1. Seafood boil with garlic Cajun butter
Chefs: Marcos Ascencio (Taqueria Chingón), Oliver Poilevey (Le Bouchon, Obélix), and Alex Martinez (Mariscos San Pedro)
Tailgate tip: “The meal can be prepared almost entirely in one pot,” says Ascencio, who has Bears season tickets with Poilevey and Martinez. They make it every year. “It creates a fun, communal experience, perfect for game day.”
Servings: 6 to 8
1. To a stockpot, add 5 quarts water, 1 bottle Modelo Especial or Pacifico lager (“The beer is meant to complement the broth rather than dominate it,” Ascencio says), 2 large quartered yellow onions, 2 halved garlic heads, 2 halved lemons, 1 halved orange, ½ cup Old Bay, ¼ cup Cajun seasoning, 3 tablespoons kosher salt, 2 tablespoons smoked paprika, 1 tablespoon cayenne, 2 tablespoons pepper, 4 bay leaves, 1 tablespoon whole coriander, 1 tablespoon mustard seeds, and 1 tablespoon chile flakes. “Let it simmer for 10 to 15 minutes before adding any more ingredients to build a flavorful cooking liquid,” Ascencio says.
2. Add 2½ pounds baby Yukon Gold or red potatoes and cook for 10 minutes. “Maintain a gentle simmer throughout the process,” Ascencio advises. “A rolling boil can overcook seafood.” Add 1½ pounds smoked andouille sausage cut into 2-inch pieces and 6 ears corn cut into thirds and cook for 5 minutes. Add 2 pounds snow crab clusters and 2 split lobster tails and cook for 5 minutes. Add 2 pounds mussels, cover, and cook for 2 minutes. Add 2 pounds shell-on jumbo shrimp and cook until pink, 2 to 3 minutes. Turn off heat and let sit for 5 minutes. Drain, reserving ½ cup broth.
3. Melt 1 pound unsalted butter over medium-low. Add 12 minced garlic cloves and cook for 1 minute without browning. Add 2 tablespoons Cajun seasoning, 1 tablespoon Old Bay, 1 tablespoon smoked paprika, and 1 teaspoon cayenne. Cook for 30 seconds. Add 1 tablespoon Worcestershire sauce, 2 tablespoons Valentina hot sauce (“known for its bright acidity and moderate heat,” Ascencio points out), 1 tablespoon brown sugar, 2 tablespoons lemon juice, and ½ cup reserved broth. “Adding a little broth to the garlic butter helps create a silky, emulsified sauce that coats everything evenly,” Ascencio says. Simmer for 3 minutes. Finish with 2 tablespoons chopped parsley and 2 tablespoons chopped scallions. Add kosher salt to taste.
4. Place seafood, potatoes, corn, and sausage in a large bowl and toss with garlic Cajun butter. Finish with lemon zest, chopped parsley and scallions, and flaky salt. Serve with lemon wedges, grilled bread, extra Cajun butter, and hot sauce.
2. Grilled bacon-wrapped stuffed peppers
Chef: John Asbaty (Ox Bar & Hearth)
Tailgate tip: “The peppers can be assembled ahead of time so all that needs to be done at the tailgate is to grill and glaze them,” Asbaty says.
Servings: 8
1. Lightly grill 8 banana peppers. “Any of your favorite peppers can work: larger jalapeños, Fresno, Anaheim, or New Mexico chiles,” Asbaty says. Cut a slit down one side and remove stems and seeds.
2. Grill 4 ears corn until lightly charred. Remove kernels from cob. Mix 8 ounces room temperature cream cheese with 1 bunch finely sliced scallions, zest from 1 lime, 1 teaspoon chili powder, 2 tablespoons chopped cilantro, and salt and pepper to taste. Mix in corn. Stuff peppers with filling and tightly wrap each with 1 slice smoked bacon (“Publican Quality Meats makes amazing bacon that would work perfectly,” Asbaty says), securing with a toothpick if necessary, and chill until ready to cook.
3. Whisk together ½ cup honey, juice from zested lime, 2 tablespoons fish sauce, and 1 teaspoon chile flakes.
4. Heat grill to medium and grill peppers, moving frequently to avoid flare-ups and ensure bacon cooks evenly. When peppers are crispy and a little charred, brush with honey glaze. Do this “off the heat to prevent burning,” Asbaty advises. Finish with 2 tablespoons chopped chives and 3 tablespoons fried shallots.
3. Pork ribs pampanella
Chef: Joe Flamm (Rose Mary, Bar Tutto, Il Carciofo)
Tailgate tip: “Smoke the ribs ahead of time and cut them to your desired portion — slabs or singles,” Flamm suggests. “Then grill them when ready to serve to give them a nice char and crispiness.”
Servings: 3 to 4
1. Heat the smoker or grill to 300 degrees. Mix 1 tablespoon fennel pollen, 2 teaspoons Hungarian paprika, 2 teaspoons salt, 1 teaspoon mustard powder, 1 teaspoon dry oregano, and 2 teaspoons sugar and rub over a rack of baby back ribs. Smoke (“I use oak for nutty flavor and long-burning coals,” Flamm says) or grill ribs for 1½ hours. Remove and drizzle with olive oil. Wrap in foil. “Wrapping them traps the moisture inside to make the ribs juicier,” Flamm says. Cook until tender, about 1½ hours.
2. Mix 2 ounces honey and 1 tablespoon diced Calabrian chiles in a pan and bring to a boil. Turn off and steep for 5 minutes. Drizzle ribs with honey and chile mixture.
3. Mix 1 head thinly sliced green cabbage, ¼ cup pickled red onion with juices, ¼ cup minced parsley, juice of 1 lemon, ½ cup yogurt, and salt and pepper to taste. Top ribs with yogurt slaw.
Liz Grossman is a freelance writer for Chicago magazine.
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