Guy Fieri’s recipe for a Baltimore Ravens Tailgate
Ritz Crackers, Buffalo Wing Meatballs, Jalapeno Shrimp wrapped in bacon on top of ribs, and more.Guy Fieri is an American cook, restaurateur, author, and television personality. He co-owns five restaurants in California, and he is widely known for his television series on the Food Network.
Ingredients:
Peanut oil
1 quart dill pickles
1 cup buttermilk
2 cups plain cornmeal
1 tablespoon kosher salt, plus more, if desired
Steps:
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.
Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
Source: www.foodnetwork.com
Ingredients:
1/2 tablespoon butter
1 cup salted almonds
1 (9.9-oz.) can wasabi peas
2 cups garlic rye chips
1 (8.5-oz.) package sesame sticks
Steps:
Preheat oven to 350°. Melt butter in a 9-inch cake pan in a 350° oven. Add nuts, tossing to coat. Bake 7 minutes or until lightly toasted; remove from oven.
Toss together nuts, wasabi peas, garlic rye chips, and sesame sticks in a large bowl. Store in an airtight container up to 1 week.
Note: For testing purposes only, we used Hapi Snacks Wasabi Peas, Gardetto’s Special Request Roasted Garlic Rye Chips, and Pepperidge Farm Baked Naturals Toasted Sesame Snack Sticks.
Source: Elizabeth Griffin, Little Rock, Arkansas, Southern Living, February 2009
