Tailgating food/recipes from Girls of Fall

Here are the recipes that were available at the Third Annual Girls of Fall on August 20 in Mobile, Ala., courtesy of Alex Naman and Naman Catering.

Citrus Mint Juleps

Combine 6 cups mint, lemon juice, orange juice and orange peel in large heatproof bowl. 

Bring 5 cups water and sugar to boil in large saucepan over high heat, stirring until sugar dissolves.

Boil until syrup is reduced to 5 cups, about 10 minutes.

Pour hot syrup over mint and juices.

Let stand 15 minutes.

Chill uncovered until cold, then cover and chill 1 day.

Strain syrup into large pitcher, pressing on solids in strainer to release all syrup.

Add bourbon, then 2 cups crushed ice and stir until ice dissolves.

Pour bourbon mixture over crushed ice in glasses; garnish with mint sprigs.

(Makes 10)

Firecracker Grilled Alaskan Salmon

Place Salmon fillets in a glass dish.

Whisk together remaining ingredients and pour over salmon.

Cover with plastic wrap and marinate in refrigerator 4 to 6 hours.

Remove salmon from marinade and place on a well oiled grill 5 inches from coals.

Grill for 8 to 10 minutes per inch of thickness, measured at the thickest part.

Turn halfway through cooking.

(You may also seal with foil to form a packet.)

Cook covered, 20 to 25 minutes on medium hot grill or until fish flakes easily with a fork.

(Serves 4)

Grilled Banana Split with Simple Chocolate Sauce 

4	ripe bananas
8	large strawberries
1/4	cup orange juice
2	teaspoon unbleached cane sugar
1/2	teaspoon ground cinnamon
	good quality vanilla ice cream
	real chocolate sauce (to make your own, see below)
1/2	cup chopped nuts
	real whipped cream (optional)
	Simple Chocolate Sauce
4	tablespoons unbleached cane sugar
4	tablespoons cocoa powder
1	cup water
2	tablespoons butter (optional)
1/2	teaspoon real vanilla extract

Prepare the sauce:

Combine the sugar and cocoa powder in a small saucepan. Blend with a little of the water until smooth, then stir in the remainder of the water. Bring the mixture to boil, reduce heat and then continue to simmer for five minutes to reduce and thicken slightly. Remove from heat, stir in butter until melted. Stir in vanilla and serve.

Prepare the Banana Split:

Leaving skin on, wash bananas thoroughly, then cut in half crosswise and then again lengthwise, ending up with four pieces from each banana. Cut strawberries in half to make two pieces from each. Whisk together orange juice, cane sugar and cinnamon in a large bowl. Add bananas and strawberries and toss gently.

Let marinate for at least 15 minutes. Grill the bananas and strawberries cut-side down over medium-low heat about 2 or 3 minutes. Remove strawberries and set aside. Turn bananas over and continue cooking skin side down about 5 more minutes or until the skin pulls away from the banana. Remove skins from bananas and place 4 pieces into each serving bowl. Top with ice cream, then sauce, then whipped cream. Place 4 pieces of grilled strawberry on top. Garnish with chopped nuts.

(Serves 4)

Hot Spinach Artichoke Dip

In a large nonstick skillet coated with nonstick cooking spray, cook and stir onion until tender.

Add spinach; cook and stir over medium heat until heated through.

Reduce heat to low; stir in cream cheese and sour cream.

Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through.

Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese.

Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips.

(18 Servings)

Rainbow Fruit Salad 

In a small bowl, combine first five ingredients; mix well.

In a large bowl, combine the fruit. Add dressing and toss to coat.

Serve immediately with a slotted spoon.

(12 Servings)

Shrimp & Mango Cocktail

In a bowl, stir together the orange juice, lime juice, vinegar, olive oil, and salt. Place the shrimp, jicama, and bell pepper in a bowl and pour the juice mixture over them. Toss to coat, cover with plastic wrap and refrigerate for at least 2 hours and up to 6 hours. Peel the oranges with a pairing knife, removing the rind and pith. Holding an orange in your hand, slice along each membrane to remove orange section whole. Cut each orange section in half. Repeat with the second orange and reserve the halved sections. About one half hour before serving, pit and peel the avocados and cut the flesh into 1-inch square pieces. Add the mango, oranges, and avocados to the shrimp and toss to coat. Cover and return the bowl to the refrigerator. Chop the cilantro leaves and reserve. To serve, check the seasoning, adding more salt or lime juice if you like and stir in about half of the cilantro. Divide the mixture between 6 glass goblets and sprinkle with a bit more cilantro for garnish.

(Serves 6)

Marinate! For a Little Zest & Zing

Marinades, or seasoned liquids, liven up the flavors of poultry, meat and fish — and, depending on the length of time a food has marinated, can create subtle or substantial results. Whether cooked or uncooked, marinades contain acidic ingredients (wine, citrus juice, vinegar) to enhance the exchange of flavors. Some cooks debate, however, whether or not a marinade actually tenderizes or simply makes food mushy (one authority believes that the only true way to tenderize meat is by aging it). Here we'll focus on creating marinades that lend oomph to foods, as opposed to ones created to alter texture.

Tips

·       Marinate with fruity oils and aromatic veggies for extra flavor.

·       Corn-sweet bourbon adds pizzazz to barbecue marinades.

·       Use glass or stainless steel for marinating because other containers may react with the acid. Likewise use a stainless steel or wooden spoon. (Ceramic containers may contain lead, which could be absorbed by the marinade.)

·       When making a marinade, figure 6–8 tablespoons for each pound of food.

·       Always chill a marinade that has been cooked; a warm marinade raises the temperature of the food to be cooked.

·       If you are using a marinade as a finishing sauce as well, make sure it has been boiled to kill bacteria from the marinating food.

·       Ready-made vinaigrettes make great marinades — a quick and easy solution to concocting your own.

·       After marinating a food, pat it to dry to make sure it browns correctly.

To completely cover a food with its marinade, place both together in a well-sealed plastic food storage bag. Turn bag to coat food evenly; repeat process every now and then while food is marinating in the fridge.

Marinating Times

For best results follow the guide — whether you're grilling or oven broiling. Always refrigerate foods while they marinate.

24hours                for beef

12hours                for pork

12 hours               for chicken with skin

2–3 hours             for skinless chicken

30 minutes            for fish

Compound Flavored Butters

Compound Butters

Chilled compound (flavored) butters are frequently sliced, placed on hot grilled or broiled meats such as steak, poultry or fish, and allowed to melt – creating a very easy sauce.

To make 1/2 cup flavored butter (6 to 8 servings):

1.    Whip 1/2 cup unsalted butter until creamy.

2.    Add one of the included (following) flavor combinations and whip until well blended. Place butter mixture on a sheet of waxed paper and roll into a cylinder about 1 inch in diameter. Chill until firm.

Flavor Combinations 

Lamb or Beef

Broiled Pork Chops

Broiled Chicken or Beef