When doing research for one of these culinary writings, often I stumble upon amazing facts. Not being a sports fan, I have lived on the fringes of tailgating. I assumed tailgating happened about the time college football became popular.
Wrong. This favorite pastime of the fall began in 1861 at the Battle of Bull Run near Manassas, Va., the first large battle of the Civil War. Supporters for each side brought picnic baskets to cheer on their respective sides. This takes the expression “sudden death” to different places. From this beginning the idea of serving food prior to a game - or battle - has grown to incredible proportions.
In these days of chandeliers in tents, Oriental rugs, silver serving pieces, bartenders, catered food - quite a change from the baskets at Manassas - one thing has not changed. Anytime food is transported, kept for several hours, then served, the challenge of keeping food safe is critical. In the food service world of today, cafe personnel must pass a course known as “ServSafe.” This comprehensive class on food safety is the primer on avoiding food-borne illness.
Planning a good menu is the first step in avoiding food-borne pathogens. The best foods for tailgating are dishes that are relatively uncomplicated, easy to transport and easy to eat. The purpose of tailgating is to enjoy time with friends and to cheer on the favorite team, not to spend excessive time either in preparation or in fussing with the dish at the stadium. I like to prepare things that can be eaten without guilt, things like marinated grape tomatoes or fresh pineapple, in addition to the usual dips and spreads.
Important things to remember when moving food and serving it outside:
• What is cold need to stay cold (below 40 degrees) and hot food needs to stay hot (above 140 degrees). Ice packs are preferable to cube ice because they melt more slowly.
• Take food in smaller amounts - i.e. divide a recipe into two parts - one to serve early and one to serve after the game.
• When replacing “new food,” always wash out the container, sanitize it with Clorox wipes, then rinse again. Never add new cold foods into a serving dish with a bit of the old contents remaining. Throw away any food that has been out in the heat after an hour.
• Keep uncooked food away from cooked food. A good idea is to take smaller ice chests, one for cooked food and one for raw food.
• Be creative with serving pieces. Find ones that can double as storage as well as serving. Always check to see if the containers are food safe. Often pieces manufactured overseas contain lead or other dangerous materials.
Halftime Pasta Salad
(Serves 6-8: Can add shrimp or grilled chicken)
This in an ideal salad for a tailgate with a vinaigrette rather than a Mayonnaise-based dressing.
• 8 oz. uncooked small shell pasta
• 1 pt. grape tomatoes, halved
• 2 cups coarsely chopped fresh spinach
• 1 yellow bell pepper, diced
• 1/4 cup finely chopped red onion
• 3 Tblsp. chopped fresh dill
• 1 4-oz. package crumbled feta cheese
• Fresh Lemon Vinaigrette
Cook pasta according to package directions; drain. Pour half of the Fresh Lemon Vinaigrette over the pasta while the pasta is hot. When the pasta is cool, toss with the remaining ingredients, including the remaining vinaigrette. Serve immediately, or cover and chill up to 8 hours.
Fresh Lemon Vinaigrette
• 1/4 cup freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 large garlic clove, finely chopped
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup vegetable oil
Whisk together the first 5 ingredients. Gradually add oil in a slow steady stream, whisking until blended. To prepare ahead, store in an airtight container in the refrigerator up to a week. Bring to room temperature and whisk before serving.
Spicy nuts
• 2 large egg whites
• 2/3 cup sugar
• 2 1/2 tablespoons Old Bay Seasoning
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt6 cups mixed nuts (any combination of untoasted walnuts, pecans, cashews, and pistachios)
• 1/4 cup (½ stick) butter, melted
• 1/3 cup finely grated Parmesan
Preparation: Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringuelike texture. Beat in the Old Bay Seasoning, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly. Add the Parmesan and mix again. Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.
May your favorite team win. (Hail, State!).
Fran Ginn is former chef/owner of The Back Door Café, who retired after 31 years in the food industry to be a grandmother. She can be contacted at fran@franginn.com.
