Truth be told, I have never actually tailgated before. I’m sure this is partly due to the fact that I also don’t watch football.
However, when the Arkansas Razorbacks play in Little Rock, tailgating takes up a good part of the town, as well as the local twitter, instagram and facebook feeds.
So in honor of the Razorbacks playing this Saturday in Little Rock, Whitney and I have put together The Perfect Tailgate Menu.
And if you are not tailgating this weekend, you can adapt this yummy menu to any gathering of friends.
You only need one or two friends around to have an excuse for making homemade margaritas, right?
There is nothing quite so yummy to me as a margarita with fresh lime juice. Whitney and I frequently drive all the way across the river to have Arkansas’ Best Margarita at ZaZa’s because it is made with fresh juices, but if you want to squeeze a whole bag of limes, you can have a pitcher of the best margarita at home.
So grab a bag of limes, some Petit Jean meats and more than one bag of chips because it’s not about whether the Razorbacks win or lose. To me, it’s all about the food.
Recipes for onion dip and margaritas are below. All other recipes are linked! Happy Tailgating!
The Perfect Tailgate Menu
Tortilla Chips and Homemade Salsa
Margaritas with Frozen Sangria Ice Cubes
Fancy Hot Dogs made with Petit Jean Polish Sausages and Petit Jean Jumbo Grillers
Sharp Cheddar Cheese, Petit Jean Summer Sausage and Pita Crackers
Pan Fried Onion Dip with Kettle Potato Chips
Margaritas with freshly squeezed Lime Juice
Pan-fried Onion Dip from The Barefoot Contessa Cookbook
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.
Taste for seasonings.
Serve at room temperature.
1 cup fresh lime juice
1 cup Triple Sec
2 cups tequila
1/2 cup simple syrup
coarse salt for rims (optional)
Mix all ingredients (except salt) and chill until serving time.
Enjoy over ice.