Content provided by Estes Public Relations
Tailgating season is here and we all know it’s about more than football. Food is the star of the show. Here, you will find some game-winning recipes from local restaurants and a fun “Tail-8-ing” recipe for Ale-8 fans. Whether you’re enjoying the game at home or in the heart of the action, these recipes are sure to capture the spirit of the season.
Cinnamon Candied Almonds
The Bakery at Sullivan University
Yield: 3 pounds
Start to Finish: 25 minutes
12 ounces granulated sugar
3 ounces water
1 teaspoon cinnamon
3 tablespoons butter
2 pounds whole, skin-on almonds
Preheat oven to 350 degrees. In a saucepan, over medium-high heat, cook sugar, water and cinnamon. Stir regularly until boiling, about 10 minutes. Add all of the almonds and stir constantly until sugar begins to crystalize and is no longer wet, about 5 minutes. Add the butter and melt. Once the butter has melted, pour in a single layer onto a sheet pan covered in parchment paper. Place in oven and bake for five minutes. Serve immediately or let cool and bag for gifts to enjoy later.
Pimento Beer Cheese
Doc Crow’s Southern Smokehouse & Raw Bar
Serves: 2 to 3
Start to finish: 15 minutes, plus one day to set
½ cup pimentos, drained and diced
½ pound cream cheese, softened
¾ cup cheddar cheese, shredded
4 tablespoons beer (the hoppier the better)
¼ teaspoon salt
¼ teaspoon black ground pepper
¼ teaspoon paprika
1 pinch of cayenne pepper, optional
Using an electric mixer, blend cream cheese on low until smooth. Set aside. In a large bowl, combine pimentos, cheddar cheese, beer, salt, pepper, paprika and cayenne pepper until comprised. Add the cream cheese and mix.
Place in a sealed container and let sit in the refrigerator for 24 hours. The mixture can be stored for up to six days.
Serve with chips, crackers or vegetables.
Game Day Ginger-Glazed Meatballs
Serves: 4 to 6
2 tablespoons butter
1 12-ounce bottle Ale-8 (1 ½ cups)
¼ cup rice vinegar
1 cup packed brown sugar
2 ½ teaspoons minced fresh ginger
2 teaspoons soy sauce
1 teaspoon Sriracha or more to taste
1 pound prepared frozen meatballs
In a saucepan over medium heat, melt butter and add Ale-8. Stir in rice vinegar, brown sugar, fresh ginger and soy sauce. Add Sriracha, adjusting amount if desired. Over low heat, simmer 10 to 15 minutes until reduced to about one cup. Place meatballs in a microwave-safe dish and drizzle with about half of the sauce. Heat meatballs according to package directions, remove to serving dish and drizzle with remaining sauce. Serve with toothpicks.
Recipe courtesy Ale-8-One recipe developer Jolene Ketzenberger.
Start to finish: 30 minutes (24 hours in advance)
1 loaf fresh focaccia
4 ounces porchetta, thinly sliced
2 ounces sopressata (Italian dry salami), thinly sliced
4 ounces provolone, sliced
2 cups giardiniera, house-made or store bought
2 cups of fresh baby arugula
On a cutting board, slice entire loaf of focaccia lengthwise to make two thin halves. Layer all ingredients, making sure to keep giardiniera away from the bread so it does not get soggy. Spread mayo on bread and top. Wrap entire sandwich in plastic wrap as tightly as you can then press the sandwich under something heavy (iron skillet, foil-wrapped bricks, etc.) while refrigerating overnight. Store the pressed sandwich in the top of your cooler. Unwrap, slice in six or eight pieces and serve.
Dry Rub Wings
8UP Elevated Drinkery & Kitchen
2 quarts water
2 tablespoons black pepper
½ cup salt
¼ cup light brown sugar
3 bay leaves
1 cup ice
1 yellow onion
2 pounds chicken wings
In a medium sauce pot, add the water, pepper, salt, brown sugar and bay leaves and bring to a boil. Place the ice in a bowl and strain the sauce liquid into the ice.
Cut the onion in half and broil on high for three minutes. Dice the broiled onion, then add to the chilled brine. Marinate the wings in the chilled brine in the refrigerator for a minimum of six hours. Drain the wings and pat dry with paper towels – you want them as dry as possible.
2 tablespoons light brown sugar
1 tablespoon garlic salt
1 tablespoon onion salt
¼ teaspoon celery salt
¼ teaspoon ground cumin
¼ teaspoon chipotle powder
1 cup canola oil
Chives for garnish
Combine all ingredients except chives and canola oil. Season the wings with ½ tablespoon of the spice blend and set the rest aside.
Preheat the oven to 400 degrees and roast the wings for eight minutes. In a deep pan, preheat canola oil on high heat for about two minutes, then pan fry wings for three minutes to crisp them up.
Once the wings are crispy, pull them out and season with the rest of your spice blend. Serve with ranch dressing and fresh celery. Garnish with chives.