Game of the year deserves some extra attention at the tailgate, which as you guys know can be celebrated in the parking lot or at the game.
The Route 66
3/4 oz. Vodka
3/4 oz. Gin
STICKY GARLIC CHICKEN SKEWERS
Yield: 4 servings.
3 garlic cloves, crushed
2 tablespoons honey
4 tablespoons tomato ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English or Dijon mustard
2 teaspoons hot pepper sauce
3 skinless, boneless chicken breasts, cut into thin strips
Salt and freshly ground black pepper
1. Soak 12 (10-inch) bamboo skewers in water for 20 minutes.
2. Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or overnight.
3. Prepare the outdoor grill, or preheat the broiler to high. Thread the marinated chicken onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.
1 tablespoon kumquat mash (see note)
1 to 3 thin fresh jalapeño pepper slices
3 tablespoons whiskey (Palm Ridge Reserve Handmade Micro Batch Florida Whiskey)
Club soda, chilled
Kumquat slices for garnish
The kumquat mash: puree kumquats with superfine sugar.
Tri-Color Pasta Salad
2 pound tri-color corkscrew pasta
2 cups diced, cooked chicken
1 (10-ounce) box snow peas
1 bunch broccoli, stalks trimmed away and cut into florets
2 cups cashews
1 cup peanut oil
4 cloves garlic
1/2 cup soy sauce
3 tablespoons red-wine vinegar
1 tablespoon sesame seed oil
1/2 teaspoon ground ginger
Tabasco to taste