ELEVATE YOUR TAILGATE
Local Chefs Offer Their Tips and Recipes for the Fall
by Jenn Morson
Whether you’re spending your weekend at the Navy Stadium cheering on the Midshipmen or at FedEx Field with the Commanders, your tailgate celebration will go from so-so to spectacular with the help of several local chefs. We’ve spoken to purveyors of local culinary businesses and done the homework so you don’t have to. Impress your guests with these simple yet sophisticated dishes. KICKING APPETIZER
Preparation: 1. Slice the steak into approximately 1 inch thick strips. 2. Let marinate for at least 4 hours. 3. If using wooden skewers, they need to be soaked in water for about 20-30 minutes before grilling to avoid fire. 4. Lay the strips out and spread the filling out on the meat before rolling into a pinwheel 5. Put a piece of onion and 1 basil leaf on a skewer followed by 1 beef pinwheel 6. Grill each skewer to the desired doneness. 7. Optional: Serve with marinara sauce on the side (They are tender, juicy and flavorful as is!)
Lou Fischer of Carpaccio Tuscan Kitchen recommends waking up your taste buds during a tailgate with a savory steak dish. The Beef Spiedini features cheese and can be served with marinara sauce, a combination sure to excite Italian cuisine lovers. “This is a tender beef dish that is perfect for grilling for any sports event.” -Lou Fischer, Carpaccio Tuscan Kitchen
BEEF SPIEDINI Ingredients: 1 Sirloin Steak (I used an 8 oz steak for this, and had enough filling easily for 2) 1/2 Onion - cut into large 1-2 inch big pieces. 8 Fresh Basil leaves Marinade: 1/2 cup Olive Oil 1 Tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper Filling: 1 1/4 cups seasoned bread crumbs 1/3 cup grated parmesan 2 Tablespoons minced fresh parsley 1/8 teaspoon salt 1/8 teaspoon garlic powder Dash of pepper 3/4 cup Marinara sauce
Photo courtesy of Lou Fisher
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