Projo Football Food and Spirits

What about elevating that Sunday menu with some Jalapeno Corn Bread and grilled herb lamb chops and veggies. They come to us this week from Stephen Linn of www.theultimatetailgater.com.

Coach's Favorite Jalapeno Corn Bread
1 cup buttermilk
1 cup yellow cornmeal
1 cup sifted all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
¼ cup shortening, melted
1 (16-ounce) can corn, drained
2 cups (8 ounces) shredded Cheddar cheese
3 jalapeno chiles, chopped

Combine the buttermilk, cornmeal and flour in a bowl and mix well. Add the sugar, salt, baking powder, baking soda, egg, shortening, corn, cheese and jalapeno chiles and mix well. Pour into greased 9x13-inch baking pan. Bake at 375 degrees for 30 minutes. You may substitute a different type of cheese for the Cheddar.

Yields 15 servings
Recipe from The Ultimate Tailgater's Big 12 Handbook.

Herb Lamb Chops
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
2 large garlic cloves, crushed
⅛ teaspoon cayenne pepper
Kosher salt
2 tablespoons olive oil
6 lamb chops

Place the first five ingredients in a food processor and pulse until mixed. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops being sure to cover all surface areas. Place in a zip-top bag and marinate in the refrigerator for at least 2 hours.

Preheat the grill to high.

Grill the lamb chops for 2-3 minutes. Then flip and cook on the other side for 2-3 minutes more until done.

Serves 3-6.
Recipe from the FOX Sports Tailgating Handbook.

Mixed Grill Vegetables
5 green bell peppers
3 large Vidalia onion
5 yellow squash
1 (2-pound) package grape tomatoes
Other vegetables

Kosher salt and pepper to taste
1 bottle Gazebo Room Greek Salad Dressing & Marinade (or your favorite)

Cut assorted fresh vegetables in large chunks. Put cut vegetables in a large bowl and season with kosher salt and fresh ground pepper. Add Gazebo Room Marinade.
Stir to coat and place on a hot grill pan or skillet if you don't have one. Cook until tender and place back in the bowl used to coat vegetables to give added flavor.

Use as many vegetables as desired. Serve immediately.
Yields 6 to 8 servings
Recipe from The Ultimate Tailgater's Big Ten Handbook.

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