The Pats play their home opener against the Jets at Gillette Stadium at 1 p.m. Sunday, and that means the official start to tailgating season down on Route One in Foxborough. Here's what some of you told us will be on your menu come Sunday. During your tailgate party, take some photos of your friends and your food and : email them to us Sunday or Monday. We'll post the best in a special gallery on our Sports page.
Drive in - pay to park - find your spot - get out of car - start walking - find the best aroma and go in for the kill - any smart Pats fan knows a bottle of beer will always pay for some free grub!! I have had some of my best meals during a Pre-game Patriots Tailgate party!!!
Primarily some combination of ribs, steak and chicken with an occasional cajun shrimp thrown in for good measure. However, for the home opener is always lobster and steamers. Go Pats!
One Large Green Pepper Diced
One Large Red Pepper Diced
One Large Red Onion Diced
One 10oz package Mushrooms sliced
Clove Garlic chrushed
One 16oz package mozzarella cheese
2 pounds of fresh shaved steak
In a large skillet add some olive oil and slowly fry the peppers and onions until tender. Add mushrooms and garlic, cover and simmer slowly approx. 30 minutes. Remove cover and simmer until most of the liquid is reduced. After it's cooled, place in zip-lock freezer bag. At the stadium, pan fry Shaved steak to desired wellness with salt and pepper to taste. When done cover with pepper, muchrooms, and onions, and heat. Once it's heated smother with cheese, cover and heat until cheese is melted. Scoop into steak rolls and fix as you like. Mayo, lettuce, tomato, etc!! Enjoy!!!!!
Mike Colicci, Chepachet
My wings are always a favorite- here we go- I buy the whole wings. Get them in a 350 degree oven until done; usually about an hour. Baste them with butter several times during cooking. This helps crisp them up nice. While they cook, I do the sauce in a small pan on the stove. I start with a BBQ sauce base (you can use whatever brand you like; I prefer KC Masterpiece), throw in 3 or 4 shots of Jack Daniels, some brown sugar, minced garlic, some Red Hot if you like, and let it simmer until nice and hot. Take the wings out if they are done (I like em a little crispy), shake in a bowl with the sauce, usually when I do them this way the meat practically falls off the bone. If any are left by game day, throw em on the grill until hot and baste with any leftover sauce. Goes great with a nice Bass Ale. Maybe even 2 or 3. See you all at the Jets game. GO PATS!
Scott McCall, Windham, CT
Grilled Little Necks and Steamed Lobsters:
1/2 cup white wine
1/4 pound butter (or margarine)
2 tbs fresh chopped parsley (done at home)
3-4 cloves garlic, crushed
1 lemon, halved
1 disposable cake pan
Put wine, butter, and 1 tbs of parsley into the cake pan.
Place the cake pan on the grill so the butter can melt.
Put the little necks on the grill, as the shells open put them into the cake pan.
When all little necks are in the pan pull off the grill.
Put clams on serving tray, sprinkle with parsley, and squeeze lemon on top.
Serve (note: leftover butter/wine mix great for dipping bread)
4-5 tbs Old Bay Seasoning
Use an outdoor turkey fryer set up for the flame
Take double lobster pot (bottom holds water, top section has holes to allow steam through)
Fill the bottom section 3/4 to the top with water, add the Old Bay
Bring to rapid boil
Put lobsters in top section; let them steam for 15-18 minutes.
Check bottom pot occasionally to ensure that it does not go dry
Remember to have plenty of napkins and baby wipes to clean hands.
Larry, Brookline, NH
"Wicked-Good Turkey Chili"
2 lbs ground turkey
1 cup coarsely chopped onions
1/4 cup diced chili peppers
1/4 cup diced red peppers
2 cloves minced garlic
4 cups chopped, peeled tomatoes
1/3 cup chili powder
1 tsp. salt
1 tsp. cumin
Dash of fresh cracked black pepper
1 16oz. can red kidney beans
1 16oz. can pinto beans
1 bunch sliced scallions
1.Take a 4-5 quart Dutch oven and combine the first 5 ingredients. Cook for about 10-15 minutes until everything is tender and well mixed.Stir frequently.
2. Add the tomatoes, chili powder, cumin, salt and pepper. Bring to a boil. Reduce your heat to low. Cover and let simmer for about 1 hour, stirring occasionally.
3. Stir in the beans, including their liquid and bring the whole thing back up to tempature.Top with sliced scallions.
On game day you can either prepare this tasty treat that morning or you can even do it the day before and reheat on your grill. Make sure to have your favorite bottle of hot sauce on hand and bring along some shredded Chedder or Jack cheese for a topper. You should also pack some saltines, tortilla chips or even a nice loaf of fresh bread for dipping purposes. Enjoy.
Mike Michalski, Bridgeport, CT
Foxboro Chicken Wings
5 lbs. chicken wings
3 tsp. black pepper
3 tsp. garlic salt
3 tsp. onion powder
Olive oil, for deep frying
3/4 cup ketchup
3 Tblsp. worcestershire sauce
3 Tblsp. melted butter
3 tsp. sugar
Tabasco sauce, to taste
Bleu cheese or ranch dressing
1. Combine your pepper, garlic salt and onion powder. Using your fingers, rub the spices into each piece of chicken.
2. Heat your oil to moderately hot in a deep heavy skillet. Cook the wings in batches for 2 minutes at a time. Remove with tongs and drain on paper towels.
3. Transfer the wings to a non-metalic bowl or shallow dish. Combine the ketchup, worcestershire, butter, sugar and hot sace then pour over wings and stir to coat. Refrigerate, covered, for several hours or overnight.
4. Place the wings on a hot lightly oiled grill. Cook for about 5 minutes, turning and brushing with marinade.
5. Serve with bleu cheese or ranch dressings
6. Enjoy with your choice of cold beverage and have fun.
Mike Michalski, Bridgeport, CT
Sanso's Special Steak Tips
1-2 lbs steak tips
K.C Masterpiece Honey Teriyaki BBQ Sauce/Marinade
Emeril's Original Essence Spice
Marinate or prepare a few hrs prior to grilling...
Use whole bottle of Honey Teriyaki and about 1/4 -1/2 of the Original Essence Spice
Grill to desired doneness...Enjoy!
Brian Karbel, Wellesley
Red peppers cut into quarters, so that they look like boats. Next, pour mild/hot salsa into them and cover with a slice of jalapeno or spicy pepper jack cheese..put on the grill for 5 mins or until cheese is melted...great appetizer!
Mark Bonner, Peabody, MA
Garlic Herb Potato Pouches
8 to 10 medium potatoes
salt and pepper to taste
dried parsley, tyme and chives
tear foil into 4 large squares and clean and slice potatoes into 1/8th inch slices, but do not peel them put about two potatoes worth on each foil square and 1 to 2 tblsp of oil and seasonings to your taste.
Fold and crimp to make closed pouch put on grill for about 35 to 45mins and get ready to taste the best potatoes you have ever had.
When we are doing these we like to have steak and salad. It brings our tailgating up a notch.
--Molly Friis, Uxbridge
Seven layer dip
start with refried beans on the bottom, add another layer with shredded iceberg lettuce,another layer with chopped tomatoes,the next layer with sour cream, then a layer of sliced black olives, a layer of salsa and top with shredded Mexican cheese. serve cold with Tostitos scoops chips. Goes great with a cold beer!!
Johnsonville Beer Brats
take a tinfoil 9x9 cake pan and have it ready. place 5 johnsonville german brats (or johnsonville beer brats) and strategically arrange them in the bottom of the pan. slice 1 vidalia onion and 2 green peppers and add to the pan. pour 1-2 beers (the cheaper the better) over the top almost filling the pan. open a beer for yourself. place pan over medium-high heat on the grill for 30-45 minutes periodically rolling brats and mixing peppers and onions in. after 30-45 minutes, remove brats from pan and place on grill over low heat. open another beer for yourself. be sure not to puncture the brats (amateurism) as you turn them (use tongs or pliers). turn often. once browned to your liking, place johnsonvile brat into a 6-7" hard roll and smother in peppers and onions. welcome to heaven on a bun. welcome to johnsonville.
--Tom Guza, Arlington, MA
Buzz Chicken Legs
1 pkg of 10-12 lg chicken legs
2 bottles of Sweet Baby Ray's honey BBQ sauce
1 container of Buzz Spice Rub
Sprinkle Buzz Rub over chix legs (really sprinkle a good amount) marinate over night or at least 4-6 hrs. Cook on grill until done. Roll the chix legs in as much Sweet Baby Ray's BBQ sauce you can. Put in tupperware, put in cooler. Park car, crack open a beer, and enjoy those chicken legs! Make sure you have napkins.
It was a 27 lb turkey, 6 lb duck, and a 4 lb chicken. . . all de-boned and stuffed inside one another with layers of cornbread/maple-sausage stuffing and bacon in between each bird. We cut it like a loaf of bread and the inside ends up looking similar to a calzone. I cooked it all night, for 14 hours before the game. GO PATS ! ! ! ! !
--Mike McDade, Billerica, MA
1/2 C sour cream
1/2 C Mayo
2 T Mustard
2 T Relish
2 t Celery seed
1/2 C chopped scallions
1/2 C chopped celery
1/4 C green pepper
4 - 6 potatoes cooked and cubed
Salt and pepper to taste
Margarine or butter
Nuts, if desired
Cut bananas lengthwise, creating a "V" shape. Place on aluminum foil, leaving plenty of foil all around to wrap the banana boats.
Put 2 pats of butter on the bananas. Cover with brown sugar and shake with cinnamon. Add a handful of marshmallows and a handful of chocolate chips.
Bring up sides of aluminum foil and fold over. Seal the ends by folding them as well.
Put on grill for 5-8 minutes until the marshmallows and chocolate chips melt.
Tastes great with ice cream or whipped cream on top, if you can keep it in your cooler.
--Robin Demoy, Boston
*30 U20 shrimp, peeled and deveined Marinade:
1 head garlic, cloves smashed, peeled, and chopped coarsly
1 bunch basil, leaves picked off stems and chopped roughly
2 cups olive oil
place 5 shrimps on 6 wooden skewers, making sure to skewer both tail and head ends of each shrimp
marinate overnight the night before the game
let skewers drain of oil for 10 minutes
season with ground pepper and salt
cook 2 minutes per side over very hot coals
--Paul Sheehan, Arlington
Two pts of sour cream. Empty lipton onion soup packet in and stir. Serve with Ruffles. Hmmmm-mmm-mmmmm!
--Pananos, Gilbert AZ
My husband makes an awesome grilled salmon which is marinated with bourbon and orange juice. Some grilled potatoes and veggies will go perfect with the yummy salmon. You can always have burgers for after the game cuz it takes forever to get out of the parking lot, so instead of waiting in line to get out. Grill away again
--Linda B., Burlington, MA
Pace marinated meats... that's all you need!
Skew the Away Team
cube steak or steak pieces about 1"
coke (or beer if you have some?)
salt and pepper
steak blend seasoning (Mrs. Dash)
1 Green Pepper
1 Red Pepper
1 large white onion
4 18" metal skewers (wood will work just may take a few minutes longer)
A sharp knife
enough beer to get you through it
Marinate steak overnight in the barbecue, teriyaki, oj, and beer (amounts will differ depending on the amount of steak) go with a ratio of 2 parts barbecue and teriyaki and 1 part oj and beer...Experiment to find YOUR flavor..Just make sure your steak is covered...Flip/shake container before your head to the game...
Exit your car at the stadium and reach in the cooler for a beer and peppers and onions...Cut veggies in 1" square pieces or slightly larger than your tips. Grab another beer (you should be done with the first by now)...Place tips, peppers, and onions on the skewer alternating steak, and colors (if it's pleasing to the eye, it will be pleasing to the appeitite)...
Sprinkle salt, pepper, celery salt, and seasoning all over...to taste...
place skewers on a hot grill for about 1 min then flip 180 for another min to lock in all those flavors...Grab another beer (well this is what it's all about)...close cover of grill (if cover is kept open double the times)...leave skewers for about 5 mins on a medium heat, flip 180 for another 5 minutes...cooking times may vary...you are looking for a nice browning on the outside - you can tell they are done when the tips get a little firm (remember meat continues to cook even after you remove it form the heat)...Grab yet another beer and dig in!!...The flavor should be a smooth barbecue and sharp, tangy taste with a slight kick...Enjoy and see you at the game!!
Patriots beer pops
Makes one serving.
6 Ice Cube trays
72 popsicle sticks
Pour the beers into the ice cube trays, stick a popsicle stick into each cube. Place ice cube tray in the freezer for 2 days. When frozen, remove, and drop into a glass of warm beer. They will keep your beer cold while not watering it down. Or you can eat them like a popsicle. Delicious! Eat them all, and you are guaranteed to have a good time tailgaiting.
Garlic Shrimp Skewers with Breadcrumbs
In a large bowl combine generous (!) amounts of minced garlic with 1/2 to 3/4 cup olive oil, 1/2 cup chopped fresh parsley. Add 2 pounds uncooked medium/large shrimp (deveined and shelled) and toss to coat. Mix in 1 cup plain breadcrumbs and toss again to coat (use your hands!). Thread shrimp onto 12-inch wooden skewers - it helps to soak skewers for 30 minutes prior to adding shrimp to prevent them from burning on the grill. Sprinkle with salt and pepper. Grill over hot coals, two to three minutes on each side, until shrimp turn pink and breadcrumbs are crispy. Squeeze fresh lemon and enjoy.
Sorry, you're not getting my chili recipe!
Jameson's steak tips
Soak steak tips in Jameson's whiskey for 24 hours and then grill for 12 minutes. After grilling consume immediately and wash down with a cold beer. Guaranteed Patriots win...
--Billy Maier, Medford
1) take a 3-4 Lb chicken and rub it with Seasoned Salt (Or any other spices you like such as Cajun, Garlic, whatever)
2) Spread the BBQ coals to the side with a drip pan in the middle so that you can cook on "in-direct" heat
3) Open a can of beer and put a sprig of rosemary in the can
3) stuff the can of beer up the chickens butt like a stand.
4) Place the chicken on the grill so that it "stands" upright
5) Cover and cook for 45 minutes to an hour
--Chris Long, Jamaica Plain
Two-pot tailgate sausage and beans.
1 large green pepper
1 large red pepper
6 bun-length polish sausages
1 large vidalia onion
1 large can of pinto beans, drained
1 large can of black beans, drained
2 cups white rice
3 tablespoons oil
1 teaspoon salt
4 cups water.
In first pot add 2 cups rice, 1 tablespoon oil, 1 teaspoon of salt, and 4 cups of water. Bring to a boil, then turn down heat to low, cover, and simmer until done.
While rice is cooking, core and slice peppers and onions. Pour remaining oil into second pot and sautee the peppers and onions. While that's going on, take the 6 polish sausages and cut them lengthwise, then chop and add to vegetables till done. Lastly, drain beans and add to mix, sturring gently and heat well-through.
Spoon beans and sausage mix over rice and serve hot with a good cold beer.
A chunky mild salsa goes well with this dish for a little spice.
--Tim Kindred, Bath, Maine
The easiest and best tailgate is a traditional new england clambake. Start with a disposable foil roasting pan. put in a layer of seaweed. Next add lobster, small red potatoes,fresh corn cut in half , I prefer mussels to steamers for their deep black color contrast to the bright red lobster and yellow corn . Finally some portugese chorizo and a half a can of beer. Cover with foil. Cook over a coleman camp stove for 15 to 20 minutes. Combined with the tailgate atmosphere it will be the best lobster you ever have.
--Mark Khozozian, Lexington, MA
2 pounds of pre-cooked Jumbo Shrimp
1/4 stick of butter
2 or 3 garlic cloves
Lay the shrimp out on a flat surface and pat them dry with a paper towel. Sprinkle salt and pepper over the shrimp. Melt the butter in a pan until it stops foaming. Flip the shrimp into the frying pan all at once and saute for 5 - 10 minutes (until golden brown on one side). Meanwhile, chop (mince) two or three garlic cloves. Flip the shrimp over in the pan, add the garlic cloves, sprinkle lightly with garlic powder and turn the heat up real high. Saute the the shrimp with the garlic for another 5 minutes until the shrimp is browned and the garlic pieces are crispy.
Remove from the stove and serve as an appetizer or, a main dish on garlic pasta or, place the shrimp on barbecue skewers and lightly barebecue them on a grill to add a smoked flavor! --Loose, Sutton
These make a great pre-meal snack while the meal is cooking. Prepare at home and just heat on some foil on the grill! You will need, A couple of jars of jalepenos (depending on your tailgate crowd size) velveta cheese, bread crumbs.
Half the jalepenos, Melt the velveta in a pan on low heat while you constantly stir. With jalepenos laid out on a cookie sheet "quickly" fill the jalepeno halfs enough to fill the cavity. Let cool until cheese is completly firm. Dunk in egg batter and roll in bread crumbs. Arrange back on cookie sheet and bake for 20-25 mins on 350. On game day all you need is a piece of foil to lay them on to heat up!! Make sure you have an ICE cold berverage handy!
--John Swanson, Middleboro
Filet mignon skewers
4 Pounds Filet Mignon, cut into 2 in cubes.
Marinate 24 hours in:
1/2 cup well chopped garlic
1/2 cup well chopped fresh ginger
1 cup soy sauce
1/2 cup cider vinegar
1/2 cup water
1/4 cup dark sesame oil
pre-cook 2 pounds bacon to almost crispy state, leaving it flexible enough to wrap around beef.
wrap wach piece of beef with a piece of bacon, place on bamboo shish-kebob skewer.
cook over charchol grill 4-6 minutes, eat.
--Peter Freeman, Georgetown