tailgate food
Recipes

Take your tailgate food to the gourmet level! 4 appetizer recipes for a game day crowd

September 12, 2023
2 min read

Everyone loves the tailgate food just as much as the game!

Tailgating is back in season! These are the appetizers your game day needs to take the party spread to the next level.

Chef Todd Leonard shares three starters that will make the crowd cheer louder for the food than the game.

Todd teaches culinary classes at UVU. To sign up for his class, go to the UVU culinary website.

 

Roasted Red Pepper and Artichoke Bruschetta

Recipe By: Chef Todd Leonard CEC
Serving Size: 128
Preparation Time: 0:25

INGREDIENTS

  • 10 Fire roasted red peppers whole — lightly chopped
  • 10 Artichokes quartered — lightly chopped
  • 2 Red onions — small diced and quick saute
  • 3/4 cup Blue Lemon herb mix (Parsley, chives, basil) — chopped fine
  • 3 tablespoons Lemon juice – or 2 lemons
  • 1/4 cup Extra virgin olive oil
  • 1 1/2 tablespoons Pit seasoning
  • 1 teaspoon Kosher salt

 METHOD

  1. Prepare all ingredients and mix. Keep refrigerated.
  2. Top grilled baguettes with topping.

 

Meatballs

Recipe by: Chef Todd Leonard CEC
Serving Size: 4
Preparation Time: 0:30

INGREDIENTS

  • 8 ounces good ground beef – fresh
  • 1 tablespoon Chives – chopped
  • 1 tablespoon Parsley – chopped
  • 1 tablespoon Basil – chopped
  • 1 tablespoon Egg – scrambled
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon Cream
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon Garlic — minced

METHOD

Mix all ingredients together, portion (1oz heavy – 8 balls) and ball up. Pan sear or roast in oven at 400 degrees for 5-8 minutes.

 

Thai Dipping Sauce or Marinade

Recipe by: Chef Todd Leonard CEC
Serving Size: 4
Preparation Time: 10 minutes

INGREDIENTS

  • 8 cloves Garlic minced
  • 1/3 cup Fish sauce
  • 1/4 cup Sugar
  • 1/3 cup Lime juice
  • 3 Tablespoons Water
  • 1 tablespoon Minced Thai Chili — more or less to desire
  • 2 tablespoons Chopped Cilantro — Delicious but optional

METHOD

Prepare all ingredients and mix in bowl, set aside to rest as marinade. Dip right away, if using as a dip.

 

Waterfall Salad

Recipe by: Chef Todd Leonard CEC
Serving Size: 24
Preparation Time 0:15

INGREDIENTS

  • 2 cups Shredded carrots
  • 2 cups Bean Sprouts
  • 2 bunches Cilantro — lightly chopped
  • 1 cup Mint leaves chiffonade
  • 1 cup Arugula
  • 2 cups Green onions
  • 1 cup Thai dressing

METHOD

Mix carrots, bean sprouts, cilantro and green onions together. Mix dressing with salad, lightly coating the vegetables.

Add comment

You may also like