For veteran tailgaters, it is essential to develop a strategy that is nearly as intricately organized as Mike Tomlin's game plan.
Butch Hildenbrand of Somerset County and his gang of 35 or so friends have been at it for 26 years. The group is a veritable Steelers Nation, with a few traveling into the 'Burgh from as far as Virginia, Charlotte and Orlando.
“We started with a couple of hoagies and a six-pack,” Hildenbrand says. “Then, it blossomed.”
Today, the parking lot pack — 23 of them sit together at the games, while a few just come for the party — is organized into a rotation of teams, each taking a turn providing the meal at every home game. Some have been as elaborate as filet mignon and lobster.
“We always have an Italian day, a Mexican day, a made-to-order breakfast day, a honey-baked ham day,” says Boots Sullivan of Conneaut Lake, Ohio, who is originally from the South Hills.
Hildenbrand provides much of the gear, including a propane camp oven and bright Steelers tablecloths — no cheap plastic here! — made by his wife. Everyone chips in on paper products and flatware.
“We graduated from the pans with hot water and moved to gas,” he says. “When it's minus-5 degrees, Sterno doesn't work.”
On the main table stands a framed sign: “Don't try this at home. We are professionals.”
But that level of proficiency is one they are willing to share.
“We are stewards,” Hildenbrand says. “We help other fans who run out of foil, pans, propane. We're all in the same Steeler family.”
Daina Falk, author of “The Hungry Fan's Game Day Cookbook: 165 Recipes for Eating, Drinking & Watching Sports” (Oxmoor House, $22.95), claims an expertise, as well.
The daughter of famed sports agent David Falk, she grew up around professional athletes and sporting events. Her love of sports and passion for food led to the development of her website, HungryFan.com, and her new cookbook.
Falk views the tailgate experience as one of the best parts of a sporting event.
“It's very expensive to take your family to the game these days,” she says. “But a $20 parking spot for everyone makes way more sense. Thirty-five percent of all tailgaters never leave the parking lot.
“Part of that is because tailgating is so much fun — and yummy — and is something you can do with your whole family and all your friends. But a part of that percentage is likely also because it's too expensive to go into the stadium. And the broadcast technology now employed makes game casts, in many instances, a better experience than watching the game in person — especially from the nosebleed sections.”
Falk suggests keeping recipes and the menu simple, whether traveling to a parking-lot tailgate party or enjoying a coffee-table feast in front of the TV. She suggests two main dishes, a side or two, and something sweet for dessert.
“Simple is best,” she says. “The simpler the recipe, the fewer ingredients you need, and ostensibly, the fewer square inches of space they take up in your car or truck.”
That means more room for tables, chairs and Terrible Towels.
“The worst thing that could happen for me is me getting stuck in the kitchen or behind the grill the whole time,” she says. “If you take on too many dishes — or dishes that are overly complicated — that is often the result. It impedes me from spending game day being social and watching the game.”
And that's really what tailgating is all about — celebrating your team and friendships with plenty of good food.
Sally Quinn is a Tribune-Review contributing writer.
Honey-Sriracha-Teriyaki Drumsticks
“Sriracha is probably the best hot sauce on the market,” writes cookbook author Daina Falk. “And I find it hard to get enough Asian food in my diet, so I went for the teriyaki, too. I made my first batch of these with wingettes and drumettes. Tasty. But I wanted more.
“So I went back to the grocery store and bought large drumsticks. I drowned them in my marinade, and air-fried them up. They made me so happy. It's a lot of chicken, and these will fill you up, especially when done as drumsticks. They're great as a starter or even as an entree at your tailgate or watch party.”
Recipe from “The Hungry Fan's Game Day Cookbook”
1⁄4 cup green onions, cut into thin rounds, plus more for garnish
1⁄4 cup teriyaki sauce
1 tablespoon Sriracha sauce
1⁄2 teaspoon black pepper
1 1⁄2 teaspoons honey
2 teaspoons sesame oil
1⁄2 teaspoon crushed red pepper
All-purpose flour (or brown rice flour if you're keeping it gluten-free), for dredging
Shredded carrots, for serving
6 large chicken drumsticks (you can use 12 drumettes instead)
Whisk together the green onions, teriyaki sauce, Sriracha sauce, black pepper, honey, sesame oil and red pepper in a mixing bowl. Place the flour in a shallow bowl.
Dredge the drumsticks (skin on or off, your call) in the flour, coating the entire piece of chicken in an even, thin layer of flour. Then dunk the drumsticks in the sauce, coating well.
Place all the drumsticks in an air fryer at 390 degrees for 10 minutes. Alternatively, bake in a 425-degree oven on a lightly greased, foil-lined baking sheet for 20 minutes, and then flip. Bake for another 25 minutes, checking to ensure the chicken is cooked through.
Place the drumsticks atop a bed of shredded carrots. Top with additional green onion slices and serve.
Makes 6 servings.
Healthy Chipotle Chicken Potato Skins
“Potato skins are a sports food staple,” says Daina Falk, who opted to use sweet potatoes in this recipe. “I think they're a bit juicier, they've got more flavor, and I find them less starchy. They're also so much more nutritious than regular potatoes. Add my chipotle chicken mixture on top, and you'll hit your protein quota and enjoy every bite.You'll need a fork and knife for these!”
Recipe from “The Hungry Fan's Game Day Cookbook”
3 medium organic sweet potatoes
1⁄4 cup plus 3 tablespoons extra-virgin olive oil, divided
3⁄4 pound boneless, skinless chicken breasts (about 2 small breasts)
1⁄2 teaspoon sea salt and 1⁄2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon minced chipotles in adobo
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups spinach, wilted (see tip)
5 ounces sharp white cheddar cheese, grated
Plain Greek yogurt (see tip)
Chipotle hot sauce, optional
Cilantro sprigs, roughly chopped
Heat the oven to 350 degrees.
Wash the sweet potatoes, and prick them all over with a fork. Brush the skins with 2 tablespoons of the olive oil. Place in a Pyrex dish or on a baking sheet, and bake them for 50 to 60 minutes or until fork-tender.
Place the chicken in a baking dish, rub with 1 tablespoon of the olive oil, and season with a small dash of salt and pepper. Place the chicken in the oven alongside the potatoes, and cook for 25 to 30 minutes, until cooked through. Set aside to cool.
Meanwhile, combine the remaining 1⁄4 cup olive oil, lime juice, garlic, chipotle pepper, oregano, cumin, chili powder, and 1⁄2 teaspoon each of the salt and pepper in a medium bowl. Set aside.
When the chicken is cool enough to handle, shred it with a fork or your fingers. Then combine it with the spinach and keep warm.
Cut the sweet potatoes in half lengthwise, and let cool for 5 to 10 minutes longer.
Increase the oven temperature to 400 degrees.
Using a spoon, scrape out the insides of the potatoes, leaving only the skin and a 1⁄4-inch layer of potato flesh. (Be careful not to tear the skins.) Return the skins to the baking dish, and brush the insides with the chipotle and herb mixture. Bake for 5 to 10 minutes or until crisp.
Meanwhile, add the remaining chipotle and herb mix to the spinach and chicken, tossing to combine.
When the skins are done, stuff them with the chicken mixture, top with grated cheese, and bake for 5 to 10 minutes longer, until the cheese has melted and the skins are hot and crisp. Serve topped with Greek yogurt, the hot sauce, if desired, and chopped cilantro.
Makes 6 servings.
Tip: Wilt your spinach in the microwave by putting it in a bowl with 1 teaspoon of water and zapping it for 20-second intervals. You can substitute sour cream for Greek yogurt. They taste almost the same, but Greek yogurt is much healthier and lower in fat and calories.
Shepherd's Pie Quesadilla Bites
Recipe from “The Hungry Fan's Game Day Cookbook”
For the meat filling:
1 tablespoon extra-virgin olive oil
3⁄4 cup Guinness Stout
3⁄4 cup diced yellow onions
3⁄4 cup diced carrots
Several stalks of chives, minced
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons Worcestershire sauce
1 pound ground beef, preferably grass-fed
1⁄2 cup fresh or frozen English peas, or more to taste
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
For the mashed potatoes:
4 large (or 6 to 8 small to medium) potatoes, peeled
8 tablespoons (1 stick) Irish (salted) butter, plus 1 tablespoon for frying
1⁄4 cup heavy cream
1 teaspoon sea salt
1 1⁄2 teaspoons freshly ground black pepper
Several sprigs of chives, minced
For the quesadillas:
12 flour tortillas (8 inches)
1 cup shredded Dubliner cheese
1 cup shredded mild white cheddar cheese
To prepare the meat filling: Combine the olive oil and Guinness in a large skillet over medium. Add the onions and carrots, and saute until the onions are translucent and the veggies have absorbed most of the liquid, for about 10 minutes. Add the chives, nutmeg, cinnamon, Worcestershire sauce and beef, stirring constantly, until the meat is cooked, for about 7 minutes. Be sure to mash the meat while stirring to avoid large chunks. Stir in the peas, salt, and pepper, and transfer the filling to a bowl.
To prepare the mashed potatoes: Boil the potatoes until soft enough to mash. Drain and mash the potatoes, then add the butter, cream, salt, pepper, and half of the chives. Mix well, and set aside.
To assemble the quesadillas: Lay 1 flour tortilla out on a plate. Spread with 1⁄2 cup of the mashed potatoes and about 3⁄4 cup of the meat filling. Top with a generous sprinkle of each cheese. Place another tortilla on top. Repeat with the remaining 10 tortillas and fillings.
In the same large skillet used to make the meat filling, melt 1 tablespoon of the butter over medium-low, slide the quesadilla into the skillet, and increase the heat to medium-high. Brown for 2 minutes, then carefully flip over and brown the other side (adding more butter if necessary) for another 2 minutes. Repeat with the remaining quesadillas and butter.
Cut each quesadilla into 8 triangular pieces, and top with a sprinkle of chives.
Makes 48 pieces.
City Chicken
City Chicken came about during the Great Depression, when chicken was a pricey commodity. But it is still popular in parts of Ohio, West Virginia and Pennsylvania. Of course, City Chicken may have been born out of necessity, but it survived because it's delicious.
You will need eight 6-inch bamboo skewers for this recipe. If you can't find them, trim longer ones or the skewered meat won't fit in the pot for frying. Pork butt roast may be labeled “Boston butt.” You can make the sauce and trim, season and skewer the meat a day in advance.
Recipe from “Cook's Country Eats Local” (America's Test Kitchen, $26.95)
1½ teaspoons salt
1½ teaspoons garlic powder
1 teaspoon pepper
¾ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 boneless pork butt roast (3 pounds), trimmed and cut into 1-inch pieces
8 (6-inch) bamboo skewers
½ cup flour
2 large eggs
2 tablespoons water
1¼ cups panko bread crumbs
2 cups vegetable oil
For the sauce:
1 cup sour cream
1 tablespoon minced fresh dill
1½ teaspoons lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper
To prepare the city chicken: Combine the salt, garlic powder, pepper, thyme, and cayenne in medium bowl. Add the pork and toss to coat thoroughly. Thread pork onto eight 6-inch bamboo skewers (6 to 8 pieces per skewer).
Adjust oven rack to middle position and heat oven to 325 degrees. Place a wire rack inside a rimmed baking sheet. Place the flour in shallow dish. Whisk the eggs and water together in second shallow dish. Place panko in a third shallow dish. Working with 1 skewer at a time, dredge in flour, dip in egg, then coat with panko, pressing to adhere.
Heat oil in Dutch oven over medium heat to 350 degrees. Working with 4 skewers at a time, fry first side until golden brown, for about 2 minutes. Flip skewers and continue to fry until golden brown on second side, for about 2 minutes longer. Transfer to the prepared wire rack. Repeat with remaining skewers. Transfer to oven and bake until pork is tender, for about 1 hour. Place skewers on a platter and let rest for 5 to 10 minutes.
To prepare the sauce: Whisk all ingredients together in bowl, seasoning with salt and pepper to taste. Serve sauce with pork skewers.
Makes 6 to 8 servings.
