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Smokin chipotle pork stew - makes 4 servings
Ingredients:
2 tablespoons olive or vegetable oil
1.5 poinds boneless pork shoulder, cut into 1-inch cubes
2 medium onions, diced
1 (12 ounce) bottle or beer can
5 to 7 chipotle chiles in adobo sauce
3 tablespoons adobo sauce
2 teaspoons ground cumin, or to taste
Salt and freshly ground pepper, to taste
Instruction:
Heat a large Dutch oven over medium-hiogh heat until very hot, about 2 minutes. Add the oil. Add the pork and cook in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt and pepper; stir until combined. Slimmer, covered, stirring occasionally, until the pork is fork-tender, about 1.5 hours
LSU Tigers' milk punch - makes 8 servings
Ingredients:
.5 gallon whole milk
2.5 to 3 cups confectioners' sugar, or to taste
1.5 cups (12 ounces) bourbon whiskey
1 tablespoon vanilla extract
Ice
Ground nutmeg
Instructions:
In a large pitcher, combine milk and confectioners' sugar, and beat with a whisk until the sugar is dissolved. Stir in the bourbon and vanilla. Pour into a large, airtight container (such as a half-gallon milk jug). Cover and freeze overnight or even up to a month.
The morning of the tailgate, let the punch thaw at room temperature for at least 2 hours. Pour into a large Thermos or serve straight from the jug. Pour over ice to serve, and top each serving with a pinch of nutmeg.
Teriyaki tip-off wings - makes 4 servings
Ingredients:
3/4 cup unsweetened pomegranate juice
1/4 cup fresh orange juice
1/2 cup reduced-sodium soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, crushed
1/4 cup plus 2 tablespoon sugar
2 tablespoons vegetable oil
8 whole chicken wings, split at joints and wing tips discarded
Instructions:
In a medium-size bowl, combine the pomegranate juice, orange juice, soy sauce, ginger, garlic, sugar and vegetable oil; stir well to dissolve the sugar. Place the wings and marinade in a large, zipper-top plastic bag and marinate in the refrigerator for at least 8 hours, or overnight.
Preheat over 350 degrees. Line a rimmed baking sheet with aluminum foil or spray it with nonstick cooking spray. Drain the wings well (discard the marinade) and place them on the baking sheet. Bake for 30 to 40 minutes, or until done. Serve warm.
Extra points: You can cook the wings the day before the tailgate, wrap them in heavy-duty aluminum foil, and refrigerate. To reheat, place in a 300-degree oven or on the indirect-heat side of grill.
Munchable marinated shrimp - makes 8 to 10 servings
Ingredients:
3 quarts water
1 (3-ounce) box crab or shrimp boil-in-a-bag
3 limes
2 pounds medium-size shrimp
3/4 cup olive oil
1/4 cup sherry vinegar
3/4 teaspoon whole celery seed
3/4 taspoon red pepper flakes
1/4 teaspoon whole yellow mustard seed
1/2 cup chopped green onions
1 tablespoon drained capers
2 garlic cloves, crushed
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
Pour water into a large saucepan. Add the crab boil, squeeze in the juice of 1 lime, and toss the squeezed halves. Bring to a boil. Add shrimp and cook for 2 to 3 minutes, just until the shrimp are pink and done. Drain. Discard lime halves and crab boil, then plunge the shrimp into ice water to stop cooking. When the shrimp are cool enough to handle, drain, peel and devein them. Place in a large bowl and set aside.
In a medium-size bowl, combine the juice of the remaining 2 limes, the olive oil, vinegar, celery seed, red pepper flakes, mustard seed, green onions, capers and garlic. Add salt and pepper. Pour this mixture over the shrimp and stir to coat. cover the bowl tightly with a lid or plastic wrap and refrigerate 4 to 8 hours. Stir occasionally to keep all the shrimp coated with the seasoning.
When ready to serve, sprinkle parsley over the top.
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