Ultimate Tailgating Recipe Guide

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1. Core the tomatoes. Place in one side of a 15x10x1-inchbaking pan. Halve the jalapeño peppers. Removestems and seeds.* Place cut side down, in the otherside of baking pan with tomatoes. Peel away dryouter skin from head of garlic. Cut off the pointedtop portion (about 1⁄4 inch) with a knife, leaving bulbintact, but exposing the individual cloves. Add topan. Roast, uncovered, in a 450° oven for about 25minutes or until the tomatoes are soft and the pepperskins are charred. Cool.

2. Remove tomato skins. Press garlic pulp from each clove with yourfingers and place in food processor or blender; discard skins. Addjalapeño peppers and salt to garlic. Cover and process or blend witha few pulses till coarsely chopped. Add half of the tomatoes; coverand process or blend with a few pulses until coarsely chopped.Transfer to a large mixing bowl. Add remaining tomatoes to foodprocessor or blender; cover and process or blend with a few pulsesuntil coarsely chopped. Stir into tomato mixture in bowl.

3. Mix onions, cilantro, and vinegar into tomato mixture untilcombined. Cover and chill salsa several hours to blend flavors.Serve the salsa with tortilla chips.

Makes about 16 appetizer servings.

* Note: Wear plastic or rubber gloves when working with the chili peppersbecause of the volatile oils that can burn when they contact skin and eyes.

ingredients21⁄2 pounds roma tomatoes (about 15)

3 fresh jalapeño chili peppers*

1 medium head garlic

1 teaspoon salt

2 medium white onions, finely chopped2⁄3 cup lightly packed cilantro leaves,

snipped (1⁄4 cup)

4 teaspoons cider vinegar

Tortilla chips

As seen in Midwest Living,April 2003.

Roasted-TomatoSalsa

Table of ContentsRoasted-Tomato Salsa...........................................................................................................................................3

Touchdown Chili Sauce.........................................................................................................................................4

Chicken Drumsticks in Barbecue Sauce.................................................................................................................5

Mexican Beef Skewers...............................................................................................................................................5

Low-Fat Chicken Kabobs.....................................................................................................................................5

Tailgater’s Short Ribs ........................................................................................................................................6

Chilled Penne Salad.....................................................................................................................................................7

Chocolate Buckeyes................................................................................................................................................7

Zippy Zucchini Pizza ...................................................................................................................................................8

Italian Spinach & Mushroom Salad.........................................................................................................................9

Grilled Flank Steak with Portobello Mushrooms..................................................................................................9

Grilled Chicken Salad Vinaigrette...........................................................................................................................9

Wine Pairings...............................................................................................................................................................10

Gooey Chocolate-Caramel Fantasy..........................................................................................................................12

1. Core and chop the ripe tomatoes (you should have a total of about13 cups of chopped tomatoes).

2. In a 6- or 8-quart Dutch oven or kettle, stir together the choppedtomatoes, vinegar, sugar, chopped onion, chopped green sweetpepper, salt, cinnamon, hot-pepper sauce, cloves and nutmeg.Bring the mixture to boiling; reduce the heat. Boil gently, uncovered,stirring occasionally, for about 11⁄2 hours or until the chili saucemixture is thick and reduced by about half.

3. Immediately ladle the chili sauce into hot, sterilized half-pintcanning jars, leaving a 1⁄2-inch headspace. Wipe the jar rims;adjust lids. Process the jars of chili sauce in a boiling-watercanner for 15 minutes (start timing when the water begins to boil).Remove the jars of chili sauce and cool on wire racks.

Makes about 7 half-pints.

Test Kitchen Tip: To be safe, check for any unsealed jars of chili sauce aftercanning in boiling water. When the jars are completely cool (after 12 to 24 hours),press the center of each lid. If the dip in the lid holds, the jar is sealed. If the lidmoves up and down, the jar hasn’t sealed. Store the contents of the unsealed jarin the refrigerator and use the chili sauce within 3 days. Or place the chili saucein a freezer container and store it in the freezer for 3 months.

As seen in Midwest Living, October 2003.

Ingredients6 pounds ripe tomatoes

2 1⁄4 cups white vinegar

11⁄3 cups sugar3⁄4 cup chopped onion1⁄2 cup chopped green sweet pepper

1 tablespoon salt

11⁄4 teaspoons ground cinnamon

1 teaspoon bottled hot-pepper sauce

3⁄4 teaspoon ground cloves3⁄4 teaspoon ground nutmeg

4

Touchdown Chili Sauce

★ ★the best recipesfrom

Chicken Drumsticks in Barbecue SauceIngredients

1⁄2 onion, chopped1⁄2 celery rib, diced1 teaspoon garlic powder1 14-ounce can no-salt-added chopped

tomatoes

11⁄2 tablespoons dark brown sugar1⁄2 tablespoon Worcestershire sauce1⁄2 teaspoon paprika1⁄2 teaspoon black pepper6 chicken drumsticks

Prepare at Home:

1. In a large saucepan, combine the onion, celery, garlic powder, tomatoes, sugar, Worcestershire sauce, paprika and pepper. Coverthe pan and simmer ingredients over low heat for 1 hour, or until the vegetables are very tender. Remove the pan from the heat.

2. When the mixture has cooled, purée it in a food processor and strain. Cook the sauce uncovered at a strong simmer,stirring occasionally, until it is thick and the quantity has reduced by half, about 30 minutes.

At the Stadium:

1. Prepare your Coleman® RoadTrip® grill. Spray the grill rack with nonstick cooking spray.

2. Brush the drumsticks with some of the sauce and arrange them on the grill, five inches from the heat. Grill the drumsticksfor 10 minutes, turning them frequently and basting with the sauce. Move drumsticks to the outer edges of the grill andcook for another 10 to 15 minutes, until cooked through. Serve immediately.

Makes 6 servings.

Coleman® tailgating recipes are simple, so there is less to be done at the stadium. Always placefirewood or charcoal in a designated place for hot ashes. Do not dump them in the trash bins.

Prepare at Home:

1. In a shallow dish, combine the onion, garlic powder, chili powder, cumin, oregano, paprika, sesame seeds, cilantro, oil, lime juice and bay leaves.

2. Place beef strips in the marinade and stir to coat. Pour into double resealable plastic bags and chill at least 4 hours, or overnight.

At the Stadium:

1. Prepare your Coleman® RoadTrip® grill. Spray the grill rack with nonstick cooking spray.

2. Thread strips of marinated meat onto skewers, drizzling them with any remaining marinade.

3. Grill the skewers 4 to 6 inches from the heat, turning them frequently, for 5 to 8 minutes.

4. Transfer the skewers to a serving plate and sprinkle with salt. Serve with lime wedges.

Makes 4 servings.

Mexican Beef SkewersIngredients

1⁄4 cup finely chopped onion1 teaspoon garlic powder

1-2 teaspoons chili powder, to taste1⁄2 teaspoon cumin1⁄2 teaspoon dried oregano1⁄2 teaspoon paprika1 tablespoon sesame seeds

2 tablespoons cilantro 11⁄2 tablespoons safflower oil

1 tablespoon lime juice 2 bay leaves

11⁄4 pounds round steak, cut into thin strips about 6 inches long

1⁄4 teaspoon salt1 lime, cut into 8 wedges

Prepare at Home:

1 In a large pot, boil water and cook the potatoes for 10 minutes to blanch. Drain.

2. In a small bowl, combine honey, mustard, lemon juice, thyme and pepper. Add the chicken and mushrooms, tossing well to coat.

3. Pour into a resealable plastic bag and store in cooler until ready to use.

At the Stadium:

1. Prepare your Coleman® RoadTrip® grill (medium heat). Spray the grill rack with nonstick cooking spray.

2. Alternately thread chicken, mushrooms, tomatoes and potatoes onto skewers.

3. Grill kabobs, turning occasionally, for 9 minutes, or until cooked through. Divide skewers among 4 plates and serve.

Makes 4 servings.

Low-Fat Chicken KabobsIngredients

4 cups water1 pound small red potatoes, halved3 tablespoons honey2 tablespoons mustard1 tablespoon lemon juice

1⁄2 teaspoon dried thyme1⁄4 teaspoon ground black pepper1 pound skinless, boneless chicken

breasts, cut into 32 pieces16 large mushrooms, stems removed16 cherry tomatoes

1. In a small bowl, stir together the ground peppercorns, garlic andthyme. Rub over short ribs.

2. In an oven-safe Dutch oven or kettle, combine beer, onion andbay leaves. Add short ribs. Cover and bake in a 350° oven for 11⁄2hours or until meat is very tender.

3. Remove from oven; cool slightly. Remove short ribs from cookingliquid. Store meat, covered, in the refrigerator until chilled orovernight.

4. Spoon fat from surface of cooking liquid; discard fat. Reserve 1 cupof the cooking liquid; discard remaining cooking liquid and bayleaves. Stir barbecue sauce, mustard, molasses, balsamic vinegarand bottled hot-pepper sauce into the reserved cooking liquid.

5. Arrange ribs on the rack of an uncovered grill directly over mediumcoals. Grill until ribs are crisp and heated through, turning andbasting frequently with molasses mixture (about 10 minutes). Placeremaining sauce in a small saucepan. Bring to a boil. Pass saucewith the ribs.

Makes 6 servings.

As seen in Midwest Living, June 2000.

Ingredients2 tablespoons freshly ground

tri-color peppercorns or regularpeppercorns

2 tablespoons minced fresh garlic(about 12 cloves)

2 teaspoons dried thyme, crushed

5 pounds beef chuck short ribs

1 12-ounce bottle dark beer

1 medium onion, coarsely chopped

3 bay leaves

1 cup barbecue sauce1⁄4 cup molasses

2 tablespoons balsamic vinegar or cider vinegar

2 teaspoons bottled hot-pepper sauce

6

Tailgater’s Short Ribs

Chilled Penne SaladPasta Ingredients

1 pound of pasta (penne, ziti, or fusili), cooked and drained

1⁄4 cup olive oil1⁄3 cup chopped scallions1⁄2 cup chopped fresh basil1⁄2 cup chopped fresh flat-leaf parsley1⁄2 cup freshly-grated Parmesan cheese1⁄2 cup pine nuts, toasted1⁄2 cup Kalamata olives, pitted and slivered

1 cup diced red pepper

1 cup diced zucchini

Dressing Ingredients2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon chopped garlic1⁄2 teaspoon red pepper flakes1⁄2 teaspoon salt

1 teaspoon freshly-cracked black pepper1⁄2 cup extra-virgin olive oil

★ ★the best recipesfrom

1. Combine all of the pasta ingredients in a large mixing bowl.

2. In another bowl, whisk together all of the dressing ingredients except the olive oil.

3. Drizzle the oil into the dressing mixture, whisking steadily until it is well-blended and an emulsion forms.

4. Pour the dressing over the pasta ingredients; toss lightly.

5. Add salt and pepper to taste.

Makes 12 servings.

Chocolate BuckeyesPeanut Butter Buckeyes Centers’ Ingredients

2 cups sifted confectioner’s sugar3⁄4 cup creamy-style peanut butter1⁄4 cup unsalted, melted butter1⁄2 tsp. vanilla

Coating Ingredients8 ounces ( 11⁄3 cups) good quality,

semisweet chocolate chips

2 tsp. solid vegetable shortening

1. Mix peanut butter, vanilla, melted butter and confectioner’s sugar. Use a large spoon to mix ingredients into a stiff dough.

2. Roll the dough into 1-inch balls on a wax paper-lined cookie sheet. Chill until hard and insert a toothpick into the top of each ball.

3. Combine chocolate chips and shortening and melt in the top of a double boiler. Using the toothpicks, dip each ball intothe chocolate, leaving a small patch of peanut butter (about 1⁄ 4 of the center) showing.

4. Place the coated centers on the wax paper and remove the toothpick. Chill for 2 hours before serving and store in refrigerator.

Makes 12 servings.

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1. Coat a small skillet with nonstick cooking spray. Heat overmedium-high heat. Add onion; cook and stir until onion istender, but not brown. Set aside.

2. Coat a 12-inch pizza pan with nonstick cooking spray; set it aside.

3. Spread shredded zucchini on a large platter or shallow bakingpan; sprinkle evenly with salt. Let stand for 15 minutes. Usingpaper towels, gently press excess moisture from zucchini.

4. In a large bowl, beat together eggs or egg product, Parmesan cheese,flour, basil and pepper until combined. Stir in mozzarella cheese,shredded zucchini and onion until well combined. Pour intoprepared pizza pan, spreading evenly.

5. Bake in a 350° oven 25 minutes or until very lightly browned and eggs are set. Remove from oven. Arrange zucchini slices ontop of baked mixture. Arrange tomatoes on top of zucchini. If youlike, sprinkle with olives and additional Parmesan cheese. Bake10 minutes more.

Makes 4 main-dish servings.

As seen in Midwest Living, June 2001.

IngredientsNonstick cooking spray

1 medium onion, chopped (1⁄2 cup)

4 cups shredded zucchini (1 pound)1⁄2 teaspoon salt

3 medium eggs or 3⁄4 cup refrigeratedor frozen egg product, thawed

1⁄2 cup finely shredded Parmesan cheese1⁄3 cup all-purpose flour

1 teaspoon snipped fresh basil1⁄8 teaspoon freshly ground pepper 1⁄2 cup shredded mozzarella cheese

(2 ounces)

1 medium zucchini, very thinlysliced (11⁄4 cups)

2 large tomatoes, sliced

Sliced pitted ripe olives (optional)

Zippy Zucchini Pizza

★ ★Italian Spinach & Mushroom SaladPrep Time: 10 minutes

Ingredients

1 package (10 oz.) fresh spinach leaves, rinsed and patted dry

1 package (8 oz.) sliced white mushrooms

1 can (19 oz.) chick peas or garbanzo beans, rinsed and drained1⁄3 cup crumbled crisp-cooked bacon or bacon bits

Seasoned croutons1⁄2 cup Wish-Bone® Italian Dressing

1. In a large salad bowl, combine all ingredients except Dressing.

2. Drizzle with Wish-Bone® Italian Dressing; toss gently. Serve, if desired, with additional Dressing.

Makes 4 side-dish salads.

TIP: Make it a main dish salad…just Flash Marinate! Brush meat or poultry repeatedly during grilling or broiling withWish-Bone® Italian Dressing for that marinated taste, then slice and add to salad.

Grilled Flank Steak with Portobello MushroomsPrep Time: 10 minutes, Marinate Time: 3 hours, Cook Time: 12 minutes

Ingredients

1 cup Wish-Bone® Balsamic Italian Vinaigrette Dressing

2 to 21⁄2 lbs. flank steak

4 medium portobello or large white mushrooms

Mixed salad greens (romaine, watercress, arugula, radicchio and/or red leaf lettuce)

1 small red onion, sliced

1 pint cherry or grape tomatoes, halved

1. Place steak and mushrooms in separate non-aluminum baking dishes or resealable plastic bags, then pour 1⁄4 cup Wish-Bone® Balsamic Italian Vinaigrette Dressing over each of them; turn to coat. Cover, or close bags, and marinate in refrigerator for 3 hours.

2. Remove steak and mushrooms from marinades, discarding marinades. Grill or broil, turning once and brushing frequently with remaining 1⁄2 cup Dressing until steak is done and mushrooms are tender. Serve sliced steak and mushrooms over greens with onion and tomatoes.

Makes 4 main-dish salads.

Grilled Chicken Salad VinaigrettePrep Time: 5 minutes, Marinate Time: 3 hours, Cook Time: 20 minutes

Ingredients

1 1⁄4 cups Wish-Bone® Balsamic Italian Vinaigrette Dressing

4 boneless, skinless chicken breast halves (about 11⁄4 lbs.)

1 large head romaine or green leaf lettuce, torn into pieces

1 cup croutons

1. In a non-aluminum baking dish or resealable plastic bag, pour 1⁄2 cup Wish-Bone® Balsamic Vinaigrette Dressingover chicken; turn to coat. Cover, or close bag, and marinate in refrigerator up to 3 hours.

2. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with 1⁄4 cup Dressing, until chicken is thoroughly cooked.

3. Slice chicken and serve over lettuce. Drizzle with remaining 1⁄2 cup Dressing, then top with croutons.

Makes 4 main-dish salads.

the best recipesfrom

Mumm Napa Cuvee MIts full flavors of peach and pear, combined with acreamy caramel character, pair perfectly with theRoasted-Tomato Salsa on page 3.

Clos du Bois ShirazThe aromas of blueberry and black cherry arehighlighted by notes of clove, vanilla, sweet tobaccoand smoky oak — a great complement to theTouchdown Chili Sauce on page 4.

Clos du Bois ChardonnayBright and juicy flavors—with rich ripe apple andpear—are delicious with the Chicken Drumsticks in Barbecue Sauce on page 5.

Clos du Bois ZinfandelThe flavors of blackberry and black plum are well-integrated with spicy notes of pepper and toasty oak. Try it with the Mexican Beef Skewers on page 5.

Clos du Bois Pinot NoirRaspberry, blackberry, and ripe plum aromas—harmonized by a slight hint of spice and vanilla—pair perfectly with the Low-Fat Chicken Kabobson page 5.

Clos du Bois Cabernet SauvignonAromas of black currant, blackberry, licorice andblack pepper are highlighted by spicy oak nuances.Try it with the Tailgater’s Short Ribs on page 6.

Mumm Napa Brut PrestigeWith touches of vanilla and melon, and a firm acidand crisp structure, it will pair beautifully withthe Chilled Penne Salad on page 7.

Harveys Bristol CreamFor a perfect ending to any meal, serve on therocks with a twist of lime or orange along with the Chocolate Buckeyes on page 7.

Clos du Bois Pinot GrigioThe aromas of melon, grapefruit zest, lime and greenapple are fresh and vibrant, creating a zesty pairingwith the Zippy Zucchini Pizza recipe on page 8.

Clos du Bois Sauvignon BlancCrisp acidity wakens the palate to fresh, vibrantflavors of grapefruit, citrus and grass and leads toa long zesty finish. A perfect complement to theItalian Spinach and Mushroom Salad on page 9.

Clos du Bois MerlotPair aromas of raspberry, black cherry, vanilla,sweet tobacco and toasty oak with the Grilled FlankSteak with Portobello Mushrooms on page 9.

Clos du Bois Russian River Valley Reserve ChardonnayIntense fruit flavors are bright, juicy and perfectto try with the Grilled Chicken Salad Vinaigretteon page 9.

Cockburn’s Special Reserve The aromas and flavors of ripe red fruit and spiceare dreamy with the Gooey Chocolate-CaramelFantasy on page 12.

Visit closdubois.com for seasonal specials,recipes and more information about the winery.

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tailgate wine pairings

When selecting a wine for your tailgating menu, allow us to recommend the following pairings for the recipes featuredin this guide:

la crevette

les tranches de pain

la bisque

Sonoma County, California

All the French you need to know.

Please enjoy our wines responsibly. closdubois.com

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1. In a medium mixing bowl, stir together chocolate wafer crumbsand melted butter. Press onto the bottom of a 9-inch springform pan.Bake in a 350° oven for 10 minutes. Cool slightly on a wire rack.

2. In a heavy medium saucepan, melt caramels in caramel ice creamtopping over low heat, stirring often. Stir in the first 1⁄4 cup whippingcream. Remove from heat; stir in nuts. Spread over crust. Cool;cover and chill for 1 hour.

3. For topping: In a heavy small saucepan, melt chocolate. Removefrom heat; stir in remaining whipping cream. Drizzle or spreadover caramel-pecan mixture. Cover and chill for at least 1 hour.

Makes 12 servings.

As seen in Midwest Living, June 2000.

Ingredients2 cups chocolate wafer crumbs

(about 38 wafers)1⁄3 cup butter, melted

30 vanilla caramels1⁄2 cup caramel ice cream topping 1⁄4 cup whipping cream

2 cups chopped pecans3⁄4 cup semisweet chocolate pieces1⁄4 cup whipping cream

Gooey Chocolate-Caramel Fantasy