We are in the thick of tailgating season in Oklahoma.
Creating a movable feast is truly an industry.
If you tailgate in style with the grills, tables, flags, chairs and utensils, you need some great recipes.
That may be why Karen and Don Moseley’s tailgating class at Francis Tuttle Vo-Tech is so popular.
Here are some of their go-to recipes.
Anticuchos – Peruvian Dish
Equipment needed: measuring utensils, bowl, gallon plastic bag, knife and cutting board, skewers, basting brush, sauce pan large enough to boil potatoes
1 to 2 pounds of meat beef steak, cubed, traditional is beef heart
- 2 tablespoon butter, melted
- 1 cup water
- ¼ cup red wine vinegar
- 1 teaspoon tomato paste
- 1 T chipotle sauce
- 1 teaspoon garlic salt
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 1 small can of green chili peppers
- ¼ pound butter, melted
Mix all marinade ingredients in a mixing bowl. Pour into a gallon bag and add cubed steak. Let marinade overnight in refrigerator.
Heat grill until hot. Skewer meat. Using wood skewers, soak skewers in water for at least 30 minutes prior to grilling. Cook on grill, liberally basting with the melted butter.
Traditionally served with boiled potatoes and corn on the cob.
4-8 red potatoes, depending on number serving
Salt to taste
Place potatoes in pot along with salt and pepper with enough water to cover potatoes. Boil potatoes until done. Drain and quarter potatoes. Toss with 2 T red wine vinegar and salt while still warm. Place potatoes on a serving platter. Place grilled anticuchos on potatoes for presentation.
- 1/4 cup ancho chili powder
- 1/4 cup finely ground espresso
- 2 tablespoons Spanish paprika
- 2 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 2 teaspoons ground ginger
- 2 teaspoons chili de arbol powder
Salt and pepper taste
1 Brisket, trimmed
Combine all spices in a bowl.
Preheat oven to 425 degrees F.
Brush each side of the brisket with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each brisket. Wrap in greased aluminum foil or place in Flexipan and cover. Bake 2-3 hours until desired doneness.
Remove and let rest 5 minutes before slicing.