After-the-hunt gatherings and football game tailgate parties bring out the best in hunters and fans alike, regardless of the game’s outcome or the hunt’s success. The spread of edibles and cocktails has become, in some ways, a competition in itself. Nothing compares to the warm feeling of feeding your pals something special and knowing you just won the dish of the night. It is, however, much more than offering some pick-up nibbles and something to drink; it is part of the tradition of bringing people together over hearty dishes and cocktails to celebrate the moment of friendship.
These recipes are rustic and bold, simple to prepare, and completely free of pretentiousness. Hogs-in-a-blanket become a high-end hors d’oeuvre, all shiny and puffed up, compared to its brother, the lowly pig-in-a-blanket. Thin-sliced tenderloin elevates itself by being skewered with fresh rosemary rather than a plain toothpick.
Whatever you are serving at these outdoor gatherings in September and October, always keep in mind that it is still quite warm in the South, and your food should reflect that. Nobody wants to eat deviled eggs that have been sitting in the heat for a few hours. Keep your sauces chilled and your beverages even colder. Distinctive yet simple ways of presenting dishes can turn a hot afternoon of dining on a flatbed trailer or a cloth-covered card table into a reveal of your personal panache, especially when served with a frosty glass of frozen bourbon slush.
As with all memorable dishes, these recipes are always best when shared with friends who gather to cheer on the team or showcase their hunting skills. We get older every football and hunting season and further away from our college days, yet a few things never change. The gathered passion for a team or the sport in hunting games is timeless to most. The things that do change with age are hopefully for the better! We are better cooks, we have a bit more style, and our stories are much better than they were just a year ago. Winning seasons to all! Em
Hogs in a Blanket
Smoky and spicy andouille sausage folded into puff pastry adds flair to the usual pig-in-a-blanket!
½ package (about 7 ounces) frozen puff pastry dough, thawed and cut into four (5-inch) squares
1 egg yolk mixed with 1 tablespoon water
4 (3-ounce) pieces of andouille sausage
¼ cup chutney (Major Grey’s recommended)
2 tablespoons whole-grain mustard
Preheat oven to 375 degrees. Arrange puff pastry squares on a work surface and brush top edges with egg wash. Place each sausage on bottom edge of square and roll from sausage end, pressing edges to seal. Wrap logs in plastic wrap and freeze for 10 minutes, or until firm. Remove from freezer and remove plastic wrap. Slice into ½-inch pieces and place cut-side up in 3 mini muffin pans that have been sprayed with non-stick cooking spray. Brush tops again with egg wash and bake for 25 minutes, until golden and sizzling. Turn pastries onto a paper towel-lined rack to cool. Meanwhile, in a small food processor, pulse chutney and mustard until just chopped. Spoon a dollop of chutney mustard on each slice and serve warm.
Yield: 36 pieces
Reuben Spring Rolls with Russian Dressing
Spring Rolls:
1 package eggroll wrappers
12 ounces thinly sliced corned beef, roughly chopped
2 cups shredded Swiss cheese
1½ cups sauerkraut, drained well and patted dry
1 teaspoon caraway seeds
1 large egg, lightly beaten
Vegetable oil for frying
Russian Dressing:
½ cup mayonnaise
¼ cup chili sauce
1 tablespoon drained horseradish
1 teaspoon apple cider vinegar
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon Worcestershire sauce
For egg rolls, preheat the oven to 250 degrees. Place egg roll wrappers on a dry work surface. Place about 1 tablespoon of corned beef in middle of wrapper. Add 1 tablespoon Swiss cheese, a scant 1 tablespoon sauerkraut, and a pinch of caraway seeds. Brush edges of wrappers with beaten egg. Roll wrapper around filling, from one corner to opposite corner. Press edges to seal. Place on a plate and cover with a dry towel. Repeat process with remaining wrappers, corned beef, Swiss cheese, sauerkraut, and caraway seeds. Heat 1 inch of oil over medium heat in a large cast-iron skillet until it reaches 350 degrees. Fry egg rolls in batches, turning occasionally, until golden brown on all sides. Transfer to a wire rack set in a baking sheet to keep warm in the oven. Continue frying until all are cooked. Cut on the bias and serve hot with Russian dressing.
For dressing, in a medium bowl, whisk together all the ingredients until well combined. Check seasonings. Cover and refrigerate until ready to serve.
Yield: 2 dozen egg rolls
Rosemary-Skewered Tenderloin with Horseradish Sauce
1 (2 loins) package pork tenderloins
2 sticks butter, divided
½ cup olive oil
3 to 4 cloves garlic, minced
Juice of 3 lemons, rinds reserved
1 (10-ounce) bottle soy sauce
½ cup Worcestershire sauce
2 teaspoons dry mustard
1 tablespoon lemon pepper
Kosher salt and freshly ground pepper to taste
15 to 20 stems fresh rosemary, lower leaves removed
Small party skewers
In a large Ziplock bag, place tenderloins while preparing marinade and sauce. In a heavy-bottomed saucepan over medium heat, add butter and oil, stirring until butter is melted. Add garlic and cook until fragrant. Lower heat to prevent garlic from burning. Add lemon juice, 2 lemon rinds, soy sauce, Worcestershire sauce, dry mustard, and lemon pepper. Simmer mixture, stirring occasionally, for 10 to 15 minutes. Check seasonings, adding salt and pepper as desired. Remove from heat and let cool. Remove lemon rinds. Pour enough marinade into bag to coat tenderloins, about ¾ cup. Reserve remaining marinade in saucepan. Seal bag and refrigerate for approximately 1 hour. Heat grill or grill pan to medium-high heat. Remove meat, shaking off excess marinade. Pour remaining marinade from bag into reserved sauce in saucepan. Bring mixture to a low boil, and cook for 3 minutes. Reduce heat to low and whisk in remaining stick of butter. Turn off heat and cover pan. When ready to serve, reheat sauce over low heat, whisking well.
Place tenderloins on hot grill or grill pan and sear well on all sides, about 3 minutes per side or until a meat thermometer registers 130 to 135 degrees internally. Transfer meat to a cutting board, tent with foil, and let rest for 5 to 10 minutes. Meat will continue to cook as it rests.
When meat is cool enough to handle, cut into thin, bite-size slices. Thread slices onto rosemary sticks or party picks and transfer to a serving platter. Serve with bowls of the warm reserved sauce and horseradish sauce.
Horseradish Sauce:
1 cup sour cream
½ cup mayonnaise
½ cup prepared horseradish
Juice of 1 lemon
1 teaspoon salt
Large pinch freshly ground pepper
In a small bowl, whisk all ingredients together. Check seasonings, adding more salt and pepper if needed.
Yield: 10-12 appetizer servings
Red Beans and Rice
This is a clever way to serve red beans and rice for a crowd in disposable cups and utensils. Recipe is easily doubled if desired.
1 pound smoked Cajun-style kielbasa sausage, cut into ½-slices
1 box Zatarain’s red beans and rice mix
1 bunch scallions, sliced, white parts removed
Cajun seasoning
Hot sauce such as Tabasco or Crystal
In a large skillet over medium heat, brown sausage pieces on both sides until slightly blackened. Remove from heat and transfer to a paper towel-lined plate to drain. Reserve 8 slices for garnish and roughly chop remaining pieces. In a medium saucepan, cook red beans and rice according to package directions. Add chopped sausage, stirring well to combine. When ready to serve, ladle red beans and rice into serving cups, and garnish each with a slice of sausage and a scallion. Serve with extra Cajun seasoning and hot sauce, if desired.
Yield: 8 servings
Bourbon Slush
¾ cup sugar
¾ cup water
2 ½ cups brewed tea
1 (12-ounce) can frozen lemonade
1 (6-ounce) can orange juice concentrate
2 cups quality bourbon
6 cups water
Fresh mint for garnish
In a small saucepan over medium heat, combine sugar and water to make a simple syrup. Bring to a simmer and stir until sugar is completely dissolved. Remove from heat and let sugar syrup cool. Transfer to glass jar with a lid and refrigerate until ready to use. In a large plastic container with a lid, combine remaining ingredients. Add simple syrup and stir until combined. Cover container and freeze overnight. When ready to serve, scoop mixture into a serving pitcher. Keep cold until ready to serve. Pour bourbon slush into highball glasses and garnish with fresh mint. Serve immediately.
Yield: 10-12 servings
EMIL
Salty Black and White Sesame Cocktail Cookies
1 cup flour
¾ cup ground almonds
1/3 cup sugar
1 teaspoon sea salt
1 stick cold, unsalted butter, cut into ½-inch pieces
1 large egg, beaten
Black and white sesame seeds
In a food processor, pulse flour, ground almonds, sugar, and salt until combined. Add butter and pulse until mixture forms large clumps. Turn dough out onto a work surface and knead gently until it comes together. Divide dough in half and press between 2 sheets of wax paper to a thickness of about ¼ inch. Slide wax paper-covered dough onto a sheet pan and freeze for at least 1 hour, until firm. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Working with one piece of dough at a time, peel off top sheet of wax paper. Using a 1½-inch round cookie cutter, cut out cookies as close together as possible. Arrange cookies 1 inch apart on prepared baking sheets. Lightly brush with beaten egg and sprinkle with black and white sesame seeds. Bake for 10 to 12 minutes, until lightly browned. Shift baking sheets from top to bottom and rotate pans halfway through to ensure even baking. Remove pans from oven and let cool for 3 to 5 minutes. Transfer cookies to a wire rack and let them cool completely.
Yield: 2 dozen cookies