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

Albuquerque Journal - Parade - - FRONT PAGE -

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

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