| Elements of Tailgating (Recipe) |
From "Party at Home"
episode PAH-112 |
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This incredible Mixed Rice and Seafood Salad will add elegance and style to your tailgating cuisine.
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Americans are crazy about sports and mad about cars. When these two passions combine, the tailgate is born. These gatherings are definitely casual and can be hosted from any kind of vehicle. The carnival atmosphere created by tailgaters brings pre-game competition alive as groups of fans try to outdo each other. Tailgating is as American as apple pie and enjoys a rich history that goes pretty far back. An old oil painting was found called "The Game," depicting smartly dressed tailgaters at the Yale/Harvard game in 1928. Now, at the beginning of the 21st century, Party at Home attends the Rose Bowl to study the habits of the serial tailgater: what are their favorite foods, what is their taste in beverages, how do they decorate? One of the biggest football rivalries, USC versus UCLA, provides the backdrop for this exploration into the world of tailgating and its importance to the fans. Host Heidi Bohay concludes that to be a serious tailgater, one needs to get into a competitive spirit that is as inventive as it is whimsical and fun. She finds cheerleaders and bands that compete for the best show of spirit and fan loyalty. Mascot beatings are not uncommon, nor are jeers from opposite sides of the camp. But despite various differences, a common thread pulls tailgaters together: all agree that food is essential to the tailgate party. Some cook on location; others bring food prepared ahead of time. Sandwiches and brownies are simple fare for these occasions, but chef Francois Meulien from Bistro Garden shows us that simple does not have to mean unsophisticated. Some of his elegant contributions to the tailgate party are gazpacho, roasted chicken with potato salad, and apple tarts. He shares his fantastic recipe for the ultimate salad that is easy to prepare and adds a culinary advantage to any serious sports fan who wants to impress other tailgaters. Mixed Rice and Seafood Salad Ingredients: Salad 4 large blanched asparagus (tips only)
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 zucchini, diced
4 radishes, chopped
1 head of torn Boston lettuce
1 cup cooked white rice
1 cup cooked wild rice
4 tomatoes, diced
4 large scallops
4 large shrimp
2 lobster tails, split in half
Dressing 1 cup tomato juice
. Pinch of salt
Dash black pepper
1 clove minced garlic
Dash lemon juice
Splash olive oil
Splash balsamic vinegar
chopped parsley Whisk all the ingredients for the dressing in a bowl and set aside. Saute the seafood in a little bit of olive oil with minced garlic, parsley and lemon. Set aside to cool. Add mixed rice to the dressing, stir, and let soak for a little while. In another bowl, mix the vegetables together. To assemble each serving, place a few leaves of lettuce on a plate. Add rice mix on top of the lettuce, then layer the vegetables, one piece of each kind of seafood, and asparagus.
RESOURCES :
Complete Meat Cookbook
Model: 0395904927
Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Simply Sensational Desserts: 140 Classics for the Home Baker
Model: 0767903587
Author: Francois Payard
(1999)
Broadway Books/Random House, Inc.
Website: www.randomhouse.com
Party Foods
Planet Earth Foods, Inc
Santa Monica, CA 90403
Phone: 310-458-3096
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