Recipe report: Tailgate snacks

Gear up for football season by tweaking the typical fare with a few new twists. Tailgating customers and TV fans alike will appreciate these variations on nachos, wings, pizza, sliders and guacamole.

Instead of the usual Buffalo variation, introduce customers to a wing spiced with achiote. Derived from annatto seeds, the ingredient is essential in Filipino cooking—a cuisine that’s trending in foodservice operations this year. For this chicken wing recipe, the achiote is balanced with citrus and heated up with chili flakes.

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Smoked salmon lightens up the usual nacho toppings at Chapter One: The Modern Local in Southern California, but jalapenos retain the characteristic heat. The recipe also gets an Asian accent with a substitution of wonton skins for tortilla chips and a shower of ginger and scallions. 

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Guacamole and chips have moved into the mainstream as a must-have starter or snack. But the best versions are made from scratch, using creamy, ripe avocados enlivened by onions, cilantro, lime juice and other ingredients. Chef Medina creates three authentic guacamoles to serve to snackers as a trio or individually.

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Potatoes are gaining favor as a pizza topping either on their own or partnered with complementary ingredients. Chef Ashton pairs the spuds with prosciutto, garlic and fresh thyme. The raw potatoes are sliced ultra-thin so they can be scattered on the dough and cook as the pizza bakes.

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According to Technomic’s 2016 Sandwich Consumer Trend Report, 37% of diners agree that they would like operators to offer more mini sandwiches. Sliders fit the bill, but some menus are taking them up a notch or two by changing up the meat and condiments. Here, chef Sappington uses fire-roasted tomatoes for a housemade jam that complements small grilled lamb burgers and differentiates the snack. 

Click here for the recipe.