terrific tailgating recipes from coast to coast
SCORE A TOUCHDOWN BEFORE THE GAME EVEN STARTS WITH THESE FAN-FAVORITE TIPS AND RECIPES FROM TAILGATERS AROUND THE COUNTRY. BY ALISON ASHTON PHOTOGRAPHY BY KYLIE DREIER
WINDY CITY GRILLED DOUGHNUTS
Chicago Bears fans are a hardy bunch, tailgating in sun, wind, rain and even snow, thanks to the city’s famously volatile weather. The parking lot at Soldier Field is filled with the aroma of brats, burgers, hot dogs and a new favorite—grilled glazed Krispy Kreme doughnuts. It’s perfect for chilly game-day mornings and one of the easiest, most impressive tailgating tricks you’ll ever try. Preheat grill to medium. Grill glazed plain or chocolate doughnuts (or doughnut holes) on skewers 1–2 minutes per side. Extra point: Drizzle your grilled doughnuts with icing dyed with your team’s colors.
SAINTS MUFFALETTA SANDWICH
The Big Easy is known for great fare and music, so New Orleans Saints fans pull out all the stops with big pots of gumbo and jambalaya and the classic muffaletta sandwich—an old-school, milehigh Crescent City classic, created by a Sicilian immigrant, that’s perfect for today’s Instagram generation of fans. It’s also a great make-ahead addition to your tailgating spread. Whisk together 3 Tbsp red wine vinegar, 2 minced garlic cloves and 1 tsp dried oregano in a large bowl. Gradually whisk in 3 Tbsp olive oil. Stir in ¾ cup large green olives, pitted and chopped; ¾ cup Kalamata olives, pitted and chopped; ¼ cup chopped roasted red bell peppers; ¼ cup chopped pepperoncini and 2 chopped anchovy fillets. Season with pepper. Cover and chill for 2–4 hours. Cut 1 (8-to-10-inch) round Italian bread loaf in half horizontally; hollow out top and bottom halves, leaving a ¾-inch-thick shell. Spread half of olive mixture over bottom half of bread. Layer evenly with 8 oz each of sliced ham, mortadella and salami; 6 oz sliced
provolone cheese and ½ medium red onion, thinly sliced. Spread with remaining olive mixture. Top with remaining bread half. Wrap sandwich tightly in plastic wrap and chill at least 1 hour, up to overnight. Cut into wedges to serve. Serves 6–8. Adapted from The Hungry Fan’s Game Day Cookbook (Oxmoor House) by Daina Falk