Recipes: Crowd-pleasing marinated green beans

CROWD-PLEASING MARINATED GREEN BEANS

Serves 8.

Note: This salad travels well, and fills the void for those who believe that you should serve something resembling healthy food while watching a sporting event. Multiply the proportions to feed any size crowd of famished fans. You can use regular wine vinegar, but herb-flavored vinegar really makes this salad. To make your own, see below. From "Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home," by Debbie Moose.

• 2 lb. fresh green beans, strings and ends removed but left whole

• 1/2 large red onion, thinly sliced

• 1/3 c. good-quality extra-virgin olive oil

• 1/4 c. Italian herb-flavored wine vinegar

• 2 garlic cloves, crushed

Directions

Bring a large pot of water to boil while preparing the vegetables. Place the sliced onions in a colander over the sink.

In a small bowl, stir together oil, vinegar, salt and pepper until combined. Stir in garlic. Set aside.

When water comes to a boil, put in green beans. Cover and cook 5 to 10 minutes, or just until beans are bright green; do not overcook. Pour beans and hot water over onions in colander. Rinse under cold running water to cool down. Let drain well for a few minutes.

To make your own herb vinegar: Combine 2 cups white wine vinegar with 1 cup fresh herbs (I use a combination of oregano and thyme, with a couple cloves of garlic and a bay leaf thrown in). Pour in a clean glass jar and let sit away from direct light for about two weeks. Taste it, and if it's not strong enough, let it sit a few more days. Strain into another clean glass jar.

GREEK POTATO SALAD

Serves 6.

This different kind of potato salad is tart and creamy, with a little bite of feta cheese. From "Potato Salad: 65 Recipes From Classic to Cool" by Debbie Moose.

• 2 lb. Yukon Gold potatoes

• 2 tbsp. white wine vinegar

• 1/2 tsp. dried oregano, or 11/2 tsp. chopped fresh oregano

• 1/2 c. chopped fresh Italian parsley

• 1/3 c. pitted, chopped pitted kalamata olives

• 1/4 c. chopped celery

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

•3/4 c. crumbled feta cheese

Directions

Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid and bring to a boil. Cook for 15 to 20 minutes or until the potatoes are pierced easily with the tip of a sharp knife. Drain and let cool until you can handle them but they are still warm. Peel and cut into 1- to 11/2 -inch chunks.

Add the potatoes and feta cheese, and toss to combine. Cover and let sit at room temperature 2 or 3 hours, or refrigerate several hours to overnight. Serve at room temperature.

TANGY THAI WINGS

Makes 24 pieces.

Wings are a classic dish for watching any sport. The heat builds as you eat these, so watch out. You can roast them the night before and reheat, or prepare them on the grill at the tailgate. If grilling, turn the wings frequently to prevent burning; they will also cook in less time than roasting. From "Wings: More Than 50 High-Flying Recipes for America's Favorite Snack" by Debbie Moose.

• 1/4 c. vegetable oil

• 3 tbsp. Thai chili-garlic sauce

• 2 tbsp. soy sauce

• 1 tsp. grated fresh ginger

• 1 tbsp. chopped garlic

• 2 tsp. honey

Directions

Combine the oil, lime juice, chili-garlic sauce, soy sauce, ginger, garlic and honey in a bowl and stir until the honey is dissolved.

Place the wings in a resealable plastic bag. Pour the ginger mixture over the wings and shake to coat them. Refrigerate for at least 2 hours and up to overnight.

Preheat oven to 400 degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Remove wings from the marinade and discard the marinade. Place wings on baking sheet. Bake for 25 to 30 minutes or until done.

Serves 6 to 8.

Flank steak is great for grilling. It has lots of flavor, cooks quickly and lends itself to so many uses. The secret is to avoid overcooking the meat, and slicing it thinly. Eat it as-is or tuck it into tortillas for fajitas. From "Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home" by Debbie Moose.

• 5 tbsp. soy sauce

• 1/4 c. fresh lemon juice

• 1/4 c. fresh lime juice

• 3 garlic cloves, thinly sliced into ovals

• 1/2 large red onion, thinly sliced into rings

• 3 to 4 lb. flank steak

Directions

In a small bowl, combine the soy sauce, lemon juice, lime juice and sugar. Stir until the sugar is dissolved. Stir in the garlic and onion.

Prepare a charcoal or gas grill for direct cooking. Remove meat and onions from the marinade (discard the marinade).