Kap and Mina's Sunday Afternoon Tailgate (Week 3)

We're starting week three, the season is in full swing, and in the Sunday Afternoon Tailgate Kitchen, we are working hard to come up with new and unusual recipes for our weekend gridiron experience. 

As you've probably noticed, we are really emphasizing the "uncommon" this year. That's because, while we love brats and burgers, wings and beer, it's sometimes fun to bring something to the party that no one has ever seen before. So far, the feedback has been positive.

This week, we're going with a delicate and flaky French delicacy that might leave a few tailgating purists scratching their heads, but we assure you that these recipes are no "cream puffs." They're bold and flavorful, and they'll hold their own with the meat-and-potatoes dishes football fans have come to expect.

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"Tailgate Crepes"

CHICKEN FLORENTINE CREPES

I was first introduced to crepes at a place in State College, PA, called The Creperie. Sadly, that restaurant is no longer in business, but it was, for a long time, a popular eating spot for townies and students alike. That's because they took the notion of the crepe and really did some fun things with what went inside (cheesesteak filling, chicken bacon ranch, berries and nutella, etc.)

So, while this dish may seem a little fancy for your average tailgate, pause for a second and imagine yourself, decked out in your game jersey, flipping these puppies on the griddle--it's almost like making pancakes for the family, and who doesn't love that weekend activity?

Likewise, when you get past the fancy name, this is basically chicken in cream sauce with spinach, mushrooms, and cheese. It's simple, and it'll satisfy the hunger of even the most jaded tailgate guests.

- Kap

Savory Crepe Batter

• 2 large Eggs
• ¾ c. Milk
• ½ c. Water
• 1 c. Wondra Flour (you can use all-purpose if you have to but Wondra is extra fine and makes a better crepe)
• ¼ tsp. Salt
• 1 ½ TBSP Sugar
• ¼ c. chopped Fresh Herbs (Parsley, Sage, Thyme, etc.)
• 3 TBSP Melted Butter
• Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for one hour (this allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan over medium-high heat. Add butter to coat. Pour 1 ounce (2 Tbsp) of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled, you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.



Chicken Florentine Filling

• 1 c. Cooked Chicken (I used leftover rotisserie chicken from the supermarket)
• 2 TBSP Butter
• 1 clove Garlic, chopped
• 2 Shallots
• 1 small Onion
• 3 TBSP Cooking Sherry
• 4 oz. Fresh Mushrooms, chopped (use your favorite varieties)
• 4 oz. Fresh Spinach (you can also use frozen spinach if you want. The amount would be about 1/2 pkg, thawed and squeezed)
• ½ c. Parmesan Cheese, grated
• Salt and Pepper to taste
  
• Your favorite cream sauce recipe or your favorite jar of cream sauce
• Parsley, chopped for garnish

Cook garlic, onion, and shallots in butter with salt and pepper until they get tender and caramelized. Add mushrooms and cooked chicken and sherry, and cook to heat. Stir in spinach and Parmesan, cook to heat.

Put warm filling in crepe and fold over. Cover in heated cream sauce and sprinkle with parsley.

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FOURTH QUARTER BANANAS FOSTER CREPES WITH PEANUT BUTTER SAUCE

Fun fact: Bananas Foster is Kap’s favorite dessert!  And what better way to toast your tailgating extravaganza than by setting something on fire (also known as flambe)? As we set up our “krazy krepes night” here, I wanted to do a dessert crepe that’s quick, easy, and a little bit crazy.  So you should try these crepes, because they’re bananas.
 
- Mina

Sweet Crepe Batter:

• 2 large Eggs
• ¾ c. Milk
• ½ c. Water
• 1 c. Wondra Flour (you can use all-purpose if you have to but Wondra is extra fine and makes a better crepe)
• 3 TBSP Sugar
  
• 1 tsp. Vanilla Extract
• 1/2 TBSP Cinnamon
• 2 generous TBSP Orange Liqour
• 3 TBSP Melted Butter
  
• Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for one hour (this allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan over medium-high heat. Add butter to coat. Pour 1 ounce (2 Tbsp) of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled, you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.



Bananas Foster Filling

• 1/2 stick Butter
• 1/2 c. Dark Brown Sugar
• 1 stick of Cinnamon
• 1/4 tsp. Ground Nutmeg
• 2 tsp. Vanilla Extract
• 4 Bananas, diced
• 1/3 c. Dark Rum
• 1/8 c. Banana Liqueur

Melt butter over medium heat in a large non-stick skillet. Add the brown sugar, spices, and vanilla, and cook until caramelized, stirring occasionally. Toss in the bananas and coat with the sauce. Add the rum and liqueur and flambe until flames extinguish.

Note, you can also serve these a la mode, with vanilla or rum raisin ice cream, if you want.



Melted Peanut Butter Topping

• 1 c. All Natural Peanut Butter
  
• 1/2 c. Honey Roasted Peanuts, chopped
• Water (as needed)
• Salt, to taste
• Confectioners Sugar, to garnish

Melt the peanut butter in a small sauce pan over low heat, adding water as needed to thin to the desired consistency. Add chopped nuts. Season to taste with salt. Garnish with confectioners sugar to serve.

Fill the crepes with a large spoonful of bananas foster filling and serve with a drizzle of melted peanut butter topping.

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DRINK RECOMMENDATION: TROPICAL SCREW

Since crepes are basically light pancakes, and since we are making both sweet and savory varieties, it seems only fitting that we make a drink that goes well with breakfast and with cocktail hour. In this case, we decided to do a tropical twist on the classic Screwdriver by using Pineappe-Orange-Banana Juice and spiced rum.

- Kap

• 3/4 oz. Citrus Vodka
• 3/4 oz. Spiced Rum
• 6 oz. Dole Pineapple Orange Banana Juice
• Splash Triple Sec (optional)

Mix all ingredients with ice and shake well. Serve with an orange slice.

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EAGLES PREDICTION

Win! -- Well, I got it wrong last week. (Hey, I'm not complaining!) That's two big come-from-behind wins for the birds. This week, it won't require that kind of magic. Washington is without RGIII (and even with him, they didn't look very good). Consider this one a victory!


MY RECORD: 1-1

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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.