Tailgating for the Super Bowl or your favorite game may look a little different this year. In fact, it may just be throwing a party in your driveway or backyard. But that doesn’t mean your spread should be anything less than top-notch. Check out three tailgating recipes fit for a champion from Tampa restaurants below.
THE GAME-CHANGER BURGER
There’s nothing simpler than throwing some burgers on the grill at a tailgate. But the team at Burger Culture aren’t really about “simple” burgers. They put together this over-the-top, beef-lover’s dream of a burger, complete with melt-in-your-mouth short rib, salty, crunchy potato sticks, creamy coleslaw and tangy blanco sauce — a perfect combo of barbecue and ranch. It’s a game-changer.
5 lb. short rib
¼ cup maple syrup
1 cup red wine
1 stick salted sweet cream butter
1 tsp. red pepper
16 oz. beef broth
Handful whole blended peppercorn (or freshly ground pepper, to taste)
Pinch of salt, to taste
12 80/20 beef burger patties, prepared to your liking (or patty of your choice)
12 slices cheddar cheese
1 can crispy potato sticks
Coleslaw, of your choice, to top burgers
1 cup barbecue sauce
1 cup ranch dressing
Begin with 5 lbs. short rib in a large pot. Add maple syrup, red wine, peppercorn, salt, butter and red pepper. Top off with beef broth, filling the pot until ribs are submerged. Bring to a boil, then cover and braise for 4 hours.
Prepare your burger patties according to your favorite recipe. Add a slice of cheddar cheese just before assembling the burgers to allow the cheese to melt.
To assemble, top the bottom half of your favorite burger bun with potato sticks, then coleslaw. Add your burger patty. Top the patty with 3 oz. of short rib, making sure to remove the bones. Then add a drizzle of blanco sauce (combine equal parts barbecue sauce and ranch dressing in a bowl).
6920 N. Dale Mabry Hwy. + International Plaza
VEGAN PIMENTO “CHEESE”
Whether you’re totally vegan, avoid dairy, or just want a tasty dip for crackers and veggies, this plant-based pimento “cheese” is a party-pleaser across the board. Andrew Seeber, owner of 3 Dot Dash Vegan Kitchen in Seminole Heights, recommends taking your burger game to the next level by slathering this on top of your favorite (vegan, of course) patty.
1 cup raw cashews, soaked in water overnight
¼ cup nutritional yeast
1 tsp. salt
1 garlic clove
¼ tsp. turmeric
1 tsp. paprika
2 tbsp. fresh lemon juice
1 ½ tbsp. maple syrup
1 tbsp. extra virgin olive oil
1 to 2 tbsp. water for blending
4 oz. jarred diced pimentos
1 fresh jalapeño pepper
Chopped chives for garnish. Soak cashews overnight. Or, bring cashews to a boil and rest in the water for 20 minutes to soften. Let cool, then strain. Add cashews, nutritional yeast, salt, garlic, turmeric, paprika, lemon juice, maple syrup and olive oil to a high-powered food processor. Pulse to begin mixing, advancing to a steady blend on high once cashews have begun to break up. Add additional water as needed to create a smooth consistency as it blends.
CRANBERRY-INFUSED LAMB CHOPS
As we wait and hope to see if the Buccaneers can punch their ticket to the Super Bowl, this crimson-hued dish from Ava’s Lowcountry Cuisine is one way to show team spirit at your tailgate. Most of your cooking can be done before you hit the road (or, more likely, the driveway); the lamb chops and stuffing just need a quick stint on the grill before serving. For an elevated tailgating experience, Chef Ava even gave us some fancy plating inspiration, below.
1 cup sugar
1 cup white wine
1 cup water
12 oz. fresh cranberries
In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst (about 10 minutes).
Remove from saucepan and blend for 2 to 3 minutes. Allow to cool, then transfer to a resealable container (preferably a top-seal storage bag, like a Ziploc).
½ tsp. ginger
½ tsp. Creole seasoning
1 tbsp. freshly chopped sage
1 tbsp. freshly chopped thyme leaves
1 tbsp. chopped garlic
½ tsp. black pepper
2 tbsp. extra-virgin olive oil
6 1 ¼-inch thick lamb loin chops, or a rack of lamb chops
Combine ginger, Creole seasoning, sage, thyme, garlic, pepper and 1 tablespoon olive oil in large bowl. Add lamb. Turn to coat.
Heat remaining 1 tablespoon olive oil in large frying pan. Add lamb. Cook until browned, or about 3 minutes per side. Transfer lamb from frying pan and allow to cool, then add to marinade. Marinade for a minimum of 30 minutes and up to 4 hours.
Preheat grill to medium-high heat. Allow lamb chops to reach room temperature before cooking. Wrap exposed bones in aluminum foil to prevent burning. Sear over the grill to desired doneness, about 2 to 3 minutes on each side for medium doneness (an internal temperature of 120 degrees). Transfer lamb to platter, cover and allow to rest before serving.
WILD RICE & VEGETABLE STUFFING
1 cup brown and wild rice blend
2 ¼ cups vegetable broth
1 tbsp. olive oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
3 tbsp. freshly chopped sage
1 tbsp. freshly chopped thyme
1 tsp. sea salt
Combine rice and vegetable broth in a large saucepan. Bring mixture to a boil, then lower the heat to a simmer and cover for 35 to 40 minutes, cooking until broth is completely absorbed.
While rice is cooking, melt olive oil in a large, deep skillet over medium heat and sauté the onion and celery until tender, about 8 minutes. Add garlic, sage, thyme and salt, and sauté another 8 to 10 minutes.
Combine the cooked rice and vegetable mixture. Adjust seasoning to taste and serve warmly. For tailgating, reheat stuffing in a foil pan on the grill over medium-high heat until it reaches desired warmth.