor cooking at tailgate parties. To grill sausages:
¥ Always grill sausage over medium heat to prevent the casing from bursting and losing juices. Sausage is finished cooking when it's nicely browned and the juices run clear.
¥ Ready to eat sausages, such as kielbasa or hot dogs, are thoroughly cooked and only need browning and warming on the grill.
¥ Fresh sausages, such as bratwurst, chorizo or Italian sausage, need to be cooked before serving. Grill for 10-20 minutes, depending on shape - links will take longer than patties. Or parboil in beer or water for 15-20 minutes, then brown on the grill for 5-6 minutes.
Kickoff Beef Fajita Salad
1 well- trimmed boneless beef top sirloin steak, cut 1-inch thick (about 1-1/2 lbs.)
2 red or yellow bell peppers, cut in half
1 large sweet onion, cut into 1/2- inch slices
4 c. uncooked corkscrew pasta
2 Tbsp. olive oil
1 Tbsp. fajita seasoning
1/4 c. chopped fresh cilantro
1/2 c. lemon juice from concentrate
1/4 c. olive oil
4 cloves garlic, minced
1 Tbsp. fajita seasoning
Combine marinade ingredients in small bowl. Place beef steak and 1/2 c. marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Reserve remaining marinade.
Remove steak from marinade; discard marinade. Place steak, bell peppers and onion on grid over medium, ash covered coals. Grill steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Remove from grill; let stand 10 minutes.
Meanwhile cook pasta according to package directions; drain. Combine reserved marinade with 2 Tbsp. olive oil and 1 Tbsp. fajita seasoning in small bowl; whisk until blended. Cut steak lengthwise in half, then crosswise into thin slices.
Cut peppers into 1/2-inch wide strips; coarsely chop onion. Combine pasta, beef, peppers, onion, dressing and cilantro in large bowl; mix lightly. Cover and refrigerate at least 2 hours, or overnight if desired, before serving.
Makes 6 to 8 servings.
Touchdown Beef Chili
Chili can be made ahead and refrigerated. To transport, preheat thermal container with boiling water. Heat chili to a full rolling boil. Drain water from container and fill with chili.
2-1/2 lb. boneless beef chuck or round, cut into 1/2-inch pieces.
2 cans (15-1/2 oz. each) black beans, rinsed, drained
1 can (15-1/2 oz.) chili style tomato sauce with diced tomatoes
1 medium onion, chopped
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. pepper
1 c. prepared thick and chunky salsa
Combine all ingredients except salsa in Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork tender. Just before serving, stir in salsa; heat thoroughly.
Makes 6 to 8 servings.
Victory Lemon Raspberry Bars
1 c. (2 sticks) butter, at room temperature
1/2 c. powdered sugar
2 c. all-purpose flour
2-1/4 c. granulated sugar
3/4 c. lemon juice from concentrate
1/2 c. all-purpose flour
1-1/2 tsp. baking powder
1/2 c. raspberry jam
1/2 c. vanilla baking chips
Heat oven to 350 degrees. Beat butter in large mixer bowl until fluffy. Add powdered sugar; beat until combined. Gradually beat in 2 cups flour. Press dough onto bottom of well greased 13 x 9-inch baking pan. Bake in 350 degree oven 18 to 20 minutes or until golden. Combine eggs, granulated sugar, lemon juice, 1/2 c. flour and baking powder in large mixer bowl; beat 2 minutes. Pour over hot crust. Bake 25 minutes longer or until custard is set and top is golden. Remove pan to wire rack.
Place jam in microwave safe bowl. Microwave at HIGH 30 to 45 seconds or until melted. Gently spread over lemon bars. Cool completely.
Place baking chips in microwave safe bowl. Microwave at High 1 minute; stir. Microwave 30 seconds longer or until smooth when stirred. Drizzle over cooled bars. Store in refrigerator.
Makes 30 bars.
Marinated Spiced Olives
1 can ripe whole olives, drained
1/4 c. olive oil
1 Tbsp. chopped fresh thyme or 1 tsp. dried
2 cloves garlic, minced
1 Tbsp. lemon juice
1/2 tsp. hot red pepper sauce
1/4 tsp. salt
In a jar with a tight fitting lid, combine all ingredients. Cover; shake to coat. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as an appetite or esrve over lettuce leaves and sliced tomatoes as a salad.
Makes 1 dozen appetizers, about 1-3/4 c. olives.
2 spinach, tomato or plain flour tortillas (10 inch)
1 c. soft (tub style) herb and garlic or garden vegetable cream cheese
1 can chopped olives
1/2 c. finely chopped bell pepper
6 to 8 thin slices smoked turkey or ham
1-1/2 to 2 c. loosely packed fresh basil or spinach leaves, stems removed.
Spread cheese on tortillas within 1/2 inch of edges. Mix olives and bell pepper. Evenly spread over cream cheese. Top with turkey and basil. Tightly roll up tortillas. Wrap seperately in plastic wrap. Refrigerate for at least 2 hours. Cut each into about 12 )1/2 inch slices), discarding ends.
Makes about 24 appetizers.
Hickory Smoked Turkey Legs
1 tart apple (such as Granny Smith) peeled, cored and thinly sliced
1 c. finely chopped white onion
1 c. apple cider
1/2 c. ketchup
1/4 c. dark brown sugar
1 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 cinnamon stick
1 Tbsp. paprika
1 Tbsp. dark brown sugar
2 tsp. kosher salt
1 tsp. granulated garlic
1 tsp. granulated onion
1/4 tsp. ground cinnamon
1/4 tsp. cayenne
1/4 tsp. ground cloves
4 turkey drumsticks, about 1/2 lb. each
Hickory chunks or chips soaked in water for at least 30 minutes
To make the sauce: in a small saucepan whisk together the sauce ingredients. Bring to a boil, reduce heat to medum-low, and simmer until the apples are fully cooked and the sauce is thickened. Abotu 20 minutes. Discard the cinnamon stick. Allow to cool for 5 minutes, then pour into a food processor and puree. Divide the sauce into two bowls.
To make the rub:
Rinse the turkey drumsticks under cold water and pat dry with paper towels. Coat with the rub mixture and allow to stand at room temperature for 20 minutes before grilling. Lightly brush or spray with vegetable oil.
Follow the grill's instructions for using wood chunks. Grill the tukey over Indirect Medium heat until the internal temperature reaches 180 in the thickest part of the meat, about 1 hour, basting occasionally from one bowl of the baste.
Remove the turkey legs from the grill. Discard any remaining baste. Serve the turkey legs wearm or at room temperature wiht the reserved sauce.
Makes 4 servings.