Tailgate Saturday with an Asian Influence

Today is one of those two-for-one specials. On September 2, 1945 the War in the Pacific was officially over – the Ts were crossed and the surrender officially signed. In the past we have concentrated on that particular event. But not this time around.

Today is also the first Saturday in September. For American sports fans everywhere, the first Saturday in September is all about the good times. It’s the start of Tailgating Season. This time honored tradition began way back in the dark ages, when schools didn’t open until after Labor Day. Tailgating began not with the NFL, but with College Football. Leave it to those wacky kids to come up with the idea of having a blow-out party in the parking lot. And the truth be told, that’s not even accurate. The very first “tailgate” party involving a College Football Game was on November 6, 1869. There were no cars, hence not tailgates. That didn’t stop those kids from serving up food while waiting for the game to start.

Tailgating is now a part of the whole football experience, be it NFL, College Games or just hanging out in the neighborhood bar. Some places will set up a big-screen TV in their parking lot for that true tailgate experience.

Hubby and I use to tailgate back in the day. We even attended a Super Bowl once. These days our tailgating is limited to getting together with family for the Super Bowl if for no other reason that the great finger foods and good company. Personally, I’ve never been a fan of sports. With all the politics seeping into everything these days, I’d just as soon NEVER see another game. Sports is suppose to be a form of entertainment. The world’s problems need to be checked at the door. Political opinions left at home. Root for your team without wishing your rivals would all die. Remember when it was fun? Let’s get back to that.

Since today is National Tailgating Day and VJ-Day in America, I thought combining the two would be a nice change of pace.

Happy First Saturday in September everyone!

Tailgate Menu
Wonton Taco Bites
Spicy Orange Chicken Wings
Game Day Firecracker Shrimp
Bacon Smoked Sausage Coins with Spicy Plum Sauce

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Wonton Taco Bites
Cooking Spray
24 Wonton Wrappers
1/4 lb Chorizo
3/4 lb Ground Beef
1/2 cup Salsa
2 tablespoon Taco Seasoning
2 cups Mexican cheese Blend
Cilantro for garnish
1 cup additional Salsa for serving
1 cup Sour Cream for serving

Heat oven to 375-degrees. Spray a 24-cup mini muffin tin with cooking spray, set aside. Line each muffin cup with a wonton wrapper, set aside.

In a cast iron skillet over medium-high heat, cook Chorizo with ground beef, breaking apart as it browns. Drain well, pressing meat to release as much grease as possible.

Add salsa and taco seasoning to the meat mixture. Stir to blend. Fill each wonton lined muffin cup with about a tablespoon of the taco meat mixture, followed by about a tablespoon of the Mexican Cheese blend.

Place in the heated oven to bake until wrappers and browned and crispy and the cheese is melted over the top, about 13 minutes.

While the Wonton Tacos bake, mince cilantro. Place additional salsa in a bowl and sour cream in another bowl. When ready, remove tacos from oven, arrange on a serving platter. Sprinkle with cilantro, serve with salsa and sour cream to use as desired.

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Spicy Orange Chicken Wings
Chicken Wings
1/2 tablespoon Salt
1/2 teaspoon black Pepper
1/2 cup Cornstarch
1-1/2 cups Flour
1 Egg, beaten
1-1/4cups Sparkling Water, cold
1 tablespoon Sesame Oil
1-1/2 lbs Chicken Wings
Oil for frying

Whisk together the flour, cornstarch, salt and pepper. Then, beat in the egg, sparkling water and 1 tablespoon of sesame oil until smooth. The mixture should resemble a thick pancake batter.

Toss the chicken pieces in the batter until each piece is evenly coated. Cover, transfer to the refrigerator and let the chicken soak in the batter for at least 30 minutes.

Pour oil into a large wok, about 1-inch deep is enough. Heat oil to 350-degrees.

Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally until the chicken is deeply golden on all sides and cooked through. Each batch should take about 5-6 minutes. Transfer the fried chicken pieces to a paper towel-lined sheet pan to drain excess oil.

As the last batch of chicken wings is fried, start the sauce.

Orange Sauce
1 teaspoon fresh Ginger
2 teaspoons Orange Zest
1 Garlic Clove
1 tablespoon Oil
3/4 teaspoon Red Pepper Flakes
2 tablespoons Sugar
2 tablespoons Brown Sugar
2 tablespoons Orange Juice
2 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
1 tablespoon Water
2 tablespoons Cornstarch
2 Green Onions, snipped

Peel and grate ginger, set aside. Zest orange, set aside. Peel and mince garlic, set aside.

Warm 1 tablespoon of oil over medium-high heat. Add the red pepper flakes, garlic and ginger, and cook until fragrant; about 30 seconds.

Add the sugar, brown sugar, orange juice, rice vinegar and soy sauce. Stir until the sugars dissolve, and the mixture begins to bubble.

Whisk together the cornstarch with water in a small bowl. Add thickening slurry to the sauce, whisking until smooth. Cook sauce until thickened and will cling to the back of a spoon.

Place fried chicken wings in a large mixing bowl. Pour Orange Sauce over the wings, toss to coat.

Transfer wings to a serving platter. Snip green onions, scatter over and around wings. Serve and enjoy.

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Game Day Firecracker Shrimp
1-1/2 lb large Shrimp
1/2 cup Four
1/2 cup Cornstarch
1 tablespoon Old Bay Seasoning
1 tablespoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Cayenne Pepper or to taste
Oil for frying
Salt to taste
1/2 cup Thai Chili Sauce
3 Green Onions, snipped for garnish
1 Lemon

Peel, devein and remove tails from shrimp, keep chilled until ready to use.

In a large, ziplock bag, add flour, cornstarch and seasonings. Place shrimp in the bag, toss to coat in the seasoned flour. Remove shrimp, shaking off excess flour. Plate shrimp, allow to rest while the flour adheres to the shrimp. Heat oil to 350-degrees. Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 90 seconds or until golden brown. Place fried shrimp on a tray with paper towels to drain; season lightly with salt.

Place shrimp in a large bowl. Add Sweet Chili Sauce, gently toss to coat.

Arrange on a serving platter. Snip green onions, scatter over and around the shrimp. Garnish with lemon wedges if desired. Serve and enjoy.

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Bacon Smoked Sausage Coins with Spicy Plum Sauce
Plum Sauce
1/2 cup Plum Preserves
1 tablespoon Water
3 teaspoons Soy Sauce
1/4 teaspoon Asian Hot Mustard or to taste
1/4 teaspoon Red Pepper Flakes

Place plum preserves in a food processor or blender. Add water, soy sauce and mustard. Blend until smooth. Transfer to a bowl, add pepper flakes and set aside.

Bacon Smoked Sausage Coins
12 oz Smoked Sausage Rope
14 oz Smoked Bacon

Heat oven to 350-degrees. Cover a rimmed baking sheet with foil or parchment paper for easy clean-up. Set prepared pan aside.

Cut sausage into 1/3-inch rounds, set aside. Cut each slice of bacon into three pieces, set aside.

Wrap bacon pieces around the sausage coins. Secure in place with cocktail picks. Arrange on prepared baking sheet. Bake in the oven for about 45 minutes, turning several times as needed for even browning of the bacon. Once the bacon is crisp and the sausages are heated through, remove from oven. Drain off any excess grease.

Arrange coins on a serving platter with plumb sauce in the middle for easy access. Serve and enjoy.

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The Lord comes to rule the earth with justice