A Different Ballgame

Unforgettable tailgating recipes. 


Make sure your game day guests will be fortified through the fourth quarter with a tailgate spread that is as elegant as it is delicious. Here are eight of our favorite recipes.

Antipasto Baguette 

Slice a baguette lengthwise. Layer with two slices each of ham, salami, turkey, Swiss cheese and dill pickle. Spread bread with mustard and mayonnaise.


Build-Your-Own Bloody Mary 

Bloody Mary. 

Photo by Mark Edward Atkinson 

There’s no right or wrong way to make the perfect Bloody Mary, so let your guests concoct their own. Set the following ingredients out on a table with glasses and a bucket of ice and let your guests have at it.


Sriracha sauce
Old Bay seasoning
Tabasco
salt and pepper
tomato juice
clamato juice
olives
pickled okra, carrots and jalapenos
bacon 
celery
lemon and lime slices
cucumber
red onion
pepperonis
vodka (we recommend Silverback Distillery's Beringei)   

Roasted Corn on the Cob

Roasted corn on the cob. 

Photo by Mark Edward Atkinson 


8 ears corn on the cob, shucked and cleaned
olive oil to coat
butter, softened
4 tablespoons chives, chopped
salt, pepper to taste

Coat ears with olive oil and grill until charred evenly all around. Coat with softened butter and garnish with chives. 

Touchdown Sliders

Touchdown sliders. 

Photo by Mark Edward Atkinson 


1 pound ground beef
1 pound ground pork
2 shallots, diced
2 tablespoons olive oil
10 slider rolls
10 slices onion
10 small squares sliced cheese
mayonnaise
Dijon mustard 

Sauté shallots. Mix meats and shallots and roll into 3-ounce patties, cook to desired doneness. Top patties with onions and cheese. Dress with slider sauce.

For the slider Sauce:

Mix equal parts mayonnaise and Dijon mustard. Spread inside top and bottom of slider rolls. 

Roasted Tomato Brie Dip


6 large tomatoes, diced
¼ cup balsamic vinegar
¼ cup olive oil
½ tablespoon rosemary
½ tablespoon thyme
1 ½ teaspoons salt
fresh ground pepper to taste
4 cloves garlic, minced
8 ounces soft cream cheese
8 ounces brie, softened, rind removed
¼ cup basil, julienne
thinly sliced baguette, toasted

Mix the tomatoes with the next seven ingredients. Bake for 30 minutes at 450 degrees until roasted. Remove from oven and allow to cool. In a mixer, combine brie and cream cheese. Add tomato mixture and basil to cream cheese and brie mixture. When incorporated, pour into ovenproof bowl and bake for 25 minutes at 350 degrees. Allow to cool. Slice baguette thinly and place slices on cookie sheet. Bake at 400 degrees until toasted. (Do not overcook baguette; bread will harden before it browns.)  

Sweet potato hummus and roasted tomato brie.  

Photo by Mark Edward Atkinson 


Sweet Potato Hummus


2 medium sweet potatoes
3 tablespoons olive oil
2 cups cooked chickpeas, rinsed, drained
2 tablespoons tahini
3 cloves garlic
juice of 1 lemon
zest of 1/2 lemon
salt to taste
1 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
olive oil to drizzle on top
toasted sesame seeds for garnish

Bake sweet potatoes in 400-degree oven 45 minutes to an hour. While they are cooling, combine all other ingredients in a food processor. Peel potatoes, and cut into pieces. Add to processor and blend well. Garnish with a drizzle of olive oil and toasted sesame seeds.

Deviled Eggs

Deviled eggs. 

Photo by Mark Edward Atkinson 


6 hard-cooked eggs, peeled and halved
1 medium ripe Haas avocado, peeled, seeded
3-4 tablespoons mayonnaise
1 ½ tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 ½ teaspoons lemon juice
salt, pepper to taste
paprika for garnish

Mash egg yolks with the avocado, and mix well with mustard, mayo, salt and pepper. Using a pastry bag, fill the whites. Top with a dash of paprika. 

Fruit & Waffle Cones

Fruit in waffle cones. 

Photo by Mark Edward Atkinson 


8 waffle cones
8 blackberries
8 slices melon
8 slices peaches
8 slices strawberries

Place one of each piece of fruit into each cone.  
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