HOUSTON – Any football fan can tell you - tailgating is a big part of the game day experience.
This week, our Texans are on the road to take on the Patriots, so we’re bringing the party in studio with Tim Laird. He calls himself America’s CEO - that is chief entertaining officer.
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He’s sharing his tips to help tackle your next tailgate or watch party.
The Bloody Mary
In a pint glass with ice, add 1½ ounces vodka, 4 ounces Bloody Mary Mix (Laird prefers Zing Zang Bloody Mary Mix) and a squeeze of lime.
He also recommends setting up a Bloody Mary bar featuring a variety of spirits.
Here are some twists to his classic recipe.
To make a Bloody Maria use tequila instead of vodka.
To make a Kentucky Mary use bourbon instead of vodka.
If you like heat, use Zing Zang’s Blazing Bloody Mary Mix.
If you like beer, use Zing Zang’s Michelada Mix with a Mexican or American pilsner beer.
Breakfast Wrap Sandwiches To Go
Make a variety of egg sandwiches in tortillas, wrap them in foil, and label them so your tailgaters can choose their favorite. When you get to your tailgate, warm them on the grill and enjoy. If you don’t have a grill, pack the sandwiches in a thermal container or cooler to keep them warm.
Laird suggests these options for tailgaters - egg white with vegetables, egg with bacon, egg with sausage, and egg with cheese.
Cheeseburger in a Cup
Season and cook 1 pound of ground beef, turkey, or plant-based meat. Divide into 6 cups. Top with warm queso cheese, pico de gallo (or diced tomatoes and onions), shredded lettuce, Thousand Island dressing, and top with crushed pita chips.
You could also switch out the ground beef for ground turkey or a vegetarian option.
Bourbon Bacon Chocolate Chip Cookies
Makes: 5 dozen
Ingredients:
1 pound thick-cut bacon
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
⅔–1 cup unsalted butter, room temperature (see Note)
¾ cup granulated sugar
¾ cup packed brown sugar
3 tablespoons bourbon
1 teaspoon pure vanilla extract
2 large eggs
10 ounces dark chocolate chips
Directions:
Preheat the oven to 400°F.
Place the bacon in a single layer on a parchment-lined baking sheet. Bake for 15 to 20 minutes, until crisp. Remove the bacon to a paper towel–lined plate to drain. Pour the bacon grease from the baking sheet into a glass measuring cup and place it in the refrigerator to solidify, about 30 minutes. Transfer the bacon to a cutting board, cut into small dice, and set it aside.
Reduce the oven temperature to 375°F. Line two baking sheets with parchment paper and set them aside.
In a medium bowl, combine the flour, baking soda, salt, and baking powder and set aside.
Once the bacon fat is solidified, add just enough of the unsalted butter to make 1 cup. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and bacon fat, granulated sugar, and brown sugar. Beat on low speed until combined. Add the bourbon, vanilla, and eggs and beat on low speed until thoroughly mixed. With the machine still running on low speed, gradually add in the flour mixture until completely combined. Stir in the bacon and chocolate chips.
Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, until the cookies are lightly browned. Remove from the oven and let stand for 5 minutes before transferring them to a wire rack to cool completely. Repeat this process (you can reuse the parchment) until you have used up all the dough. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.
Note: It’s important to use a total of 1 cup of fat in this recipe. The amount of fat rendered from the bacon will tell you how much butter you need to use. For example, if you have ¼ cup bacon fat, you’ll use ¾ cup unsalted butter to equal 1 cup. Generally, 1 pound of bacon renders ⅓ cup fat, in which case you’d add ⅔ cup butter to equal 1 cup total fat. However, all bacon is not the same in terms of thickness, size, fat content, or quality.
Note: To make as bars, preheat the oven to 350°F. Grease a 15 x 10-inch jelly-roll pan. Spread the dough into the prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on a wire rack. Makes 4 dozen bars.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.