Kansas City is known for their Barbeque, IMO's Pizza and of course the Kansas City Strip, among other things. It is also said that Arrowhead Stadium is one of the best places to Tailgate. In fact, a recent article named it the 3rd best Tailgating destination.
For football fans who know a thing or two about tailgating, it's no surprise that Kansas City makes this list. While other stadiums work hard to crack down on tailgating-mania by limiting parking lot hours, Chiefs' fans light up the smokers a day early and camp out overnight to ensure they are raring to go Sunday morning. It's rare for many NFL stadiums to reach the sort of status of college tailgating, but Arrowhead attendees do it weekly. Part of their secret to success is a mastery of a tailgating menu, and Chief's fans have mastered their barbecue.
Anyhow, because the Kansas City region has many ethnic cultures and neighborhoods, I thought I would stick to one ingredient and offer a few flavor varieties for you to audible. So get the Grill fired up, we've some cookin' to do.
- 2 slices of white sandwich bread (crusts discarded), torn into small pieces
- 1/2 cup buttermilk or 6 Tablespoons plain yogurt thinned with 2 Tablespoons whole milk
- 1 Lb. ground meat (preferably 3/4 lb. ground chuck and 1/4 lb. ground pork)
- 1/4 cup freshly grated Parmesan cheese
- 2 Tablespoons finely minced parsley leaves
- 1 Large egg yolk
- 1 teaspoon finely minced garlic
- 3/4 teaspoon salt
- Ground black pepper
- About 1-1/4 cups vegetable oil for pan-frying
For the Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon dried or dried oregano
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped onion
- 1 large can (16 ounces) tomato sauce
- 2 Tablespoons red wine
- 6 to 8 sandwich rolls, split and warmed
- mozzarella cheese
- 1 slice white sandwich bread
- 1 1/2 tablespoons buttermilk
- 1 teaspoon soy sauce
- 5 scallions, white and green parts separated
- 1 1/4 pounds ground pork
- 3 large cloves garlic, finely grated
- 1 Tablespoon finely grated peeled ginger (about a 2-inch piece)
- 1/3 cup water chestnuts, drained, rinsed and chopped
- 1 large egg, lightly beaten
- 1/3 cup chopped fresh cilantro
- 1 1/2 teaspoons toasted sesame oil
- Kosher salt and freshly ground pepper
- 1/2 cup hoisin sauce
- 1/4 cup mayonnaise
- 2 1/2 Tablespoons fresh lime juice
- 3 to 4 teaspoons Asian chili-garlic sauce
- Peanut or vegetable oil, for frying
- 1 cup bean sprouts
- 4 7-inch long pieces baguette, split open
Okay, so you've decided to hit the grocery store and grab a bag of meatballs to cook on the Crock Pot at home, there's nothing wrong with that. I've got two plays called in the huddle and these are Read Option plays. You might just break free and score a touchdown with your guests.
- 1 Tablespoon oil
- 1/4 cup finely chopped onion
- 1 can (8 ounces) tomato sauce
- 1 Tablespoon cider vinegar or lemon juice
- 1 heaping tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon of liquid smoke
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Cook 1/4 cup chopped onion in oil until tender. Add remaining sauce ingredients. Simmer 10 minutes. Place meatballs in a crock pot. Pour sauce over, cover, and keep on LOW setting for serving.
- 6 chipotle chiles, pickled or en adobo
- 6 medium tomatoes, roasted & peeled
- 1 cup chicken broth
- 2 cloves garlic
- 1 teaspoon cumin
- 1 Tablespoon dried oregano
- 2 Tablespoons lard (or a little oil and butter)
- salt and pepper, to taste
That's it for this week's football food corner. As always, good eats and...
Go Broncos!