TK Tailgating Recipes

Whether tailgating, heading to a potluck or putting on a spread at home, Teaching Kitchen Chefs Daniel Schossow, Zach Heller, Miranda Guettlein and Deb Traylor share their favorite game day snacks that play well with friends, football and beer.

Chef Daniel’s Chicken Tenders with Green Chile Ranch

Green Chile Ranch

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup chopped green chile
• ¾ tsp dill
• ½ tsp parsley
• ½ tsp chives
• ¼ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp kosher salt adjust to taste
• ¼ tsp freshly ground black pepper
• 1 tsp freshly squeezed lemon juice, adjust to taste

Combine all ingredients and let sit for 2-8 hours.

Chicken Tenders

• 1 pound chicken tenderloins
• 1 pint buttermilk
• Crystal hot sauce
• 1 1/2 cups flour, divided
• 1 egg
• 1/2 cup potato starch
• 1/2 cup cornstarch
• 1 Tbsp baking powder
• 1 Tbsp onion power
• 1 Tbsp garlic powder
• 1 Tbsp sweet paprika
• 1 Tbsp kosher salt
• 1 Tbsp white pepper
• Peanut oil (or some neutral oil for frying)

Instructions:

1. Whisk together buttermilk, hot sauce, 1/2 cup of the flour and egg in a bowl. Add chicken, cover and marinate in the fridge for at least 2 hours or overnight.
2. In a separate bowl, whisk together remaining 1 cup flour, potato stach, cornstarch, baking powder, onion powder, garlic powder, paprika, salt and pepper.
3. Sprinkle a little batter into flour to create texture. Coat chicken in the flour/spice mixture and place on a wire rack in fridge for 20-30 minutes.
4. Fry at 350 until golden brown, drip on rack.
5. Serve with Green Chile Ranch.

Chef Zach’s Pickle Brined Wings

• 2 pounds chicken wings
• 2-3 cups pickle brine
• 1 cup melted butter
• 1 cup Frank’s Red Hot
• 2 Tbsp pickle brine 
• 2 tsp black pepper 
• 1 Tbsp hoisin sauce
• ranch dressing, for serving 

Instructions:

1. Place wings in a bowl and add pickle brine to cover. Cover and refrigerate overnight.
2. One hour before cooking, remove wings from brine, place on a rack set over a baking sheet and let dry in the fridge. 
3. Preheat oven to 450F. Line 1-2 baking sheets with parchment.  
4. Arrange wings on baking sheet(s) and place in oven.
5. Whisk together melted butter, Frank’s Red Hot, 2 Tbsp pickle brine, pepper and hoisin in a bowl.
6. When wings reach 150 degrees internal temp, brush generously with sauce. 
7. When wings reach 165 degrees internal temp, remove from oven and toss in more sauce. 
8. Serve with ranch dressing.

Chef Miranda’s Upgraded Velveeta Queso

(AKA one of the recipes that made me think my Grandma was a good cook when I was a kid)

• 1 lb. ground breakfast sausage with sage
• 1 (10 oz) can Rotel (choose your own adventure—I like spicy!)
• 1 (4 oz) can hot diced green chiles or fresh roasted green chiles!, optional
• 1 (16 oz) package of Velveeta
• 1 (14.5 oz) can black, pinto, or white beans, drained and rinsed

Instructions:

1. In a heavy bottomed pot over medium-high heat, add a drizzle of oil and the breakfast sausage. Break into bite-sized pieces and cook until browned on all sides.
2. Turn heat down to medium and add Rotel and green chiles, stirring to incorporate, followed by the Velveeta. 
3. Continue cooking, while stirring occasionally until cheese is melted. 
4. Add beans and cook until warmed through. 
5. Serve with your favorite tortilla chips or use to build nachos!

Chef Deb’s Frito Pie

• 1 recipe Quick Texas Chili or 1-2 cans chili (I like ‘Wolf’)
• 4-6 individual bags of Fritos, or 1 large bag for “family size” Frito Pie
• chopped white onion
• grated sharp cheddar cheese
• sliced jalapeños
• chopped tomatoes
• sour cream

 Quick Texas Chili

• 2 ounces (6-8 chilies) dried, whole guajillo or pasilla chilies, or a combination of both (or sub 2 Tbsp. chili powder)
• 2 tsp. ground cumin seed
• 1 tsp. smoked paprika
• 1/2 tsp cayenne (optional)
• 1 tsp. freshly ground black pepper
• 1 tsp. Mexican oregano
• 1 Tbsp. kosher salt
• 3 tbsp. lard, vegetable oil, or bacon fat
• 2 1/2 pounds ground chuck or ground beef
• 1/2 cup finely chopped onion
• 3 large cloves garlic, minced
• 2 cups beef stock or canned low-sodium beef broth, plus more as needed
• 2 cups water, plus more as needed
• 1/2 – 1 cup Shiner Bock, or similar beer
• 1 Tbsp. tomato paste
• 2 Tbsp. masa harina (corn tortilla flour, for thickening the chili)
• juice of 1 lime

Instructions:

1. Toast chilies over a flame or place the chilies in a straight-sided large skillet over medium-low heat and gently toast until fragrant, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter. Place the chilies in a bowl and cover with boiling water. Let them rest 15-30 minutes turning once or twice.
2. Drain the chilies, reserving 1 cup of liquid. Split the chilies and remove stems and seeds (a brief rinse helps remove seeds, but don’t wash away the flesh). Place the chilies in the bowl of a blender and add the cumin, paprika, cayenne, black pepper, oregano, salt and 1/4 cup reserved chile liquid. Purée the mixture, adding more liquid as needed to form a smooth paste. If using chili powder, purée chili powder, spices and 1/4 cup warm water in a blender. Set the chile paste aside.
3. In a large pot or Dutch oven, heat the lard, bacon fat or oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 3-5 minutes. Remove onions from pan and set aside.
4. Add ground chuck or ground beef to the pot and cook until lightly browned, stirring occasionally, about 5 minutes. Add the chile puree, onions and beer, and reduce for 5 minutes. Add tomato paste, stock, and water and bring to a boil, then reduce heat and simmer 45 minutes.
5. Stir the masa harina into the chili and cook for 10 more minutes. Taste and adjust seasonings, if needed. Add salt, pepper and lime juice. Serve over Fritos with your choice of toppings.