Cardamom Beer Punch and Thai Metball Lettuce Wraps.
believe the tales of tipsy folks, tailgating and brats were
practically made for each other.
first ever college football game, the story goes, spectators
spent their pre-kickoff time grilling sausages at the
"tail-end" of a horse.
that really happen? Who knows? Personally, we’d prefer to
enjoy our grilled meats and lagers a safe distance away from
the possibility of getting kicked in the face by a 900-pound
regardless of when the practice stuck, it’s hard to argue
that the tradition of football tailgating and devouring
casing-laden beef and pork has long gone unchanged. These
days, we’ve traded in the horses for Dodge Rams and the
fire pits for electric generators, but at most tailgates
across the country, you still can’t throw a red Solo cup
without hitting a hot dog of sorts — along with the other
staples of burgers, chili, wings and beer.
pigskin can evolve — helmets are, uh, required now — so
can the pre-party. Since American football is no longer
exclusively the product of the 50 states, why not add some
international punch to the food and drink lineup? It’s
possible to sling surprising, even sophisticated parking lot
provisions without the headache for you or the eye roll from
the guy wearing horns for a hat. This grub can be made in
mass, easily transported and reheated to perfection. And
crowds will dig it.
no one loves a good brat and beer like us. But sometimes it’s
nice to have an option play.
CHILE CHICKEN TAMALES
Plan ahead for this recipe as the husks need to soak several
hours or overnight. Dried corn husks can be found at many
convenience and grocery stores, including Cub Foods. The
chicken can be roasted whole at home, or a store-bought
rotisserie chicken can be used. Serrano chiles pack a lot of
heat. For a spicier filling/sauce with these, leave in some
of the seeds and veins; for a less spicy version, remove
them. The sauce and filling can be made a day ahead if
desired. Adapted from Bon Appétit.
(8-ounce) package dried corn husks (see Note)
pounds tomatillos, husked and rinsed
3 to 4
serrano chilies, stemmed and chopped (see Note)
3 to 4
garlic cloves, depending on size and garlic flavor desired
roasted chicken that has been shredded with 2 forks
cups fresh cilantro, destemmed and coarsely chopped
of 1/2 lime
cups lard or solid vegetable shortening
teaspoons baking powder
corn masa flour
2 cups chicken broth
husks in large pot or large bowl; add water to cover. Place
heavy plate on husks to keep submerged. Let stand until
husks soften, turning occasionally, at least 3 hours and up
to 1 day.
the filling: Preheat broiler. Line heavy baking sheet with
foil. Arrange the tomatillos on a prepared sheet. Broil
until they blacken in spots, turning once, about 5 minutes
per side. Transfer the tomatillos and any juices on sheet to
a blender or food processor. While the juices are still hot,
add the chiles, garlic and lime to the processor, and blend
well. Season with salt. The sauce should thickly coat a
spoon. Set aside half of the sauce; mix the other half with
the chicken and cilantro. Cover and chill.
the dough and assembly: Using an electric mixer, beat the
lard or shortening, salt and baking powder in a large bowl
until fluffy. Beat in the masa flour in 4 additions. Reduce
the speed to low and gradually beat in 1 1/2 cups broth,
forming tender dough. If dough seems firm, beat in more
broth, 2 tablespoons at a time, to soften. The consistency
should be like that of soft mashed potatoes.
bottom of a steamer with enough water to reach bottom of
insert. Line the steamer bottom with softened corn husks.
Tear 3 large husks into 1/4-inch-wide strips to use as ties
and set aside.
large husks on your work surface and spread 1/4 cup dough in
a 4-inch square in center of each, leaving 2- to 3-inch
plain border at narrow end of husk. Spoon a heaping
tablespoon filling in strip down center of each dough
square. Fold long sides of husk and dough over filling to
cover. Fold up the narrow end of husk and tie the folded
portion with strip of husk to secure, leaving the wide end
of tamale open. Place the tamales in the steamer. Repeat
with more husks, dough and filling until all filling has
been used. If necessary to keep tamales upright in steamer,
insert pieces of crumpled foil between them.
the water in pot to boil, then cover the pot and steam
tamales until the dough is firm to touch and separates
easily from the husk, adding more water to the pot as
necessary, about 45 minutes. Let stand at least 10 minutes
information per each of 26: 210 calories, 13 g fat, 255 mg
sodium, 15 g carbohydrates, 5 g saturated fat, 1 mg total
sugars, 8 g protein, 30 mg cholesterol, 2 g dietary fiber
per serving: 1 carb, 1 lean protein, 2 fat.
MEATBALL LETTUCE WRAPS
about 20 wraps.
For spicier meatballs, leave in some jalapeño seeds and
veins; for less spicy meatballs, remove them. From Amelia
pound ground pork or beef
cup fresh mint leaves, finely chopped
cup fresh cilantro leaves, finely chopped
large shallot, diced
large jalapeño, diced
tablespoons fish sauce
tablespoons olive oil
tablespoon grated or finely chopped fresh ginger
garlic cloves, minced
bibb lettuce, torn into cups
the oven to 400 degrees. Combine ground meat, mint,
cilantro, shallot, jalapeño, fish sauce, olive oil, ginger
and garlic; mix well.
into balls 1 to 1 1/2 inches in diameter and place on an
oven-safe grill pan (for crispier meatballs) or in a glass
baking dish, and bake until brown on all sides, turning
once, about 20 minutes. When cool, place 1 meatball in each
lettuce cup. Drizzle with some sweet chili sauce, and serve.
information per each of 20: 95 calories, 5 g fat, 290 mg
sodium, 9 g carbohydrates, 1 g saturated fat, 0 mg total
sugars, 5 g protein, 15 mg cholesterol, 0 g dietary fiber
exchanges per serving: 1/2 carb, 1/2 high-fat meat.
INDIAN LAMB CURRY
6 to 8 large servings.
The lamb can be replaced easily by beef, if desired. Many
stores sell boneless chunks of meat in the perfect size for
this recipe, specifically for stews. From Melissa Clark of
the New York Times.
pound boneless lamb meat, cut into 2-inch chunks
tablespoon plus 2 teaspoons curry powder, divided
tablespoon salt, plus more to taste if necessary
teaspoon ground ginger
teaspoon black pepper
large white onion, roughly chopped
green onions, roughly chopped
garlic cloves, smashed and peeled
inch fresh ginger, peeled and roughly chopped
whole dried allspice berries
thyme sprigs, leaves stripped
tablespoons olive oil, more as needed
cups diced potato, uncooked
diced carrots, uncooked
1 to 2
scotch bonnet peppers (use habaneros in a pinch)
white rice or coconut rice, for serving
wedges, for serving
chutney or mango pickle, for serving
cilantro leaves, for serving
lamb dry with paper towels and place in a large bowl.
small bowl, combine 1 tablespoon curry powder, the salt, the
ground ginger and the black pepper; mix together. Add spice
mix to large bowl and toss with lamb.
onion, green onion, garlic, fresh ginger, allspice, thyme
leaves and 2 tablespoons oil in a blender; purée until
smooth. Scrape mixture over lamb and toss to combine. Cover
with plastic wrap and refrigerate at least 2 hours or
tablespoons oil in a large Dutch oven over medium-high heat.
Stir in 2 teaspoons curry powder and heat until fragrant,
about 30 seconds. Working in batches to avoid overcrowding
the pot, brown the meat on all sides. Drizzle in additional
oil, if needed, to prevent meat from sticking to the bottom
of the pot. Transfer browned meat to a plate as it browns.
Once all the meat has been browned, return it to the pot,
along with any juices on the plate. Add enough water to just
cover meat. Bring liquid to a simmer, covered, then uncover
the pot and cook gently for 45 minutes.
potato, carrot and pepper into pot. Simmer until vegetables
are fork-tender and meat is cooked through, about 30 to 45
a slotted spoon, transfer meat and vegetables to a bowl.
Simmer cooking liquid until it has reduced and thickened to
a saucy consistency (to taste), about 15 minutes. Taste
sauce and add more salt if needed.
sauce over meat. Serve over rice, topped with a squeeze of
lime, a dollop of mango chutney or pickle and fresh
information per each of 8 servings: 320 calories, 16 g fat,
970 mg sodium, 11 g carbohydrates, 4 g saturated fat, 2 mg
total sugars, 30 g protein, 95 mg cholesterol, 2 g dietary
per serving: 1 carb, 4 lean protein, 1 1/2 fat.
CARDAMOM BEER PUNCH
Plan ahead as the drink must marinate for at least 2 hours
or overnight. For a sweeter or less sweet drink, tweak the
simple syrup. Simple syrups can be purchased at grocery and
liquor stores or made by combining equal parts water and
sugar and heating until the sugar is dissolved; cool before
using. For a less boozy drink, the gin can be omitted. From
dried cardamom pods, pounded with a mortar and pestle until
cup simple syrup (see Note)
1 to 2
pink grapefruits, cut into slices, for garnishes
together the juice, gin, cardamom and syrup; allow the
flavors to infuse, at least 2 hours or overnight. Top with
the beer, just before serving, and garnish with a slice of
information per serving: 210 calories, 0 g fat, 5 mg sodium,
24 g carbohydrates, 0 g saturated fat, 16 mg total sugars, 1
g protein, 0 mg cholesterol, 1 g dietary fiber