Recipes to spice up your race weekend tailgate
Dover Downs Hotel & Casino’s chef Fred Bohn has shared the kitchen with football legends, Nascar favorites and even Ed McMahon on “Dover Downs is Cooking.” On Friday, he and driver Bobby Labonte will mix up some tasty Mexican treats for a taping of the show (for story, see page 11). Below, Bohn offers race fans some favorite tailgating recipes.
Pit Stop snack mix
Chef Bohn made this recipe with Nascar’s Michael Waltrip and then passed it on to his pit crew, hence the name.
4 cups pre-popped popcorn
3 cups bite-sized crispy wheat cereal squares
2 cups mini pretzel twists
1 1/2 cups cheese nips
1 cup mixed nuts
1/4 cup “Bold & Spicy” A-1 Steak Sauce
1/2 teaspoon garlic powder
Preheat oven to 300 degrees. Toss popcorn, cereal, pretzels and nuts in a large bowl and set aside. Mix steak sauce and garlic powder and drizzle over snack mixture to coat well. Spread mixture onto lightly greased 15-by-10-by-1 pan. Bake 10 to 15 minutes, stirring occasionally. Cool completely before serving. Keep in airtight container for up to a week.
Chili Chicken Wings
Pigskin great Herschel Walker tried out this recipe with Chef Bohn, who said it’s a perfect tailgating option.
10 whole, fresh chicken wings, cut in pieces (20 pieces)
All purpose flour
Salt (to taste)
Vegetable oil (for frying)
1 (1-in) piece fresh ginger, peeled and finely chopped
2 tablespoons honey
1 tablespoon chili powder
3 tablespoons hot sauce
1/3 cup lemon juice
2 tablespoons soy sauce
Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil on stove top to fry wings until crisp. Remove wings from skillet and drain on paper towels.
Heat 1 tablespoon vegetable oil in frying pan, add ginger and cook for 1 minute. Add lemon juice, chili powder and soy sauce and stir until sauce boils and thickens. Add hot sauce and honey until thoroughly heated.
Toss wings in sauce and serve with ranch dressing.
Joe Cahn, the self-proclaimed “commissioner of tailgating,” offered up some of his famous race day recipes for tailgaters to enjoy this weekend.
Bull’s-Eye Barbecue Ranch Dip
Prep Time: 5 minutes
Total: 1 hour, 5 minutes
1 cup Kraft Ranch Dressing
1/2 cup Bull’s Eye Guinness Draught Beer Blend Barbecue Sauce
1 tablespoon ancho chili pepper
Mix all ingredients and cover. Refrigerate for at least one hour then serve with cut-up fresh vegetables and tortilla chips. Makes 1 1/2 cups or 12 servings.
To cut down on the spice, stir 1 tablespoon of sour cream into prepared dip.
Sticky Ginger Pork
Prep Time: 5 minutes
Total: 23 minutes
4 boneless pork loin chops (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Bull’s-Eye Sweet and Tangy Barbecue Sauce
1 1/2 teaspoon ground ginger
Preheat greased grill to medium-high heat and season both sides of the chops with salt and pepper. Grill 6 minutes on each side, and mix barbecue sauce and ginger on the side.
Brush chops with some of the barbecue sauce mixture. Grill an additional 5 to 6 minutes or until cooked through (160 degrees), turning and brushing occasionally with the remaining barbecue sauce mixture.
Makes four servings, one chop each.