Here's the tailgate menu from Jimmy Shotwell:
Chicken and Scallion Quesadillas
Ingredients
¼ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
4 boneless chicken breasts
Coarse salt and freshly ground black pepper
4 ten-inch flour tortillas
½ cup scallions, green parts only, thinly sliced
1 cup freshly grated cheddar cheese
8 cherry tomatoes, halved
1 tablespoon finely chopped fresh cilantro
Preparation
In a shallow dish, combine lemon juice and olive oil. Season chicken breasts with salt and pepper, and add to marinade. Marinate chicken for at least 1 hour.
Prepare a charcoal grill, arranging the coals for direct cooking. The coals should be moderately hot. Remove chicken from marinade. Grill chicken for about 5 to 7 minutes on each side, or until the chicken is cooked through. Remove chicken from grill and let stand for 5 minutes before slicing into 1-inch pieces.
Brush one side of a tortilla with olive oil. Place the tortilla, oil side down, on a plate. Sprinkle the tortilla with 1/2 cup cheese. Top with half the scallions and cherry tomatoes, chicken and cilantro. Season to taste with salt and pepper. Top with another tortilla, and carefully slide the quesadilla onto the grill. Brush the top of the tortilla with olive oil. When the underside of the tortilla is brown, flip over and grill opposite side. Remove from the grill, cut the quesadilla into wedges and serve. Repeat with remaining tortillas and filling ingredients.
Deviled Eggs
Ingredients
3 slices bacon
8 large eggs
1/3 cup mayonnaise
2 tablespoons finely shredded cheddar cheese
1 teaspoon prepared mustard
Salt and pepper
Preparation
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water
In an 8- to 10-inch frying pan over medium-high heat, cook bacon, until browned on both sides and crisp. When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, cheddar cheese, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours
Stuffed Mushrooms
Ingredients
2 packages of White Button Mushrooms
1/3 pound Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Place in a pre-oiled half pan. Then place on indirect heat on the grill for apox 20-25 minutes.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
