If You Can’t Tailgate at the Linc, Homegate!
And just like that, it’s over. But as they say, when one door closes, another opens. So, while we all lament the close of the official summer season, we can take heart in the delights of fall, including, of course, the start to our beloved football season with all the friends, fun and food that go along with it. Fortunately, September weather still offers us ample opportunity for outdoor entertaining, and while we’re still riding high on the Eagles’ Super Bowl victory, let’s kick off this season like no other. Unless you’re lucky enough to be heading to the Linc, let’s do our Eagles proud with a first-class party this fall – a little homegating, Philly style!
Like tailgating, homegating always has an outdoor casual vibe, and bringing the game outside is your primary task. If you’re not already set up for outdoor TV viewing, it’s not so difficult. Of course, if you expect to do it frequently, installing an outdoor TV is your best bet. There are specialized ones for outdoors. These models are designed and engineered to be safer than the indoor type and to provide a better viewing experience. If that’s not in the cards for this time, just give some thought to location before bringing out an indoor TV as the screen is not designed for outdoor light.
One buffet table will work for serving food, so make it a fun focal point. A little bit of Astroturf or even a green tablecloth can become a football field from which to serve by using just some white tape strips for yard lines. Be creative with goal posts. Tall bottles with angular pussy willow branches work. My buffet table will be just underneath the TV, which is placed high enough for viewing above the crowd. A cooler or bucket of ice just off to the side will hold the drinks – both soft drinks and, of course, beer. Offer a nice selection of pale ales, stouts and light beers. We will offer one specialty drink – an Eagles Wings Cocktail. A pineapple juice, blue curacao and vodka-based drink garnished with a nice big sprig of mint for the Eagles’ wings is pretty and delicious.
Our Philly theme is coming along nicely, but we need some snacks so we’re not drinking on empty bellies. Nothing is more Philly than Herr’s potato chips and those thin, crispy Herr’s pretzels – and nothing is more delicious. These truly provide the nostalgic taste that all of us who grew up in the Philly area remember so well. Want a bit more flavor nostalgia? Mix an envelope of French onion soup mix with sour cream or softened Philadelphia Cream Cheese and dip those chips and pretzels. One more appetizer that has become a favorite of mine, avocado/corn salsa, will work because we can still find some good Jersey corn around, and I am still picking a few tomatoes from my garden. Let’s take advantage of it. The scoop- shaped chips are the very best with this because they serve as little salsa bowls.
That’s enough snacks because our main menu items will be ready almost as soon as guests arrive. We’ll provide three – one to represent each of our three Philly quarterbacks! First, let’s revisit one of our grilled-salad recipes from earlier in the season. It’s fresh with strong flavors and a bit green to represent our fresh new QB, Nate Sudfeld. Grilled Kale and Plum Salad garnished with ricotta is perfect for a September party and provides a nice, healthy option for our nutrition-minded guests. For a large group, plate the kale on a large serving dish and top with plums. Keep the ricotta and dressing separate from the salad so guests can add as they like.
Next, we must offer our version of a cheesesteak, but a leaner, more modern version and a new fan favorite – a la Nick Foles! This recipe uses the attached type of slider rolls. Just slice the whole thing through the middle without separating the rolls. Spread it all with mayo, then cover generously with deli roast beef heated with sautéed peppers and onions and, finally, provolone cheese. Cover with the one-piece top rolls, then cover with foil to heat and melt the cheese. After, just slice into individual slider-size sandwiches – easy and delicious.
The last but not least of our main dishes will honor Carson Wentz, the man who began the Super Bowl journey. The real star of the show is the tried-and-true stromboli. As many times as I have made this, it is ALWAYS a hit. I use frozen bread dough, and after I let it rise, I fill it with either pepperoni and cheeses, ham and cheeses, or veggies and cheeses, depending on my guest list. Make a couple of each kind and, like Wentz, you’ll be sure to please the entire crowd.
Complementing all of this will be my football potatoes. These are so easy, yummy and cute. Grilled baked potatoes wrapped in foil are halved and topped with cheese, bacon, scallions or even chopped broccoli, then drizzled with sour cream just right to resemble the laces on a football.
Finally, we need a dessert to represent, and there’s nothing more Philly than Tastykake. Let’s get them all – chocolate cupcakes with that amazing vanilla cream inside, Butterscotch Krimpets, a selection of pies (whatever kind you want as long as you include lemon), and, of course, those peanut-buttery delights called Kandy Kakes.
There you go. Now that you have football to get you through, the next few months will fly by. Best of all, when the Eagles surprise us again and Wentz and Foles and Sudfeld march us right back to a championship, you already have your Super Bowl party planned, except you’ll probably need to bring that TV back inside. No worries, though, the stromboli will still be a hit, it’s tried-and-true. Fly, Eagles, fly!
Cheesesteak Sliders
Ingredients
1 (12-ounce) package slider-size soft rolls (attached)
1½ tablespoons olive oil
1 small yellow onion, thinly sliced
1 green bell pepper, cored, seeds removed and thinly sliced
½ pound thinly sliced deli roast beef, sliced into strips about an inch wide
Salt and pepper, to taste
¼ cup mayonnaise
6 slices provolone cheese
1 tablespoon butter, melted
Instructions
Preheat your oven to 350 degrees.
Slice the rolls in half, place in a baking dish and set aside.
In a large skillet, heat olive oil over medium-high heat. Add onions and green pepper and saute approximately 7 minutes, or until onions and peppers aretender.
Add roast beef to mixture and cook for an additional minute to heat roast beef, stirring frequently. Season with salt and pepper and remove from heat.
Spread the mayonnaise evenly over the bottom rolls and on the bottoms of the top rolls.
Spread the beef, onion and pepper mixture evenly over the bottom rolls. Evenly top with the six slices of provolone cheese.
Place top rolls over beef mixture and cheese. Brush tops of rolls with melted butter.
Cover with aluminum foil and bake for 10 minutes. Remove foil and bake for an additional 10 minutes. Slice rolls and serve hot.
Eagles Wings Cocktail
Ingredients
One 6-ounce can pineapple juice
¼ cup blue curacao
¼ cup vodka
2 tablespoons freshly squeezed lime juice
Mint leaves for garnish
Instructions
Fill two martini glasses with ice water and set aside.
Fill a cocktail shaker or pint glass halfway with ice.
Pour the pineapple juice, blue curacao, vodka and lime juice into the shaker or glass, and shake or stir as appropriate.
Discard the ice water from the martini glasses.
Strain the cocktail into the martini glasses, dividing it evenly between the two.
Garnish each cocktail with a sprig of mint leaves.
Serve immediately.
Chunky Avocado Salsa
Ingredients
3 tomatoes, diced
2 avocados, diced
1 cup corn
1 cup black beans
Handful of fresh cilantro (to your taste)
1 teaspoon garlic powder
¼-½ teaspoon salt (depending on how salty you like it)
Pepper, to taste
2½ tablespoons extra virgin olive oil
Instructions
In a medium bowl, add diced tomatoes and avocados and stir gently.
Add the rest of the ingredients and stir until combined.
Cover with plastic wrap and chill until ready to serve.
Serve with tortilla chips.
Grilled Kale and Plum Salad with Ricotta
Makes 4-6 servings • Ingredients:
4 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
Kosher salt, freshly ground pepper
4 medium plums, halved, pitted, thinly sliced
12 large curly kale leaves
¾ cup fresh ricotta
Instructions:
Whisk 3 tablespoons oil, vinegar, thyme and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
Heat grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about two minutes. Let cool and remove leaves from stems.
Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces. Place leaves in a large bowl and toss with some of the vinaigrette. Divide among plates. Top with plums and drizzle some vinaigrette over.
Grilled “Baked” Potatoes
Ingredients
Potatoes for baking
Butter
Salt and pepper
Bacon bits
Shredded cheddar cheese
Sliced chives or scallions
Sour cream
Instructions
Pierce potatoes and rub with butter.
Wrap in foil and grill for 45 to 50 minutes on low heat.
Unwrap and halve potatoes then slice into each half.
Immediately sprinkle with cheddar cheese, bacon bits and chives or scallions.
Wrap in foil again until cheese melts.
Before serving, unwrap halves and drizzle with sour cream to resemble football laces.
Stromboli
Ingredients
Frozen bread dough in loaves
Garlic powder
Pepperoni slices
Provolone cheese slices
Shredded mozzarella
or
Ham slices
American cheese slices
Provolone cheese slices
or
Sauteed peppers, broccoli, onions
Shredded mozzarella cheese
Provolone cheese slices
Instructions
Thaw bread dough on the counter covered lightly with a dish towel or wax paper. If you put it out frozen before bedtime, it will be ready in the morning. The exact thawing time depends on the temperature and humidity. When nicely risen, gently stretch each dough into a rectangle. If you get holes in the dough and it is sticky to work with, just walk away and let it rise a little again – it will then be easier to work with.
Sprinkle with garlic powder.
Layer with your choice of meats, cheeses and/or veggies.
Fold one long edge halfway across and then the other long edge halfway to meet it. Seal together by gently pinching dough.
Fold each end up and again seal by pinching.
Place stromboli on a baking pan coated with nonstick spray. Let sit covered for about 30 minutes.
Bake uncovered in a 350-degree oven for approximately 20 to 30 minutes until nicely browned.
Slice and serve.
