CROWD-PLEASING MARINATED GREEN BEANS
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
Salt and freshly ground pepper to taste
2 garlic cloves, crushed
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.
Place beans and onions into a large bowl or large resealable plastic bag. Pour dressing in and distribute among the vegetables. Refrigerate at least 4 hours or overnight, stirring or shaking occasionally.
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
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
1/3 c. olive oil
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
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 c. crumbled feta cheese
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.
In a large bowl, stir together the olive oil, white wine vinegar, oregano, parsley, olives, celery, onion, salt and black pepper. Whisk until well-combined.
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
1/4 c. lime juice
3 tbsp. Thai chili-garlic sauce
2 tbsp. soy sauce
1 tsp. grated fresh ginger
1 tbsp. chopped garlic
2 tsp. honey
12 wings, cut in half at joints, wing tips removed and discarded
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.
SIZZLING CITRUS GRILLED STEAK
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
1 tbsp. sugar
3 garlic cloves, thinly sliced into ovals
1/2 large red onion, thinly sliced into rings
3 to 4 lb. flank steak
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.
Score the steak lightly on both sides with a sharp knife. Place in a large container or large zipper-top plastic bag. Pour in the marinade and shake to coat the meat. Marinate in the refrigerator at least 4 hours or up to overnight.
Prepare a charcoal or gas grill for direct cooking. Remove meat and onions from the marinade (discard the marinade).
Grill the meat and onions about 5 minutes per side, or until the steak is rare or medium rare, 135 to 145 degrees on an instant-read thermometer. Slice thinly, across the grain, and serve warm or at room temperature.