Tailgate at Home

Like most things, football season looks a bit different this year. While we may not be gathering in stadiums and sports bars to watch our favorite teams, we can enjoy delicious tailgating food and drinks and the spirit of the season while staying home. We’ve gathered a few tailgate at home recipes from our hotels for you to try. From Da Chicago Mary to Frito Pie from Dallas  to flavors of the Caribbean in Fort Lauderdale’s Jerk Wings, the below recipes reflect the flavor of place and the creativity of our food and beverage teams. We hope you’ll give them a try!

Da Chicago MaryRoyal Sonesta Chicago Riverfront

Ingredients

2 ounces house infused rosemary habanero vodka
2 ounces tomato juice
2 ounces clamato juice
2 dashes Tabasco sauce
2 tsp fresh grated horseradish
2 dashes Worcestershire sauce
1 oz whole grain mustard
1 ea lime segment
1 pinch celery salt
1 pinch ground black pepper
1 pinch smoked paprika

Garnishes: grilled mini black angus Chicago hot dog, spicy mustard, green olives, pickle

  1. Pour some celery salt onto a small plate.
  2. Rub the side of the lime wedge along the lip of a pint glass.
  3. Roll the outer edge of the glass in celery salt until fully coated.
  4. Fill with ice and set aside.
  5. In a cocktail shaker, combine ingredients and stir.
  6. Pour into the prepared glass.
  7. Garnish
  8. Sit back, watch Da Bears and enjoy !

Add more of our favorite fall cocktail recipes to this season’s lineup.

Frito Pie BarSonesta Suites Dallas Park Central

Ingredients

1 bag Fritos chips
1 scoop of your favorite chili
1 scoop of queso

Toppings
Shredded cheese
Green onions
White onions
Jalapenos
Sour cream

Add chili, queso, and chips to your Fritos bag, and top with the toppings of your choice. Enjoy!

Caribbean Jerk WingsSonesta Fort Lauderdale Beach
Marinade
 1 cup Rice Wine Vinegar
 3 ounces Water
 1 cup Low Sodium Soy Sauce
 5 ounces Dark Brown Sugar
 Bring the liquids to a simmer and stir in the brown sugar until it completely dissolves

Jerk Barbecue Sauce
5 cups of Ketchup
½ cup of Jamaican Pride Jerk Spice
¼ cup of the Marinade
Combine all ingredients


Marinate approximately five pounds of chicken wings for at least 8 hours. Drain well, on a raised rack, in a roasting pan, a single layer, and roast at 375 degrees for 20 minutes. At this point you can cool them and hold them for up to 2 days, or continue by tossing them lightly in the Jerk Barbecue sauce and finish them in a single layer on a raised rack in either a 400 degree oven or on a barbecue for about 12 minutes.

Crab Cakes with Dill Pickle RemouladeSonesta Resort Hilton Head Island

Crab Cakes
2 pounds lump crab meat
2 large eggs
.5 cup mayo
1T dried parsley
2oz cup Dijon mustard
2T Worcestershire sauce
1T old bay seasoning
1T fresh lemon juice
1 tsp. kosher salt
1.5 cups panko bread crumbs
Combine all except for the crab and bread crumbs. Sift through crab meat for shells gently and add to the bowl with the mixture, top with panko and gently mix trying to keep the lumps in tact. Form into 3” crab cakes, makes approximately 12. Pan sear in a cast iron skillet until golden brown on each side and warmed through. If cooking at home, sear each side and finish in a 350 degree oven for 8 minutes. Serve with dill pickle remoulade.

Dill Pickle Remoulade 1 cup yield
1 cups mayo
1 ounces finely chopped dill pickles
1 T finely chopped capers
.5 ounce lemon juice
.5 ounce Dijon mustard
1 T finely chopped parsley
1 dash hot sauce
Pinch of salt
Combine all and refrigerate.

Crab Mango GuacamoleSonesta Silicon Valley

Ingredients
1 Mango – peeled and diced
Lump Crab – 1 can
3 Avocados – peeled and rough dice
S&P to taste
1tsp – Granulated garlic
Lemon juice – splash
Crushed red pepper
1 Jalapeno – diced
Green onions – sliced
Orange juice – splash
½ white onion – diced
3 tbsp fresh Cilantro – chopped
Tortilla corn chips

Peel and dice one mango , add to mixing bowl. Peel and rough dice all avocados and add to bowl Teaspoon of granulated garlic, splash of lemon juice, splash of orange juice, small diced onion – small dice jalapeno, thinly sliced green onions, fine chopped cilantro, pinch of crushed red pepper – S&P to taste. Add crab and mix well. Serve with corn tortilla chips.

Looking for more tailgating recipes? Try these cocktails from Royal Sonesta Harbor Court Baltimore.

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