Tailgating Recipes from Junior League of Tampa

It’s almost that time of year again…time to get out the old lawn chairs, gear up for a tailgate party , dust off the big screen TV and pull out your team’s lucky jersey.   We can just smell football season around the corner, or at least all of the delicious foods that come along with it!  The Junior League of Tampa’s The Life of the Party cookbook’s Football Fare menu will help you kick off the season in style!  Start off the game with the Hot Swiss Bacon Dip and Sassy Salsa with Blue Corn Chips.  Enjoy the halftime with White Bean Chicken Chili, Pulled Party Pork and Guacamole Salad.  Celebrate a victory with the Frosted Peanut Better Brownies and Double-Chocolate Shortbread Cookies.

*The rest of the menu’s recipes along with more delicious, party geared dishes can be found in The Life of the Party and purchased at http://www.jltampa.org/cookbooks.

Sassy Salsa with Blue Corn Chips

The Life of the Party page 40

2 (15 oz) cans black beans, drained, rinsed                           1 tablespoon cumin

1 (16 oz) can corn, drained                                                           Salt to taste

½ cup chopped fresh cilantro                                                      Freshly group pepper to taste

¼ cup chopped green onions                                                      1 cup chopped tomatoes

¼ cup chopped red onion                                                             1 cup chopped avocado

1/3 cup fresh lime juice                                                                 1 (4 oz) can green chiles (optional)

3 tablespoons vegetable oil                                                         Hot sauce (optional)

 

Combine the beans, corn, cilantro, green onions, red onion, lime juice, oil and cumin in a large bowl and mix well.  Add the salt and pepper.  Chill, covered, for up to 24 hours.  Stir in the tomatoes, avocado and green chiles immediately before serving.  You may also add hot sauce to taste if desired.  Serve with corn chips or crostini.

Yield: 6 cups (12-15 servings)

Pulled Party Pork

The Life of the Party page 93

1 (3 lb) pork tenderloin or Boston Butt Roast                       ¼ cup packed brown sugar

1 cup water                                                                                        2 tablespoons Worcestershire sauce

1 (18 oz) bottle of barbecue sauce                                           1 teaspoon each salt and pepper

 

Combine the pork and water in a slow cooker.  Cook on High for 7 Hours.  Drain, reserving 1 cup liquid.  Shred the roast in the slow cooker for a fork.  Add the remaining ingredients.  Add the reserved cooking liquid if necessary.  Cook on Low for 1 hour.  Serve on rolls for sandwiches if desired.

Yield: 8 to 10 servings

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Comments

  1. the pulled pork looks YUMMY!!!!

    m ^..^

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