Casual Thursdays: Tequila and Tailgate

The boas have been undusted. The drinks have been bought. The boys have been trained. The girls have been waxed. That time of year has come around once again: Homecoming Weekend 2012.

In honor of what will be a rowdy celebration this year, I’d like to suggest that you all pour out those Keystone lights (or better yet give them to me) and make your way to the nearest liquor store to brew a BEAR DOZER. (Yes, this cocktail will both sedate the real animal and help us massacre the team from the school I have particular contempt towards). The concoction will also be a nice precursor to the Halloween holiday. While you’re watching the game, I also recommend cozying up next to a delicious chicken-tequila tailgate sandwich (I can attest to its greatness).

Bear Dozer

  • 1/3 oz Jack Daniel’s Tennessee whiskey
  • 1/3 oz Jose Cuervo Especial gold tequila
  • 1/3 oz cherry whiskey

Mix all ingredients in a shot glass, consume.

If you’re not in the mood for whiskey-tequila shots, Guy Fieri’s Chicken-Tequila Tailgate Sandwich is the perfect alternative, plus you still get all the fun of tequila! It’s a little complex to put together, but stick with me here, because it’s absolutely delicious. Bonus: this recipe makes sandwiches for you and three friends (or you and another really hungry friend).

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 cup julienned red onion
  • 1 tablespoon minced jalapeno pepper
  • 1/2 cup julienned roasted red bell pepper
  • 1 rotisserie chicken, skin removed and meat shredded
  • Sea salt and freshly ground pepper
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh cilantro, plus more for topping
  • 4 ounces cream cheese
  • 1/4 cup grated parmesan cheese, plus more for topping
  • 1 1/4 cups grated mozzarella cheese
  • 1/4 cup fresh lime juice
  • 3 ounces tequila
  • 1/4 cup diced Roma tomatoes, for topping
  • 4 sourdough rolls, warmed

Directions

Layer two 15-inch sheets of heavy-duty foil and fold them together around the edges to create one sheet. Repeat to make a second double-layered sheet of foil. Bend the edges of one of the sheets up 2 inches and crimp the corners so it can hold liquid.

In order, layer these ingredients on the bent sheet of foil: olive oil, onion, jalapeno, bell pepper, chicken, 1/4 teaspoon salt, 1 teaspoon pepper, the garlic, cilantro, cheeses, lime juice and tequila. Place the second double-layered foil sheet on top of the ingredients and fold the top and bottom sheets together on all sides. Make sure the package is not leaking, then refrigerate until ready to cook.

Preheat the oven to 250 degrees F or a grill to medium and place the foil packet in the oven or on the grill. Cook 10 minutes; flip and cook 10 more minutes. Slice the bag open and top with the tomatoes, cilantro and parmesan cheese. Serve on the warmed rolls.

Now get ready to welcome home some alumni and stay casual, Hoyas.

Shannon Walsh

Shannon Walsh

Shannon is a girl of many talents: she can act, blog and say the alphabet backwards.
Shannon Walsh

Latest posts by Shannon Walsh (see all)

Leave a Reply