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Tailgate Extravaganza!
Barbecue Beef for Sandwiches
Ingredients
- 4 pounds boneless chuck roast
- 1 onion, chopped
- 2 tablespoons butter
- 3 tablespoons distilled white vinegar
- 12 ounces chile sauce
- 2 tablespoons brown sugar
- 1 teaspoon mustard powder
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 3 cloves garlic, minced
Directions
- Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
- In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
- Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
- With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.
Jalapeño Poppers
yield: Makes 12 snacks
time: Active time: 45 min Start to finish: 45 min
Ingredients
- 12 fresh jalapeños
- 3 ounces coarsely grated Cheddar (1 cup)
- 3 ounces coarsely grated Monterey Jack (1 cup)
- 1 teaspoon hot sauce
- 3 large eggs
- 1 cup plain fine dry bread crumbs
- 2 teaspoons dried oregano
- About 4 cups vegetable oil
Equipment:
- a deep-fat thermometer
Preparation
Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.
Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.
Roasted Eggplant and Garlic Dip with Parsley
yield: Makes about 2 cups
Ingredients
- 1 large eggplant (about 1 1/2 pounds)
- 1 teaspoon olive oil plus additional for coating eggplant
- 1 large head garlic, unpeeled
- 4 teaspoons fresh lemon juice, or to taste
- 1/3 cup well-stirred tahini (sesame seed paste)*
- 3/4 cup finely chopped fresh parsley leave
- pita wedges, toasted if desired
- *available at specialty food shops, natural food stores, and some supermarkets
Preparation
Preheat oven to 450°F.
Prick eggplant with a fork several times and on a baking sheet rub with just enough oil to coat.
Cut off and discard top quarter of garlic head to expose cloves and set garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil and enclose completely in foil. Place foil packet next to eggplant on baking sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to 50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic carefully and cool eggplant and garlic on baking sheet.
Transfer eggplant to cutting board. Cut off and discard stem end and halve eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin as possible. Pour off any liquid accumulated in bowl.
Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon juice, tahini, parsley, and salt to taste and blend until smooth and parsley is minced fine. Dip may be made 1 day ahead and chilled, covered.
Transfer dip to a bowl and serve with pita wedges.
Baked Potato Chips
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Serves 4
Ingredients
- Vegetable-oil cooking spray
- 2 pounds russet potatoes, cut into 1/4-inch-thick slices
- 3 tablespoons olive oil
- Coarse salt
- Pinch of cayenne pepper
- Freshly ground pepper
Directions
- Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
- Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
Pumpkin-Swirl Brownies
Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies.
- Yield Makes 16
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups solid-pack pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped hazelnuts or other nuts
Directions
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
- Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
