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Recipe #8 by our Hy-Vee Dietitians

by Chris Culbertson, posted Nov 11th 2008, 07:00

Football Tailgating Season

Guest post by Michelle Arasim Diekmann, RD, LD, Hy-Vee Dietitian

Yes, football tailgating season is here! Don’t know what you’re going to bring to the tailgate? Maybe it’s your turn to plan it. Here are some points to consider.

Theme/Style: Tailgate parties can be simple, casual and a lot of fun. They can be as easy as sandwiches, chips and sodas (preferably water or diet sodas), or you might want to be a little more adventuresome consider making up a theme for your party based on your opponent or an event such as homecoming.

Supplies: Since most tailgate parties occur in a parking lot, supplies will probably be limited. You should be prepared to bring everything you might need. Think of requirements like water, seating, trash bags and food storage.

Grills: Chances are you might want to grill something hot. Keep safety in mind when you think about transporting the grill and what type of fuel – propane or charcoal and lighter fluid. Either can work. Place your grill away from cars, fuel tanks and chairs and try to find a level surface. Keep a fire extinguisher close by and never leave the grill unattended.

Food: Think about recipes that can be prepared ahead of time at home and then just reheated at the game. You might want to add a warm soup or chili if the weather is cool. Remember to plan a variety of side dishes such as salad, veggie tray, potato salad, dessert and of course the baked beans. If you’re on the go and don’t have time for the kitchen then consider stopping in Hy-Vee! Create your own salad at the salad bar; pick up a fresh veggie or fruit tray and visit the bakery for an assortment of dessert options.

Food preparation: Some foods will probably need to be prepared at the party. One of the most important things to consider when planning is food safety. You will need to think about keeping food surfaces and hands clean without convenient soap and water. Several liquid hand and surface sanitizers are available in Hy-Vee. Clean up often and do not cross-contaminate a food preparation area by first touching it with raw foods and then using the same surface for your cooked foods.

Food storage: Keep cold items under ice in a good cooler. Cold food should be kept at 40 degrees or less prior to cooking. Use a food thermometer to test the temperature while cooking or reheating. The danger zone for bacterial growth is between 40 and 165 degrees. Be aware of the length of time that food items fall in this danger zone. Less time than 2 hours is better but if a food reaches more than 2 hours in the danger zone, it MUST be thrown away. Why take the chance on really spoiling somebody’s game day? Once you’re done eating, quickly put the leftovers back in appropriate containers and under ice.

Tailgate Beer Burgers

Serves: 6

All you need:
1 Hy-Vee large egg
2 garlic cloves, minced
1 can (4 oz) Hy-Vee diced chilies, drained
1/3 c. crushed Hy-Vee saltines
1/3 c. beer
1 tbsp Hy-Vee Worcestershire sauce
1/4 tsp Hy-Vee dry mustard
1/4 tsp cayenne pepper
1 pound lean ground beef
6 slices Hy-Vee pepper Jack cheese
6 Hy-Vee hamburger buns
All you do:

Preheat grill. In a large mixing bowl, combine egg, garlic, chilies, saltines, beer, Worcestershire sauce, dry mustard, cayenne pepper and ground beef. Mix well. Divide beef mixture into 6 patties. Grill 7 to 9 minutes on each side turning once or until internal temperature reaches 165 degrees. Top each burger with 1 slice of cheese. Serve on buns.

Daily nutritional values:
8% vitamin A
4% vitamin C
30% calcium
20% iron
Nutrition information per serving:
Calories: 390
Carbohydrate: 28 g
Cholesterol: 90 mg
Dietary Fiber: 4 g
Fat: 19 g
Protein: 28 g
Sodium: 520 mg
Sugar: 3 g

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