Taking Tailgating to a New Level!

This year, we’re tackling our tailgating menu with a little style, including some easy, slightly elegant appetizers to feed your foodie-fan appetite — a little something extra to mix the game up a bit!

Let’s start with Oishii shrimp. Oishii is Japanese for “delicious.” Say no more. They are processed fresh by hand to ensure that they arrive in your kitchen with the highest quality color, taste and texture. In addition to being responsibly and sustainably sourced, Oishii shrimp are also all natural and free from artificial preservatives, added hormones, phosphates and antibiotics.

Available in colossal 13-15 count that make an excellent shrimp cocktail, they’re easy to peel and cook in just minutes (boil before the game and serve at halftime). Finally, The shells add a lot of flavor to the meat, and they protect it from quickly overcooking. Besides, sitting around a table peeling and eating shrimp is a party right there! It’s a win no matter what!

Mexican Shrimp Cocktail

Compliments of Chef Janice Kirich

Prep Time: 15 min.

Chill Time: 2 hrs.

Ingredients:
  • 3 lbs. Oishii shrimp, thawed
  • 2 12-oz. bottles of your favorite beer
  • ½ cup Old Bay® Seasoning
  • 1 can petite diced tomato
  • 1 medium onion, small diced
  • ½ cup cilantro chopped
  • 2 limes, zested and juiced
  • ¼ cup ketchup
  • 1½ cups Clamato® juice
  • 2 avocados, finely chopped
Directions:

Bring beer and Old Bay to boil in large pot. Once boiled, add shrimp and cook until pink and cooked through, approximately 5 min. Remove shrimp and place in refrigerator for two hours.

In meantime, combine remaining ingredients except avocados. Pour dipping sauce in bowl and garnish with avocados. Serve shrimp along with the sauce for dipping.


Charcuterie — Meat this Tailgating Champ!

Sure, you can put out a ham and cheese platter, even throw in some pepperoncinis to spice things up. BUT, what if you go all-out Italian strategy-wise and add Principe charcuterie to the lineup? Introducing a few game-day “fancy” favorites, recipes included!


Roasted Porchetta

This Porchetta is crafted with pork loin rolled in a flat slab of pancetta and roasted in a hot air oven for a delicate, sweet, buttery flavor and ethereal (yes, ethereal) feel that melts in the mouth

Porchetta Sandwich with Salsa Verde Recipe

Serves: 8

Prep Time: 15 min.

Ingredients:
  • 4 ciabatta rolls
  • 4 cups Porchetta, still warm, thinly sliced and chopped
  • 4 Tbsp. Dijon mustard

  • Salsa Verde:
  • 1 bunch parsley
  • 1 cup Market District extra virgin olive oil
  • 2 tsp. toasted fennel seeds ground
  • 2 tsp. toasted coriander ground
  • 2 tsp. chili flakes
  • Pinch salt
  • 2 cloves garlic
  • Zest of 1 lemon
Directions:

Purée the salsa verde ingredients until smooth.

Assemble the sandwiches by slicing the rolls lengthwise and topping with 1 cup of Porchetta each.

Drizzle Porchetta with salsa verde, spread 1 tablespoon of Dijon on each top roll and cover. Slice each sandwich into quarters, arrange on a platter and serve.


Uncured Black & White Truffle Salame

A unique honeycomb casing distinguishes this salame from all the rest! Black truffles and white truffle essence give it a delicate, nutty, mild garlic finish.

Brie & Dry-Cured Black & White Truffle Salame

Serves: 8

Prep Time: 5 min

Cook Time: 10 min

Ingredients:
  • 1 French Baguette
  • 1 lb. Market District Brie
  • 1 lb. dry-cured black & white truffle salame
Directions:

Slice large French baguette into chip size.

Preheat oven to 350°F. Set the cheese on the baking sheet and place it into the oven. Let the cheese bake for 10 to 12 minutes. You will know when the Brie is done if the cheese is soft to touch.

Spread onto sliced baguette chips and top with black & white truffle salame.


Tartufotto Cooked Ham

Each ham is slow baked in a steam oven, then infused with a natural, aromatic truffle flavor. subtle and delicate yet savory.

Truffle Ham & Butter Baguette

Serves: 8

Prep Time: 5 min

Ingredients:
  • 1 French Baguette
  • 1 lb. Tartufotto cooked ham
  • ½ cup butter
Directions:

Slice baguette into 16 slices.

Butter 8 slices generously.

Top equally with ham and savor the flavor. Simple, yet so very sublime!