recipes from sports illustrated, honest

three years ago, mario babatali went to a nascar race and was amazed how varied the tailgate food was. after attending more races he decided to make up a cookbook for tailgaters. these are just two of them
if you want to see more of these recipes go to www.si.com/talegatenation. i orignally piggybacked these two recipes on the post about squash soup but they belong here. these recipes were made for outdoor grills but i'm sure they can be done in the kitchen. also, a cast iron fry pan is recommended for the grills


baked mustard chicken - serves 4 -

prepare enough coals for a medium hot fire or set a gas grill to medium high
heat the skillet on the grill
add olive oil and heat until just about smoking
add the chopped onion,garlic, jalapeno and chili flakes and
cook until the vegetables are softened and light brown, about seven minutes.
add the tomato sauce and bring to a boil. immediately lower the heat until the mixture simmers and carefully add the eggs one at a time into the sauce
cook five to six minutes or until eggs are set. remove from heat and sprinkle with cheese..



1 1/2 cups dry breadcrumbs
3 tbls chopped parsley
1 tbl minced garlic
1 1/2 tsp chopped tarragon, optional
8 chicken legs, thigh and drumstick atached
6 tlbs dijon mustard
salt and pepper to taste

preheat oven to 350 deg.
combine bread crumbs, parsely, garlic and tarragon, if using, in wide, shallow bowl and mix well
trim excess fat skin from thigh end of chicken. with a pastry brush, lightlhy paint the mustard on chicken legs then season with salt and pepper. coast legs with the breadcrumb mixcture. place in a single layer on a sheet pan or in a large roasting pan and bake until completely cooked, 50 to 60 minutes.

the above two o found in the new york times. have not tried them but they looked good to me, especially the soup.

eggs in hell
i saw this recipe in or all places, sports illustrated magazine. it seems that chef mario batali
went to a nsacar even three years ago. he sampled some of the food at the tailgate parties and liked it. he has gone to many since then and decided to make a cookbook revolving around the regional foods.

4 tbls extra virgin olive oil
1 medium onion coarsely chopped
6 cloves garlic thinkly sliced
4 jalapeno peppers seeded and cut into 1/4 inch dice
1 tsp hot chili flakes
2 cups basic tomato sauce
8 large eggs
1/4 cup grated parmigiano reggiano or pecorino

prepare enough coals for a medium hot fire or set a gas grill to medium high
heat a skillet on the grill
add the olive oil and heat until just smoking.
add the chopped onion, garlic, jalapeno peppers and chili flakes and cook until the vegetables are softened and lightly browned, about 7 minutes.
add the tomato sauce and bring to a boil. immediately lower the heat until the mixture simmers then carefully crack the eggs one by one into the sauce. cook until the eggs are set to your liking.
remove from heat and sprinkle with cheese.

enjoy