Tailgating season is one of my favorite times of year. The air is chilled, the food is hot and the camaraderie warms the soul. Some dishes are standard. I've never been to a tailgate party where every other cook isn't stirring a pot of chili. And there are always salsa and chips. The beauty of tailgating lies in its simplicity, though many go over the top. One thing for sure, the food has gone well beyond soggy chicken tenders and French onion dip.
Serious tailgating is not for procrastinators. Many serious tailgaters claim their spots starting as early as the morning before the game, magically materializing overnight in preparation for the game-day festivities, which can start as early as 7 a.m.
John Currence, James Beard Award-winning chef, cookbook author and owner of City Grocery Restaurant in Oxford, Miss., is an admitted tailgating junkie. Here are five of his tips for scoring a touchdown with your spread before the game even begins.
» One and done: To cook for a tailgate is to cook for a crowd - there is no way around it. Large-format dishes, like chili, are your friend, as they make both prep and transportation much easier.
Anne Braly» Earn your keep: Can't tell a first down from a touchdown? Take the helm when it comes to the cooking, and you'll be the life of the party. "I'm not the most social animal in the world," Currence admits, "so active cooking gives me something to do."
» Heat of the moment: You might see those Bunsen-fueled chafing trays at fancier tailgates, but don't forget your slow cooker - great for heating up chili and soup. Don't forget an extension cord just in case there's power nearby. Or pack your portable generator.
» Stock up on beverages of all sorts: It's a given that beer will be in the cooler, but there's no shame in throwing a bottle of bubbly and some orange juice in the cooler for a few mimosas if the game starts early. You'll also want to have plenty of ice-cold water on hand. Remember: You're in it for the long haul.
» Keep things simple: "It's gotten so challenging to get out and set up a tailgate nowadays, so you naturally want to simplify it," Currence says. But that doesn't mean limiting yourself to soggy chicken tenders. Pick foods you enjoy and foods that keep well, then go for it with the gusto a tailgate party deserves.
This recipe serves a crowd, can be made the night before and is easy to transport - a win-win-win on your tailgate menu. Go easy on yourself and use rotisserie chicken you've picked up at the grocery story. Do not use canned chicken - it's too watery and tasteless.
Layered Asian Chicken Dip
2 tablespoons reduced-sodium soy sauce (see note)
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) cream cheese (reduced-fat OK)
1 jar (10 ounces) sweet-and-sour sauce
2 cups chopped fresh baby spinach
1 cup thinly sliced green onions (about 8)
1/2 cup chopped salted peanuts
Sesame crackers
Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour.
Spread cream cheese onto a large serving plate or in a 9- by 13-inch dish; top with sweet-and-sour sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers. Makes about 36 servings.
Note: It's important to use reduced-sodium soy sauce in this recipe as the peanuts add enough salt for this dip.
NEW ON THE MENU
Fall at Bonefish Grill signals one thing: a new menu that brings back some old favorites and adds a couple of new dishes to its menu - but for a limited time only. This year, Bonefish brings back its amazing fresh wild swordfish and pumpkin ravioli through Nov. 13. It's topped with crumbled feta, crispy onions and a tad of butter, and it's one of my favorite fish dishes at Bonefish. You've just got to try it. The swordfish is hand cut in-house at the peak of season then wood-grilled to perfection.
The wild snapper and shrimp meal is back through Oct. 30 as well. This wood-grilled snapper is flavored with a soft blackening spice and three jumbo seasoned shrimp, all finished with a warm chorizo mojo sauce. The dish is served with jasmine rice and french-style green beans.
Now for the new dishes, all of which will also be on the menu through Nov. 13:
» Cedar Plank Steelhead is milder than salmon, but full of flavor. It's roasted on a cedar plank with a Guinness glaze and served with a fall vegetable medley with toasted walnuts and a choice of a side.
» The new Dynamite-Style Shrimp is wood-grilled and topped with aioli and feta cheese crumbles, served on a bed of Florentine-style risotto.
» As for appetizers, the new crispy oysters are sure to be a hit, served on a bed of crispy noodles with a smoky dynamite sauce. It's hard to believe that they may be more popular than the Bang-Bang Shrimp appetizer, but could be.
Finally, the Mahi Mahi Oscar won't be available until Oct. 31, but it's worth the wait. Topped with lump crab and freshly grilled asparagus, it comes with two sides of your choice. It will also disappear on Nov. 13.
Get there before these dishes are history. Bonefish Grill is located at 2115 Gunbarrel Road.
Contact Anne Braly at abraly@timesfreepress.com.