The Denver Broncos take there 2011 tour to Nashville this week to contest with the Tennessee Titans. I know we will see a scattering of Orange in the crowd on Sunday among the seas of powder blue that Titan fans will be wearing, but not everyone in Broncos Country will be in attendance. That is where this post fits in. Whether you wish to take your Tailgate Party on the road or stay at home and grill on the patio, I've got a few ideas for your football food fantasy. Read on and I will entice your taste buds.
Now Nashville is nestled in the southern part of Broncos Country and the regional food has a distinct flair. One specialty dish that the city is known for, is Nashville Hot Chicken. This is made from a serving of wing, thigh or breast that has been marinated in buttermilk, heavily spiced, breaded and pan-fried. The recipe is there in the link if you desire it.
Yes fried chicken is a southern favorite, stereotypically or not, but this weeks theme is all about the beef. Something the Broncos will need to bring in order to best the Titans. So I have a meat and potato ensemble to share with you grill masters out there in Bronco Country that will make your Tailgate a success. Grilled Steak with Tailgate Twang Sauce and some Grilled Steak Fries to go with it.
Grilled Steak with Tailgate Twang Sauce
1-10-oz. rib-eye steak (per person)
2 cloves garlic, minced
2 tablespoons olive oil
Freshly ground black pepper
In a dish put steak, garlic and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat up your grill to high heat.
Remove steak(s). Season well with salt and pepper, grill to desired doneness and finish with Tailgate Twang Sauce.
Tailgate Twang Sauce
1/2 Cup Sherry Vinegar
1/4 Cup Dijon Mustard
2 Tbsp. Prepared Horseradish, drained
1/2 Cup Chopped Dried Apricot
2 Tbsp. Worcestershire Sauce
2 Tsp. Fresh Tarragon, or 1 Tsp. Dried Tarragon
2 Tbsp. Brown Sugar
Salt and freshly ground Black Pepper to taste
Directions: Place all ingredients in a saucepan over low heat. Stir until a low simmer is achieved and slight thickening begins. Pour into a sauce container to cool.
Grilled Steak Fries
2 1/2 Tbsp.Sea Salt
1 1/2 tsp. dry mustard
1 tsp. ground black pepper
1 clove Garlic, minced
2 sprigs fresh Rosemary
1/4 tsp. crushed red pepper flakes
6 Idaho potatoes, scrubbed
1/4 cup olive oil
Combine all the ingredients except the potatoes in a small bowl.
Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Using a large Ziplock bag, put the ingredients and the spuds in the bag and shake well to coat the fries.
Heat grill to high.
Grill the fries until golden brown and cooked through, 3 to 5 minutes. this should make 4-6 servings.
There you go. Serve this up for your guests and tear into it like the Broncos are going to tear into the Titans.
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