My fave tailgate recipes

These go over pretty well. And you can get them baked up relatively quickly.

Dessert first, of course. This Truffle Cookies recipe is from Gourmet Mag and Cookbook.

4 ounces unsweetened chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
2 cups (12 ounces) semisweet chocolate chips
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (not Dutch-process)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
melt unsweetened chocolate, butter and 1 cup chips in 1 quart heavy saucepan over low heat, stirring occasionally. Cool. Really, i microwave on medium for 5 or 6 minutes and stir it up.
Whisk flour, cocoa, baking powder and salt in a bowl. i stir it with a small spoon in a mixing cup.
Beat sugar, eggs and vanilla in a large bowl with an electric mixer at medium speed until pale and frothy, about 2 minutes. i do this while the chocolate is in the zapper. Mix in the chocolate, the mix in the flower at low speed until well combined. Stir in remaining 1 cup chips. Refrigerate, covered, until dough is firm, about 2 hours. Lick the leftover bowl and utensils clean of chocolate before washing.
Put a rack in middle of oven and preheat to 350 degrees.
With dampened hands, roll heaping teaspoons of dough into 1-inch balls and arrange 2 inches apart on ungreased baking sheets. Bake in batches until puffed and set, 10 to 12 minutes (more like 9.5 at altitude) cookies will still be soft in center.
Cool on a baking sheet for 10 minutes, then transfer to racks to cool completely.

This is from The Feast of Sante Fe by Huntley Dent, tho it’s been modified (he calls for swiss, i use cheddar)
Chile-cheese puffs
1/2 cup milk
1/2 cup water
8 tablespoons (1 stick) lightly salted butter
1/2 teaspoon salt
1 cup unbleached white flour (frankly, i use regular flour)
4 eggs (the larger the eggs, the puffier the puffs)
1 cup grated sharp cheddar cheese
2 tablespoons (or more) diced green chiles (canned)
Preheat oven to 400 degrees.
Heat water, milk, salt and butter in a saucepan, bringing to full rolling boil over medium heat – make sure the butter is entirely melted. Remove pan from heat and add flour all at once. Stir for a few seconds to incorporate it, and return the pan to medium heat, stirring constantly, until the dough draws together in one mass and begins to coat the bottom of the pan with a thin film as you stir. (This doesn’t take long.)
Remove from heat and all to cool for a minute or two (so the eggs don’t cook!). Break an egg and stir it in, one at at a time, working vigorously with a wooden spoon. Don’t add the next egg until the first is thoroughly incorporated. After all four eggs are blended in, stir in the cheese and chiles.
Drop the still-warm dough by tablesspoonfuls onto ungreased baking sheets, leaving about 1/2 inch between each. Sprinkle a bit more of grated cheddar on top of each. Place in oven, turn the heat down to 375. Bake about 15 to 20 minutes, until puffs are golden brown. Then reduce heat to 350 and let them dry out for another 5 minutes or so, but don’t overbrown on bottom.

1 comment so far ↓

#1 Lily on 12.18.08 at 4:19 pm

Here’s my favorite recipe! Buffalo Chicken Dip is quick, easy, and delicious:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s ® RedHot ® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers

1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.

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