Harvey Wallbanger Cocktail & Cake
This is a twofer recipe from the NFL Gameday Cookbook. The only trick is that it tastes best with Duncan Hines orange cake mix which is almost impossible to find. Some turned up at our local dented can store and I bought the whole stock. The alternative is to use yellow cake mix with some orange extract.
Preheat the oven to 350F. Grease and flour a 10-inch Bundt pan.
In each of two separate large glasses, pour 1/4 cup of the Galliano, 1 ounce of the vodka, and 3/4 cup of the orange juice. Put ice in 1 of the glasses, stir, and drink it. Set the other glass aside.
In a large bowl, combine the cake mix, pudding mix, sour cream, oil and eggs. Add the reserved cocktail to the mixing bowl. Beat with an electric mixer until smooth. Gently fold the oranges into the batter. Pour the batter evenly into the Bundt pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove it to a rack to cool completely. Garnish with whipped cream to serve, or (in our version) make a glaze for the cake.
- 1/2 cup Galliano liquer, divided
- 2 ounces mandarin orange vodka, divided
- 1 1/2 cups freshly squeezed orange juice, divided
- 1 box orange cake mix (18 1/2 ounces)
- One 3.4-ounce box of instant vanilla pudding mix.
- 1 pint sour cream – we used non-fat sour cream – works fine
- 1/2 cup vegetable oil – I increase the non-fat sour cream and sometimes drop the vegetable oil completely.
- 3 large eggs, lightly beaten (or egg substitute)
- One 8.4-ounce can mandarin orange slices, drained and chopped
- Whipped cream, for garnish
- Optional sugar glaze
Tequila Lime BBQ Chicken
This is another modification from the NFL Gameday Cookbook. And it it just so simple. Marinate your chicken breasts overnight in what is essentially a margarita – tequila and fresh lime juice. Maybe a little pepper as well. Then bring them to the game in your cooler, crank up the BBQ and grill. I like to sear both sides first and then, depending on the size of the breasts, they can take a while to cook and the danger is over-cooking – if you do it just right, the chicken is juicy, tender, and has that hint of margarita. The solution: my sister-in-law gave me a radio transmitter thermometer a while back and that is perfect for this – pings you when you’ve reached correct internal temperature so that you can socialize while the bird cooks.
Padron Pepper Omelet
If you haven’t had these peppers before, you really must try them while they are in season. We have them both in our local farmer’s markets and at our local organic grocer. As the saying goes, the Padron Pepper, some are hot and some are not. They are mostly mild but occasionally you get a barn burner and that’s part of the fun. Not enough time this week for a full recipe, but the key is to blister and partially blacken the peppers in an iron skillet before either eating by hand or putting them in another recipe like an Omelet. They are wonderful in an Omelet with almost any other vegetable, some jack cheese, and other herbs. We served this at our first two morning tailgates and it’s a hit.
A simple recipe in my view requiring fresh blackberries but you could get away with frozen in a pinch. Also, mixed-berry is an option depending on what you like. Another recipe modified from The NFL Gameday Cookbook where it was Sweet Blueberry-Apricot Crumble.
This is one of my favorites from when I was a student in London and a place in Covent Garden called Food for Thought made the most wonderful fruit crumble. This doesn’t quite match it, but you’ll enjoy it and it is pretty easy to make.
Preheat the oven to 375F, and lightly butter or Pam a 2-quart shallow baking dish. In a large bowl, take about two pounds of blackberries and mix them with about a cup of sugar, some fresh Meyer lemon (or even lime) juice, and I used 2 tablespoons of vanilla pudding mix, but the recipe called for two tablespoons of quick-cooking tapioca (which I didn’t have). The pudding/tapioca helps give the fruit some body so it doesn’t just become a syrup. Pour the mixture into the baking dish. The NGC sprinkles blueberries over this layer which you could do, but we skipped that part.
In a separate large bowl, combine a cup of flour (you could use whole-wheat if you wish like Food for Thought) with about 2/3 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 to 1/2 cup of oatmeal. The oatmeal is what provides the extra crunch to the topping. Cut in a stick (4oz) of butter until the mixture is, well, crumbly – hence crumble. Sprinkle this mixture over the fruit in the baking dish.
Bake for 45 minutes, or until the topping is browned. Cool at least 15 minutes before serving. Serve with ice cream or whipped topping.
Spicy Tangy Slaw
I’m going to start our gastronomical tour of tailgating with one of my favorites – Spicy Tangy Slaw. Not long after I started making this recipe from The NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ, my favorite restaurant Duarte’s in Pescadero started serving their own Mexican Cole Slaw variant of it. And the nice thing about it is that you can vary the ingredients based on the tastes of your tailgate group and what is available fresh from your farmers market or produce aisle.
The recipe calls for a 1-pound package shredded coleslaw mix – but who doesn’t want to take the Cuisinart off the top shelf and put it to work with the shredding blade. Again, you can control your ingredients and their proportions – white cabbage, red cabbage, napa cabbage, carrots, even some mustard greens for extra tang. I also put a whole red bell pepper and a whole green bell pepper thru the shredder for extra color and finish it off with an onion – you can do a whole onion or just half of one. I prefer to use Vidalia or Maui sweet onions but a red onion will do fine. Finally, pick your favorite hot pepper – typically jalapeño, but there are about a dozen alternatives that would work, and thinly slice that.
Mix it all up in a large bowl – I find that I need a bowl about two sizes larger than I thought I needed when I started because I added more ingredients.
One omission of Dr. BBQ which Duarte’s remedies is cilantro. For crying out loud, how can you have spicy anything with jalapeños without cilantro – I throw a typical bunch in, again finely chopped.
For the dressing, again go with what is in season. If you can get your hands on some Meyer lemons and limes, you are in business. A couple of lemons and/or limes will do, add a touch of olive oil to soften the edge of the citrus, and salt and pepper to taste, and a bit of cider vinegar if you must. I’m not a fan of adding sugar to this recipe, but some say that it improves the flavor – about a half teaspoon. Finally, if you don’t think you have quite the tang, add some red pepper flakes or even some cayenne – again about a half teaspoon..
Toss to coat, let rest, toss again, let rest, toss again, etc. Then refrigerate for at least 4 hours, but for maximum flavor go for the overnight stay before serving well chilled.
Goes great with practically anything, stands up to all the classic BBQ favorites.
- about a pound of cabbage & carrots, shredded a la Cuisinart
- a red and a green bell pepper, shredded aussi
- half to a full sweet or red onion, sliced thinly
- at least 1 fresh jalapeño or similar hot pepper, thinly sliced
- a bunch of fresh cilantro, finely chopped
- juice of 2-4 Meyer lemons and/or limes
- a touch of cider vinegar if you must
- salt and pepper to taste
- half teaspoon of sugar if you must
- (optional) half teaspoon of red pepper flakes for extra kick