This content was originally published in August2015and edited with updated information.
“Make ‘em and take ‘em” is the motto of the day for this outrageously delish tailgate menu. To take your tailgate experience from ordinary wings and things to the next level, we consulted with a local king of culinary endeavor, Laurin Fegley of Simply Smooth Catering, in Allentown. He provided all the savory and sweet easy eats for our premium parking lot picnic in the shadow of Muhlenberg College’s Scotty Wood Stadium. He also provided some of his favorite recipes and great tips, too, so you can re-create this festive feast in your own SUV!
Recipe: Roasted Vegetables
Think out of the box here: beans, broccoli, squash, zucchini, stem-on carrots, cauliflower, etc. We toss all of our veggies in olive oil and add a 2-to-1 salt- and pepper-blend. Grill or pan sauté at a high temperature until just colored or oven-roast to perfection. Allow vegetables to cool completely before arranging and serve with a drizzle of aged or flavored balsamic vinegar and top with fresh herbs. Always a winner!
TIP: Make rubber shelf lining mats your new best friend. Place them under anything you don’t want to slide around on the carpet of your vehicle, and it won’t!
Recipe: Ham Biscuits
In the South, they serve these savory sandwiches in a buttered biscuit. Up North, it’s more common to see them served with a hearty, stone-ground mustard. We pre-purchased a tasty, sugar-cured ham with cloves, pre-sliced to perfection for our tailgate and then followed this from-scratch recipe.
The Team
2 cups unbleached, all-purpose flour; plus more for dusting the board (If you can use White Lily flour, your biscuits will be even better.)
1/4 teaspoon baking soda
1 Tablespoon aluminum-free baking powder
1 1/4 teaspoons kosher salt or 1 teaspoon regular salt
6 Tablespoons unsalted butter, very cold
1 cup buttermilk (approx.)
The Game Plan
Preheat oven to 425°F. In a food processor, mix all of the dry ingredients and the cut-up butter. Pulse a few times to mix in the butter. If you’re so moved, a half-cup of shredded cheddar cheese is also nice in these, but not necessary.
Add the buttermilk and mix quickly until just blended. The secret is to not handle the dough or use more flour than you really need. (This is the difference between serving hockey pucks and light airy biscuits.)
We prefer to shape the dough into biscuits with floured hands rather than rolling it out and cutting them, they look more artisanal and the randomness of the finished biscuit is quite nice.
The dough shouldn’t be too wet, but you should need a little flour on your hands to make them form as you wish so they don’t stick to you. It sounds harder than it is and these are so buttery and light. Bake at 425°F for 10-12 minutes until golden brown.
TIP: Use a cooler (yes, a cooler!) to put hot foods in. Things like baked potatoes, mac and cheese, fried chicken and cobblers will stay nice and warm in a cooler.
Recipe: Country Potato Salad
The Players
2 lbs. baby red skin creamer potatoes
2 lbs. orange and/or white sweet potatoes
Olive oil to coat
2 or 3 dashes sea salt
1/4 cup white vinegar
4 Tablespoons Dijon mustard
1 medium red onion, diced
2 Tablespoons chopped rosemary
1 Tablespoon chives
1/2 teaspoon ground pepper
The Play-by-Play
Lightly coat potatoes with olive oil and glaze with sea salt, then oven roast for 20 to 25 minutes at 350°F or until fork-tender. They will come out with a salt crust when done.
Meanwhile, boil the sweet potatoes in salted water for 25 to 30 minutes or until just about done, but not mushy. Peel them under running water and cut to size for salad.
Add white vinegar, Dijon mustard, the red onion, rosemary, chives, ground pepper. Mix together with potatoes (can be done warm or cold) and place in fridge overnight to cool before serving. Place in fun individual containers before taking to your tailgate.
TIP: Make foods that will travel well. Avoid soupy or wet items that may spill.
Recipe: Simply Smooth’s Signature Mac & Cheese
Roster
1 lb. elbow macaroni
1 1/2 cups heavy cream
1 cup half and half
3 Tablespoons salted butter
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground nutmeg
3/4 cup of American cheese
3/4 cup of another flavor of cheese you might like (We used havarti with dill for this occasion.)
Seasoned bread crumbs, to taste
The Run Down
Cook elbow macaroni until it is al dente.
Pour into colander. Do not rinse heavily. Drain thoroughly and place into a deep baking pan.
Using the original pan, place the heavy cream, half and half, salted butter, salt, pepper, ground nutmeg, American cheese and your additional cheese. Stir all together until well blended and melted. Pour mixture over macaroni and top with some seasoned breadcrumbs.
Bake at 325°F for 20 to 25 minutes; until golden brown. Place in cooler for transport.
TIP: Use upscale disposable items like bamboo or leaf plates. They are eco-friendly and look great!
Recipe: Fruited Cobbler
One of the easiest things you’ll ever make! In less than an hour you can have a homemade dessert that takes all of five minutes to prep!
Roll Call
1 1/2 sticks salted butter
2 cups flour
1 cup white sugar
1/2 teaspoon salt
3 Tablespoons baking powder
1/2 teaspoon allspice or cinnamon
1 teaspoon vanilla extract
1 1/2 cups whole milk
2 cups of your favorite fruit (peaches, blueberries, cherries, etc.)
Strategy
Preheat oven to 375°F. Place butter in your favorite 2 to 3-quart (deep) baking dish. Microwave or bake butter until just about melted. In a bowl, combine flour, sugar, salt, baking powder, allspice, vanilla, milk and fruit. Mix together well and add to baking dish. Pour melted butter over mixture, allowing at least 1 1/2 inches at the top of the dish for it to rise. Bake for 45 minutes, or until a knife inserted comes out clean.
Serve warm with additional berries and whipped cream or vanilla bean ice cream.
TIP: Use a roll of paper and/or kitchen towels as your packing material. They will just come in handy later when it’s time to clean up!
