This time last year I connected the dots between the 2 Super Bowl quarterbacks and their perspective colleges.

Think I will do the same thing this year.  Next week I will add recipes representing their pro teams and cities.

Tailgating can be accomplished anywhere;  on a college campus, at a pro stadium, or in the homes of fans (homegating).  It’s all about the people, the gathering of family and friends. It’s about the food and the tradition of sharing meals.  It’s about the passion for favorite schools or  teams.

Wherever you watch the Big Game…in sunny Arizona…at home…or at a Super Bowl Party,  the recipes and ideas below are meant for sharing and enjoying.

Russell Wilson….what a comeback…what a game…and against one of the best quarterbacks in the league (Aaron Rodgers).

In honor of Russell Wilson, Seattle’s quarterback,  a little Wisconsin fare is in order.

You cannot think of Wisconsin without thinking cheese, bratwurst and beer.

This recipe includes soaking the grilled bratwrust in a German beer concoction.

Beer-Braised Brats

Serving Size:

Print Recipe

Ingredients

• 10 uncooked bratwurst links
• 1/4 cup butter
• 1 large onion, halved and cut into thin slices
• 2 12 ounce bottle or cans dark German beer
• 2 tablespoons packed brown sugar
• 2 tablespoons vinegar
• 1 teaspoon caraway seeds
• 1 teaspoon dried thyme, crushed
• 1 teaspoon Worcestershire sauce
• 10 hoagie buns, bratwurst buns, or other crusty rolls, split and toasted or Pretzel rolls.

Easy Cranberry-Pickle Relish

• 1 cup canned whole cranberry sauce
• 1/2 cup sweet pickle relish

Instructions

1. Pierce bratwursts with fork.
2. Grill over medium heat 20-30 minutes.
3. Meanwhile, heat butter over medium heat.
4. Add onion; cook and stir about 5 minutes or until tender.
5. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce.
6. Bring to boiling; reduce heat.
7. Place bratwursts in beer mixture; keep warm until serving time.
8. To serve, place grilled bratwurst in a bun or roll.
9. Using a slotted spoon, top with some cooked onion slices and Easy Cranberry-Pickle Relish. Makes 10 sandwiches.

Easy Cranberry Pickle Relish

1. In a small bowl, combine cranberry sauce and sweet pickle relish.

Notes

To transport to your tailgate, carry cooked brats and the beer cooking liquid in an insulated container. Serve within 1 to 2 hours.

By KathyMillerTime
Adapted from Midwest Living

Recipe Printed from www.kathymillertime.com

 In celebration of Wisconsin’s German heritage, I like to serve in a pretzel roll instead of a regular hotdog bun.  The cranberry relish adds a sweet twist. Or add a little Wisconsin cheddar cheese spread if the sweet cranberry doesn’t appeal to you.  A little yellow mustard is my favorite.

Tom Brady, New England’s quarterback, will be making his 6th Super Bowl appearance.  He has won 3 Super Bowls.

 Brady played college football at The University of Michigan.

 Many Michigan fans like Chipati Salad.  In a previous post, I included a recipe from Michigan alum, Maria Spear.  Chicken served with Greek salad ingredients, served in a warm pita pocket, and drizzled with a special  ranch and Frank’s Hot Sauce dressing.

Many fans like wings and hot sauce at a tailgate.

My mind started to wander.

I had just read the new February/March issue of Garden & Gun magazine, with a Hot Quail with Black Pepper Ranch recipe from Chef Jesse Houston.  After tasting a spicy hot fried chicken served with Wonder Bread and dill pickle slices, he created a dish using quail instead of chicken.

Light bulb moment.  I merged the two, substituting Chipati’s chicken for the quail.  I used  Chef Houston’s method and spice, serving on a roll instead of Wonder White Bread, and adapting the Black Pepper Ranch by adding Frank’s Red Hot Sauce.

 I fried the chicken in hot oil in a cast iron pan on the grill to avoid kitchen splatters.

Chipati Hot Wings

Serving Size:

Print Recipe

Ingredients

• 1 tablespoon plus 1 1/2 teaspoons fresh ground black pepper
• 2 tablespoons kosher salt
• 4 eggs
• 2 cups buttermilk
• 2 tablespoons Tabasco sauce
• 1/4 cup dill pickle juice
• 8 chicken drumettes
• 6 chicken tenders cut in half
• 4 cups flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Canola oil for frying

Nasville-Style Hot Sauce

• 4 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 cup canola oil

 

• Ranch dressing
• Frank's Red Hot Sauce

Instructions

1. In a large mixing bowl, whisk pepper, salt, eggs, buttermilk, Tabasco sauce and pickle juice.
2. Add chicken and marinade in refrigerator for 4 hours or overnight.
3. In a serparate bowl, combine flour, 1 1/2 teaspoon pepper, garlic powder, onion powder, and 1/2 tablespoons salt.
4. Set aside.
5. When ready to fry, heat 2 inchs of oil in a cast iron skillet.
6. Remove chicken from marinade.
7. Dredge in flour, return to marinade, coat once more with flour and then fry chicken legs about 5 minutes per side. Repeat with breast pieces, frying for about 3-4 minutes per side
8. Remove chicken from pan and blot with paper towels.
9. Add to bowl of Nashville hot sauce, coating generously.
10. Add breast pieces to your favorite sandwich roll.
11. Drizzle with Ranch Red Hot Pepper dressing and top with dill pickle slices.

Notes

I fried the chicken in a cast iron pan on the grill to avoid splatters in the kitchen.

By KathyMillerTime
Adapted from Garden & Gun, Chef Jesse Houston

Recipe Printed from www.kathymillertime.com

 After frying, the coating in the spices adds the zip and tang with a little bit of sweetness.

Next up, Super Bowl recipes from Seattle and Boston.

I welcome your comments, recipes and any inside information on your favorite tailgating spots.

Come celebrate with me.  I’ll save you a seat at the table.