Hey there travelers and foodie fans. Welcome to this week’s adventure. It’s that time of year when Americans gather for two things; Tailgating and the various sporting events that follow. Not everyone can get into the stadium to experience the game and oddly enough, many don’t even want to. Those are the hardcore tailgaters. They are the ones who arrive early to the party and thrive off the divine showing of their flare. That’s right, Tailgaters. It’s all about the crazy social event packed with amazing vehicles which strap on and let loose the power of the party. Between the grilling madness, TV’s and sound systems battered off the generator, and the various alcohol infused fun, a tailgating party is like no other party.
If there is one person you need to answer any questions about tailgating, it’s this man; Joe Cahn, the self-declared Commissioner of Tailgating. This guy is the epitome of hardcore and the Traveling Foody team has so much respect and love for the man. He has traveled all over the United States tailgating and sharing his love and passion for the event by sharing food and stories with various fans. We here at the Traveling Foody salute you, Joe Cahn.
When your vehicle is parked and tents and grilling apparatuses are ready, it’s time for a few games to work up that appetite. Some of our favorite games to play at a tailgating party are beer pong, flip cup, corn hole and ladder toss. We will leave you to investigate the explanation of the game titles. Now that you have played the game and have created that appetite, it’s time to eat. The old style tailgating brought you some great foods such as hamburgers, hot dogs, coleslaw and potato salad. With modern technology, bringing the house to the tailgate is easier than ever. Plus it’s a convenient way to show you’re off your rig and cooking skills to the masses. If you are lucky you could find yourself participating, watching or tasting the wonders of a tailgating cook off.
I like to leave you with a couple recipes this week that will surely impress the hardest of the hardcore tailgating foodie. First, a Black Bean and Granny Smith Salad that will rock the tailgaters taste buds. The recipe can be doubled, tripled, etc… And finally we have the Grilled Mussels with Red Pepper Relish.
Thank you all for stopping buy and I look forward to your wonderful likes, reposts, responses and emails each and every week. Keep on traveling and exploring food and cultures!
Black Bean and Granny Smith Apple Salad
- 1 tablespoon canola oil
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 teaspoons ground cumin
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 Granny Smith apples, unpeeled, cored, and chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh cilantro
Heat the oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.
Grilled Mussels with Red Pepper Relish
Serves 4 – 6
- 3 red bell peppers
- 3 slices of bacon
- 2 tablespoons red wine vinegar
- 24 mussels, cleaned
- ½ head red leaf lettuce
Roast the bell peppers on the grill over high heat for 4 – 7 minutes, rotating so that all sides get toasted. Put the pepper into a plastic or paper bag for 8 minutes. Peel away the skin, discard the seeds and stems, and chop the peppers finely. Cook the bacon in a pan on the stove until crisp, crumble, and combine with peppers. Toss the mixture with the vinegar.
Grill the mussels over heat until they pop open, 3 – 5 minutes. Put a spoonful of the relish in each mussel and serve over the lettuce leaves. Do not eat any unopened mussels.
-Damien – The Traveling Foody