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Happy tailgating season!!! According to some history circles tailgating originated at a 1926 Packer football game in which the fans brought a picnic and enjoyed the game from the back of their trucks. Others have it dating back to the 1890s with horse and buggy’s at a Rutgers football game. Either way fall sports events are closely tied to picnic food. I have included a friend’s from Syracuse, NY chicken recipe as well as a family favorite appetizer and my late father-in-laws “grandpa chuck’s” famous cookies. Enjoy the beautiful fall with the last of outdoor eating weather and sporting events!!
Bon Appetit, Lanette
Cowboy Caviar
INGREDIENTS
• 1 can black eyed peas
• 1 can black beans
• 1 can showpeg corn
• 1 small jar pimento
• 1/2 chopped red onion
• 1 cup chopped celery
• 1 cup chopped red
or green pepper
• 1 jalapeno, seeded
• 1/4 cup minced cilantro
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tsp kosher salt
Spatchcock Chicken with Dr. Baker’s Cornell Chicken
For the Basting Sauce:
• 2 cups cider vinegar
• 1 cup vegetable oil
• 1 large egg
• 2 tbsp salt
• 2 tsp ground black pepper
• 1 tbsp poultry seasoning
My friend parboiled. Boils for a few minutes in marinade (heads up apple cider vinegar is very odoriferous) we boils outside for about 15 minutes and then grill to get that char (oh yeah and Smokey flavor and smell).
Chocolate Chip Chucks Cookies
• 3 cups All Purpose Flour
• 1 tsp Salt
• 1 tsp baking soda
• 1 cup sugar
• 1 cup brown sugar
• 2 sticks butter softened
• 2 tap vanilla
• 12 oz chocolate chips
Preheat oven to 325. Beat all ingredients in a mixer except chocolate chips. Stir in chocolate chips with spatula. Drop on greased cookie pan by large spoonful 3 inches apart. Bake 15 minutes. My father in law always had these in the freezer when the grandkids visited.
