Well here’s the scoop:

I hosted (along with my husband) tailgating parties for 4 years while my son played college football. He was redshirted his freshman year, so we attended 60 regular season games and 4 post season bowl games. We have had anywhere from 4 to 40 people on any given Saturday. Mostly it’s fun; always it’s funny. We have an RV that we use for many of the games – which is an experience into itself, but we have also tailgated in parking lots with grills and coolers and tents. My husband, Doug, is the co-partner in crime here.

I’ve decided to blog about what has transpired over these seasons gastronomically and otherwise. My hope is that it makes it easy for me and others to choose a menu, prepare the food and drinks and have fun.

October 31 – HALLOWEEN in the Bluegrass

Supplies:
Blue cups (Kentucky blue of course)
styrofoam cups (for hot drinks)
plates
bowls
spoons, knives and forks
napkins
Halloween decor
grill and propane
sharp knives
coolers and lots of ice
tables
tablecloths
paper towels
hand sanitizer
wipes

Food:

It’s supposed to be cold and rainy, so the hot drinks will be flowing.

Not sure if we will have very many people join us this weekend? Our son’s friends are driving up and meeting us there, so we’ll have 4-6 people joining us along with 2-4 people that are friends of the Fidlers. And our son and their son will join us briefly after the game.

Recipes

This menu was largely catered food that we picked up except for the grilled food. Here’s my favorite way to prepare tri-tips:

Tri-tips with salsa verde
(Adapted from Coastal Living)

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For salsa verde:

catebogue

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catebogue

1/3 cup extra-virgin olive oil
Juice and grated zest of 1 lemon
2 anchovy fillets, very finely chopped
2 garlic cloves, very finely chopped
1 tbsp drained capers, roughly chopped
1 tbsp finely chopped fresh oregano
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely chopped fresh mint
½ tsp kosher salt

For steak
Two 1½-pound tri-tip steaks, sliced crosswise into 1¼-inch-thick planks (can also use flank steak with excellent results)
1 tsp kosher salt
1½ tsp grapeseed oil

Place salsa verde ingredients in medium bowl; whisk together to combine.

Season steak with salt and set aside. Heat large stainless skillet over medium-high heat for 2 minutes. Add oil to pan; sear steak until it is browned, 3 to 5 minutes.

Flip steak; cook other side until browned, about another 3 to 5 minutes for rare, or 5 to 6 minutes for medium-rare to medium. Serve with salsa verde spooned over top.