The Parking Spot
Game Day Game Plan
Once upon a tailgate
Fan Fare
Equipment and tips
The Football
"WE ARE..."

 This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
-Gracie Allen


Ham and Gruyere Pinwheels  

1 pkg pkg (17.3 oz) frozen Puff Pastry Sheets, thawed
1 egg, slightly beaten
4 Tbsp Dijon Mustard
3/4 cup cup (approx 3 oz) grated Gruyere (or other strong) Cheese
4 oz deli Ham, thinly sliced

1.    Preheat oven to 400 degrees F.
2.    Lay both puff pastry sheets flat, on a lightly floured surface, long side facing outward. Brush, far edge of pastry, lightly with beaten egg.
3.    Spread 2 Tbsp dijon mustard evenly with pastry brush, on each pastry sheet, to within 2 inches of all four sides. Sprinkle cheese over mustard; cover cheese evenly with ham.
4.    Roll pastry, in jellyroll fashion, starting at nearest side until ham and gruyere roll meets far side. Seal at edge; place seam-side down. Gently transfer to baking sheet and place in freezer for about 20 min or until firmed nicely. Remove from freezer; slice into 1/2-inch slices. Lay slices flat on lightly greased baking sheet about 1 inch apart.
5.    Place baking sheet on middle rack of oven. Bake 14-15 min, or until golden brown. Serve hot with warmed mustard on the side.

Shrimps on the Barbie - Recipe "borrowed" from neighboring tailgater Steve.  Steve and his crew parked next to Mr. Hoover and always had a lovely spread.  One of Steve's signature dishes was "shrimp on the barbie" - not sure that he called them this, but everyone else did - blame Paul Hogan.  Anyway - the recipe couldn't be more simple or the resulting product more delicious -

2 lbs (more or less depending on crowd size) raw large (to extra large) shrimp
1 packet Good Seasons Italian Dressing Packet
1/2 cup olive oil
1 tablespoon water
1/4 cup vinegar*

Shell and devein the shrimp and slide 3 - 4 shrimp on skewers (if using bamboo skewers, use 2 skewers for easier "turning" - we now use wooden coffee stirrers for added strength)

prepare dressing with oil, water and vinegar*  (see below)

place shrimp skewers and dressing in container to marinade.  *if marinade time is going to be more than a half hour, prepare dressing without vinegar and take vinegar with you in a separate container to add 1/2 hour before grilling time.

Heat grill - remove skewers from marinade and place on grill.

These cook very quickly and dripping oil can cause flare ups - so watch them carefully.  After about 1-2 minutes per side (most likely less) - they'll be done and your guests (and neighboring tailgaters) will be lining up by the grill for a taste!

Snacks and Dips

Main Dish

London Broil in Red Wine Sauce


2 lbs. 1-1/2-inch thick, london broil
salt & freshly ground pepper      
For the sauce:
2-1/2 cups beef stock
1 cup red wine
1/3 cup minced shallots
2 garlic cloves, minced
1 Tablespoon tomato paste
bouquet garni: in a piece of cheescloth tie up:
1 sprig of thyme, 6 peppercorns, 4 whole cloves and 12 sprigs of parsley
3 Tablespoons unsalted butter
3 Tablespoons flour
2 Tablespoon red currant jelly
salt & freshly ground pepper

1. Liberally coat beef with rock salt and ground pepper; cover and set aside (can be refrigerated, but be sure to bring back up to room temperature before grilling).

2. In sauce pan, combine stock, wine, shallots, garlic, tomato paste and bouquet garni.  Simmer over low heat long enough to blend flavors and dissolve tomato paste.  Set aside (also can be refrigerated).

Discard bouquet garni.

3. To make the sauce: Melt the butter in a saucepan and add the flour to make a roux. Cook 3 minutes.

3. Add the cooked sauce ingredients (at room temperature if refrigerated) and simmer the sauce for 20 minutes. Stir occasionally.

4. Add the red currant jelly, salt and pepper to taste and simmer for about 5 more minutes until the jelly has melted. Strain the sauce into a sauceboat.

5. Preheat the grill. Grill the meat according to your tastes. About 5 minutes on each side for rare. Slice the beef diagonally across the grain into thin slices and arrange it on a platter.

To serve:
 Spoon the sauce over the slices and serve. Pass the remaining sauce.

Corned Beef and Cabbage
One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.


Lion Head - Blue Velvet Cake