Tailgating Finger Food Recipes By NFL Team

• 2/3 cup Frank’s RedHot® sauce
• ½ cup unsalted butter
• 1 ½ tbsp white vinegar
• ¼ tsp Worcestershire
• ¼ tsp cayenne pepper
• 1/8 tsp garlic powder
• salt
• Chicken wings

1. Simmer sauce ingredients while whisking until it bubbles
2. Take cut, washed, and patted-dry wings and carefully fry them in hot oil.
3. Toss the wings in the sauce.

Recipe by: Chef John (allrecipes.com)

• 1 cup bread flour
• 2 cups all-purpose flour
• 1 cup warm water
• A packet of active dry yeast (2 ¼ tsp)
• 1/8 tsp fine grain sea salt
• 2 tsp sugar
• 2 tbsp salted butter
• ¼ cup baking soda
• 1 ½ tbsp sugar
• 1 tbsp coarse sea salt
• 1 beaten egg
• 1 tsp water

1. Mix yeast, sea salt, sugar, and warm water in a bowl, whisk, and let bloom for 5-10 mins.
2. Mix flours with cuts of butter to form coarse crumbles.
3. Slowly pour yeast mixture over flour mixture, kneading about five minutes.
4. Let the ball rise for 1 hour.
5. Split into 12 portions and shape to form a pretzel. Let rise for 20 mins.
6. Boil water and add baking soda and 1 ½ tsbp of sugar. Boil dough until puffed (2 mins per side).
7. Place on a baking sheet and brush with egg wash, sprinkling with salt.
8. Bake at 475 degrees for 15 mins.

Recipe by: Sharon123 (Food.com)

• 1 link grilled sweet Italian sausage
• 1 link chicken sausage
• 2 tablespoons veggie oil
• ½ an onion, sliced
• 4 cups spinach
• ¼ cup banana peppers
• 6 ounces red wine ranch sauce
• 1 cut-up potato
• Italian hoagie roll

1. Sauté sausages until cooked through, then slice into coins.
2. Add potato, pan frying until cooked, then add spinach at the end.
3. Put everything in the bun, topping with sauce.

Recipe by: MetLife Stadium (abcnews.go.com)

• 3 dozen little neck clams, cleaned
• 5 thick-cut slices of bacon, chopped
• 2 diced onions
• ½ cup diced celery
• 2 cups diced potatoes
• 3 cups heavy cream
• bay leaves, thyme, salt, and pepper

1. Cook clams in water for 6-8 minutes. Remove all that have opened and discard those that haven’t.
2. Pour clam juice through a sieve into a bowl.
3. In a separate pot, cook bacon. Add diced onions, celery, and potatoes, stirring occasionally.
4. Pour in heavy cream and let simmer.
5. Gradually stir in clam juice and spices.
6. Boil everything until thickened.
7. Remove bay leaves and stir in clams. Heat through, then serve.

Recipe by: Davio’s (Patriots.com)

• ½ sliced onion
• 1 sliced green bell pepper
• 1lb thinly sliced round steak
• 2 slices of provolone (or cheese whiz)
• Soft buns
• Salt and pepper

1. Sauté onions and peppers with salt and pepper until soft. Set aside.
2. Heat up steak, adding seasoning.
3. Top with onions and peppers and add cheese, letting it melt a moment before putting it into the buns.

Recipe by: Steph + Mike (iamafoodblog.com)

• 1 8oz package of cream cheese
• 1 cup mayo
• 2 tsp Old Bay®
• ½ tsp ground mustard
• 1lb crabmeat
• ¼ cup shredded cheddar cheese
• Crackers or crostini

1. Mix cream cheese, mayo, Old Bay, and mustard.
2. Gently fold in crabmeat
3. Put in baking dish, sprinkling with cheddar cheese and more Old Bay.
4. Bake 30 minutes at 350 degrees until bubbly.

Recipe By: OldBay.com

• 2 lbs ground chuck
• 1 8oz can tomato sauce
• 16oz beef broth
• Fresh sliced jalapeños
• 3 tbsp dark chili powder
• 3 tbsps regular chili powder
• 2 tbsps granulated onion
• ¼ tsp cayenne
• 1 beef, 1 chicken bouillon cubes
• 2 tsps granulated garlic
• 1 tbsp cumin
• 2 tsp paprika
• ½ tsp white pepper
• 1 package cilantro-tomato Sazón Goya seasoning.

1. Sear meat until browned.
2. Remove grease with turkey baster.
3. Add sauce, broth, and jalapeños. Cook for 30 minutes, adding water as needed.
4. Add spices and cook for about an hour.

Recipe by: Katharyn Rodemann (TexasMonthly.com)

• Cuban bread, split horizontally
• 4 tbsps yellow mustard
• 6oz Swiss cheese
• 8oz honey ham
• 6oz Cuban pork
• 4oz Genoa salami
• Pickles

1. Spread bottom half of bread with mustard. Layer Swiss cheese on both sides. Then layer pickles, ham, roast pork, and salami on bottom half. Close.
2. Cook in a panini press for 8 minutes.

Recipe by: J Kenji López-Alt (SeriousEats.com)

• ¼ cup mayo
• 2 sliced scallions
• 1 beaten egg
• 1 tbsp Dijon mustard
• 2 tsp lemon juice
• 1 ½ tsp Old Bay®
• ½ finely chopped jalapeños
• 1lb lump crabmeat
• 1 ¼ cup panko
• 1 tbsp sliced chives
• Salt and pepper
• 2 tbsp vegetable oil

1. Whisk mayo, scallions, egg, mustard, lemon juice, seasoning, and the peppers.
2. Gently fold in crab.
3. Stir in panko, chives, salt, and pepper.
4. Refrigerate at least 10 minutes.
5. Coat cakes in panko.
6. Fry up cakes 3-4 mins per side.

Recipe by: Bon Appétit Test Kitchen (Epicurious.com)

• 1 chopped onion
• 1 lb ground beef
• 1 minced clove of garlic
• 1 tbsp chili powder
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp salt
• 1 ½ tbsp unsweetened cocoa
• 1 15oz can of tomato sauce
• 1 tbsp cider vinegar
• ½ cup water
• Spaghetti pasta
• (Optional toppings: shredded cheddar cheese, onions, beans, and oyster crackers.)

1. Heat onion, beef, and chili powder until beef is cooked.
2. Add spices, simmer for 1 hour and 30 minutes.
3. Cook spaghetti.
4. Top spaghetti with chili and toppings.

Recipe by: WhatsCookingAmerica.net

• 4-5 lb whole chicken
• 12oz can light beer
• 2 tbsp Memphis dry rub
• ¼ cup paprika
• 1 tbsp brown sugar
• 1 tbsp sugar
• 2 tbsp salt
• 1-3 tsp cayenne pepper
• 1 tsp celery salt
• 1 tsp pepper
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp onion powder

1. Clean the chicken and remove giblets. Blot dry with paper towels.
2. Sprinkle some rub inside the body and rub the rest over the bird.
3. Refrigerate chicken. Set up grill.
4. Pop the tab of the beer can and make six holes at the top. Spoon remaining rub into the beer can.
5. Insert the can into the cavity. Use the legs of the chicken to create a tripod.
6. Cook for 2 hours on the grill until cooked all the way through.
7. Let stand 5 mins before cutting.

Photo by: Mike Randall (DraftMag.com)

• 1 medium onion, sliced
• 2 tbsp butter
• 1 lb kielbasa
• 12 oz beer
• 16 oz sauerkraut, rinsed and drained
• 4 cut medium potatoes

1. Sauté onion in butter until soft.
2. Add kielbasa and brown.
3. Add beer, potatoes, and kraut.
4. Bring to a boil and simmer 20 mins.

Recipe by: Joy Goethert (Post-Gazette.com)

• Dill pickle spear
• Chopped onions
• Tomato slices
• Mustard
• Sweet pickles relish
• Hot sport peppers
• Celery salt
• Hot Dog
• Poppy Seed Bun

1. Cook hot dog.
2. Add toppings in this order: mustard, relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt.

Recipe by: elsaw (AllRecipes.com)

• Grated cheddar cheese (topping)
• Buns
• Hot dogs
• 1 lb ground chuck
• 2 minced garlic cloves
• 1 diced onion, saving some for garnish
• 1 6oz can tomato paste
• 1 cup water
• 1 tbsp sugar
• 1 tbsp mustard
• 1 tbsp onion flakes
• 2 tsp chili powder
• 1 tsp Worcestershire sauce
• ½ tsp cumin, celery seed, pepper
• Salt, to taste

1. Brown ground beef, adding onions halfway through and minced garlic at the end.
2. Add tomato paste, water, sugar, and spices and simmer for at least 15 mins.
3. Serve on hot dogs with chopped onions, mustard, and excessive cheddar cheese.

Recipe by: Foodie61 (Food.com)

• 2 lbs cheese curds
• 1 ½ cups buttermilk
• 1 ½ cups flour
• 1 tsp baking soda
• 2 tsp garlic salt
• 1 egg
• 1 ½ quarts oil

1. Heat oil to 375 degrees.
2. Make batter with buttermilk, flour, baking soda, garlic salt, and egg by whisking.
3. Coat curds in batter.
4. Fry them a few at a time for several second and drain.

Recipe by: Tonia (www.thegunnysack.com)

• 3 oz American cheese
• 1 ½ lbs ground chuck
• 1 ¼ tsp salt
• ½ tsp garlic powder
• ½ tsp Worcestershire sauce
• ¼ tsp pepper
• Buns
• Pickles for side

1. Take a slice of cheese in half, and then half again to form 4 squares. Set aside stacks
2. Season meat with spices and mix.
3. Divide into burger portions (should be 8). Create 2 patties per portion.
4. Place the stack of 4 pieces of cheese in the center of one patty.
5. Top with second patty and pinch.
6. Grill on medium high heat. Do not press down on patties. Should be close to done in 3-4 minutes per side.

Recipe by: Chowhound.com

• 7-8 lb brisket
• 1-2 lbs bacon-wrapped
• Apple and mesquite woodchips for smoker
• 2 tbsp coriander
• 2 tbsp cinnamon
• 2 tbsp cumin
• 2 tbsp garlic powder
• 2 tbsp salt
• 2 tbsp pepper
• 1 tbsp dry mustard
• 1 tbsp hot paprika
• Either homemade or bought BBQ “mopping sauce” for side

1. Set up grill for indirect low heat.
2. Mix spice rub. Rinse and pat dry brisket, then rub with spices.
3. Cover top of the brisket with bacon (using toothpicks if necessary).
4. Baste brisket with BBQ sauce every 30 minutes or so.
5. Wait until it has an internal temp of 190 degrees.
6. Let rest, remove toothpicks, then cut.

Recipe by: Jed Gray (Sports-Glutton.com)

• 2 lbs pork loin
• 2 eggs
• 2 cups buttermilk
• 2 crushed garlic cloves
• ¼ teaspoon cayenne pepper
• 2 sleeves of saltine crackers
• 2 cups instant flour
• Peanut oil (to fry with)
• Hamburger Buns
• 1/3 cup mayo
• 3 tbsp mustard

1. Iceberg lettuce leaves, sliced tomatoes, sliced red onion, thinly sliced sour-dill pickles, for toppings
2. Cut pork into 4 pieces, and butterfly the sections, pounding flat into ¼ inch pieces.
3. Whisk dredge: egg, buttermilk, garlic, cayenne, salt and pepper. Let pork sit in it overnight.
4. Pulse crackers into crumbs and set aside flour.
5. Dip pork in flour, then buttermilk marinade, then cracker crumbs.
6. Heat oil to 360 degrees. Fry pieces about 3 minutes per side.
7. Use mayo and mustard on buns and place toppings on pork.

Recipe by: Food Network Kitchen (FoodNetwork.com)

• 3 oz Sea Island red peas, cooked
• 4 oz pulled pork
• 1 ice cream scoop of slaw

1. Layer your favorite homemade BBQ into a cup, with the slaw on top so that it resembles a sundae.

Recipe by: Scotty Schwartz (MercuryNews.com)

• 3 ½ lb chicken in 8 pieces
• 1 qt buttermilk
• 3 cups flour
• 2 tsp paprika
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp pepper
• Peanut oil for frying

1. Place chicken in pan and add buttermilk, refrigerating for at least 2 hours.
2. Combine flour and spices in a bag. Shake to mix.
3. Heat oil to medium-high heat. It should be hot but not smoking.
4. Add chicken, skin side down first. It should take 12-15 minutes per side. Drain.

Recipe by: Gus Vanderbilt (Saveur.com)

• 1 cup yellow cornmeal
• ¼ cup flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 beaten egg
• ¾ cup milk
• 1 finely chopped onion
• Oil for frying

1. In a large bowl, combine cornmeal, flour, baking powder, and salt. Whisk egg, milk, and onion together, then combine with dry ingredients.
2. Heat oil to 365 degrees and drop in batter in spoonfuls.
3. Fry for about 2 to 2 ½ mins until golden brown. Drain.

Recipe by: Mary McGuire (TasteofHome.com)

• ½ teaspoon vegetable oil
• 1 peeled, cored, and chopped apple
• 2 tbsp brown sugar
• 1 cup apple cider vinegar
• 2 tbsp mustard
• 1 tbsp red pepper flakes
• 1 tbsp pepper
• Meat of choice
• Soft buns

1. Create the sauce by sautéing apples and brown sugar and then adding in apple cider vinegar. Whisk in mustard, pepper flakes, and pepper at the end.
2. Pour sauce over your meat of choice (usually pork shoulder) and cook low and slow.
3. Put shredded meat on a soft bun.

Recipe by: Chef John (AllRecipes.com)

• A round loaf of Italian-style bread
• Olive oil
• 2 oz salami
• 2 oz ham
• 2 oz provolone cheese
• Olive salad: made from 2/3 cup green olives, 2/3 cup Kalamata olives, ½ cup pimiento, 3 cloves minced garlic, 1 mashed anchovy, 1 tbsp capers, ½ cup parsley leaves, 1 tsp pepper, ½ cup olive oil

1. Chop up and combine ingredients for olive salad and refrigerate for at least an hour.
2. Cut bread and scoop out about half of the dough. Brush inside with olive oil.
3. Layer salami, ham, provolone, and then top with olive salad. (Note that there is much disagreement about the proper amount and order of layers.)
4. Slice into quarters.

Recipe by: WhatsCookingAmerica.net

• 2 2/3 cups lime juice and 1 1/3 cup orange juice
• 1 tbsp cumin
• 2 tbsp dried oregano
• 2 heads of roughly chopped garlic
• 3 tbsp salt
• 1 tbsp black pepper
• 2 onions cut into rings
• 6-8 lbs boneless pork shoulder or butt
• Salt to taste

1. Mix all ingredients, aside from the pork, to form marinade and let sit for 10 min.
2. Marinade (some use a flavor injector) for at least 1 hour.
3. Remove pork from the marinade and boil the marinade with the chopped onions to make a baste.
4. Grill the pork over 550-degree heat for 15 minutes and lower to 300 for about 2 hours and fifteen minutes, basting with the mixture occasionally.
5. The pork is done when the internal temperature reaches 150 degrees.

Recipe by: Lourdes Castro (Epicurious.com)

• 2lbs cubed pork shoulder
• 3 tbsp flour
• 2 tsp salt
• 1 tsp pepper
• 1 cup chicken broth
• 3 tbsp veggie oil
• 1 diced onion
• 3 diced Anaheim chilies
• 3 cloves minced garlic
• 10 diced tomatillos
• Nacho chips
• Cheddar cheese

1. Place pork shoulder into a crock pot, then sprinkle with flour. Stir. Salt and pepper.
2. Add chicken broth to the pan and let simmer.
3. Pour into slow cooker.
4. In the pan, cook chilies, onion, and garlic. Then add in tomatillos. Add mixture into crockpot with the pork.
5. Cook for 8 hours on low, then shred the pork.
6. Layer chili on nachos, then add cheese.
7. Broil for 5 minutes.

Recipe by: Risko Recipes (YouTube.com)

• 1 cup brown sugar
• 1 cup sugar
• ½ cup salt
• 1/3 cup chili powder
• ¼ cup paprika
• 6 tbsp pepper
• 3 tbsp ground cumin
• 3 tbsp garlic powder
• 3 tbsp onion powder
• 1 tbsp cayenne pepper
• 10-12 lb whole beef brisket
• Buns (optional)

1. Mix the sugar, spice, and everything nice in a bowl.
2. Trim the hard fat from the brisket and pat with the rub, reserving some for later use.
3. Smoke over mild wood at about 220 degrees for 1 hour per pound.
4. Separate the point of meat from the fat. Trim visible fat from the brisket and coat it in more rub.
5. Cook until the brisket reaches an internal temperature of 200 degrees.
6. Let rest and then shred into chunks.

Recipe by: Phil Hopkins (FoodNetwork.com)

• 12 1 – 1 ½ oz white fish pieces
• 12 corn tortillas
• 1 cup flour
• 1 cup beer
• Garlic powder and pepper to taste
• ½ cup mayo
• ½ cup yogurt
• 1 minced garlic clove
• 6 diced tomatoes
• ½ minced onion
• 2 cilantro leaves
• 2 chopped jalapeños
• Salt and pepper
• Oil, for frying
• 1 shredded green cabbage
• 1 lime

1. Mix flour, garlic powder, and pepper with beer.
2. Wash and pat fish dry, and then dip into batter.
3. Prepare a salsa with the garlic, onions, tomatoes, cilantro jalapeños, salt and pepper.
4. Fry fish in oil at 375 degrees.
5. Heat corn tortillas.
6. Assemble tacos.

Recipe by: Iron Woman (Food.com)

• 1 hot dog
• 1 hot dog roll
• ½ cup prepared mac and cheese
• 1 sliced jalapeño
• ¼ cup chili of choice

1. Cook mac and cheese and chili.
2. Grill hot dog.
3. Assemble ingredients inside bun.

Recipe by: Aramark (TheDailyMeal.com)

• 3 tbsp veggie oil
• 1 ½ lbs beef sirloin or pork butt, cut into cubes
• 1 ½ cup diced onion
• 1 tbsp minced garlic
• 6 cups broth
• 1 lb potatoes, cubed
• 2-3 tsp salt
• 3 cups green chiles, roasted, peeled, and chopped
• 3 tbsp diced red bell pepper
• 2 tbsp chopped cilantro

1. Heat oil and brown meat. Set the meat aside.
2. In the same oil, cook onions, then add garlic. Add meat back to the pan.
3. Add the broth, potatoes, and salt.
4. Boil, then reduce to a simmer for an hour.
5. Add green chile and bell pepper, cooking 15-20 mins more.
6. Add cilantro at the end.

Recipe by: Santa Fe School of Cooking (SantaFeSchoolofCooking.com)

• ½ (25 oz) package frozen cheese ravioli, thawed
• 3 cups oil, for frying
• 1 tbsp Parmesan cheese
• 1 (16oz) jar of spaghetti sauce
• 2 tbsp whole milk
• 1 egg
• ¾ cup Italian bread crumbs
• ½ tsp salt

1. Combine milk and eggs. Put breadcrumbs in a separate bowl.
2. Dredge ravioli in egg mixture and then coat with breadcrumbs.
3. Meanwhile, heat up the spaghetti sauce.
4. Fry breaded ravioli over medium heat until golden brown, about 1 minute per side.
5. Drain and then sprinkle with Parmesan cheese. Dip in sauce.

Recipe by: Barb (AllRecipes.com)

• 1 nori sheet
• ¼ cup cooked rice, cooled
• ¼ avocado
• 1/8 lb sushi-grade salmon (or tofu)
• ¼ cup cucumber
• ¼ cup carrots
• Rice vinegar, to taste
• 1 tsp sugar
• Salt to taste
• A small bowl of warm water

1. Prepare rice by mixing rice vinegar, sugar, and salt with the warm rice.
2. Cut all ingredients (besides the nori) lengthwise to make fillings.
3. Place nori on sushi roller wrapped in plastic.
4. Spread sushi rice on nori sheet (using warm water to avoid stickiness).
5. Layer fillings one inch from the bottom.
6. Roll, applying even pressure, and add pressure to the seams.

Recipe by: Lily Lou (SpoonUniversity.com)

• ½ cup mayo
• ¼ cup diced red onion
• 2 tbsp minced celery
• 2 tbsp lemon juice
• 1 tsp salt
• ½ tsp white pepper
• 2 lbs cooked Dungeness crab meat
• 6 potato rolls

1. In a bowl, blend mayo with celery, lemon juice, salt, and pepper and whisk.
2. Fold in crab meat gently.
3. Fill rolls with about a ½ cup of crab mixture.

Recipe by: Robert Irvine (FoodNetwork.com)