SoMD Chronicle Recipe of the Week: Tackle Tailgate Menus with Quick and Tasty Foods

(Family characteristics) Although they don’t don helmets and take to the pitch for kick-off, football fans often feel like they’re as much a part of the game as the players themselves. When the team is in the locker room laying out the game plan, dozens of fans stock up on mouth-watering tailgate food.

In fact, many hookers think the food is the most important aspect of pre-game festivities, and a trendy way to feed your crowd is through small plates, appetizers, samplers, and sides. innovative products that offer a variety of flavors like these ideas from the experts at Aramark.

An easy hack for your next game day meal can be a recipe you make at home before heading to the stadium. The toppings are what set these sweet and spicy Korean-inspired Bratwurst Subs apart. Simply prepare the crispy kimchi, mango slaw and spicy sesame mayonnaise up to two days in advance so grilling the bratwursts is all you have to do before kick-off.

As tailgate chow continues to trend toward ease and speed, gentle heat sheet packets offer another no-mess, single-serving solution. Load up individual packets with shrimp, chicken, andouille sausage and favorite vegetables, then head to the game and grill on the spot for a hot meal to excite your fellow fans.

Find more inspiration for game day recipes by visiting Aramark’s Feed Your Potential website,

Sweet and Spicy Bratwurst Subs

Recipe courtesy of Aramark

Servings: 8


  • 1 1/2 cups green cabbage, cut into thick strips
  • 1/4 cup water
  • 4 teaspoons of white vinegar
  • 1 tablespoon gochujang paste
  • 2 teaspoons of fish sauce
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chopped and peeled ginger root
  • 1/2 cup daikon radish strips
  • 1/4 cup grated and peeled carrots
  • 1/4 cup sliced ​​green onion

Mango salad:

  • 2 cups shredded green cabbage
  • 1/3 cup diced mango pieces, thawed
  • 1/4 cup grated and peeled carrots
  • 1/4 cup sliced ​​green onion
  • 1/4 cup red bell pepper, cut into thin strips
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped and peeled ginger root
  • 2 tablespoons of white vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon minced garlic

Spicy sesame mayonnaise:

  • 1/3 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons seasoned rice wine vinegar
  • 8 bratwursts (4 ounces each)
  • 8 hoagie rolls (6 inches), split

To make kimchi:

  • Place the cabbage in a microwave-safe bowl. Add water. Cover and microwave on high power for 2 minutes or until tender-crisp. Rinse with cold water and drain well.
  • In a large bowl, combine the vinegar, gochujang, fish sauce, garlic and ginger. Add steamed cabbage, daikon, carrot and onion; toss to coat. Cover and refrigerate.

To make mango salad:

  • Mix the cabbage, mango, carrot, onion, red pepper, cilantro, ginger, vinegar, salt and garlic. Cover and refrigerate.

To make spicy sesame mayonnaise:

  • Mix mayonnaise, sriracha, sesame oil and vinegar until blended. Cover and refrigerate.
  • Heat the grill to medium heat and lightly oil the grill grate. Grill the bratwursts for 8 minutes, or until the internal temperature reaches 155 F.
  • Spread the mayonnaise on the rolls. Place grilled bratwurst on rolls and top with kimchi and coleslaw.

Mild Heat Sheet Packets

Recipe courtesy of Aramark

Servings: 8

  • 1/2 cup cold butter, diced
  • 1 cup diced yellow onion
  • 1 cup peeled and diced potatoes
  • 1 cup peeled and diced carrots
  • 1 cup diced red bell pepper
  • 2 cups boneless skinless chicken breast, diced
  • 16 extra-large shrimp, peeled, deveined and tails removed
  • 8 teaspoons Cajun seasoning
  • 1 cup diced pineapple
  • 1 cup andouille sausage, halved and sliced
  • 8 frozen baby corn on the cob, halved (16 pieces)
  • 1 cup sliced ​​green onion
  • salt, to taste
  • Pepper to taste


  • Heat the grill to medium heat. Place eight 18 x 18 inch squares of heavy-duty aluminum foil on the work surface.
  • On half of each square of foil, evenly spread butter, onions, potatoes, carrots, red peppers, chicken, shrimp, seasoning, pineapple, sausage, corn on the cob and green onions.
  • Fold the foil in half overfilling. Firmly fold edges of foil toward filling to seal packets.
  • Place packets on a baking sheet.
  • Grill 15 minutes with the lid closed until the chicken and shrimp are cooked through. Season to taste with salt and pepper.

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