5 new tailgate recipes to try this football season
By Gretchen McKay / Pittsburgh Post-Gazette
Very few of us can agree on the best place to bow our heads and pray come Sunday morning.
Unless you’re in Pittsburgh on an NFL Sunday, that is.
So many natives grow up in households that bleed black and gold that tailgate parties aren’t just a beloved family tradition for ardent Steelers fans — they’re practically a religion.
The same goes for Pitt football fans, who party just as passionately before the university’s home games at Acrisure Stadium on the North Shore on Saturdays.
Big or small, in your living room, on your deck or out of the back of your car, the pregame party is often among the most fantastic culinary events of the year for those who throw or attend them (less work!).
Tailgate spreads typically include everything from cheesy dips, nachos and other craveable munchies to meaty dishes like sausage and peppers, chicken wings, sliders, pulled pork sandwiches and chili. And no tailgate — at least in Pittsburgh — would be complete without some version of Buffalo chicken dip, or a dish that includes it as a filling.
A case of Iron City or I.C. Light is probably also apropos for a dyed-in-the-wool Yinzer.
To kick off the Steelers’ first home game of the season on Sept. 22 against the Los Angeles Chargers, we’re dishing up five touchdown-worthy recipes that are easy to make, don’t require any fancy or expensive ingredients and just taste so good. They also travel well, if you’re on the go on game day
The menu includes vegetarian nachos made with roasted bell peppers and topped with guacamole and salsa; crispy, pan-fried Buffalo chicken bites; slow-cooker pulled pork hoagies with spicy, homemade “cowboy candy”; hot wings tossed in a buttery, finger-licking garlic-Parmesan sauce, and for dessert, a brownie topped with crunchy peanut butter and a layer off chocolate-and-peanut butter Rice Krispies Treats.
Because the season stretches all the way through December — and hopefully beyond with a Super Bowl LIX appearance in New Orleans on Feb. 9 — we’re also offering a digital cookbook with dozens of our favorite game day dishes from over the years that you can pick from in the weeks to come.
Vegetarian Nachos
PG tested
No one can say no to a cheesy platter of nachos. This vegetarian appetizer is a little healthier because it’s crafted with wedges of roasted bell pepper instead of tortilla chips.
Freshly made guacamole and pico de gallo add a bright contrast to the cheese, as does an extra serving of healthful veggies. Don’t forget the pickled jalapeño; they’re spicy, but also full of sweet and salty flavor.
2 tablespoons extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
Kosher salt and black pepper
4 bell peppers, mixed colors, cut into scoop-able wedges
8 ounces shredded 4-cheese Mexican-style cheese
1 cup guacamole, homemade or store-bought
1 cup pico de gallo or salsa, homemade or store-bought
½ cup pickled jalapeño slices
½ cup sour cream, thinned with 1 tablespoon milk
Lime wedges, for serving
Preheat oven to 425 degrees, and line one or two baking sheets with foil. (I omitted that step.)
In large bowl, stir together olive oil, cumin, chili powder and garlic powder, then season to taste with salt and pepper.
Add bell pepper wedges and toss well to combine using your hands or a rubber spatula.
Lay wedges on baking sheet in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.
Top bell peppers with shredded cheese. Bake until cheese is melted and bubbly, about 10 minutes.
Remove to a platter with a metal spatula (it will help scrape up all those tasty bits of gooey, melted cheese), or you can serve right off the baking sheet. (Be careful, it’s hot!)
Top with guacamole, salsa and pickled jalapeño. Drizzle thinned sour cream over the top and serve with lime wedges.
Serves 8.
— adapted from delish.com
Hot-Buttered Garlic Parmesan Wings
PG tested
Chicken wings are a perfect tailgate food because they’re finger friendly and fairly easy to prepare in a short amount of time. These are first baked (or air-fried, your choice), then tossed in a buttery garlic-Parmesan sauce.
I like to add a little hot sauce and red pepper flakes to the bowl to make the wings taste even hotter. They’re messy, but oh so good.
For chicken
3-4 pounds chicken wings, divided into flats and drumettes, tips removed
Salt and pepper
2 tablespoons Zatarain’s Creole Seasoning
2 tablespoons cornstarch
1 teaspoon baking powder
Olive oil, for drizzling
For butter-garlic-Parmesan sauce
6 tablespoons unsalted butter
8 cloves garlic, finely minced
2 teaspoons Texas Pete Hot Sauce, or more to taste
1 teaspoon red pepper flakes, or more to taste
½ cup grated Parmesan cheese
¼ cup fresh cilantro, minced
Rinse wings and trim off any fat. Pat dry using a paper towel.
Season liberally on all sides with salt and pepper.
Combine Creole seasoning, cornstarch and baking powder in a bowl, then add to bowl with chicken wings and toss coat.
Arrange wings on a baking tray and drizzle with olive oil. Bake on the middle rack for 45 minutes in an oven preheated to 450 degrees.
Alternatively, set an air fryer to the broil setting on high. Broil wings for 4 minutes. Then switch to the air fry setting and air fry at 400 degrees for 12-15 minutes, flipping half way through.
While they are cooking, prepare the butter-garlic-Parmesan sauce in a large bowl. Combine butter and garlic. Microwave until butter is softened and partially melted. Mix in remaining ingredients until a soft paste forms.
Dump the hot and crispy wings from the air fryer basket directly into the large bowl with the butter sauce. Toss well with tongs or by shaking and rotating the bowl. Enjoy immediately. To reheat leftovers, place them in the air fryer on a piece of foil for easier cleanup.
Serves a crowd.
— Gretchen McKay, Post-Gazette
Buffalo Chicken Bites
PG tested
Buffalo chicken dip is a standard in Pittsburgh, but even the cheesiest, most lip-tingling version can feel tired on occasion. These peppery chicken bites dressed in Buffalo sauce are a tasty, meaty alternative, and guests can serve themselves with super-long toothpicks or a fork.
If you’re taking them with you to a tailgate, it’s best to keep the chicken and sauce separate until right before serving. Serve with ranch and/or blue cheese dressings on the side with carrots and celery for extra crunch.
My husband said these bites had “just the right amount of spice,” which probably means they aren’t spicy at all for some folks. So you might also want to bring the bottle of hot sauce to the table for some extra heat.
1¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup whole buttermilk
½ cup plus 2 tablespoons Buffalo-style hot sauce (such as Frank's RedHot or Texas Pete), divided
2 large eggs, beaten
1½ cups all-purpose flour
½ cup grated Parmesan cheese,
1½ teaspoons kosher salt
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon baking powder
Vegetable oil, for frying
¼ cup unsalted butter, melted
Ranch or blue cheese dressing, for serving
Gently stir together chicken, buttermilk, and 2 tablespoons of the hot sauce in a medium bowl to coat chicken; let stand uncovered at room temperature at least 10 minutes, or covered and refrigerated up to 24 hours.
Place eggs in a shallow dish. Whisk together flour, cheese, salt, garlic powder, pepper and baking powder in a separate shallow dish.
Working in batches, remove chicken from marinade, shaking off excess; dredge in flour mixture, shaking off excess. Dip in egg, and return to flour mixture, gently pressing to fully coat.
Place chicken on a parchment paper-lined baking sheet. Repeat with remaining chicken.
Pour 2 inches of oil in a large skillet over medium-high; heat until a deep-fry thermometer registers 350 degrees, adjusting heat as needed to maintain temperature.
Working in batches, add chicken to hot oil and fry, stirring occasionally, until golden brown and a food thermometer inserted into chicken registers 165 degrees, 4-6 minutes.
Use a slotted spoon to transfer chicken to a paper towel-lined plate to drain. Repeat with remaining chicken.
Whisk together melted butter and remaining ½ cup hot sauce in a large bowl; add fried chicken bites, tossing gently to fully coat. Serve with ranch or blue cheese dressing.
— southernliving.com
Slow Cooker Pulled Pork Hoagie
PG tested
Nothing is easier on game day than pulled pork made in a slow cooker. Traditionally served on a soft roll with barbecue sauce, the tailgate sandwich gets proper hoagie treatment with the addition of shredded provolone and spicy-sweet candied cherry hot peppers (often referred to as “cowboy candy”).
Leftover peppers (caution: they’re hot!) can be used as a pizza or taco topping. And you also can use the syrup to make one heck of a spicy margarita.
I sliced the long rolls in half for smaller hoagies.
For pork
1 onion, finely chopped
¾ cup ketchup
3 tablespoons tomato paste
¼ cup apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon cumin
1 (3- to 4-pound) pork shoulder, trimmed of excess fat
Kosher salt
Freshly ground black pepper
Hoagie rolls, for serving
Shredded provolone cheese, for serving
For candied peppers
12 cherry hot peppers, sliced thin
2 cups sugar
1 cup cider vinegar
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon garlic powder, optional
Prepare sauce: Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker.
Season pork shoulder all over with salt and pepper, add to slow cooker, covering it with ketchup mixture. Cover and cook until very tender on high for 5-6 hours or on low for 8-10 hours (the meat should fall apart easily with a fork).
While pork is cooking, make candied peppers. Place sugar and vinegar in a medium saucepan and cook over medium heat until sugar is melted. Add sliced peppers and spice, stir well to combine and cook for 4 minutes.
Remove from heat and spoon into glass or plastic jars, and allow to cool. (They will keep in the fridge for 3 months.)
Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns topped with shredded cheese and candied peppers.
Serves 8.
— Gretchen McKay, Post Gazette
Black and Gold Rice Krispie Bars
PG tested
If you love Reese’s Peanut Butter Cups, you’re going to love this chocolaty dessert bar. A homemade brownie (black) teams up with a layer of peanut butter (gold) and a peanut butter-chocolate Rice Krispies Treat on top. It’s very (very) rich, and will undoubtedly produce a sugar high, but we all need energy to sit through four quarters, right?
For brownies
2 cups white sugar
1½ cups all-purpose flour
1 cup butter, melted
4 eggs
½ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
For topping
1½ cups chunky peanut butter
2 cups semisweet chocolate chips
1 cup creamy peanut butter
3 cups Rice Krispies
Line a 13- by 9-inch baking pan with parchment, letting ends extend up sides, or grease the pan well.
Preheat the oven to 350 degrees.
Make brownies: Mix sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder and salt in a large bowl until combined. Spread batter into the prepared pan.
Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30-35 minutes; let cool.
Spread chunky peanut butter over cooled brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted (about 1 minute); stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set.
Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Makes 16-24 bars.
— adapted from tasteofhome.com