Go Blue!
By: Jon Webber
Blue Chips
The holiday season is finally here. Okay, so maybe the start of the football season is not a recognized holiday; but I think it should be! With football comes cooler weather (eventually), and of course tailgate parties. This month I am sharing some of my favorite game day recipes that go beyond the typical tailgate fare.
When you think of blue cheese you immediately think of a favorite way to extinguish fiery hot wings. Blue cheese is more versatile than you think. The creamy, crumbly cheese with salty and tangy characteristics makes it the perfect teammate for your tailgate buffet.
So whether you are cheering for Big Blue, or your team has you feeling blue, one thing is for certain, these dishes will have you and your fellow tailgaters cheering, 'Go Blue!'
Blue Chips
Ingredients:
- 2 large baking potatoes, sliced lengthwise about ¾" thick with the skins on
- 1 cup blue cheese crumbles
- ½ lb of bacon bits (6-8 strips of crispy bacon broken up)
- ½ cup extra virgin olive oil
- salt and pepper to taste
Directions:
Place the potato slices in a medium sauce pan. Salt and pepper the potatoes and cover with water. Bring to a boil. Cook for 5 minutes. Cool the potatoes on a cookie sheet. Season both sides of the potato and brush with the olive oil. Grill one side of the potato on a medium hot grill until brown and crispy. Flip the potato slices over and layer with the bacon and blue cheese. Place the lid over the grill and cook for 3-5 minutes until cheese is melted.
Grilled Blue Cheese Bread
Ingredients:
- 1 pizza crust (Trader Joes or Publix work best)
- 1 medium red onion, thinly sliced
- 1 pint sliced baby bella mushrooms, washed
- 1 bell pepper, thinly sliced
- 1 Roma tomato, thinly sliced
- 1 cup balsamic vinegar
- 2 cups blue cheese crumbles
- 1 tbsp garlic powder
- salt and pepper to taste
Directions:
Stretch out the pizza crust until it is ¼" thick. Cut into 4 equal pieces. In a medium bowl, toss the vegetables in the balsamic vinegar. In a large skillet or non-stick pan, sauté the red onion, mushrooms, and bell peppers. Salt and pepper the veggies to taste. Place the dough on a medium hot grill for 3-5 minutes, until one side becomes golden brown. Take the dough off of the grill and place it on a cookie sheet, with the non-grilled side up. Brush the dough with balsamic vinegar (the vinegar left in the bowl you tossed the veggies in). Layer the veggies, tomato slices, and top with the blue cheese. Place the bread back on the grill and cover for 4-7 minutes, until the crust is crispy and brown and the cheese is melted.
Tailgate Chicken Strips
Ingredients:
- 4- 4 oz chicken breasts, cut into ¾" thick strips
- 2 tbsp garlic powder
- 2 tsp ground pepper
- 1 cup Dijon or brown mustard
- 1 cup local honey
- 2 fresh jalapeños, finely diced
- 1 cup blue cheese crumbles
Directions:
In a gallon sized sandwich bag or air tight container, combine garlic powder, pepper, mustard, honey, and jalapeños. Stir well. Coat the chicken with half the sauce. Save the remaining sauce for dipping. I recommend marinating the chicken for at least 1 hour, however you can grill the chicken after it takes the mustard bath. Grill the chicken on a medium hot grill. When the chicken is almost fully cooked (no pink on the inside), sprinkle the blue cheese on top and place the lid on the grill. Cook until the cheese is melted.
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Jon Webber is an experienced caterer, party planner and amateur chef. Over the years, he has perfected the various ways to prepare and plan simple everyday dinners, as well as the party everyone will be talking about for weeks to come. He loves to tinker in the kitchen, experimenting with different flavors until they mix just right. He is currently developing his own line of salsas, as well as writing several cookbooks.
Want to comment or ask a question? Email Jon at inthekitchen@upincumming.com.
