Category Archives: tailgate

Double Sausage Burgers on Garlic Bread Rolls

1-1.5 lbs of hot ground Italian sausage
Cobblestone Onion Rolls
Sliced Mozzarella or Provolone Cheese
1 Jar of Marinara Sauce
Garlic powder
Salted Butter

Remove Italian sausage from casing and press it into a small 1/4 lb burger patties.

Spread softened butter on the insides of the rolls and top with garlic powder, to taste.

Grill the sausage burgers over direct heat until they are cooked; only a couple of minutes per side since they are so thin.

Grill buns for a few minutes until warm.

Place a piece of cheese directly on the cooked sausage burgers and top with about 2 tablespoons of your favorite pizza or marinara sauce.

Close the grill lid for about 5 minutes.

Once the rolls are toasty and the cheese is melted, slide two of the burgers on a roll and serve.

From Grilling 24×7

Layered Italian Pasta Salad

1 box (16 oz.) rotini pasta
1 cup prepared Good Seasons Italian Dressing Mix
1 cup cherry tomatoes, halved
1 green pepper, sliced
1 cup pepperoni, cut into quarters
8 oz. Mozzarella Cheese, cubed
1/2 cup sliced green onions
1/2 cup pimento-stuffed green olives, sliced
1/4 cup Parmesan Cheese

Seasoning Blend
1/2 Tbsp. garlic salt
1/2 Tbsp. dried oregano leaves
1/2 Tbsp. dried basil leaves
1/2 Tbsp. parsley

Cook and drain pasta according to directions on box, rinse with cold water.

Chop all vegetables, pepperoni and cheese.

Layer one-third of the pasta in a 4 quart bowl, top with Pepperoni, Tomatoes, Peppers, Green Onions and Olives. Sprinkle with 1 tablespoon seasoning blend.

Repeat layers 2 times.

Top with cheeses. Pour Italian Dressing over Salad.

Cover with plastic wrap and place in refrigerator for at least 2 hours. Toss gently just before serving.

From Kraft Recipes

Grilled “Hot Tub” Beer Brats

2 pounds fresh bratwurst sausage (about 8)
2 large Vidalia onions, quartered and sliced (for about 6 cups sliced)
1/2 cup (1 stick) of cold butter, sliced
1/2 teaspoon of crushed red pepper flakes, or to taste, optional
1 teaspoon of Creole or Cajun seasoning, or to taste
1/4 teaspoon of black pepper, or to taste
4 large cloves of garlic, smashed
2 to 3 pints of a pale lager or pilsner style beer
Sausage hoagie rolls

Preheat grill to high (400 degrees F). Place a 9 x 13 inch, deep disposal aluminum pan on top of a rimmed baking sheet and scatter half of the onion in. Add bratwurst on top of the onion and add remaining onions. Scatter butter all around and sprinkle red pepper flakes, Creole or Cajun seasoning and black pepper on top. Toss in the smashed garlic. Slowly pour beer all over the brats. Carefully transfer the aluminum pan from the baking sheet to the hot grill and cook with the lid down, for about 20 minutes.

Using potholders, carefully transfer the pan to the top shelf or push the pan off to the far side and grease grill with cooking oil. Using tongs, transfer the brats to the grill over direct heat and cook, with the lid up, turning several times, for about 8 to 10 minutes, or until evenly browned, watching for flare ups. Serve immediately or return brats to the hot tub as they finish. Serve brats on hard rolls with a grainy brown mustard, pickles and some of the tender onions.

From Deep South Dish

Chicken Pizziola Sliders

3 chicken breasts, sliced lengthwise and across (each breast = 4 pieces)
Italian dressing
12 slices sandwich pepperoni
2 c Nello’s sauce
2 c Shredded mozzarella
12 Slider rolls
Garlic powder

Placed chicken in large zip-loc bag with Italian dressing and marinate for at least 4 hours.

Prep rolls by slicing in half and spreading butter on both sides of roll. Sprinkle garlic powder (to taste) on both halves. Wrap in aluminum foil.

Grill chicken for 2-3 minutes per side, with the grill closed, until golden brown and cooked through. During last minute of cooking, top each piece of chicken with 1 slice of pepperoni and a sprinkle of cheese.

Warm rolls in foil for a few minutes on the grill.

Assemble sliders by placing chicken on roll and topping with marinara sauce.

The Big Bad Cuban Sandwich

2 pork tenderloins (about 1.5 lbs each), silver skins removed
7 large garlic cloves, minced
1/2 c fresh orange juice
1/2 c fresh lime juice (or lemon)
1/4 c extra virgin olive oil
2 1/2 tsp table salt (not kosher)
1 tsp ground cumin
1 tsp oregano
1/2 tsp ground coriander
Freshly ground black pepper, to taste
8 cuban rolls (or Italian or French…no baguettes)
Yellow mustard
1 lb thinly sliced black forest ham
1/2-3/4 lb thinly sliced Swiss cheese
Sandwich sliced dill pickles

Place pork tenderloins in large zip-lic bag.

Whisk together garlic, orange juice, lime juice, oil, salt, cumin, oregano and coriander. Add to pork and marinate for 24 hours. **Marinade is good on chicken, chicken wings or shrimp (marinate 4 hours max)

Preheat oven to 400°. Place pork in a 13x9x2-inch baking dish, season with pepper and pour the marinade all around it. Tent loosely with foil and roast for 35-40 minutes (or internal temp of 165° is reached). Remove pork from oven and let rest for 20 minutes before slicing into 1/4-inch slices (or chill, well-covered, until ready to use — up to 3 days).

Assemble sandwiches by spreading mustard on one side of bread; top each with sliced pork, ham, cheese and pickles. Press each sandwich in a panini press until cheese is melted and filling is warm (about 4 minutes).

From Sandra Gutierrez

French Onion Dip

1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 large sweet onions, chopped
salt and pepper
1/2 cup beef broth
1 Tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
3/4 cup mayo
1 1/2 cup sour cream

Heat butter and oil in a large skillet over medium heat. Add onions, salt & pepper, Worcestershire sauce, dried thyme, garlic powder, sugar, and beef broth then stir well.

Turn heat to high and bring broth to a boil, then turn heat back down to medium and cook, stirring occasionally, until onions are very soft and dark brown, about 35-40 minutes. If onions begin to burn, turn heat down to medium-low. Remove onions to a plate or bowl then cool completely.

In a large bowl, stir together mayo and sour cream until smooth then fold in cooled onion mixture.

Adapted from Iowa Girl Eats

Gameday Breakfast Sliders

1 pkg (12 count) Kings Hawaiian Rolls
10 -12 eggs (depending on egg size & how “eggy” you want your sliders)
provolone cheese
sliced ham (at least 6 large slices)
1/4C butter (melted)
1T mustard
1.5T brown sugar

Scramble eggs
While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).
Cover the bottom sheet of rolls with the provolone cheese
Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. *Note- it’s easiest to do this with the rolls already in the pan.
Place the top sheet of rolls over the ham. Then, cut through all layers to get the individual sandwiches.
In a saucepan (or the microwave), combine butter, mustard & brown sugar. Once everything is “melty” & mostly dissolved, drizzle over the tops of the sandwiches.
Cover the pan with foil & let everything sit for at least 30 minutes. Can even do overnight & let sit in the refrigerator. Then, bake at 350 for about 15-20 minutes (until cheese gets nice & melty)

From Mom Endeavors

Logan County Burger

1 lb. ground beef (85%) lean
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 tsp. garlic powder
1 tsp. kosher salt
1 tsp. freshly ground black pepper
12 slices of white bread
2 tbsp. unsalted butter, softened
12 slices American cheese

In a bowl, combine beef, egg, grated onion, garlic powder, salt and pepper. Form thin patties. Spread butter on one side of each slice of bread.

Heat a large skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain grease from the skillet.

In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, some onions and a burger. Top with remaining slices of cheese and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side.

Serve with Bourbon Slush

From Katie Lee Joel featured in People magazine.

Poker Casserole

1 lb deli meat (hard salami, pepperoni, prosciutto, ham…whatever combination you like)
2 cans crescent rolls
1 lb cheese (Provolone and/or Mozzarella)
8 oz roasted red peppers, drained
2 peperoncini, stemmed and finely chopped
12 basil leaves
2 eggs
Grated Parmesan cheese

Spray 9×13 glass dish with Pam. Press 1 can of rolls on bottom of dish.
Layer 1/2 of the cheese, then all of the meat, then the other 1/2 of cheese.
Add layer of red peppers, peperoncini and basil.
Top with the other can of rolls.
Mix 2 eggs and Parmesan cheese in bowl and pour over casserole.

Bake at 350° for 45 minutes. Let sit for at least 20 minutes before cutting.

From Deanna King.

Tailgate Pork Tenderloin Sandwiches

1/4 cup hot jalapeño 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

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° (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.

From Cooking Light.