Kap & Mina's Saturday Night Tailgate: Week 8 (College Football Edition)

We've made it to the halfway point of the season, which means it's time for our annual college football edition! Last month, we made a pilgrimage to Kap's alma mater for homecoming and Mina's first trip to Happy Valley! Sadly, the Nittany Lions didn't fare so well against Northwestern, and they've been struggling to figure out their offense ever since. Tonight's game is the biggest rivalry on their schedule. The Ohio State Buckeyes are coming to town, and like most games between these two teams, it promises to be four quarters of bitter, hard-fought competition. Beaver Stadium will be in whiteout conditions--that means 110,000 screaming fans all dressed in white. And though the Lions have been struggling, when there's a whiteout, anything can happen.

To honor this week's game (and the fact that USA Today recently named Penn State's Blue Band the number one marching band in the country), we've decided to team up and make one spectacular Penn State-themed meal. . . .

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"We Are  . . . Penn State"

PENN "STEAK" SALAD

Last year's steak salad was probably Mina's favorite tailgating treat of the season, and this year, we decided to put a new spin on this Western Pennsylvania dish! We have a slaw instead of a green salad, and instead of regular fries, we're jazzing it up with some sweet potato puffs.  Since all the ingredients are rock stars on their own, you won't go wrong with this fun twist on a classic tailgating staple. . 

- Kap & Mina

• A 1-2 lb. Flat Iron Steak
  
• Marinade of choice (I used a Steakhouse Flavor Jack Daniel's EZ Marinade pouch)
• 1 bag of Broccoli Slaw Mix
• 1 Carrot, shredded
• 2-3 Scallions, chopped
• 1 Orange Bell Pepper, chopped
• 1 jar Marinated Artichoke Hearts
• A dozen Alexia Sweet Potato Puffs, frozen
• 6-8 Grape Tomatoes
• 2-3 strips of Pepper Bacon, cooked and crumbled
  
• 1/4 c. Pistachios, shelled
• 1 wedge of Fresh Mozzarella (freeze the night before)
• Flour, for dredging
• 1 small container of Bisquick Shake n' Pour Pancake Mix
• Vegetable Oil, for frying
• Coarse Sea Salt, to taste
• Freshly cracked Black Pepper, to taste
• Horseradish Slaw Dressing (recipe below)

Marinade your steak the night before. (If using a marinade pouch like the one described above, you may need to cut the steak in half.)

The next day, when you are ready to prepare the salad, bake your potato puffs according to the recipe on the bag. While they are cooking, take your steak out of the marinade and sprinkle with coarse salt and cracked pepper.

Whether cooking the steak on the grill or in a lightly oiled pan, you should use medium heat and let it cook for about 8 minutes per side or until cooked to your desired level of doneness. After cooking, let it sit for 2-3 minutes before slicing it across the grain into 1/4" thick strips. 

Slice your cheese into wedges and dredge in flour. Mix the Bisquick according to the directions on the container. Dip in the cheese into the batter and fry in the oil over medium-high heat (about 30 seconds to a minute), until golden brown. Remove to paper towels to drain grease.

Combine your broccoli slaw, carrot, scallions, bell pepper, pepper bacon, and pistachios, and mix with the dressing. Top with the steak, cheese wedges, tater tots, tomatoes, and marinated artichoke hearts.



Horseradish Slaw Dressing

• 1/2 c. Sour Cream
• Handful of Fresh Chives, chopped
• 1 TBSP Dijon Mustard
• 1 tsp. White Wine Vinegar
• 1 1/2 TBSP Prepared Horseradish (adjust to taste)
• 1 tsp. Honey
• 1/4 tsp. Kosher Salt
• Pinch of freshly cracked Black Pepper

Combine ingredients. Some folks like a milder horseradish sauce. In that case, only use 1 TBSP of prepared horseradish. If you like it zingy, use 3 TBSP.

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THE BLUE LION MARGARITA

No copyright infringements intended here. This drink--The Lion--is a visually striking take on the classic margarita.

- Kap & Mina

• 4 oz. White Tequila
• 2 oz. Triple Sec
• 2 oz. Blue Curacao
• 2 oz. Lime Juice
• 1/2 oz. Sugar Syrup
• Margarita Salt or Sugar, for rim

Mix ingredients in a shaker and shake well. Strain into a margarita glass with coarse salt or sugar on the rim of the glass.

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GRILLED STICKIES

In State College, The Diner is known for its "grilled stickies," a caramel cinnamon creation that is similar to a sticky bun but better. People come from all over for this gooey treat, and fortunately for us, they ship! Pan fried (1/2 tsp. butter, 1/2 tsp. oil) and topped with a dollop of homemade ice cream (not quite as good as PSU's world-renowned Berkey Creamery, but still good!) this breakfast delight is also the perfect way to cap off a late-night tailgate.

-Kap & Mina

Simple Vanilla Ice Cream Recipe
Note: You'll need an ice cream maker to make this.

• 1 c. Whole Milk (you can also use 2%)
• 1 c. Granulated Sugar
• Pinch of Salt
• 2 c. Heavy Cream
• 1 tsp. Vanilla Extract

In a medium bowl, whisk together the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1-2 hours.

Pour mixture into your ice cream maker and follow the directions in the instruction manual.

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EAGLES PREDICTION

Win! -- At 5-1, the Cardinals are one of the big surprises in the NFL this year, leading the competitive NFC West. That said, they haven't beaten anyone very good--at least not in a month--and may be very overrated at this point in the season. Expect the Eagles to fly into the dessert and come away with a W.



MY RECORD: 4-2

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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.