October 04, 2016 8:00 AM
Most tailgaters, party hosts and armchair quarterbacks have their game-day go-to’s: hot dogs, chili, nachos, beer. A just-released cookbook tackles the classics and offers a few new game plans.
“The Hungry Fan’s Game Day Cookbook” (Oxmoor House, $22.95) is new from author Daina Falk, the daughter of legendary sports agent David Falk, who spent her whole childhood around pro athletes. The sports enthusiast, former Duke University tennis player and founder of the Hungry Fan website (http://hungryfan.com) brings influences from her travels through Europe to her other passion – cooking.
In her first cookbook, Falk reimagines classic fan food such as Buffalo wings, dips, sliders and sandwiches; some recipes get healthier (such as chipotle chicken potato skins) and some do not (“tachos,” a mashup of tater tots and nachos).
She also enlists the help of current and retired professional athletes, who contribute signature recipes and stories about them. NBA star LeBron James’ recipe for pregame honey-lime Sriracha salmon is included. Husband-and-wife tennis aces Andre Agassi and Steffi Graf contribute butter-poached rib cap with creamed corn and Brussels sprouts. And former Baylor standout and NFL quarterback Robert Griffin III offers quesadilla casserole, described as a “Mexican spin on Italian lasagna.”
As for the all-important game-time beverage selection, Falk makes sure to throw in a section of cocktail recipes, including one for beer sno-cones.
Here are three of Falk’s new ideas for pregame tailgating or post-game celebrations – no matter the sport.
Mediterranean nachos
Makes 1 large plate
Daina Falk writes: I have to admit it – I’m a total nacho fiend. Whether I’m watching the game from the stands or on the couch at home, there are few things I find more satisfying than a plate of crunchy, cheesy nachos. I love playing around with different flavors, which is how I came up with my Mediterranean nachos – a healthier and more interesting riff on the classic dish. Preparing fresh hummus and tzatziki makes all the difference in this awesomely easy snack.
From “The Hungry Fan’s Game Day Cookbook.”
For the hummus:
One 15.5-ounce can chickpeas
3 tablespoons tahini
4 to 5 ice cubes
Juice of 1 lemon
2 cloves garlic, peeled and crushed
2 tablespoons extra-virgin olive oil
For the tzatziki:
1 cup reduced-fat (2 percent) plain Greek yogurt
2 cloves garlic, peeled and crushed
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 sprig dill, finely chopped
1 small cucumber, half minced, half diced
Sea salt and freshly ground black pepper
For the nachos:
One 8-ounce bag baked pita chips
2/3 cup thinly sliced romaine lettuce
1/2 cup Kalamata olives, chopped
2/3 cup diced tomatoes
1/2 cup crumbled feta cheese
Make the hummus: Drain the chickpeas, and skin them by placing them in a single layer on a paper towel and rubbing gently; the skins will come right off with your fingers. Place in a food processor with the tahini, blend, and then drop in the ice cubes one by one to create a very smooth texture. Transfer to a bowl and add lemon juice, garlic cloves and olive oil. Mix well. For a thinner consistency (similar to nacho cheese or refried beans), stir in 1 tablespoon water.
Make the tzatziki: Combine Greek yogurt, garlic cloves, lemon juice, olive oil, dill, minced cucumber, and salt and pepper to taste in a bowl. Stir thoroughly so all ingredients are evenly incorporated.
Lay out the pita chips on a tray or serving plate. Top with 3/4 cup of the hummus and 3/4 cup of the tzatziki, and sprinkle with the diced cucumber, lettuce, olives, tomatoes and feta. Serve immediately, with any leftover hummus and tzatziki on the side.
Texas toast brisket sandwiches
Serves 6
Falk writes: “This is a surprise new favorite. When I think of brisket – other than thinking it’s my favorite dish that my maternal grandmother makes – I think of Austin (even though brisket there is usually smoked and my grandmother’s is not). So when I was tinkering around in the kitchen trying to figure out what to do with this family brisket recipe, I thought, “Okay, Texas toast!” Winner, winner, chicken, errrr ... brisket dinner, y’all! If you do have a smoker, feel free to smoke this instead of slow cooking it. I’ll bet it’d also be quite tasty.”
From “The Hungry Fan’s Game Day Cookbook.”
1/2 cup ketchup
1/2 cup chili sauce
2 teaspoons Louisiana hot sauce
1/2 cup red cooking wine
One 1-ounce package Lipton onion soup mix
4 pounds beef brisket
1 cup baby carrots
1 small sweet onion, sliced into thin rings
2 tablespoons butter
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried parsley
2 cloves garlic, pureed
12 (1-inch-thick) slices white bread
6 slices Monterey Jack cheese
Heat oven to 325 degrees. Line a 9-by-13-inch baking dish with aluminum foil.
Mix ketchup, chili sauce, hot sauce, wine and soup mix in a bowl.
Place brisket on the foil in the prepared baking dish and cover with sauce. Sprinkle carrots and onions around the edge of the meat. Use a brush or the back of a spoon to coat the top of the meat with sauce. (Note: Most, if not all, of the sauce will pool around the brisket, not on it.) Fold the foil up tightly so that the brisket is concealed inside.
Bake for 3 1/2 hours, or until very tender. Transfer to a cutting board, and let cool for about 15 minutes. Slice the brisket into 1/4- to 1/2-inch slices.
Melt butter in a small saucepan, then add salt, pepper, parsley and garlic, stirring to combine. Brush butter mixture onto all sides of the bread slices.
Grill or toast the bread in a skillet over medium, 1 minute per side, until lightly golden brown.
Cover 6 pieces of the toast with the 6 slices of cheese, then top each with 2 slices of brisket, some of the carrots and onions, plenty of the sauce, and a second piece of toast.
Peanut butter Cracker Jack s’mores
Makes 12
From “The Hungry Fan’s Game Day Cookbook” (Oxmoor House, $22.95)
For the whipped cream:
1 cup heavy whipping cream (must be cold)
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
For the s’mores:
12 graham crackers, halved
1/2 cup smooth peanut butter
One 1-ounce box Cracker Jack, pulsed twice in a food processor
Make the whipped cream: Combine cream, sugar and vanilla in a large bowl. Using a whisk or handheld mixer, beat together until soft peaks form. (You may have leftover whipped cream. Feel free to cover and return to your fridge for later treats.)
Make the s’mores: Top half the graham crackers with a dollop of peanut butter and spread it evenly. Top with a dollop of whipped cream.
Sprinkle Cracker Jack bits on top of the whipped cream, then cover with the remaining crackers. Serve immediately.
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