Tailgating Time
Tailgates on the backs of station wagons and pickup trucks never were meant to be a big deal
The beauty of this tailgate menu comes from the fresh, sprightly flavors of Thai food—freshly grated ginger, soy sauce, lime juice and peanuts. And the convenience of the menu comes from making the burger patties, salad and dessert ahead of time. Once you’re at your tailgating spot, grill the burgers and pull out the salad and dress it. Then pass around an all-American dessert, Glazed Apple Bars, from American Profile reader Donna Roberts, of Shumway, Ill., before everyone heads to the stadium.
Thai Turkey Burgers
Mark Boughton
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Ingredients
1 pound ground turkey (not breast)
4 green onions, minced
2 tablespoons finely chopped fresh cilantro
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
Coarsely ground black pepper
4 hamburger buns
Instructions
4 green onions, minced
2 tablespoons finely chopped fresh cilantro
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
Coarsely ground black pepper
4 hamburger buns
1. Combine the turkey, green onions, cilantro, soy sauce, ginger and pepper in a large bowl. Shape into 4 burgers and grill, broil or pan-fry until cooked through. Place burgers on buns and serve. Serves 4.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Nutritional Information
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Per serving: 310 calories, 13g fat, 25g prot., 23g carbs., 1g fiber, 570mg sodium.
Thai-Style Peanut-Cabbage Salad
Mark Boughton
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Ingredients
Dressing:
1/3 cup packed brown sugar
2 tablespoons peanut oil
4 garlic cloves, peeled and chopped
1/2 teaspoon crushed red pepper
2 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice
2 tablespoons water
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
Salad:
1/4 pound green beans, blanched
4 cups baby spinach (about 4 ounces)
2 cups thinly sliced green cabbage
3 green onions, sliced
1/2 red bell pepper, thinly sliced
2/3 cup chopped dry-roasted peanuts, toasted if desired
1/4 cup chopped fresh basil or mint
1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
Instructions
1/3 cup packed brown sugar
2 tablespoons peanut oil
4 garlic cloves, peeled and chopped
1/2 teaspoon crushed red pepper
2 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice
2 tablespoons water
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
Salad:
1/4 pound green beans, blanched
4 cups baby spinach (about 4 ounces)
2 cups thinly sliced green cabbage
3 green onions, sliced
1/2 red bell pepper, thinly sliced
2/3 cup chopped dry-roasted peanuts, toasted if desired
1/4 cup chopped fresh basil or mint
1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
1. To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously.
2. To prepare salad, place beans and next 4 ingredients (beans through bell pepper) in a large bowl. Just before serving, drizzle about two-thirds of dressing over salad; toss to coat well. Sprinkle with peanuts, herbs and vegetable chips. Serve with remaining dressing. Serves 6.
Nutritional Information
2. To prepare salad, place beans and next 4 ingredients (beans through bell pepper) in a large bowl. Just before serving, drizzle about two-thirds of dressing over salad; toss to coat well. Sprinkle with peanuts, herbs and vegetable chips. Serve with remaining dressing. Serves 6.
Per serving: 360 calories, 23g fat, 11g prot., 33g carbs., 7g fiber, 930mg sodium.
first appeared: 9/14/2008
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