Kap and Mina's Sunday Afternoon Tailgate (Week 1)

We're actually kicking off Week 1 of the Sunday Afternoon Tailgate series on Monday this time around with a double-header. Football is an iconic sport--the players, the stadiums, even the fans are very distinctive from city to city. The pressure to live up to the expectations that come with being an icon can be tough. This week's theme honors that while still putting a creative spin on the idea . . . .

---

---

"Icons Under Pressure"
(Pressed Iconic Sandwiches)

THE BLT REIMAGINED

"BLT's aren't typically thought of as your traditional tailgate sandwich. Compared to the cheesesteak or the sausage and peppers, they lack a little flash. And yet, they are one of our most beloved comfort foods--and they feature bacon! What tailgater doesn't love bacon? 

In this week's recipe, I give this humble sandwich a little boost by using Irish bacon and fried tomatoes. It's the kind of enhancement that's normally followed by a 4-game suspension."

- Kap

• 1 Package of Irish Bacon (sometimes called Back Bacon or Uncured Bacon) -- this is thicker than regular bacon, almost like Canadian bacon, only it crisps up instead of staying ham-like
  
• 1 Loaf of Beer Bread (you can buy this or make your own; I made my own using an excellent Beer Bread Mix from the Hallmark store)
  
• 2 TBSP Butter or Margarine
• 2 tsp. Honey
• 4 TBSP Mayonnaise
• 1 tsp. Garlic, chopped (roasted if you prefer)
• Gouda, sliced
• 1 Fried Red Tomato, sliced (you can use Green Tomatoes if you prefer) (recipe below)
• Arugula or Romaine Lettuce
  

Heat griddle/panini press to medium-high.

Mix honey with butter. Mix Mayo with garlic. Set aside.

Cook the bacon according to the directions on the package, until crispy. Five minutes per side is normal.

Slice beer bread and butter one side of each slice with the honey butter. That outside will go face-down on the griddle. Top the inside liberally with garlic mayo, bacon, a slice of Gouda, a fried tomato slice, and a handful of arugula or romaine. Put the top slice on and press using the panini press. (If you don't own a panini press, a brick wrapped in tin foil works well.)

Cook for 4-5 minutes until the outside is slightly crunchy and the cheese melts in the center of the sandwich. Cut and enjoy!

Fried Red Tomatoes

• 1 large Red Tomato, sliced (beefsteak is a good variety)
• 1 TBSP Dijon Mustard
• 1 1/2 tsp. Worcestershire Sauce
• 1 tsp. Hot Sauce (I used Tabasco)
• 1 tsp. Sugar
• 1/2 tsp. Sea Salt
• 1/2 tsp. Paprika
• Dash of Red Pepper Flakes
• Cornmeal, for dredging
• Oil, for sauteing (I used the drippings from the Irish bacon)

Heat the bacon grease in a skillet. This shouldn't go much higher up the side of the skillet than 1/4".

Combine the mustard, Worcestershire sauce, hot sauce, sugar, salt, paprika, and pepper flakes in a small bowl. Slather the mixture on both sides of each tomato slice. 

Dredge the tomato slices in cornmeal.

Saute the tomato slices until lightly browned. Drain on a paper towel.

---

MINA'S SWEET AND SPICY SAUSAGE AND PEPPERS PANINIS

As a child, my favorite September holiday was the Feast of Madonna of the Martyrs, held in Hoboken, New Jersey:  http://www.hobokenitalianfestival.com/html/origin.htm. Each year, my parents would take my brother and I to celebrate with our extended family. Like many Italian holidays, what I remember most was the food! My favorite entree was the street-carnival special: a sausage and pepper sandwich (and my favorite dessert was of course funnel cake).  This week I get a chance to reimagine this classic sandwich on a panini press, in a "sweet" and a "spicy" version that I get to share with you. Mangia! 

- Mina

Sweet

Spicy!

Sweet Sausage and Pepper Panini:

• 2 Slices Focaccia Bread
  
• 2 Slices Gouda Cheese
  
• 1 Sweet Italian Sausage, sliced down the middle into two strips, to lie flat on the bread
  
• 1/3 c. Red and Green Peppers, Sauteed or Roasted
  
• 1/4 c. Sweet Salad Peppers
  
• 1/4 c. Sliced Onion (optional) 
  

Spicy Sausage and Pepper Panini: 

• 2 Slices Focaccia Bread
  
• 2 Slices Pepper Jack Cheese
  
• 1 Spicy Italian Sausage, sliced down the middle into two stripes to lie flat on the bread
  
• 1/3 c. Red and Green Peppers, Sauteed or Roasted
  
• 1/4 c. Hot Banana Peppers
  
• 3 Pepperoncini, Diced
  

Directions for Both Sandwiches: 

Brown sliced sausage in frying pan (with optional onions); add peppers to the pan for the last 5-7 minutes of cooking.  (Add pepperoncini at the last minute for the spicy sandwich.)

Assemble sandwich: 1 slice of bread, 1 slice of cheese, sausage/peppers/onions, 1 more slice of cheese, and final piece of bread. 

Press Panini for 3-5 minutes, or until cheese is slightly melted and bread has browned. Serve and enjoy!

---

DRINK RECOMMENDATION: "FIRST-AND-TEN" AMARETTO MILKSHAKE

Nothing is more fitting than a milkshake when it comes to accompanying sandwich-shop style food. We went with Amaretto to pair with the Italian sausage. For this jacked, adult chocolate milkshake, you need a lot of ice cream to keep the thick consistency going.

- Mina

• 1 pint, Chocolate Ice Cream (we used Graeter's Chocolate Chocolate Chip)
• 2 oz. Brandy
• 2 oz. Amaretto (Disaronno is by far the best brand)
• 4 oz. Milk
• Chocolate Shavings

Mix the first four ingredients in a blender and blend until smooth. Pour into a high pint glass and sprinkle with chocolate shavings.

---

EAGLES PREDICTION

Win! -- The Jaguars have one of my favorite Penn State players on their roster: Paul Posluszny, but there's no way I am picking the Eagles to lose this game. It's a new season, but they're still the Jaguars and Chad Henne is still Chad Henne. Not going to happen.

---

All recipes listed above come from our own imaginations unless otherwise indicated. If you try one of these recipes in your own kitchen, leave a comment below and tell us how it goes. And, of course, share your modifications, enhancements, improvements, etc.