Chef Carl Behnke's tailgating food ideas

Appetizers/Side Dishes

• Jalapeno Corn Bread

Mix jalapenos, corn and cheddar cheese into corn bread mix. Bake in muffin tins and brush with maple syrup when they come out of the oven.

• Corn on the Cob

Shuck the corn, roll it in foil with butter and seasonings of your choice (Cajun spices are a good choice). Place it on the grill with your meats. Cook for about 10-12 minutes, rotating every 2-3 minutes to cook evenly.

• Quick and Easy Pasta Salad

Preparation Time: 30 minutes. Refrigerate: 2 hours. Serves: 8 entrée-sized portions

3/4 cup Italian dressing

1/4 cup cider vinegar

3/4 cup olive oil

2 Tbsp. pesto

2 lbs. frozen tortellini

2 lbs. California blend frozen vegetables (thawed)

1 red bell pepper, sliced

Salt and fresh ground pepper to taste

1. Combine Italian dressing, vinegar, olive oil and pesto. Blend well with a whisk to thoroughly combine.

2. Cook tortellini according to the directions. Drain from the boiling water and rinse for 1 minute. Add the frozen vegetables.

3. Add dressing and mix well. Adjust seasoning to taste.

4. Refrigerate at least two hours before serving.

Notes:

Different dressings, pastas or vegetable combinations can be used. Avoid dressings with dark colors, as they will make an unappealing salad, and too many green vegetables, as they will discolor due to the acidic dressing. Grilled chicken, salami or smoked sausages and cheeses can be incorporated. Fresh herbs can be substituted for pesto.

• Cucumber Hummus Wheels

Cut cucumbers into wheels 1/2 inch thick. Hollow out the inside and fill with hummus. Garnish with capers, olives or pepper slices. Chill until ready to eat.

• Salad Caprese

Slice fresh mozzarella balls into 1/4-inch thick circles. On a serving platter or in a Tupperware container, alternate each circle with a ripe tomato slice. Add fresh basil, drizzle with extra virgin olive oil and balsamic vinegar and sprinkle with salt and pepper.

• Cool Veggie Dip

Puree avocados with ranch dressing and serve with fresh vegetables for dipping. For some extra heat, add some chipotle pepper puree (cautiously) to taste.

Meats

• Pork Tenderloins

The flavored, store-bought tenderloins are great. Cook them to 150-160 degrees Fahrenheit, slice and place on sliced baguettes with your choice of condiments.

• Burgers

Use 25 percent ground pork with hamburger meat. Pork is sweeter and brings more moisture to the burger.

Buy bulk Italian sausage, not in casings and mix it 1:1 with ground beef for Italian burgers.

Use dry rubs, not liquids. Mix spices, cheeses, onion and garlic into ground meat before you form the patties.

Top your burger with bleu cheese and thick-sliced onions grilled with the burgers on Texas toast for a cheese burger variation.

Drinks

• Cranberry Tea (can be served hot or cold)

Preparation Time: 1 hour. Serves: 25 (6 fl oz. servings)

1 1/2 lbs. frozen cranberries, thawed

3/4 gal. water

1/2 Tbsp. whole cloves

3 cinnamon sticks

1/4 gal. water

3/8 cup lemon juice

1/4 gal. orange juice

1/4 tsp. salt

3 cups sugar

1. Bring cranberries and first batch of water to a boil. Simmer until berries pop – about 10 minutes. Strain through a fine mesh strainer. Return to a steam kettle.

2. Add the cloves, cinnamon, water and lemon juice. Simmer for an additional 10 minutes.

3. Remove from heat and add orange juice, salt and sugar. Simmer for an additional 5 minutes to dissolve sugar. Store in glass jars.