With college football season in full swing, now is the time to think about ways to up your tailgating game.
While it's hard to beat burgers and brats, with a little effort you can put out a spread that will make yours the party everybody wants an invitation to, whether it's at the stadium or in your living room.
If you're looking for inspiration, try Daina Falk's new book, "The Hungry Fan's Game Day Cookbook," with 165 recipes, many suggested by professional athletes such as those her sports agent father David Falk represented.
Daina Falk declares barbecue the universal tailgating food and includes several recipes for favorites such as ribs and pulled pork (including quesadillas and nachos) and chicken.
But the recipe that caught my eye was for "tachos" _ tater tot nachos. Falk's version is dressed up with chorizo, homemade salsa and a beery cheese sauce.
The key, she says, is to have the tots really crispy and hot. To keep them from getting soggy, put the cheese sauce and other fixings on right before you serve it.
If you want a vegetarian version, substitute a soy version of the chorizo.
While the fall season is still warm and fresh fruits and vegetables are still plentiful, take advantage of the farmers market to make your own salsas. A simple tomato-onion-jalapeno-lime-cilantro version is easy to whip up (Falk has a recipe for that, too) but if you really want to make something special, try a watermelon salsa.
Falk includes a recipe but I like mine better. Hers has cherry tomatoes, mint and coconut water. Mine, saved from a Woman's Day recipe book from 1997, gets its sweetness from sweet onions and orange marmalade. It's sweet and tart at the same time, thanks to a dash of vinegar, and jalapeno gives it a zing.
Another tailgating tip: Make the food easy to eat, things you can handle standing up. Sliders or small sandwiches are good; messier things, like chili, soup or jambalaya, are best served in cups or small bowls for easy handling.
As it gets cooler, chili is a great tailgate choice, and there are nearly endless variations on it, from meaty versions to vegetarian. In fact, you probably have a great chili recipe already, so take a look at Falk's Kentucky Tomato Bourbon Soup. It's hearty, with chopped carrots, onion and tomatoes, and jazzed up with brown sugar and a \ cup of bourbon. That will keep you warm on a cold afternoon.
One more tailgating tip: Don't forget desserts. While most of the menu will be savory, at some point you'll want a sweet counterpoint. Cookies and dessert bars are essential, but Falk has a little fun with a dessert she calls Beer Sno-Cones. You basically mix a couple of bottles of stout beer (flat works better, she says) with 2/3 cup brown sugar and freeze it. Keep mixing the slush around until it's frozen enough to scoop into paper cones or cups.
