October 5, 2012 | 12:00 p.m. CDT
COLUMBIA — We searched the tailgating parties at Missouri's recent home football game to find the tailgating food off the beaten grill. We found crawdads, Chinese chicken burgers, sea bass ceviche and more.
Creole crawdads | from Jeff Hasemeier
- 4 pounds frozen, pre-cooked crawdads
- 1 pouch of Louisiana seafood boil
- 1 lemon
- 2 tablespoons ground cayenne pepper
- Creole seasoning
- Small red potatoes (optional)
- Frozen corn on the cob (optional)
- In a large pot of water, boil quartered lemon, cayenne pepper and seafood boil together for 5 to 10 minutes.
- Pour in vegetables.
- Boil until potatoes are done (approximately 20 minutes).
- Remove from boil.
- Pour in 4 pounds of crawdads.
- Boil 7 to 10 minutes or until they all float.
- Remove from boil.
Chinese chicken burgers with rainbow sesame slaw | from Ginger Brune
- 2 pounds ground chicken
- 1/3 cup scallions, sliced on the bias
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced lemongrass
- 6 garlic cloves, minced
- 1 tablespoon vegetable oil
- 6 tablespoons hoisin sauce
- 6 hamburger buns, preferably with sesame seeds
- 6 tablespoons butter
- Combine chicken, scallions, soy sauce, sugar, sesame oil, lemon grass and garlic gently mixing until combined.
- Divide into 6 patties, set aside.
- Heat a grill pan over medium-high heat and brush with vegetable oil.
- Place the patties on the pan and cook each side until done, about 6 to 8 minutes per side.
- During the last few minutes of cooking, baste each burger with hoisin sauce.
- Spread each bun top and bottom with butter and grill until lightly toasted.
But wait, there's more ...
Spread 1 tablespoon of Sriracha lime mayonnaise (recipe below) on each bun bottom and top. Place burger on bun bottom, top with about 1/3 cup of the slaw (recipe also below), add the top and enjoy!
Rainbow sesame slaw
- 2/3 cup julienned jicama
- 2/3 cup julienned bell peppers (red, green, orange, yellow)
- 2/3 cup julienned snow peas, strings removed
- 1 1/2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Sriracha lime mayonnaise
- 3/4 cup mayonnaise
- Zest and juice of 1 lime
- 2 tablespoon Sriracha hot sauce
Chipotle cornmeal green beans with spicy ranch dipping sauce | from Ginger Brune
- 8 ounces fresh green beans
- 1 cup buttermilk
- 1 teaspoon chipotle chili pepper or regular chili powder and smoked paprika
- 2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 cup cornmeal
- Bring a pot of salted water to boil.
- Add green beans and cook 2 minutes.
- Transfer green beans to ice water for 2 minutes, then onto kitchen towel to dry.
- Place a rack in the lower third of the oven. Preheat to 475 F. Set wire cooling racks on baking sheet and grease with nonstick cooking spray.
- In a large bowl combine buttermilk, chili pepper, salt and sugar.
- Toss beans in buttermilk mixture to coat then roll in cornmeal.
- Arrange without crowding in a single layer on baking sheets.
- Bake about 9 minutes until golden.
Spicy ranch dipping sauce
- 1 cup ranch salad dressing
- 3 tablespoons, or to taste, Louisiana hot sauce
- Combine together and serve with the green beans as a dipping sauce.
Sea bass ceviche | from Earl and Grant Larson
- 1 pound fresh sea bass
- 1 tablespoon salt
- 1/2 cup freshly squeezed lime juice (6 to 8 limes)
- 1/2 cup freshly squeezed lemon juice (4 to 6 lemons)
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, finely chopped
- 4 tablespoons freshly chopped cilantro
- 1 jalapeno, minced with seeds removed
- Cut sea bass into bite sized pieces. Roll on cutting board in salt to lightly coat.
- In gallon freezer bag, place lemon juice, lime juice and olive oil. Add fish and allow to marinate in refrigerator or on ice (this processes or "cooks" the fish) for 3 to 4 hours, occasionally turning the bag. The longer the fish marinates, the firmer it will get.
- Combine other ingredients in a container and set aside.
- Add the combined ingredients to the marinated sea bass 15 minutes before serving.
Serve with tortilla chips for scooping or eat as a standalone appetizer.
Royal hot wings | from Christina Kavanaugh
Kavanaugh is a 2011 MU graduate now working for a public relations agency in Charlotte, N.C., that handles consumer brands. She is currently circulating food and drink recipes to help spice up the traditional tailgate spread.
- 1/3 cup whiskey
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons Thai chili sauce
- 1 packet (0.75-ounce) stir-fry seasoning
- 2 teaspoons crushed garlic
- 4 pounds chicken wing drumettes
- 3 scallions (green onions), finely chopped (optional)
- 1/4 cup chopped peanuts (optional)
- In a large bowl, combine whiskey, honey, soy sauce, chili sauce, stir-fry seasoning and garlic.
- Add drumettes, tossing to coat.
- Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.
- Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
- Let drumettes stand at room temperature for 30 minutes.
- Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally.
- Transfer chicken to a platter.
- Sprinkle with chopped scallions and peanuts (optional).
Supervising editor is Frank Russell.