Tuesday, September 30, 2008

Time to Tailgate!


With Fall in the air and college football in full swing, it's time to plan your tailgating parties. It's all about family, friends, food, and football and having fun while making sure that everyone enjoys a feast before the big game. It's pre-game, halftime, post-game and just as popular, in homes, in front of the tube, as it is on college stadium parking lots. It's a great big celebration and tailgating has become a national obsession and it seems that there is no end to it's popularity. It has really turned into a whole industry with it's own cookbooks and catering and supply services. If you've ever been to a tailgating party in South Louisiana, you know that it's a party like no other. The top five tailgating recipes in Cajun country, for The Ragin' Cajuns and L.S.U., for the 2008 season are:

1. Hot and Spicy Barbeque Wings and Ribs
2. Cajun Jambalaya
3. Ragin' Cajun Burgers
4. South of the Border Chili
5. L.S.U. Gumbo

The secret that gives these wonderfully delicious burgers their zip is the Tabasco, horseradish, garlic blend. This combo really makes you want to drink an iced cold beer or two. Cheers, cher!

Ragin' Cajun Burgers


3 lbs. lean ground beef or turkey
2 tbs.'s Tabasco sauce
2 tbs.'s horseradish
2 tbs.'s minced garlic
2 tbs.'s Worcestershire sauce
2 tsp.'s salt
2 tsp.'s freshly ground black pepper
6 good burger buns

3 tbs.'s butter, melted

Place meat and all other ingredients in large bowl and mix gently, but thoroughly. Shape meat mixture into 6 patties and cover with foil and chill for one or more hours. (of course you can make smaller burgers if your appetite is not voracious or you do not have several young men over 6 ft. tall in your house) Preheat gas grill on medium- high heat or charcoal grill on medium- high and cook for 7 to 10 minutes on each side, for medium. Baste buns with melted butter and grill to the side for 5 minutes to toast. Garnish with lettuce, tomato, onions, and pickles and enjoy, cher! Ca cest bon!!!


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1 comment:

Emily said...

I shared this with the Squidoo Tailgating Lens and I thought it would fit here with your "hot and spicy theme" You can use extra hot sauce to make this dip even better!

INGREDIENTS:
8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup Frank's RedHot Original
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) Swanson White Premium Chunk Chicken Breast
DIRECTIONS:
HEAT oven to 350%uFFFDF. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Microwave Directions: Prepare as above. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

My Shortcut: I work with Swansons Chicken, their canned white meat chicken makes this recipe faster than cooking and shredding my own!