The Fine Art of Tailgating

Once upon a time, tailgating before a game was truly a form of art. People dressed whenever in public, even for a tailgating party. Early on spectators traveled by train, arriving at the College Stadium hours before the game.

Elaborate picnic banquets were commonplace. Think of the Edwardian period of style and grace. What a sight it must have been! No painted faces or half-naked crazed gentlemen beating their chests.

Hubby and I once tailgated at a Super Bowl Game. People loaded up their entire living rooms with sofas and recliners and hauled it all out to the parking lot. Guys ran about shirtless, bumping bellies and imitating the Incredible Hulk. No wonder tailgating today is more a man’s activity while most, but not all, women lovingly go along with it. Die hard fans are a crazy bunch.

The first Saturday in September is National Tailgating Saturday. It’s a throwback tradition to the first ever known football tailgating party that happened spontaneously on November 6, 1869. The teams in question, Rutgers and Princeton, had a long rivalry between them well before their first American Football Face-off. The Princeton fans arrived by train, set up their social circles and began to enjoy themselves before the promised game. Not to be outdone, the Rutgers fans came out in force and the first College Tailgating Party was born.

Now I love a good party same as the next guy. I also like a little sophistication when entertaining. Since the weather is still pleasantly mild in early September, I thought rather than the usual tailgating morsels, we’d make a wonderful grilled salad instead. Yeah, a tailgating salad.

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But first, I need to wish a most beautiful soul a joyful Heavenly Birthday.

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Now it’s Salad Time!

BLT Grilled Chicken Salad
Grilled Chicken Thighs
2 Garlic Cloves
Fresh Rosemary to taste
Fresh Thyme to taste
Fresh Basil to taste
2 tablespoons Mayonnaise
1/4 cup Olive Oil
Honey to taste
2 teaspoons Dijon Mustard
Salt to taste
Black Pepper to taste
Lemon Juice to taste
4 boneless Chicken Thighs

Peel garlic, shave into thin sliced. Strip rosemary from sprigs, dice needles. Pluck thyme from sprigs. Tear or ribbon cut basil.

In a large bowl whisk Mayonnaise, olive oil, honey, mustard, salt, pepper, lemon juice and herbs to create a marinade. Add in the chicken and stir to coat. Cover with plastic wrap and marinate eight hours or overnight.

While the chicken marinates, make the dressing.

Salad Dressing
2 tablespoons Curly Parsley
2 tablespoons fresh Dill Weed
2 tablespoons Chives
1/2 cup Sour Cream
1/2 cup Mayonnaise
1 teaspoon Garlic Salt
Salt to taste
Black Pepper to taste

Finely chop parsley. Snip dill and chives. Set aside

In a medium bowl whisk together Sour Cream and Mayonnaise. Add chopped herbs. Season with Garlic Salt, Salt and Pepper.

Note: If a thinner dressing is desired, add a little milk.

Once the chicken has marinated, it’s time to cook. Heat a grill to medium-high, and brush with a tiny bit of olive oil. Grill chicken thighs about 5 or 6 minutes a side (let excess marinade drip off before you place on grill) or until chicken is cooked through and slightly blackened. Let grilled chicken rest while the salad is prepared.

B.L.T. Salad
1/2 lb Bacon
Cherry Tomatoes
1 full bag Crisp American Salad Blend
1 full bag Italian Salad Blend
Handful Arugula
Dressing (above) as desired

Fry bacon strips in a skillet over medium-high heat until crisp. Drain on paper towels. Set aside until ready to use.

Cut tomatoes in half. Distribute the bags of salad blends in a large serving bowl. Scatter tomatoes and Arugula over the salad. Crumble bacon, scatter over the greens. Slice the cooked chicken and place it on top, toss to blend everything together. Serve with a drizzle of dressing or serve dressing on the side.

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The LORD is just in all His ways
and holy in all His works.
The LORD is near to all who call upon Him,
to all who call upon Him in truth.
He fulfills the desire of those who fear Him,
He hears their cry and saves them.