Tailgating

As August works its way into September, we find ourselves rounding third and headed for the end of summer. The kids are (or soon will be) back in school, and lazy days spent at the beach or pool will soon become faint memory. But, each season brings with it unique opportunities for recreation, relaxation and culinary possibilities. Fall, more then any other season, presents us with an abundance of choices. The garden is still producing veggies we have enjoyed all summer, but now, the late arrivals are ripening. Squashes and brussel sprouts, apples and peaches. It's time to begin packing away the fruits of our summer labors, storing and freezing for the winter months on the horizon. But, even as the first frost chases us inside, we still have glorious fall weekends with crisp air, Indian summer, bright blue skies and FOOTBALL. Nothing can be better then melding a love of great food, a relaxing afternoon spent with friends and rooting on the home team under a sunny fall Cleveland sky. Football season has begun, so, let's talk about tailgating. Tailgating: A parking lot picnic before a pigskin program. Everyone has his or her own unique style, and favorite foods. Brats, Westside Market Sausages, dogs and burgers. Chips, beer and a jumbo sub sandwich. Bring a grill or eat it cold- whatever suits your taste. After too many years of working on tailgates, my friends and I have abandoned the traditional approach, going for novel "events". So, instead of burgers and dogs, why not set up a full taco bar (Margaritas anyone?). It's easy and fun, with all prep done at home. Guacamole, salsa, olives, tomatoes, onions and cheese can be packed in disposable storage containers. Sliced flank steak or chicken can be marinated in advance and prepped at home, grilled at home and kept warm for serving or cooked at the tailgate. Or, how about an herb encrusted roasted beef tenderloin, served cold, and thinly sliced on croissants with a horseradish sauce. One of the all time favorites is Italian sausage, slow cooked with onions and peppers, served on hard rolls with shredded aged provolone cheese. Again, all prepared at home and brought to the stadium, ready to serve. By taking care of the cooking and prep at home, all you need to do once you get to the game is set out the food, open the cooler, and enjoy one of the rites of fall.

Tailgate Italian Sausage (serves 8)

4 lbs. Italian sausage (sweet or hot, or a combination) cut into bun length links
2 lbs. chopped roma tomatoes (or one large can whole)
2 large sweet onions, sliced thin
2 bell peppers, seeded and sliced thin (I prefer red to green)
1 lb. sliced fresh mushrooms
1 lb. freshly shredded aged provolone
Place sausages in a single layer in a roasting pan. Cover with mushrooms, peppers, and onions then tomatoes. Cover in foil and bake in a 325º oven for 2 hours. Once removed, roaster should keep warm for up to an hour, more if an insulated carrier is used.
Serve sausage on sliced hard roll, topped with onions, mushrooms, peppers and cheese. Serve with lots of napkins.


Herbed Beef Tenderloin (serves 10)

1 beef tenderloin, chain removed 2-3 Lbs. (Your butcher should do this for you- . sorry Finast customers!)
2 TBSP. minced garlic
2 TBSP. fresh rosemary
2 TBSP. coarse salt
2 TBSP. coarse ground pepper

Preheat oven to 500º. Mix all seasoning ingredients and rub evenly over the beef. Place beef in an uncovered, shallow roaster, tucking tail end under to create a uniform thickness. Place in oven, and IMMEDIATELY reduce heat to 425º. Roast 35-40 mins for medium rare (interior temperature 135º) or 45-50 for medium (interior temperature 150º). Wrap and chill overnight. For serving, slice thinly and layer on croissants with stadium mustard, mayo or horseradish.