FEAST - Fall 2015

Inspired Food Culture | feasteats.com

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o t e m i T

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Game Day

Gourmet

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Andouille-Shrimp Burgers

recipe on p. 7

what’s inside

T E A M S P I R I T S + T A I L G A T I N G T O O L S + E A SY E A T S get the gear worth cheering for

fall cocktails to get you through all four quarters

seven superfan snacks for your next tailgate

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special issue

Feast Publisher Catherine Neville publisher@feastmagazine.com

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Volume 1

FALL 2015

| Issue 1 | Fall 2015

GADGETS A tailgate should be relaxing and fun, even for the head grillmaster.

We've rounded up seven items to make your pregame party go smoothly, from flexible skewers to a grill-cleaning robot.

EDITORIAL Managing Editor Nancy Stiles nstiles@feastmagazine.com Associate Editor Bethany Christo bchristo@feastmagazine.com

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Digital Editor Heather Riske web@feastmagazine.com

CULINARY LIBRARY Check out what’s on the shelves in our culinary library with books that may induce overwhelming hunger pangs and the desire to prepare more food than you can eat.

Editorial Intern Macy Salama Contributing Writers Liz Miller Matt Seiter Shannon Weber

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ART Art Director Alexandrea Doyle adoyle@feastmagazine.com

RECIPES Everyone has tried-and-true tailgate traditions, but our recipes are designed to kick things up a notch and add some fun to the burgers and beer routine.

Contributing Photographer Emily Suzanne McDonald

Shannon Weber, who developed the recipes in this edition, is the creator, author and photographer behind the award-winning blog aperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen. She is a self-taught baker and cook who believes the words “I can’t” should never apply to food preparation and that curiosity can lead to wonderful things, in both the kitchen and in life.

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including an on-set look at the feast tailgate, an interview with shannon weber, the creator of the recipes, and a quick pickling-101 demo!

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for behind-the-scenes videos

As summer winds down and the school year begins, an all-American tradition plays

out on parking lots near stadiums large and small. From now through the end of football season, fans will be tailgating – the theme of Feast's fall issue. A proper tailgate requires great food that's easy to cook and even easier to eat in a crowded spot, so we reached out to writer and home cook extraordinaire Shannon Weber to spice up traditional sports-fan fare. Burgers? Check. Tacos? Check. Dip? Got it. Drinks? Of course. But flip through these pages, and you'll see that Shannon has given these well-loved dishes a flavorful twist.

These recipes are perfect for a make-ahead experience or, if you have a portable grill, you can pack up the marinated steak for the tacos and premixed burgers and grill on site. And you say you're not much of a tailgater? These recipes are tailor-made for a casual late-summer backyard cookout. So, whether you're cheering on your favorite team or chilling out at home, turn the page for some inspired takes on grilling classics. And look for more Feast in the coming months. We’ll be bringing you celebration-worthy recipes around the holidays, game-day food for Super Bowl parties and a grilling issue just in time for summer.

-Catherine Neville Publisher, Feast

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GET THIS GADGET

TAILGATE TOOLS

Sometimes all you need for great tailgate grilling is meat and a spatula, but there are a host of gadgets to up your game. Stuff burgers with just about anything (we suggest lots of cheese), catch the game while your grill cleans itself, become a mini beer pong champion, grill chicken wings with minimal supervision and more.

WRITTEN BY MACY SALAMA

CHICKEN WING RACK Chicken wing racks by Man Law eliminate the need to turn, flip or worry about your chicken wings or legs when grilling.

It holds wings vertically to get an even cook all around. The stainless steel tray prevents grill flare-ups from scorching your bird and is dishwasher safe. $17.99, amazon.com

GRILLBOT Grilling at tailgates is tradition, but scrubbing the grill postgame doesn’t have to be. Grillbot is a fast and effective cleaning tool – all you have to do is set it on the grill, turn it on and its built-in sensors take over. The Grillbot works on both gas and charcoal grills, including those made with stainless steel, porcelain, cast iron and expanded steel. $129.95, grillbots.com

MINI BEER PONG SET Start the competition before kickoff with this mini version of a favorite college pastime. UncommonGoods’ mini beer pong table has replaced red Solo cups with smaller sizes, allowing you to play just about anywhere.

The mini version is travel-friendly and adds new challenges to the original game: Sink your shot with catapults. $75, uncommongoods.com

ORIGINAL FLEXIBLE FIRE WIRE These flexible skewers from Fire Wire allow you to maximize space on the grill by securing more than twice the usual amount of food per skewer due to their cable-style design. Meat and vegetables can marinate right on the skewers and then be placed on the grill. Made with a material that stays cool to the touch despite the grill temperature, skewers can be turned and taken off the grill with ease. $9.99, firewiregrilling.com

SILICONE WINE GLASSES If you’re more into wine than beer, UncommonGoods’ silicone wine cups are classically shaped, easy-to-grip, stemless wine glasses that will be safe from overzealous football fans.

The silicone body ensures these glasses are easy-topack, dishwasher-safe and worry-free. $19.99, uncommongoods.com

CULINARY LIBRARY

3-IN-1 BURGER PRESS Cuisinart’s stuffed burger press infuses burger patties with extra flavor in just a few easy steps. Simply place patties into the press, stuff with ingredients such as peppers, cheese, bacon or even mac ‘n’ cheese, and burgers are ready for the grill.

You can also use the press to make mini sliders and ¾-pound burgers.

THE SOUTHERN FOODIE’S GUIDE TO THE PIG

By Chris Chamberlain | thomasnelson.com WRITTEN BY LIZ MILLER

In Chris Chamberlain’s The Southern Foodie’s Guide to the Pig, he diplomatically lobbies that no region’s approach to pork is best, but that each is a reflection of the traditions and land where it was cultivated. To get a richer understanding of how approaches differ, Chamberlain embarked on a road trip spanning 12 states and picked up wisdom and recipes from pitmasters and restaurant chefs along the way. The book details whole-hog butchery and cookery, from what to look for when buying a pig to how to build a pit, plus basics like sauces and rubs. Next, Chamberlain shares restaurant profiles and recipes such as chicken-fried pork chops and braised pork belly over stone-ground grits. Chamberlain even manages to work pork into a handful of desserts, such as bacon ice cream-Coke floats.

$14.99, cuisinartwebstore.com

THE ART OF MAKING GELATO

By Morgan Morano | racepointpub.com WRITTEN BY BETHANY CHRISTO

TALL BOY SCOREBOARD AND BEVERAGE HOLDER Finding a spill-free spot to set down your drink at a tailgate can be a challenge. The Tall Boy Scoreboard and Beverage Holder makes it easy to remember where you put your drink by keeping it close; simply push the holder into a grassy spot. It also has a built-in bottle opener and scoreboard with two colored magnets to keep tally, whether you’re playing cornhole, beer pong or just keeping track of how many beers you’ve had. $30.95, beverageholder.com

Each of the 50 gelato and sorbet recipes in The Art of Making Gelato were tested by author Morgan Morano, and many have been served in her lauded New Hampshire scoop shop, Morano Gelato. In the cookbook, Morano outlines the specifications of making true artisanal gelato, plus a step-by-step guide with accompanying photos of how to recreate the treats at home. Recipes range from the basics, such as Italian espresso, to classic flavors like tiramisu to the more creative, including avocado and ciambella (donut). Recipes are easy to follow, but even if you mess up, your mistakes are sure to be tasty.

THE 12 BOTTLE BAR

By David Solmonson and Lesley Jacobs Solmonson 12bottlebar.com WRITTEN BY BETHANY CHRISTO

Home bartenders will revel in the simplicity of the more than 200 cocktail recipes in The 12 Bottle Bar, all mixed from a bar with just a dozen bottles to choose from.

Based on their successful blog of the same name, the Solmonsons cover traditional and modern classics, including tangy and citrusy Brandy Daisy and refreshing Whiskey Buck. Speckled throughout are tips including suggested brands, necessary tools and techniques of the craft, histories of the drinks and party-hosting advice, as well as a small selection of drinks made with beer, wine or cider, proving that a simple stash really can make just about every cocktail you could imagine.

Score Big OnFLAVOR WRITTEN BY SHANNON WEBER

| PHOTOGRAPHY BY EMILY SUZANNE MCDONALD

Technically, tailgating is “an informal meal served from the back of a parked vehicle, typically in the parking lot of a sports stadium.” A solid definition, to be sure, but one that barely scratches the surface of what tailgating is. Look closer and you’ll see time-honored family recipes being offered up with the same reverence as one would see when gathered around a Thanksgiving table.

These recipes were created with that in mind. No one wants you to replace your uncle’s perfectly juicy burgers or grandma’s award-winning chili recipe – they show up year after year for a reason. Instead, use these recipes as a way to breathe new life into what you already love; fit them in alongside tried-and-true favorites and watch as your crowd goes wild.

#

What's Cookin'

dip duo with grilled breads and seasonal vegetables prosciutto-grape-manchego bites (online only) cherry-pecan-kale salad with pomegranate vinaigrette (online only) fresh corn and sage muffins (online only) simple grilled chicken thighs with blackberrybalsamic barbecue sauce cumin-adobo marinated steak tacos with pickled vegetables (online only) andouille-shrimp burgers with remoulade sauce

— chocolate-caraway “pretzels”

one-bowl spiced pear and walnut crumble (online only)

check out

.com for the full list of recipes & videos

Dip Duo with Grilled Breads and Seasonal Vegetables

Your crudités deserve more than that tired, premade ranch dip. Show them some love by dunking them in a killer duo of spicy, creamy Feta or bagna cauda, a hot anchovy-garlic butter.

SPICY FETA DIP Yields | 2 cups | 1 14.5-oz can cannellini beans, rinsed and drained 1 clove garlic, minced 5 oz high-quality Feta, divided juice of ½ lemon 4 whole jarred pepperoncinis, drained and stems removed 4 oz jarred roasted red peppers, drained 3 to 4 drops Tabasco sauce ½ tsp smoked paprika 1 pinch red pepper flakes ¾ tsp kosher salt ¼ cup full-fat Greek yogurt

BAGNA CAUDA Yields | 1 cup | 2⁄3 cup unsalted butter ½ cup olive oil 2 2-oz tins oil-packed anchovies, drained 4 to 5 cloves garlic, minced juice of 1 lemon sea salt and freshly ground black pepper GRILLED BREADS 1 9-oz loaf crusty Italian bread, in ¾-inch slices 8 pita breads 2⁄3 cup olive oil, divided seasonal vegetables (broccoli, cauliflower, sweet peppers, zucchini, carrots, celery), cut into individual pieces for serving

| Preparation – Spicy Feta Dip | Preheat oven

to 350°F. In the bowl of a food processor, add all ingredients except Greek yogurt; pulse until ingredients are blended and homogenous. Stir in yogurt; transfer to small casserole dish. Bake for 25 minutes until dip is heated through.

| Preparation – Bagna Cauda | In a medium saucepot over medium heat, heat butter and oil. Add anchovies and garlic, reduce heat to medium low and simmer for 10 minutes, stirring occasionally, until melted and very fragrant.

Remove from heat, add lemon juice and season to taste with salt and pepper. Set aside and keep warm. | Preparation – Grilled Breads | Brush the grates of a charcoal grill with oil and prepare for medium-high heat. Brush Italian bread slices and pita breads lightly with olive oil on both sides, then grill for 1 to 2 minutes per side until grill marks form. | To Serve | Transfer spicy Feta dip and bagna cauda to small crockpots to keep warm. Arrange toasted breads and seasonal vegetables on a large platter and serve.

R

Cumin-Adobo Marinated Steak Tacos with Pickled Vegetables Knowing how to quick-pickle seasonal produce is an essential skill which opens up a world of possibilities for your fruits and vegetables.

Serves | 8 | PICKLED VEGETABLES 2 cups cold water 2 cups apple cider vinegar 1⁄3 cup granulated sugar 2 Tbsp kosher salt 1 lb carrots, sliced into long matchsticks 1¼ cups paper-thin ring slices of red onion 2 32-oz wide-mouth glass canning jars 4 cloves garlic, divided 2 Fresno chiles, finely diced divided 2 tsp toasted and cooled whole cumin seeds, divided 2 tsp whole black peppercorns, divided CUMIN-ADOBO MARINATED STEAK 1 Tbsp whole cumin seeds 5 cloves garlic, smashed 3 Tbsp adobo sauce (from can of chipotles in adobo) 1⁄3 cup olive oil 3 Tbsp red wine vinegar 2 to 2½ lbs flat iron steaks sea salt and freshly ground black pepper 16 flour tortillas, heated 3 to 4 avocados, cut into cubes 8 oz crumbled queso fresco 2 bunches fresh cilantro leaves, roughly chopped

| Preparation – Pickled Vegetables | In a large saucepan over medium-high heat, add water, vinegar, sugar and salt, stirring until solids are dissolved and mixture comes to a boil. Remove from heat, add carrots and onion, cover and place back on high heat until mixture comes to a boil once again. Remove from heat, keep covered and allow to sit for 15 to 20 minutes.

In 2 canning jars, equally divide garlic cloves, chiles, cumin seeds and peppercorns. Using tongs, carefully divide hot vegetables between jars. Evenly divide pickling liquid over vegetables and allow to sit at room temperature, uncovered, until completely cool. Secure lids and transfer to refrigerator.

| Preparation – Cumin-Adobo Marinated Steak | In a small skillet, heat cumin seeds over medium-high heat, stirring frequently until toasted and fragrant. Remove and transfer to small bowl. Add garlic, adobo sauce, olive oil and vinegar; whisk to combine. Pour over steak, coating all sides; cover and transfer to refrigerator, at least 4 hours or overnight.

Prepare grill for medium-high heat and oil the grill rack.

Remove steak from marinade and generously season with salt and pepper on both sides. Place over the hottest part of the fire at a 45-degree angle on grates and cook, 4 minutes. Rotate steak and cook another 4 minutes, then flip and cook 4 to 6 minutes, then rotate again on grates to finish cooking, another 4 to 6 minutes. Remove and tent loosely with foil and allow to rest, 5 minutes.

Slice steak thinly against the grain. Assemble tacos by filling heated tortillas with steak and pickled vegetables and garnish with avocado, queso fresco and cilantro.

Season with salt and pepper and serve immediately.

—

from the cover

Andouille-Shrimp Burgers with Remoulade Sauce A low-country boil between two buns, this burger is topped

Chocolate-Caraway “Pretzels” Don’t be afraid of the rye flour and caraway seed in these petite pretzel cookies; both add a subtle complexity to the chocolate with just a hint of pumpernickel flavor.

Yields | 20 cookies | 1¼ ½ 1⁄3 2

cups unbleached all-purpose flour cup rye flour cup plus 1 Tbsp cocoa powder tsp caraway seeds, ground in a mortar and pestle to break down slightly ¾ cup (1½ sticks) room temperature unsalted butter

| Preparation | In a medium bowl, whisk together both flours, cocoa powder and ground caraway seeds; set aside.

In the bowl of a stand mixer fitted with paddle attachment on high, beat the butter and sugar until light and fluffy, 3 to 4 minutes; scrape down sides of bowl using rubber spatula. Add egg yolk, reserving white, and beat again for 30 seconds until incorporated; scrape down sides. Add flour mixture and mix on low until just incorporated, scraping sides as needed. Continue mixing on low and add heavy cream; stir until just combined. Scrape down sides of bowl, incorporating any dry patches as you go. Cover with plastic wrap and transfer to refrigerator to chill for 1 hour.

Preheat oven to 325 °F. Line a rimless baking sheet with parchment paper. Whisk egg white with cold water.

2⁄3 1 3 2

cup confectioners’ sugar large egg, separated Tbsp heavy cream tsp cold water white sanding sugar, for sprinkling

Remove dough from refrigerator and pinch off 1-ounce pieces with your fingers. Roll dough into a ball using both hands; place on countertop and roll out gently and evenly into an 11-inch rope. Form into a U-shape on counter; hold both ends to twist up and over until pretzel shape is formed.

Press ends into rope to secure; transfer to prepared baking sheet, at least 1 inch apart. Repeat until sheet is full. Brush each cookie with egg-white mixture; sprinkle generously with sanding sugar. Bake 1 sheet at a time for 16 to 18 minutes until cookies are firm but have taken on no additional color (cookies will firm up more as they cool). Remove from oven and allow to cool completely on sheet pan.

| To Serve | Serve on a platter or place individual cookies in small parchment bags, as you would a hot pretzel.

with Cajun remoulade sauce to spice things up a bit.

Serves | 8 | REMOULADE SAUCE 2⁄3 cup mayonnaise 3 Tbsp chile sauce 2 Tbsp spicy deli mustard ½ tsp Worcestershire sauce juice of 1 lemon 4 to 5 drops Tabasco sauce 3 Tbsp roughly chopped fresh parsley leaves 2½ tsp roughly chopped capers ¾ tsp Hungarian hot paprika ½ tsp celery seed ½ tsp kosher salt pinch cayenne pepper ANDOUILLE-SHRIMP BURGERS 1 lb Andouille sausage 12 oz raw shrimp, peeled and deveined, chopped into small pieces 2 Tbsp roughly chopped fresh parsley leaves 2 Tbsp cornmeal 1 Tbsp Old Bay seasoning ½ tsp celery seeds ¼ tsp freshly ground black pepper kosher salt 2 Tbsp softened unsalted butter, divided 8 small dollar-size rolls, halved 1 head green or red leaf lettuce

| Preparation – Remoulade Sauce | In a medium bowl, add all ingredients and mix together; transfer to refrigerator to chill and allow flavors to blend. | Preparation – Andouille-Shrimp Burgers | In a large bowl, add sausage, shrimp and parsley and, using your hands, mix until blended, breaking up meat as you go. Add cornmeal, Old Bay, celery seeds and pepper and mix again until evenly distributed. Form into 8 3½-ounce patties. Sprinkle with salt just prior to grilling.

Prepare grill for medium-high heat and oil the grill rack.

Grill burgers for 4 to 5 minutes per side, flipping once, until cooked through, taking care not to overcook. During the last few minutes of cooking, butter halved rolls and grill for 1 to 2 minutes until grill marks form and buns are toasted. Serve burgers on toasted buns with lettuce and remoulade sauce.

WRITTEN BY MATT SEITER

Beer and Herbs Cocktail 5 to 7 ½ ½ 1 ½ 3 to 4 1 1

fresh cilantro leaves oz fresh lemon juice oz fresh orange juice oz vodka (potato vodka recommended) oz agave nectar ice oz Belgian-style white ale orange wheel (for garnish) sprig cilantro (for garnish)

Serves | 1 |

| Preparation | In a cocktail shaker, lightly muddle cilantro leaves with citrus juices.

Add vodka and agave nectar. Fill cocktail shaker with ice and shake vigorously.

Using a fine-mesh strainer, strain mixture into a chilled cocktail glass, leaving enough room to top with white ale. Stir to incorporate. Garnish with cilantro sprig and orange wheel and serve.

If you want a more pronounced cilantro flavor, allow cocktail mixture to stand without ice for 15 minutes before adding ice and serving. Pair this cocktail with the AndouilleShrimp Burgers for a fun take on the classic burgers and beer combination.

Ginger and Juice Serves | 1 | 1½ oz bourbon 1 oz Domaine de Canton ginger liqueur ¾ oz fresh lemon juice ¼ oz cinnamon syrup

ice 2 oz club soda 1 lemon wedge (for garnish) 1 stick cinnamon (for garnish)

| Preparation | In a cocktail shaker, mix all ingredients except club soda and garnishes.

Add club soda to shaker and stir briefly. Pour contents into a Collins glass, garnish with lemon wedge and cinnamon stick, and serve.

Keep warm at your tailgate with this cold-weather take on gin and juice by substituting bourbon and a bit of spice with the ginger liqueur.

Chamomile Tea-Infused Tequila Yields | 1 liter |

Chamomile Tea-Infused Tequila Punch Serves | 1 |

3 chamomile-citrus tea bags 1 liter Reposado tequila

2 oz chamomile tea-infused tequila (see left) ½ oz fresh lemon juice, strained to remove pulp ½ oz fresh orange juice, strained to remove pulp ½ oz simple syrup ice 1 oz Lambrusco 1 lemon wheel (for garnish) 1 orange wheel (for garnish)

| Preparation | Pour tequila in a pitcher or container large enough to fit whole bottle. Remove paper tags from tea bags, transfer bags to container of tequila and stir, submerging bags in tequila. Let stand at room temperature for 1½ hours.

Remove tea bags and discard.

visit

| Preparation | In a cocktail shaker, place all ingredients except Lambrusco and garnishes and shake to combine. Strain mixture into an ice-filled Collins glass. Add Lambrusco and stir. Garnish with lemon and orange wheels and serve.

.com for pitcher-sized servings & food pairings

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