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Friday, Football, and Food, OH MY!

Friday, Football, and Food, OH MY!

It’s Tailgating Time

It’s mid August, the kids are heading back to school soon, and the summer is just as boiling hot as ever, but we’ve all had one thing on our minds: Why didn’t they run the ball? 🙁

But now, the football season has returned (Superbowl round four?), and while we’re all jumping for joy, we remember that this time of the year is also peak grilling season, so we start jumping even higher. As this Friday rolls around, get your grills and your voices fired up, because you need to make sure you can still yell at your TV while you’re eating.

In case you haven’t already planned your first tailgate party recipes of the 2015-2016 football season, we at Aqua Quip decided to lend you, our fellow 12th men and women, a hand.

To check out the recipes, click below ↓

Orange Creamsicle Muddy Buddies
Grilled Potato Skins
Grilled Buffalo Chicken Burgers

You can’t grill everything…

In honor of easy snacks, great tasting desserts, and August 14th being “Orange Creamsicle Day”, here’s a super simple recipe for a fun twist on classic Muddy Buddies (or Puppy Chow if we must):

Orange Creamsicle Muddy Buddies

Ingredients:

  • 8 Cups of Rice Chex Cerealorange+creamsicle+buddies1
  • 1 1/2 cups white vanilla baking chips
  • 1/4 cup butter (mmm butter)
  • 3 Tbsp heavy cream
  • 1 1/2 Tbsp orange zest (about 1 1/2 large oranges)
  • 1 tsp orange extract
  • 1 1/2 cups powdered sugar

Directions:

Measure 8 cups Rice Chex Cereal into a large mixing bowl (a super bowl, if you will…sorry). In a separate microwave-safe bowl, combine vanilla baking chips, butter, cream and orange zest. Microwave it on 50% power in 30 second intervals, periodically stirring it between each one until it’s creamy and smooth. Stir in the orange extract, mix that up, and then pour it over the Chex. Toss it up with a rubber spatula until all the Chex is happy and creamsicle-coated. From here, pour your delicious creation into a 2 gallon ziploc bag, add the powdered sugar and start shakin’. For an even more FANtastic twist, toss some blue and green M&Ms into the mix.

Recipe provided by Cooking Classy.

But you can grill these…

Grilled Potato Skins

Now that your sweet tooth is satisfied, let’s talk about savory. Our next recipe is a well known and loved appetizer: Potato skins. (I’m getting hungry just looking at the picture.) This recipe only yields eight delicious potato skins, so feel free to double (or triple) the recipe to make sure you’ve got enough for all of your party guests and family.

Ingredients 

potato-skins

  • 2 Large baking potatoes
  • 2 Tbs melted butter
  • 2 tsp minced rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup (4 oz) shredded cheddar cheese
  • 3 bacon strips, cooked and crumbled (“Everything’s better with bacon!” I always say.)
  • 2 green onions, chopped
  • Sour Cream

Directions:

Cut the potatoes lengthwise into four wedges. Cut away the meat of the potato so there is only 1/4 in. left on the skins. For tenderer potato skins, throw them in the microwave, uncovered, on high for  8-10 minutes. Combine the butter, roesmary, salt and pepper; brush over both sides of potato skins.

Now that the preparation is done, you can start grilling. Place the potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Flip the potatoes and position them over indirect heat for 2 more minutes and then top them with cheesy goodness. Cover and grill for 2-3 more minutes until the cheese is melted. Finally, sprinkle the bacon and onions on and serve it with sour cream. Yum.

Recipe provided by Taste of Home.

Grilled Buffalo Chicken Burgers

We saved you the best for last. These savory and spicy buffalo chicken burgers will leave everyone completely satisfied, and the food coma that comes after will be totally worth it. Here’s how to build these beautiful buffalo burgers:

Ingredients:

For the patty:

  • 1 lb of ground chickengrilled and delicious buffalo chicken burger recipe for your football game tailgate party
  • 1/4 cup finely chopped onion
  • 2 cloves of garlic, pressed
  • 1 egg
  • 1/4 cup plain bread crumbs
  • salt
  • freshly cracked pepper
  • 1 tsp minced dill weed
  • 1 tsp minced parsley

For the rest of the burger:

  • Burger buns (I suggest Brioche)
  • Buffalo sauce
  • Ranch dressing
  • blue cheese crumbles
  • tomato slices
  • chopped green onion (use any left overs from the potato skins)
  • sliced mozzarella cheese

Directions:

Combine the ingredients for the patty in a mixing bowl and mix well. Form your burgers (whichever size you want) and throw the patties on your grill over medium-high heat for about eight minutes. Flip and grill for another 8 minutes until the chicken is cooked through. When they’re fully cooked, brush on some buffalo sauce and grill for another minute on each side.

Time to build your burger. Spread ranch dressing on the bottom bun and add blue cheese crumbles and tomato slices. Then add your buffalo chicken patty and top it off with the chopped green onion and mozzarella slices.

Ingredients provided by willcookforsmiles.

Now that you’ve got the perfect tailgate recipes, eat up, enjoy, and GO HAWKS!

Herbed Racks of Lamb with Garlicky White Beans

Herbed Racks of Lamb with Garlicky White Beans

Weber’s Recipe of the Week:
Herbed Racks of Lamb with Garlicky White Beans
by: Jamie Purviance

Aqua Quip_Weber_Rack of Lamb

INGREDIENTS

PASTE

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 2½ teaspoons kosher salt
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon herbes de Provence

  • 2 racks of lamb, each about 2 pounds, frenched
  • 1 head garlic
  • Extra-virgin olive oil
  • ½ cup finely chopped shallots
  • ⅛ teaspoon crushed red pepper flakes
  • ½ teaspoon finely chopped fresh rosemary leaves
  • ¼ teaspoon freshly ground black pepper
  • 2 cans (each 15 ounces) cannellini beans, rinsed and drained
  • ½ cup water
  • 2 teaspoons tomato paste
  • Kosher salt
  • 1½ tablespoons finely chopped fresh Italian parsley leaves

INSTRUCTIONS

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  2. Combine the paste ingredients. Coat the lamb with the paste, adding more on the meaty side than the bone side. Cover and refrigerate for 1 to 2 hours.
  3. Cut off and discard the top third of the garlic head to expose the cloves, and then place on top of a 6-inch square of aluminum foil. Drizzle the exposed cloves with oil. Fold up the corners of the foil to seal the packet.
  4. Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until soft and golden, about 40 minutes. Remove from the grill, open the packet, and let cool for 10 minutes. Squeeze the garlic cloves from their
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    papery shells into a small bowl and mash any large pieces.

  5. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling. Sear the lamb, bone side down first, over direct medium heat, with the lid closed, for 3 to 5 minutes, turning once and watching closely to avoid flare-ups. Move over indirect medium

    heat, and cook, meat side down, with the lid closed, to your desired doneness, 15 to 20 minutes for medium rare, turning once. Meanwhile, prepare the beans.

  6. In a medium saucepan over medium heat, warm 2 tablespoons oil. Add the shallots and cook until softened, about 4 minutes, stirring occasionally. Add 1½ tablespoons of the roasted garlic, the red pepper flakes, rosemary, and black pepper and cook until fragrant, about 1 minute, stirring constantly. Add the beans and stir to coat. Add the water and tomato paste, bring to a simmer, and cook, covered, over low heat, for about 10 minutes, stirring occasionally. Add more water, if necessary. Season with salt and transfer to a serving bowl. Stir in the parsley and drizzle with oil.
  7. Remove the lamb
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    from the grill and let rest for about 10 minutes. Cut the lamb between the bones into individual chops and serve warm with the beans.

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Recipe from our friends at Big Green Egg.
View recipe here.

Lamb Pops from Big Green Egg_Aqua Quip

These zesty lamb pops will be a big hit! But since they are small, you’ll want to double or triple the recipe for a larger crowd. They require no utensils; just pick them up, dip them in the yogurt sauce, and enjoy!

Recipe

PDF version here:

Ingredients:

Marinade

Spicy Tzatziki Sauce

  • 2 tablespoons hot water
  • 1 teaspoon saffron threads
  • 1⁄2 cup plain Greek yogurt
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon freshly squeezed lemon juice
  • 1⁄4 teaspoon kosher salt
  • Lemon wedges

Equipment:

  • Cast Iron Grid
  • 9 in x 13 in / 23 cm x 33 cm glass or ceramic baking dish
  • instant read thermometer

Set the EGG for direct cooking with the Cast Iron Grid a

nd preheat the EGG to 500ºF/260ºC.

To make the marinade, combine the garlic, lemon zest, lemon juice, cumin, coriander, paprika, cardamom, cinnamon, olive oil, salt, and pepper in a small bowl and mix well.

Lay the lamb chops flat in a large shallow pan, pour the marinade over, and toss well to coat. Cover with

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plastic wrap and refrigerate for 6 hours or overnight.

To make the sauce, pour the water into a small cup, add the saffron, and let sit for 10 minutes, then strain, reserving the water. Put the yogurt in a small bowl, add the saffron water, mint, lemon juice, and salt and stir well. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate until ready to use.

Remove the lamb from the marinade, discarding the remaining marinade, and place the lamb on the Grid. Close the lid of the EGG and cook for 2 to 3 minutes on each side, until the instant read thermometer inserted in the center of one of the lamb chops registers 125ºF for medium-rare.

Using tongs, transfer the lamb to a platter and garnish with lemon wedges. Serve immediately with the sauce on the side.

Serves 4

Lamb Pops from Big Green Egg_Aqua Quip

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