Our Two Favorite Sports – Football and Eating! See our recipes below.
An American pastime that dates back more than 100 years, tailgating brings together two favorite activities – sports and eating. The original tailgate has been traced back to the civil war at the Battle of Bull Run. Civilians from the Union arrived with baskets of food shouting “Go Big Blue” as a way to show support for the soldiers as they went into war. A far cry from today’s tailgates, this was the first documentation of people using food to celebrate a specific event.
Tailgating was introduced into sports in 1869 at the first football game ever played between Princeton and Rutgers. Prior to the game, a cross between modern-day football and rugby, Rutgers’ fans brought food to feed the players and other fans. They wore crimson scarves as turbans to distinguish themselves from the Princeton fans and show pride for their university.
Since that first competitive collegiate game, the traditional form of tailgating has been practiced at sporting events everywhere. However, today’s tailgating experience has become almost as important as the game itself. Friends, family and sometimes even foes gather together dressed in their favorite teams’ colors to share food and beverages, play games, and socialize as they prepare for the start of the big game.
While a stadium parking lot is still the most popular location for a tailgate party, many people are now bringing the spirit of the game into their home with homegating, the term used by the NFL for tailgating at home.
So whether your heading out for a pre-game celebration in the stadium parking lot or settling down in front of the TV to watch your team with family and friends, here’s a few of our favorite tailgating recipes that are easy to make and a hit with all the fans!
Ultimate Tailgater Bloody Mary
What tailgate party is complete without a Bloody Mary? This recipe features our friend Tom Laffey’s Tilted PalmUltimate Tailgater Bloody Mary Mix. Made with 100% natural ingredients, this mix was developed locally and is produced in Tennessee – and it makes one delicious Bloody Mary!
2 ounces premium vodka
4 – 5 ounces Tilted Palm Ultimate Tailgater Bloody Mary Mix
- Mix in shaker
- Pour over ice
- Garnish with a leafy stalk of celery and a wedge of lime
2 cups self-rising flour
1 (8-ounce) container sour cream
½ cup butter, melted
1 (4-ounce) package crumbled bleu cheese (or more if you like them tangy)
- Preheat the oven to 425° and lightly grease a baking sheet.
- Stir together all the ingredients until just blended. Turn dough out onto a lightly floured surface. Pat dough to a 3/4-inch thickness; cut with a 2-inch round cutter. Place dough rounds onto the baking sheet.
- Bake for 15 – 18 minutes or until lightly browned. Makes 12 biscuits.
1 (5 lb.) beef tenderloin, trimmed
3 tbsp. butter, softened
5 – 7 tsp. kosher salt
3/4 tsp. cracked black pepper
- Preheat oven to 425°. Place beef on a wire rack in a jelly-roll pan. Rub butter over beef and sprinkle with salt and pepper.
- Bake at 425° for 25 – 35 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium rare). Cover loosely with aluminum foil; let stand 15 minutes before slicing.
*If you aren’t serving many people, you can prepare and cook a couple of filet mignons using reduced amounts butter, salt and pepper.
1/3 cup plain yogurt
2 tbsp. Prepared horseradish
1 tsp. Dijon mustard
1 large garlic clove, minced
- Combine all ingredients in a small bowl.
- Cover and chill.