Evelyn Bruder, Associate Broker, CRS,GRI,ABR
Steinborn & Associates
Real Estate 575-522-3698
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HOMES IN LAS CRUCES, NEW MEXICO
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EMERIL'S TAILGATING RECIPES
ITS THAT TIME AGAIN Hey now! Does football season make you as happy? what I love is going to the games and having a tailgate party, before and after the big event, in the parking lot of the stadium. Now tell me what could be better than that?
You can see just about every type of food being prepared on all kinds of rigs. Any excuse is a reason for a party, and tailgating is one big pow-wow! So if you are getting ready to go to the stadium, you might want to bring along some good food and drinks. It doesn't have to be fancy. But, if you really want to kick it up a notch, here are some of the things I like to fix at my tailgate party.
Rah, rah!
GARLIC MEATBALL POORBOYS
Ingredients
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 pound ground pork
1/2 teaspoon chopped onions
1/2 teaspoon chopped garlic
1/4 cup chopped green onions (green part only)
1 large egg
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
3/4 teaspoon cayenne
16 small garlic cloves, peeled
1/4 cup all-purpose flour
1 teaspoon Emeril's Original Essence
1/4 cup vegetable oil
2 cups thinly sliced onions
1 12-ounce bottle amber beer
1 cup water
3 tablespoons chopped fresh parsley leaves
1 large (26 to 28 inches long) loaf French bread
6 tablespoons Creole or whole-grain mustard
6 tablespoons mayonnaise
1/2 pound provolone cheese
Preparation
In a large metal bowl, combine the ground meats, chopped yellow onions, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it.
Combine the flour and Essence in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour.
In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Stir in the reserved flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes.
Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on the top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately. Be sure to have lots of napkins!
Makes 6 servings
SHRIMP AND SAUSAGE JAMBALAYA
Ingredients
2 tablespoons vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 pound smoked sausage, cut lengthwise in half, then cut crosswise into 1/4 inch slices
4 bay leaves
2 cups peeled, seeded, and chopped canned or fresh tomatoes
1 tablespoon chopped garlic
1 pound peeled and deveined medium-size shrimp
(you can substitute one pound of peeled crawfish tails if you can find them)
2 cups long-grain rice (not the converted kind)
5 cups chicken broth
1/2 cup chopped green onions (green part only)
Salt to taste
Cayenne to taste
Preparation
In a large Dutch oven, heat the vegetable oil over medium heat. Add the onions, bell peppers, and celery, and season with the salt and cayenne. Cook, stirring, until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring for 2 minutes. Add the bay leaves, tomatoes, garlic, and shrimp (or crawfish), and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes, then add the broth and bring to a boil. Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the liquid is absorbed, 25 to 30 minutes. Stir in the green onions, remove the bay leaves, and serve hot.
If you're into cooking on the premises, take along a butane burner and a big pot. Then you can make a jambalaya while you visit with the other fans. You can bet that you'll be one of the more popular tailgaters. Man, does this smell good while it cooks! Pass around some of this and make some new friends.
Makes 6 to 8 servings.
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