By: Erika Rodriguez
Tailgating season is here! Whether you are in your backyard or at the stadium Chef George Duran has come up with several recipes to give a twist to your next party.
First break out of the sandwich rut with my Chili-Lime Chicken Burger. Great sandwiches start with great bread. These restaurant inspired sesame twist buns from Cobblestone Bread make the perfect base. They also have Kaiser and toasted onion flavors. Quick tip: Place your packages of buns in shoe boxes so they don’t get crushed on the way to the game. I also make the chicken patties a day ahead and freeze them on a cookie sheet then put them in a resealable bag in the cooler and by the time you get to the game you’ll be able to grill them frozen and in one piece. Simply add lettuce, tomato, my delicious guacamole, and garnish with a slice of lime and you are ready to eat. (Scroll down for the recipe.) Click here to learn more! As always, follow Cobblestone Bread Co. on Facebook, Twitter, Instagram, Pinterest, and YouTube!
Tailgating and College Football go hand-in-hand. I make my Smoked Sausage-Pineapple Skewers with Eckrich Smoked Sausage - the Official Smoked Sausage and Deli Meat of the College Football National Championship. It’s naturally hardwood smoked for just the right blend of seasoning and smokiness. Soak your skewers in hot water to prevent them from burning and have the marinade ready to finish your grilling at the game. Go to EckrichFootball.com for more recipes & details AND register for a chance to make an on-field throw for 1 million dollars at some of the biggest college football games of the season, as well as at the 2018 College Football Playoff National Championship in Atlanta! Make sure you keep up to date with all things Eckrich on Twitter and Facebook!
There are so many delicious ways to use cheese to add flavor to your tailgate. Add ooey gooey goodness with Jarlsberg Cheese. Now celebrating more than 60 years -- based on the original Norwegian recipe and it offers a slightly nutty, mild and delicious taste perfect for these easy recipes like mini Pork Sliders and Chimichurri Nachos. Make the chimichurri in advance and place it in a glass jar. Once the cheese is melted on the nachos, pour it on! (Scroll down for the recipe!) Jarlsberg Cheese is perfect as a snacking cheese and for a charcuterie platter like the one created here. Pre-cut your cheese and place them in a resealable plastic bag the night before. This way you don’t have to cut anything at the parking lot and you also save time! For other great recipe ideas go to jarlsberg.com. Follow Jarlsberg on Facebook & Twitter for cheesy goodness!
Chili-Lime Chicken Burger with Guacamole by Chef George Duran
1 lb. ground chicken
½ medium red onion, finely chopped
2 garlic cloves, minced
1 tsp. chili powder
½ red bell pepper, finely chopped
¼ C. panko breadcrumbs
Zest of 1 lime
1 tsp. lemon pepper
1 tsp. kosher salt
1 ripened Haas Avocado
Juice of ½ lime
½ medium red onion, finely chopped
1 Tblsp. chopped cilantro
¼ tsp. kosher salt
4 Cobblestone hamburger buns
Butter, room temperature
Pre-heat your grill to medium-high heat.
In a large bowl, mix burger ingredients and form 4 even patties. Set aside.
Make guacamole by mashing avocados with lime juice and adding remaining ingredients.
Spray grilling grates with non-stick spray and grill chicken patties until fully cooked, about 5-6 minutes per side. Spread butter an each side of the buns and toast on the grill until golden brown.
Assemble burger starting with the bottom bun then the chicken patty, lettuce, tomato slices and guacamole. Top with bun and serve with lime wedges, if desired.
Makes 4 burgers.
Chimichurri Nachos by Chef George Duran
1 bunch flat leaf Italian parsley, washed and dried
1 Tblsp. fresh thyme
¼ C. fresh oregano leaves
4 garlic cloves
½ C. extra virgin olive oil
3 Tblsp. distilled white vinegar
¼ tsp. ground cumin
1 tsp. Kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. red pepper flakes, optional
3 C. grated Jarlsberg cheese
1 large bag of tortillas, about 11-oz.
Pre-heat your grill on high or your oven to 425F. Cover a baking sheet with aluminum foil and spray with non-stick spray.
Make chimichurri by adding first 4 ingredients in a food processor and pulsing until finely chopped. Remove into a bowl and whisk in olive oil, vinegar, cumin, salt, pepper and red pepper flakes, if desired. Set aside.
Build nachos on baking sheet by creating three layers of chips, cheese and chimichurri, reserving a few tablespoons of chimichurri. Cook in grill or oven for 6-7 minutes until bubbly, then carefully slide the nachos onto a serving platter. Top with remaining chimichurri and serve immediately.