Last Updated on 04/15/2021 by Inside Tailgating
We have always said that there is always an excuse to tailgate. So while your spouse is shopping away on Black Friday maybe set up your grill and gear and start a party wherever you can. Here are some good food and drink recipes for such a “tailgate”.
Try These Black Friday Recipes
THE GIN VICTORIA
Recipe and image courtesy of BOMBAY SAPPHIRE® East Gin
- 1.5 parts BOMBAY SAPPHIRE® East Gin
- 1/2 part Fernet Branca
- 1/2 part White Cacao Liqueur
- 1/2 part Homemade Nutmeg and Lightly Infused Cardamom Syrup
- 3/4 part Heavy Cream
Shake and serve straight up in a cocktail glass. Toasted Cinnamon Dust garnish.
KNOB CREEK® OLD FASHIONED HOLIDAY
recipe by Celebrity Chef Michael Symon, courtesy of Knob Creek®
- 1 1/2 Parts Knob Creek® Rye Whiskey
- 1/2 Part Cinnamon Syrup
- 1/2 Part Lemon
- 1 Part Wild Ale (like Jolly Pumpkin Artisan Ales®)
- 1 Egg White
- Nutmeg for Garnish
Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into chilled lowball glass and garnish with grated nutmeg.
SEÑOR FROG’S NYC MEXICAN APPLE SHOT
Recipe courtesy of Señor Frog’s
- ½ oz. of Tequila
- ½ oz. of Sour Apple Liqueur
- 1 oz. of Cranberry Juice
Combine ingredients in a shaker and shake with ice, strain into 4oz shot glass.
GRILLED SWEET SAUSAGE AND PEPPER ON GREEN OLIVE BAGUETTE
From Wikipedia: “A sausage is a food usually made from ground meat, often pork, beef or veal, along with salt, spices and breadcrumbs, with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.”
People love taking a sausage type item and adding it to bun. Anthony Bourdain has said that every culture eats some type of “meat in tube form”.
Recipe and images courtesy of Executive Chef John Johnson, Four Seasons Hotel New York
Four Seasons Hotel New York is located at 57 E 57th Street. It is a ritzy I.M. Pei–designed hotel with a soaring lobby and even more soaring dishes. ABC News recently interviewed Chef Johnson and featured this very dish.
- 1 green olive baguette or ficelle bread, approximately 8-10 inches long
- 1 sweet sausage of your choice
- ¼ cup red and yellow pepper, julienned
- ¼ cup White Onion, chopped
- ¼ cup canned San Marzano crushed tomatoes
- 1 teaspoon tomato paste
- 1 peeled garlic clove and 1/8 teaspoon garlic, minced
- pinch smoked paprika
- pinch Espelette pepper
- 4 tablespoon extra virgin olive oil
- pinch of salt
- pinch of pepper
- Fill a medium pot halfway with cold water and add sausage.
- Bring to a boil and shut off the flame.
- Let sausage sit in water until water has cooled to room temperature.
- Remove sausage from water. Grill sausage and put aside until peppers are cooked.
- Heat a large sauté pan over medium heat and add 2 tablespoons extra virgin olive oil.
- When oil is hot add sliced onions and minced garlic.
- Cook until tender and then add peppers, tomato paste and smoked paprika.
- Lower temperature, add a splash of water.
- Continue to slowly cook down the peppers and onions until soft.
- Season peppers with salt and pepper.
- Slice grilled sausages once cool.
- Cut baguette lengthwise (but not all the way thru) and drizzle with olive oil.
- Rub the inside with peeled garlic clove.
- Grill bread, butterflied open and face down on the grill.
- In a heavy sautée pan, heat up the pepper mixture and add sliced grilled sausage.
- When entire mixture is warm, place it into grilled baguette.
- Garnish with sweet hot cherry peppers, and sliced olives.