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Step up your game this season with these tailgating recipes

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Ready to cheer on your favorite football team?

FOX8 is teaching you how to step up your tailgating recipes with the Chefs at GTCC in Jamestown.

2014 tailgate recipes

Chef Al's
Southern Meatball Sandwiches

The Meatballs
Yield: 6 to 8 servings

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 egg
1/2 small onion, chopped
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon salt
Fresh Mozzarella cheese

Preheat oven to 375 degrees F.

In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on split biscuits with sauce and cheese.

Parmesan Basil Biscuits:

3 cups all-purpose flour
1 cup grated Parmesan
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz butter
1/4 cup chopped fresh Basil
1 cup heavy cream

Preheat oven to 400 degrees F.

In a large bowl, combine flour, 1/2 the Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add cream, tossing with a fork until moist clumps form. Add extra cream ormilk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes.

Yield: 12 biscuits

Tomato Sauce:
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 (14-ounce) cans diced tomatoes
20 fresh basil leaves, chopped

In a medium pan over high heat, saute onion and garlic in olive oil until soft, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.

Yield: 6 to 8 servings

Grilled Tequila Lime Fish Tacos
Yield:4 servings

1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 cups shredded red cabbage
1 cup fresh cilantro leaves, chopped

Fish Marinade:
3 tablespoons tequila
3 teaspoons ground cumin
2 teaspoons minced garlic
Juice of 1 lime
Kosher salt and freshly cracked black pepper
Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
Oil, for cooking
Sixteen 6- to 7-inch soft flour tortillas
1 cup Cilantro Lime Crema, recipe follows
2 cups crumbled Cotija cheese
Hot sauce, for garnish, if desired
2 limes, cut into wedges

Special equipment: 8-inch bamboo skewers, soaked in water

Cilantro Lime Crema:
8 ounces sour cream
1/4 cup milk
2 tablespoons finely chopped cilantro
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 limes, juiced
Kosher salt and freshly cracked black pepper

Fish Marinade:
For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.

For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.

To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.

Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.

To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.

Cilantro Lime Crema:
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper. Yield: 1 1/2 cups.

Mojo Cuban Sandwich

Mojo Marinade:
1 boneless pork shoulder (2 to 3 pounds)
1 1/2 cups fresh orange juice
1/2 cup fresh lime juice
Zest of 1 lime
Zest of 1 orange
3 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely minced garlic
2 teaspoons cumin
1 cup olive oil
Kosher salt and freshly ground black pepper

Pork Roast:
2 tablespoons canola oil
4 cups low-sodium chicken stock
2 bay leaves
1 sweet onion, rough chopped, medium/large size pieces

Cuban Sandwiches:
Four 6-inch loaves Cuban bread
1/3 cup Dijon mustard
4 pickles, thinly sliced (about 20 slices)
12 ounces shaved deli ham
8 slices Swiss cheese
4 tablespoons olive oil

Special equipment: bamboo skewers

For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.

For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.

Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.

For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.

To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve

Zucchini Parmesan Crisps

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Hot Spinach and Artichoke Dip

1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 each, 14-ounce can artichoke hearts, drained and chopped
1 each, 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 lb cream cheese, softened
6 ounces mozzarella cheese, shredded (reserve 1/3 for top of dip)
1 ounce fresh Parmesan cheese, grated (reserve 1/3 for top of dip)

Preheat oven to 350°
Mix first 6 ingredients together well. Add 2/3 of the mozzarella and parmesan and mix again.
Put in oven safe dish, and top with remaining cheese.
Bake at 350° for about 30 minutes, and dip is hot all the way through, and golden brown on top.
Serve with your choice of chips or bread.

Very Berry Crisp
2-1/2 cups Assorted Berries of your choice (you may use just one type if you like)
1 heaping Tablespoon Cornstarch
2/3 cups Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
1/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Oats
1/4 cup Pecans, Chopped
Pinch Of Salt
3 ounces of butter, Cut Into Small Pieces
Fresh whipped cream, or ice cream of your choice

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) berries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.
In a separate bowl combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Mix together until mixture resembles coarse crumbs.
Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.
Allow to sit for ten minutes before serving with whipped cream or ice cream.