Pictures: Tailgating at the Thanksgiving Table
Is football -- more specifically, Thursday's Ravens-49ers game, the first time a Baltimore NFL team has played on Thanksgiving in 46 years -- threatening to overshadow your holiday meal plans?
Instead of fighting the game, why not embrace it? To help, we've recast the traditional Thanksgiving foods with a tailgate twist. You can still have your turkey, your stuffing, your potatoes, your greens, your pie, but in a game-friendly way. Think of it as a tailgate party at your table.
With our menu, including a turkey meatloaf sandwich, stuffing muffins and potato sauerkraut croquettes, you'll score points with food and football fans alike. No matter what, your household is likely to be more peaceful than the Harbaughs', with brothers John (Baltimore coach) and Jim (San Francisco coach) facing off on the field. -- John Houser III
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Buffalo wings are a tailgating staple, but poultry's already covered, so weve used mushrooms. They're battered with the same formula used on fried chicken because it keeps the mushrooms from getting soggy after the sauce is added. With no bones to deal with and a meaty flavor from the baby bella mushrooms, you might not go back to chicken wings.
8 ounces baby bella mushrooms, cut in half
8 ounces butter
5 ounces hot sauce
64 ounces canola oil
1 tablespoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dry thyme
1 tablespoon paprika
1/4 teaspoon pepper
2 cups all purpose flour
2 tablespoons water
In a food processor, add 1 cup of flour, the salt, onion powder, garlic powder, thyme, paprika and pepper. Turn on processor and add in the water. Process the mixture for 10 seconds. The spiced flour mixture should be mealy.
Set up your frying station by filling three separate containers for dredging: one with 1 cup of plain flour, the second with the egg and the third with the spiced flour. In a deep pot, heat the oil over medium-high heat. When your thermometer hits 375 turn the heat down and prepare your items for deep frying. Take a mushroom half and dredge in the plain flour first. Knock off as much as you can and then dredge it into the egg. Let the excess of the egg drip off and then dredge in the spiced flour. Drop the mushroom lightly into the hot oil. Fry until golden brown, turning with a wooden spoon or chopstick. Remove from oil and place on a sheet pan with a rack insert or folded up paper towels.
To make the sauce, place the butter in a sauce pan over medium low heat. When the butter is fully melted turn off the heat and add all of the hot sauce. Whisk till combined.
To serve: Place mushrooms in a metal bowl and pour a cup of the sauce on top. Toss until the mushrooms are coated with the sauce. Place mushrooms on a plate and serve with a side of celery and blue cheese dressing.