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Thanks to
for its support of ....
Big Al Barron's Tasty Recipes
(as featured on the Cox4 Game of
the Week Tailgate Show)
Ashley’s Coleslaw
(August 31)
2 lbs. shredded cabbage (14
cups)
¼ cup chopped red onion
2 Granny Smith apples, chopped
½ cup chopped walnuts
½ cup chopped pecans
¼ cup cider vinegar
¼ cup apple cider
32 ounces of your favorite
coleslaw dressing
1 ½ tsp honey
1 tbsp finely chopped fresh
parsley
2 tangerines (peel and
separate)
Directions:
1. In large bowl combine first
5 ingredients. In small bowl whisk together vinegar, cider and honey.
Add salt and pepper to taste
2. Toss dressing with
vegetables. Sprinkle with parsley
3. Chill until ready to serve
Serves 10- 15 people
US Agencies low cost auto
insurance Tailgate Tip of the Week:
Always marinate food in the refrigerator, not on the counter.
Shrimp & Scallops
(September 7)
Prep Time- 15 minutes
Cook Time- 6 minutes
½ cup teriyaki sauce
2 tbsp. freshly squeezed lime juice
1 tbsp. low-sodium soy sauce
2 tbsp. minced fresh or bottled ginger
2 cloves garlic, minced
¼ tsp. crushed red pepper flakes
2 lb large shrimp and scallops, peeled and de-veined
2 tbsp. sesame seeds, toasted
Directions:
1. Whisk together
teriyaki sauce, lime juice, soy sauce, ginger, garlic, and red pepper in
a large bowl; set aside. Add shrimp and scallops to the bowl, tossing
with mixture. Cover; refrigerate 30 minutes.
2. Preheat grill to medium. Thread shrimp and scallops onto 8-inch
skewers.
3. Grill, covered with grill lid, on grill rack coated with nonstick
cooking spray, 3 to 5 minutes on each side of until shrimp turn opaque.
Sprinkle with toasted sesame seeds before serving.
Serves 6 people
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insurance Tailgate Tip of the Week:
Put your cell phone or any electronic item you have in a plastic bag as
well as a hooded poncho.
Chicken Drumsticks
(September 14)
10 oz bottle of teriyaki marinade sauce
7 oz A Taste of Thai
20 chicken drumsticks
Directions:
1. Marinate for a
day.
2. Grill for at least 2 hours.
3. Serve by itself or with Big Al Jazzy Q Barbeque sauce.
US Agencies low cost auto
insurance Tailgate Tip of the Week:
Be aware of your game day surroundings. Get to know your game day
security, so they will know if someone is strange walking around your
area while you were at the game.
Big Als's Wrap - with Manda's Fine Meat
(September 21)
1 tortilla wrap
1 tbsp guacamole dip
1 tbsp French onion dip
1 piece of Cajun turkey
1 piece of ham
2 tbsp of diced tomatoes
1 slice Hog’s Head cheese
1 tbsp
cheese spread
Directions:
On the tortilla, spread guacamole, add turkey, spread onion dip, add
ham, diced tomatoes, slice of Hog’s Head cheese and then spread cheese.
Fold sides over the ingredients and roll up in the tortilla wrap.
Cut in half and serve cold.
US Agencies low cost auto
insurance Tailgate Tip of the Week:
If it rains, cut the amount of food you prepare in half – people
aren’t going to stick around in the rain.
Mardi Gras Salad
(September 28)
Half cup of ham in cubes
Half cup of Cajun turkey in cubes
½ cup of Hog’s Head cheese
½ cup of pepper jack cheese
1 bag of lettuce
1 cucumber
1 yellow squash
1 red pepper
1 green pepper
1 green onion
Directions
Mix all
ingredients in a bowl and serve cold. Big Al recommends using a
dressing mix of ranch and blue cheese, or use your favorite salad
dressing.
US Agencies low cost auto insurance tailgate tip of
the week: When barbequing, never use a fork because it punctures the
meat – use tongs instead.
Big Al's Grilled Alligator with Orange Marmalade topping (October 5)
Prep Time- 5 minutes
Cook Time- 30 minutes
12 shreds of alligator tail
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp seafood seasoning
1 tbsp of orange marmalade per shred or as much as you desire
Directions
1. Grill
alligator until tender ( in direct heat; approximately 20 mins.)
2. Add orange marmalade topping
3. Cook until marmalade has dissolved
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the week: Slow down and enjoy the moment; don't stress especially in
traffic; be cool; no road rage.
PCS Nitrogen Championship Jambalaya (October 12)
10 lbs. long grain rice
15 lbs. Boston Butt pork roast (cubed)
10 lbs. smoked pork sausage
10 lbs. diced yellow onions
1 large green bell pepper (chopped)
Red pepper
Black pepper
Salt
Creole seasoning
Garlic powder
Chicken bouillon cubes
37 cups water (2.3 gallons)
2 cups cooking oil
Directions
1.
Season pork with red pepper, black pepper salt, and Creole
seasoning garlic powder
2.
Add cooking oil and pork to pot and cook till brown. Remove pork
and set aside
3.
Remove excess grease and add smoked sausage. Cook until lightly
brown. Do not over
cook. Remove and set
aside.
4.
Add onions and bell pepper; cook until dark brown, stirring
continuously
5.
Add water, pork and sausage and bring to simmer for 15 minutes
6.
Adjust seasoning to taste and bring to boil
7.
Add rice then reduce heat to simmer for 35 minutes
8.
Fluff pot and remove from heat. Let stand for 20 minutes before
serving
US Agencies low cost auto insurance Tailgate
Tip of the Week: Limit the number of people putting their hands
in the cooler because it may contaminate the food. Designate a person to
get things out of the cooler. Any soap is better than no soap.
Shrimp Dip (October 19)
3 pkgs. cream cheese
2 (4.25 oz) can shrimp
1 bunch green onions, chopped
1 tblspn. mayonnaise (optional -- pinch of red pepper)
1 tsp. Cajun seasoning
Directions
Mix all ingredients together
Chill thoroughly
Serve with raw vegetables or chips
US Agencies low cost auto insurance Tailgate Tip of the Week: GO
VOTE … before you go tailgating.
Shrimp Corn and Sausage Soup (October 26)
1/2 cup dried shrimp
1/2 cup Manda smoked sausage
1 pound small (70-90) shrimp, peeled and deveined
5 cans (15 ounces) whole kernel corn
5 cans (15 ounces) cream style corn
1 stick butter
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1/4 cup minced garlic
2 cans (15 ounce) stewed tomatoes
1 can (10 ounce) Rotel
2 cans (5 ounce) V-8 Juice
2 tsp garlic powder
2 tsp seafood seasoning
2 tsp all-purpose seasoning
granulated garlic to taste
red pepper to taste
Directions
In a large sauce pot, melt butter. Add onions, celery, bell
pepper and garlic and sauté until onions are transparent, about 3-5
minutes. Add raw shrimp and sauté until they are just pink. Add sausage.
Add all canned ingredients and dried shrimp. Season to taste using
Season All, granulated garlic and pepper. Bring to a boil, reduce to
simmer and cook for approximately 45 minutes. Add additional seasonings
or water if necessary.
US Agencies low cost auto insurance Tailgate
Tip of the Week: Don't forget to get your flu shot.
Bayou Wings (November 2)
5 lbs chicken wings or drumsticks
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup Creole seasoning
1/4 cup red pepper
1 cup Italian salad dressing
Directions
1.
Season the chicken pieces with onion powder, garlic powder,
Creole seasoning, red pepper and Italian salad dressing.
2.
Cook on barbecue grill over a slow fire for 2 hours.
3.
Add your favorite barbeque
sauce after chicken is cooked. (it will burn if you add it while still
on grill)
US Agencies low cost auto insurance Tailgate
Tip of the Week: Enjoy your holidays; cherish the memories
of this football season; look our for Big Al next week for LSU
tailgating.
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