The start of school brings a full slate of sports

School has started and along with classes, homework and hectic schedules, it also brings a full slate of sports.

While it may not be time to bundle up to sit int he bleachers yet, it is time to break out the tailgate foods and create game-day feasts.

Whether you’re watching a high school contest or the professionals, games are a social event — and there’s nothing that goes along better with a social event than food and beverages.

But that doesn’t have to mean you’re limited to brats, burgers and beer.

You can set out a spread with different dips — both cold and hot ones — and an assortment of dippers, be they toasted bread chunks, vegetables, fruits or even meat sticks.

Or you can create a chili bar with a few types of chili accompanied by an assortment of toppings.

Try a charcuterie board so guests can graze throughout the game or a sandwich bar with different meats, cheeses and toppers, some warm and others cold.

Don’t forget to include some fruits and veggies to round out the day.

Or go Mexican with nachos, tacos, enchiladas and more.

Top off your game day fare with a variety of beverages, or create a special cocktail for the game that you can whip up in no time — or set out in pitchers — and set out for guests.

And near the end of the game, set out some cupcakes decorated in the colors of your team or, if you have the grill going, create a s’mores bar with different types of marshmallows and chocolates.

Keep to your game theme with colorful napkins and dishes.

No matter what you do, don’t forget to have fun. After all, it may only be a game but it’s time to relax and enjoy.

Following are some game day recipes from foodnetwork.com.

 

Roasted Jalapeno Poppers

12 large jalapeno peppers

2 ounces feta cheese

4 ounces cream cheese, room temperature

4 ounces shredded smoked pepper Jack cheese or extra-sharp cheddar cheese

A small handful fresh cilantro, finely chopped

2 tablespoons grated onion

Cut one-third of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat, slice a thin piece off the bottom of the pepper so it will not roll around.

Mash feta, cream cheese, shredded cheese, cilantro and onion together. Stuff the peppers with the mixture. Roast in a 425-degree oven for 15 to 18 minutes, until the peppers are tender and the cheese is brown at the edges and bubbly.

 

 

Enchilada Crescent Ring

2-1/2 cups shredded rotisserie chicken, skin and bones discarded

1/2 cup jarred red enchilada sauce

1/4 cup sliced, drained pickled jalapenos, chopped

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 clove garlic, finely chopped

2 scallions, thinly sliced, white and green parts separated

Kosher salt

2 8-ounce tubes refrigerated crescent roll dough

1/2 cup shredded Mexican blend cheese

3 ounces pepper Jack cheese, cut in half

2 tablespoons unsalted butter, melted

Salsa, for serving

Sour cream, thinned with water, for serving

Stir together chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.

Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward. It should look like a giant sun.

Spoon chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken, then top with pepper Jack slices. Remove ramekin. Take the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure. The dough will not cover the filling completely. Repeat with the remaining triangles. There will be some gaps where you can see the chicken mixture.

Bake in a 375-degree oven for 25 minutes, until dough is golden brown and cheese is melted. Brush dough with butter and sprinkle with scallion greens. Cool 15 minutes, then use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

 

 

Spiked Lemonade

3 cups sugar

3 cups water

12 lemons, juiced

Ice

1 small bunch fresh mint

Bourbon, as needed

Club soda, as needed

In a saucepan, heat the sugar and water until the sugar dissolves. Chill.

In a small pitcher, mix together lemon juice and chilled simple syrup. Add syrup in stages, tasting to ensure it is the right blend of sweet and sour.

To serve, place ice cubes in a high ball glass. Add a few mint leaves. Pour bourbon into the glass, then add lemonade and top with club soda.

 

 

Pork Meatballs With Spicy Sauce

For sauce:

3 tablespoons extra-virgin olive oil

1 large onion, finely diced

Kosher salt

2 tablespoons tomato paste

1 pound ground pork shoulder

2 teaspoons red pepper flakes

2 28-ounce cans whole San Marzano tomatoes, crushed by hand

For meatballs:

2 pounds ground pork shoulder

Kosher salt

3 to 4 pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid

4 slices white bread, finely chopped

3 large eggs, lightly beaten

2 tablespoons extra-virgin olive oil

Polenta, optional

For the sauce, heat olive oil in a large pot over medium heat. Add onion and two teaspoons salt and cook about five minutes, stirring, until soft. Stir in tomato paste and cook two to three minutes, stirring, until the oil is red. Add pork and red pepper flakes and cook about 10 minutes, stirring, until meat is cooked through.

Add crushed tomatoes and their juices and one cup water. Bring to a boil, then reduce the heat and simmer one hour, stirring occasionally, until sauce is reduced by one-third.

Make meatballs by mixing the ground pork, one tablespoon salt, cherry peppers and pickling liquid, bread and eggs with your hands until combined. Roll into 24 golf ball-sized meatballs.

Coat a rimmed baking sheet with olive oil, then put the meatballs on it and bake in a 450-degree oven about 14 minutes, until firm and cooked through. Let cool five minutes on the baking sheet.

Divide meatballs among bowls and top with sauce. Serve with polenta, if desired.

 

 

Braised Brisket Tacos

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons smoked paprika

Kosher salt

Freshly ground pepper

4 pounds beef brisket

1 tablespoon vegetable oil

2 poblano chile peppers, seeded and chopped

1 red onion, chopped

8 cloves garlic, smashed

1-1/2 teaspoons ground coriander

1/2 teaspoon dried oregano, preferably Mexican

1-1/2 cups tomato juice

1 cup low-sodium chicken broth

2 tablespoons apple cider vinegar

Corn tortillas, for serving

Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping

Mix one tablespoon chili powder, two teaspoons cumin, one teaspoon smoked paprika, two teaspoons salt and one teaspoon pepper in a small bowl. Score the fat on the brisket with the tip of a sharp knife, taking care not to cut into the meat, then rub the spice mixture all over the brisket until coated. Heat vegetable oil in a large Dutch oven over medium-high heat, then add the brisket, fat-side down ,and cook five to six minutes, until browned on both sides. Transfer to a plate.

Add poblanos, red onion, garlic, the remaining chili powder, two teaspoons cumin, one teaspoon smoked paprika, coriander, oregano and a pinch of salt to the pot. Cook three to five minutes, stirring frequently, until vegetables soften. Stir in tomato juice and chicken broth and remove from the heat.

Nestle brisket, fat-side up, in the liquid and cover the pot. Bake in a 325-degree oven about three hours, until meat is very tender and a thin knife inserted into the center twists easily.

Transfer brisket to a cutting board. Spoon off and discard the excess fat from the sauce in the pot, then puree until smooth using an immersion blender. Stir in vinegar and season with salt. Transfer about 3/4 cup of the sauce to a small bowl for serving.

Stir two tablespoons water into the sauce in the pot. Thinly slice meat against the grain and return to the pot. Cook over medium heat, stirring occasionally, until the meat is well coated with sauce and warmed through.

Heat tortillas in a dry skillet or the microwave. Serve brisket on the tortillas. Drizzle with reserved sauce and top as desired.

 

 

Charleston Cheese Dip

1/2 cup mayonnaise

8 ounces cream cheese, softened

1 cup grated sharp cheddar cheese

1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped

1 dash cayenne pepper

8 butter crackers, such as Ritz, crushed

Corn chips, crackers or bagel chips, for serving

8 slices bacon, cooked and crumbled

In a medium bowl, mix mayonnaise, cream cheese, cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer mixture to a shallow baking dish and top with cracker crumbs. Bake in a 350-degree oven about 15 minutes, until heated through.

Remove the pan from the oven and top with bacon. Serve immediately with corn chips, crackers or bagel chips.

 

 

 

Charred Corn Guacamole With Corn Chips

4 ears grilled corn

4 tablespoons canola oil

Salt

Freshly ground black pepper

3 ripe avocados, peeled, pitted and diced

1 serrano chile, finely diced

1 small red onion finely diced

1 lime, juiced

1/4 cup chopped cilantro leaves

Blue, yellow and white corn chips

Heat grill to high.

Remove husks from the grilled corn and discard. Brush the corn with two tablespoons canola oil and season with salt and pepper. Grill about five minutes, until the kernels are lightly golden brown on all sides. Remove the kernels from the ears.

Place avocado in a medium bowl and mash slightly with a fork. Add corn, serrano, onion, lime juice, remaining oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.

 

 

 

 

Jalapeno-Cheddar Beer Bread

8 tablespoons unsalted butter, melted

2-3/4 cups self-rising flour, sifted

2 tablespoons sugar

3/4 cup shredded cheddar cheese

12-ounces lager, pilsner or IPA-style beer, room temperature

1 cup sliced pickled jalapenos

Whisk flour, sugar and 1/2 cup cheddar in a large bowl.

Pour beer into a medium bowl. Add half the remaining butter and whisk together. It will get foamy.  Pour the beer-butter mixture into the flour mixture and fold until just combined. It’s ok if there are lumps. The batter will be relatively thick and shaggy.

Transfer dough to a greased 8-by-4-by-2-1/2-inch loaf pan and pat into an even layer. Pour remaining butter over the batter and top with the remaining cheddar and the jalapeno slices. Bake in a 375-degree oven for 60 to 65 minutes, until golden brown and an instant-read thermometer inserted into the center registers 190 degrees.

Let cool in the pan on a rack for about 15 minutes, then invert the bread out of the pan and eat warm or at room temperature.

 

 

Jumbo Cheesy Italian Meatballs

Extra-virgin olive oil

3-1/2 cups torn stale Italian bread

1 cup whole milk

2 large eggs

2 pounds ground beef chuck

1 small bunch parsley, chopped, about 1 cup

1/2 cup grated Parmesan cheese

1 clove garlic, grated

Kosher salt

1/2 teaspoon red pepper flakes

4 mini mozzarella balls

For sauce:

2 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

1/4 to 1/2 teaspoon red pepper flakes

1 28-ounce can crushed tomatoes

3 to 4 sprigs basil, plus chopped leaves for topping

Kosher salt

Ricotta cheese, for topping

To make meatballs, pulse bread in a food processor to make coarse crumbs. Transfer to a small bowl, add milk and set aside to soak. Lightly beat eggs in a large bowl, then add the beef, parsley, Parmesan, garlic, one teaspoon salt and the red pepper flakes. Mix with your hands to combine. Add bread-milk mixture and mix until just combined.

Dampen your hands and shape the meat mixture into four large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange meatballs on a baking sheet that’s been brushed with olive oil and bake in a 400-degree oven for 25 to 30 minutes, until browned and firm.

To make the sauce, heat olive oil in a large deep skillet over medium-high heat. Add garlic and red pepper flakes and cook one minute, stirring, until the garlic softens. Add tomatoes, one cup water, basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer 30 minutes, until thickened.

Remove meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking about six minutes, occasionally spooning the sauce over the meatballs, until they are tender and cooked through. Serve with ricotta and chopped basil.

You can form the meatballs a day ahead, cover and refrigerate them until ready to cook.

 

 

 

Chili con Carne

2-1/2 pounds beef chuck, cut into 1-inch cubes

2-1/2 pounds pork shoulder, cut into 1-inch cubes

1 tablespoon kosher salt plus more to taste

Freshly ground black pepper

1/3 to 1/2 cup olive oil

2 large Spanish onions, chopped

10 large cloves garlic, minced

1/4 cup New Mexico red chile powder

2 tablespoons ancho chile powder

1 tablespoon ground cumin

2 teaspoons oregano, crushed (preferably Mexican)

6 cups beef or chicken broth

2 15-1/2-ounce cans pinto beans, drained and rinsed

White rice, sour cream, chopped cilantro, shredded cheddar, minced fresh or pickled jalapeno peppers, for serving

Pat meat dry with a paper towel and season with salt and pepper. Heat two tablespoons oil in a large Dutch oven over medium-high heat. Sear the meat in small batches until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and set aside.

Discard all but two tablespoons oil from the pan. Saute onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add garlic and saute two minutes. Stir in chili powders, cumin and oregano and cook two minutes. Whisk in five cups of stock. Add the meat and any accumulated juices and bring to a gentle simmer. Season with salt and pepper to taste, and cook the meat with a lid slightly ajar about three hours, until almost tender.

In a food processor or blender, puree half the beans with the remaining stock. Add bean mixture to the chili along with the whole beans. Simmer one hour more, until the meat is tender.

Season with salt and pepper to taste and serve with rice and selections of condiments.

Note: Try to avoid using canned beef broth because it can give the chili an unpleasant tinny taste.