Chicken Wing Dip, Grilled Lemon-Oregano Chicken Drumsticks, Pimento Cheeseburgers, BBQ Pork Tenderloin Sandwiches
I mentioned last week of getting back outside for some more tailgate cooking and after spending a few days inside, waiting for Hurricane Ida to do its thing, this Saturday is a great time to get back outside and to the grill. First up is a wonderful dip, made inside but with great chicken wing flavor to get us all in the mood. Enjoy!
Chicken Wing Dip
-adapted from Allrecipes.com
2 -8 ounce packages cream cheese, softened
1 cup Marzetti’s Blue Cheese Dressing or Ranch Dressing
3/4 cup pepper sauce -such as Crystal or Tabasco
2 1/2 cups diced cooked chicken
1 cup shredded Mozzarella or Cheddar cheese
Preheat the oven to 350 degrees F (175 degrees C).
In a 13x9 inch casserole dish, spread the cream cheese on the bottom and spoon the blue cheese dressing on top. Mix the hot pepper sauce with the chicken until well blended and spoon on top of the blue cheese. Sprinkle with the mozzarella (or cheddar if using ranch dressing) on top and bake for 30 minutes.
If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips, celery and carrot sticks.
Grilled Lemon-Oregano Chicken Drumsticks
-adapted from Bon Appétit, August 2009
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon red pepper flakes
1 teaspoon finely grated lemon peel
8 chicken drumsticks
Whisk first 7 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon re-sealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve.
-from Epicurious, August 2009
1 small white onion, grated
8 ounces sharp Cheddar cheese, grated
4 ounces mild Cheddar cheese, grated
1/2 cup good-quality mayonnaise
1 -2 ounce jar diced pimientos, drained
2 finely diced seeded jalapenos -optional
Freshly ground black pepper
2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
1 -1 ounce package Lipton Onion Soup Mix
6 hamburger buns, preferably onion flavored
In a medium bowl, mix together the onion, both cheeses, mayonnaise, pimientos and jalapenos if desired. If you need additional mayonnaise to make it creamy, add a little bit at a time. Grind copious amounts of black pepper and stir that into the cheese mixture.
Sprinkle the onion soup mix over the beef and mix to incorporate. Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
Place the burgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. During the last 2 minutes of cooking time, add the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a platter, set a burger on each bun bottom and serve.
BBQ Pork Tenderloin Sandwiches
Recipe adapted from tailgating.com
1 large pork tenderloin, cut into 1 to 1 1/2 inch slices
1 bottle of your favorite BBQ sauce
1 bottle of your favorite Italian Dressing
6 to 8 thick Hoagie Rolls or Kaiser Rolls
The night before the game, take the pork and poke holes in each
using a fork. Place pork in a large pan and pour the Italian Dressing over to cover. Cover with foil and refrigerate over night. When you are ready to grill, take out of the marinade, and place on the grill, they should only take about 2-3 min. per side. Next, LET THEM SIT FOR 10 MINUTES away from the heat and in a warm place. This is as important as cooking them, the juices must re-disperse throughout the meat. Finally smother in BBQ sauce, and place on your roll...they are UNREAL... enjoy
See ya next Thursday for another round of great football food.
Love this collection, especially the pimento cheeseburger idea. I can eat pimento cheese on almost anything, especially on cheeseburgers...kathyReplyDelete
Another fancy tailgate! You always surprise us with some kind of collections. Have a good day & cheers.ReplyDelete
Another round of great food...mmmm. That 3 cheese dips look great. I think I'll eat many packets of nachos with that. And the chicken wings....mmmm... I can't resist thatReplyDelete