It's Football season!!!! Today The Eagles welcome their former Quarterback ,Donavan McNabb back in town..Only he will be in a Red Washington Redskins Uniform....My Heart is torn...But my stomach is not....There will be a lot of tailgating parties today...My fraternity, Kappa Alpha Psi (Abington Ambler Alumni Chapter) is hosting one today...Instead of bringing the normal tailgating food...Here is a recipe I got from the New York Jets tailgating recipe book!
Ingredients:
1 pound(s) rigatoni
1 pound(s) bacon, cut into 1-inch pieces across the strips
3 clove(s) garlic, sliced
13 tablespoon(s) (or more as needed) olive oil
1 large onion, cut to 1-inch dice
2 tablespoon(s) fresh oregano
2 tablespoon(s) fresh thyme
1 tablespoon(s) fennel seeds
Grated Asiago cheese (optional)
Salt, to taste
Pepper, to taste
1 quart(s) non-fat or low-fat plain yogurt
Sumac, for garnish (optional)
Directions:
1. Pregame preparation: Cook the rigatoni al dente and refrigerate in a 1-gallon ziplock bag. In a pan over medium-low heat, cook bacon together with sliced garlic and a generous amount of black pepper. Remove before fully cooked and set aside.
2. Wipe out the bacon pan and add 5 to 6 tablespoons olive oil, onions, and a pinch of salt, and sauté 4 to 5 minutes. Remove from heat, add onions to bacon/garlic mixture, and refrigerate.
3. Clean Herbs (if using fresh ones) ,then put them in the refrigerator.
4. Tailgate Cooking: Place an iron skillet on the grates of a medium-hot grill and allow the skillet to warm for a minute or two. Make sure your skillet doesn't get too hot. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta.
5. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta, bacon-and-onion mixture, oregano, thyme, and fennel seeds and toss to combine. Sauté and stir frequently to cook evenly until pasta begins to brown and get crunchy (15-18 minutes). Be patient — it will smell great and your audience will simmer with anticipation. Optional: Sprinkle some grated Asiago cheese while browning; add salt and pepper to taste (keep in mind there is plenty of salt in the bacon and cheese) while everything is cooking in the skillet. Open and gently stir yogurt until it has a smooth and creamy texture.
6. When the dish is colorful and sizzling nicely, remove skillet from heat and distribute the pasta on small plates for your tailgaters. Top each portion with 2 to 3 tablespoons yogurt, sprinkle with sumac, and serve immediately.
Enjoy this and the game!
Ingredients:
1 pound(s) rigatoni
1 pound(s) bacon, cut into 1-inch pieces across the strips
3 clove(s) garlic, sliced
13 tablespoon(s) (or more as needed) olive oil
1 large onion, cut to 1-inch dice
2 tablespoon(s) fresh oregano
2 tablespoon(s) fresh thyme
1 tablespoon(s) fennel seeds
Grated Asiago cheese (optional)
Salt, to taste
Pepper, to taste
1 quart(s) non-fat or low-fat plain yogurt
Sumac, for garnish (optional)
Directions:
1. Pregame preparation: Cook the rigatoni al dente and refrigerate in a 1-gallon ziplock bag. In a pan over medium-low heat, cook bacon together with sliced garlic and a generous amount of black pepper. Remove before fully cooked and set aside.
2. Wipe out the bacon pan and add 5 to 6 tablespoons olive oil, onions, and a pinch of salt, and sauté 4 to 5 minutes. Remove from heat, add onions to bacon/garlic mixture, and refrigerate.
3. Clean Herbs (if using fresh ones) ,then put them in the refrigerator.
4. Tailgate Cooking: Place an iron skillet on the grates of a medium-hot grill and allow the skillet to warm for a minute or two. Make sure your skillet doesn't get too hot. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta.
5. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta, bacon-and-onion mixture, oregano, thyme, and fennel seeds and toss to combine. Sauté and stir frequently to cook evenly until pasta begins to brown and get crunchy (15-18 minutes). Be patient — it will smell great and your audience will simmer with anticipation. Optional: Sprinkle some grated Asiago cheese while browning; add salt and pepper to taste (keep in mind there is plenty of salt in the bacon and cheese) while everything is cooking in the skillet. Open and gently stir yogurt until it has a smooth and creamy texture.
6. When the dish is colorful and sizzling nicely, remove skillet from heat and distribute the pasta on small plates for your tailgaters. Top each portion with 2 to 3 tablespoons yogurt, sprinkle with sumac, and serve immediately.
Enjoy this and the game!
1 comment:
Sumac?? From the tree?? I thought sumac was a poison. What does it taste like? Does it have nutritional value? Who sells it?
This recipe looks good eventhough I'm not a tailgater. I prefer the climate controlled comfort of my own livingroom. No flies, no ants, no rowdy revelers. And instant replay from multiple vantage points.
I may try this next Sunday since there will be a late game!! Yumm-O
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