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Tailgating Food

Recipes

Mayor Elizabeth Goreham’s Cold Sesame Noodles

Kristen Kelly’s “Buff-Chick” Dip

Patty Satalia’s Conversation Starting Bean Dip

Wegmans’ Slow-Roasted Asian Barbecue Brisket



Mayor Elizabeth Goreham’s Cold Sesame Noodles

 

State College Mayor Elizabeth Goreham loves trying new food. But this cold sesame noodle recipe is her favorite go-to meal. The best part: the recipe is easy to make, which means less time cooking and more time tailgating.

Ingredients:

 

    *1 package of Fresh Oriental Noodles (found in the produce section)

    *6 Tablespoons soy sauce (tamari)

    *1/2 Teaspoon salt

    *1-1/2 Tablespoons Sugar

    *2 Tablespoons toasted Sesame Oil

    *3 Tablespoons Clear Rice Vinegar

    *2 Tablespoons Rice Wine

    *Dry roasted peanuts or toasted sesame seeds (optional)

 

Directions:

 

Prepare Fresh Oriental Noodles as directed on package. The only take 2-3 minutes to cook in boiling water. Rinse and drain well.

 

For the dressing, mix the rest of the ingredients together in a medium mixing bowl. Pour the dressing over the noodles immediately, while still warm, so the noodles will absorb the flavor. Top with dry-roasted peanuts or toasted sesame seeds

 

Goreham suggests adding these for a one-dish meal:

 

1 Cup sliced cucumber

 

1Cup carrots, sliced into strips

 

1/2 lb. cold boiled shrimp

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Kristen Kelly’s “Buff-Chick” Dip

 

Kristen Kelly, THON 2011 Overall Chairwoman, relies on this Buffalo chicken dip when she tailgates —and when she organizes Penn State students to raise $9, 563, 016.09 for kids with cancer. It has to be good!

 

 

Ingredients:

 

    *4 chicken breasts in pot of water bring to boil and let simmer 30 minutes.  Cool enough to handle and then shred chicken with forks.

    *2 blocks of cream cheese softened

    *1/2 bottle Franks Hot Wing Sauce

    *16 oz shredded cheese cheddar 

    *1/2 bottle blue cheese dressing

 

 

 

Directions:

 

Place 4 chicken breasts in a large pot with water. Bring the water a boil and let chicken simmer for 30 minutes. Allow chicken to cool enough to handle and then shred the chicken using two forks.

 

Mix all of the other ingredients together in a large bowl. Pour the ingredients into a 8x8 baking dish. Sprinkle with more cheese.  Bake at 350 for 45 minutes. Serve hot with Frito scoops or your favorite chip!

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Patty Satalia’s Conversation Starting Bean Dip

 

Patty Satalia, WPSU’s producer and talk show host, brings this recipe to every get- together or party. Her “conversation starting” bean dip is simple, but a perfect snack for a Penn State game.

 

Ingredients:

    *1 package frozen chopped spinach  (or chopped fresh spinach)

    *1 can organic black beans

    *1 jar favorite salsa (or make your own fresh salsa)

    *1 can white chicken (or freshly cooked chicken)

    *16 ounces shredded white cheddar cheese

 

Directions:

Mix all of the ingredients together, saving about 5 ounces of the shredded cheese to sprinkle on top. 

Place in oven at 350 degrees for 45 minutes.  Serve with your favorite style of tortilla chips.

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Wegmans’ Slow-Roasted Asian Barbecue Brisket

 

Stephen Ast, executive chef at Wegmans, suggested this recipe for the Blue and White game. Ast’s combination of Asian spice and tradition barbeque will add a nice kick to your tailgate. (His claim: the tender brisket will “melt in your mouth.”) 

 

Ingredients:

 

    *2 bottle (20 oz) Wegmans Asian-Style BBQ Sauce, divided

    *2 cup (16 oz) lager-style beer

    *1 (5-7 lb) Wegmans Boneless Beef Brisket

    *4 Tbsp Borsari Orange-Ginger Seasoned Salt (Grocery Dept), divided

 

You'll Need: Small roasting pan, and a pan for taking the brisket to the tailgate.

 

Directions:

 

2 Days before:

 

1. Make marinade: Whisk together 1/2 bottle of BBQ sauce and beer in bowl; set aside.

 

2. Diagonally score fat-side (top) of brisket about 1/4-inch deep in a diamond pattern. Rub each side of brisket with 2 Tbsp of seasoning salt. Coat entire brisket with all of marinade. Place brisket in roasting pan (without rack) fat side up and cover with plastic wrap; refrigerate overnight.

 

Day before:

 

Preheat oven to 275 degrees.

 

1. Remove plastic wrap. Do not drain marinade.

2. Bake brisket uncovered 7 hours (top of brisket will darken during roasting). If roasting pan gets too dry, check your oven thermometer to make sure it is at 275 degrees and add liquid such as stock or beer. Remove from oven.  Carefully brush remaining BBQ sauce on fat side. Return to oven; bake 1 hour. Remove from oven; let cool overnight.

 

Day of meal:

 

1. Make sauce: Whisk together 1 bottle of BBQ sauce and 12 oz. beer in bowl.

 

2. Slice thinly against the grain (very important for this cut of meat). Place sliced meat in pan; pour sauce over brisket, cover pan and reheat in 300ºf oven, until beef reaches 165ºf. or over the grill at the tailgate.

 

3. Use our Super Soft Vienna Rolls for sandwiches-- serve with more of our Asian-Style Barbecue Sauce.

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