Cooking for the crowds

When tailgating is involved, food needs to be simple. Complicated recipes won’t fly when you’re outside all day. But don’t think flavor is getting the bag; these recipes are sure to satisfy. Spiced burgers, creamy coleslaw, colorful rice salad and sweet green tea are on the menu for your next game day. Who knew a spread this easy could be so delicious? Score! (All photos by AJ Reynolds)

The Pierre Burger

THE PIERRE BURGER

These burgers are moist and juicy, with a simple spice rub that packs huge flavor.

Serves 4

• 1 ½ pounds hamburger meat of your choice (We used ground chuck, 80% lean, 20% fat.)
• 4 slices Cheddar cheese
• 4 hamburger buns or sandwich rolls
• 1 bottle chili sauce
• 1 large Vidalia onion

The dry rub:

• ½ teaspoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon paprika

TIP: Add more chili sauce or other condiments to the finished burgers to make them your own!

• Heat the grill to medium high to high heat (375º to 400º on a gas grill).
• Use the meat to form 8 burger “halves.” Fold the slices of cheese and sandwich one slice between 2 hamburger halves. Pinch the edges of the burger around the cheese so that it is completely covered by the burger meat. Continue with the rest of the burger meat and cheese until you have 4 stuffed burgers.
• Mix the dry rub ingredients and sprinkle generously on both sides of each burger, then lightly coat each burger in chili sauce (messy, but worth it).
• Grill the burgers for approximately 4 minutes on both sides.
• While the burgers are cooking, slice a large vidalia onion into 4 large round slices and coat in olive oil. Season with salt and pepper. Grill the onions for approximately 4 minutes and toast the buns on the grill as well.
• Assemble the burgers and enjoy!

Ridiculously Easy Blue Cheese Coleslaw

Serves 6-8

• 24 ounces broccoli slaw
• 16 ounces coleslaw mix
• 5 ounces blue cheese
  crumbles
• 1 cup blue cheese salad
  dressing

TIP: Looking for something a little lighter? Try using red wine vinaigrette instead of blue cheese dressing.

• Toss everything together in a large bowl, add salt and pepper to taste, and serve. May be served chilled or at room temperature. Done!

Both the coleslaw and the rice salad can be assembled ahead of time and served at room temperature, making them perfect for a long day of tailgating.

Lemony Mediterranean Rice Salad

Serves 8-10

For the salad:

• 3 cups dry white rice, cooked to al dente
• 16 ounces crumbled feta cheese
• ½ cup diced red onion
• ¼ cup fresh basil leaves, roughly chopped
• ¼ cup fresh parsley, roughly chopped
• 10 ounces halved grape tomatoes
• ½ cup sundried tomatoes, cut into thin strips
• ¾ cup halved pitted kalamata olives

For the vinaigrette:

• ½ cup olive oil
• 2 large cloves of garlic, finely minced
• Juice of 1 lemon
• Salt and pepper to taste

TIP: Waiting for the rice to cool will stop your herbs from wilting.

• Whisk the dressing together in a small bowl. While the rice is still warm, pour a small amount of dressing over to moisten. Place the rice in the refrigerator until substantially cooled and no longer steaming. Once cool, add the rest of the ingredients and dressing, stirring well. Serve at room temperature.

Nanny’s Green Peach Tea

A combination of black tea, green tea and peach tea makes for a refreshing, sweet drink with unexpected flavors.

Serves 6

• 8 cups water
• 3 bags Earl Grey tea
• 3 bags green tea
• 1 bag peach tea
• 1 cup sugar

• Bring water to a boil, then remove from heat and add the tea bags. Allow them to steep for approximately 5 minutes. Stir in the sugar while the tea is still warm.
• Let the tea cool and serve chilled, with ice.