It’s football season and time to invade stadium parking lots for some pre-game fun. Whether you’re supporting an NCAA team or NFL, tailgating is a great way to socialize with other fans and enjoy some great food. A great dish to make ahead and then just grill at the tailgate is this stuffed beef top round. Filled with sautéed vegetables and freshly grated Parmesan, it’s a bit hit, especially when served with a roasted corn, tomato and basil relish. I also have Rob Elgas’ spicy chicken chili, a family friendly orange-lemonade punch, and a quick and easy guacamole. You can make a lot of this in advance so you can spend more time partying with fellow fans before the game.
Tailgate Grilled Stuffed Beef Top Round (Rouladen)
1 lb Top Round, thinly sliced into 4 slices (ask your butcher for rouladen)
1 cu Onions, chopped
2 cloves Garlic, minced
2 tbl Olive Oil
1/4 cu Fresh Oregano, loosely packed then chopped
1/2 lb Baby Portobello Mushrooms, sliced
1 red Pepper, chopped
1 Jalapeño, seeded and diced
1/2 tsp Salt
1/2 tsp Pepper
1/4 cu Grated Parmesan Cheese
2 tbl Wayne’s Beef Grilling Spice Mix
Sautee onions and garlic in one tablespoon of olive oil over medium until tender, about 8 minutes. Add mushrooms, red pepper and jalapeño and continue to sauté over a medium low heat until mushrooms have softened considerably, about 15 minutes more. Season with salt and pepper and add oregano. Stir for about 1 minute longer. Remove from heat and allow ingredients to cool. When cool, transfer ingredients to a cutting board and chop to bring ingredients to a uniform size.
Meanwhile, lay strips of top round side-by-side, overlapping by about 1” to form a large flat surface. Pour ingredients on top of meat and spread to within 1” of the sides. Sprinkle parmesan on top. Starting on one end with all four slices, tightly roll the meat around the filling. Secure the meat using 6-8 pieces of butcher’s twine. Cover rolled meat with 1 tablespoon of olive oil and then sprinkle the grilling spices on top. Wrap and refrigerate until about 30 minutes before ready to grill. Remove from refrigerator and bring it back to room temperature before grilling.
To grill, place the beef seam side up over very hot coals (or grill) for 4 minutes to create a nice char on top. Turn the beef seam side down and away from direct heat and close the cover to the grill. Grill for 8-10 minutes in a hot grill until internal temperature reaches 140 degrees for medium rare. Remove the beef from the grill and cover with aluminum. Let rest for 10 minutes before carving and serving.
Side dish: Grill two ears of corn, thinly coated with olive oil, until cooked through with a nice char. Remove ears from the grill. Using a sharp knife, cut kernels away from the cob and place in a bowl. Chop three large plum tomatoes and roughly chop about 1/2 cup of fresh basil. Add both to the corn. Season with salt and pepper and serve alongside beef rouladen.
Rob's Chicken Chili
courtesy of Rob Elgas
1 lb Chicken Breast, boneless and skinless
16 oz Chicken Broth, low sodium
4-5 tbl Olive Oil
1 lg Onion, chopped
3-4 cloves Garlic, chopped
3-4 Jalapeños, seeded and chopped (you can leave the seeds in if you like)
1 lb Tomatillos, husks removed and roughly chopped
1 jar Salsa Verde (amount will vary depending on sautéed tomatillos)
1 can Diced Tomatoes, 14-1/2 oz size
1 can Black Beans, 15 oz size, rinsed and drained
2 cans Green Chiles (4 oz size cans)
2 cu Whole Kernels, cut from fresh ears or canned (drained)
1/2 tsp Coriander
1/2 tsp Oregano
1/2 tsp Cumin
Limes, cut in wedges
Fresh cilantro, roughly chopped
Grated cheese of your choice
Place chicken breast and broth in a large pot and bring to a boil. Reduce heat to a simmer and cover for 10 minutes. Remove from heat and let cool for an additional 10 minutes. Remove chicken from broth and shred using two forks. Return chicken to pot and set aside.
Pour about 3 tablespoons of olive oil into a large saucepan over medium high heat. Sauté onions, garlic and jalapeños until tender, about 5-7 minutes. Transfer ingredients to the pot with chicken and broth. In the same saucepan, sauté tomatillos in about 2 more tablespoons of olive oil until tender, about 8-10 minutes. Remove from heat and allow to cool. Put tomatillos into a food processor and process until smooth. Pour processed tomatillos into a 2 cup measuring cup. Add additional jarred salsa verde until mixture equals 2 cups. Pour into pot.
Place pot over medium high heat and add remaining ingredients. Bring to a boil and then reduce to a simmer. Simmer for about 10 to 20 minutes. Add more chicken stock if you like a more liquid chili.
Serve in individual bowls and garnish with cilantro and a squeeze of fresh lime. You can also add cheese if you like.
2 lg Avocados, peeled and cored
2 Plum Tomatoes, seeded and chopped
1 med White Onion, chopped
1/4 cu Fresh Cilantro, chopped
Juice of 1 Lime
1 tsp Fresh Cumin
1 tsp Fresh Chili Powder
Limes and Cilantro, for garnish
Combine all the ingredients above in a large bowl and stir until well incorporated. Transfer guacamole to a serving bowl and serve with corn chips.
Family Friendly Orange Bomb Punch
1 12oz can Frozen Orange Juice Concentrate
1 12 oz can Frozen Lemonade Concentrate
2 cans Ginger Ale
Pour frozen orange juice and lemonade into a large punch bowl. Add 2 quarts of water and chill until ready to serve. Just before serving, add 2 cans of ginger ale. Keep cold. To serve, put a few blueberries in the bottom of a glass. Add ice and then fill with the punch. Garnish with some fresh mint.