Okay, so these might not be your conventional tailgate foods but Willie Payne’s Pork Canape has us thinking about a Philly Cheesesteak and the pigskin. Not to mention, these dishes are simple to make ahead of time and serve up on game-day for a low-key alternative to chips, chili, and the boring veggie tray. Whether you are the guest or the host, here are a few tips from us!
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APPLE VINEGAR MARINADED VEGGIES – Like most marinades, the flavors develop with time. We suggest letting it sit overnight for a real kick! Skip the plasticware and serve with chips (like salsa).
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HONEY CINNAMON FRUIT SALAD – Take your conventional fruit salad into fall with a cinnamon kick. If you want to wow the crowd with presentation, keep the rind of the watermelon in tact when preparing this dish. Use it as a bowl when you go to serve. Be sure to slice a bit of rind off the bottom, just enough to provide stability but not enough to puncture the “bowl.”
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GOUND PORK CANAPES – Toast your baguettes ahead of time so that assembly is quick and easy. Willie used ground pork (unseasoned) but you could also use beef, chicken, or sausage.
Missed the cooking demonstration with Willie Payne?! Well at least you can still get the recipes: