GOOD EATS
Take Down a Tantalizing Tailgate
W hether you prefer watching your favorite teams in-person or on TV, tailgate season means it’s
time to break out your party’s favorite foods from appetizers and snacks to all-out meals.

Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes
for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try
this assortment of nacho toppings to give your whole party something to cheer about.

HOMEMADE NACHOS
WORTH THE HYPE
Perfect for pairing with game
day dishes of nearly any variety,
nachos allow a special amount of
personalization for guests of all
ages and taste preferences. Along
with tortilla chips, of course,
try nibbling on these topping
options throughout your party:
Tailgate season
means it’s time
to break out your
party’s favorite
foods. PHOTOS COURTESY OF
FAMILYFEATURES.COM AND GETTY IMAGES
52 WashingtonFAMILY
• •
• •
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• Shredded cheese
Melted nacho cheese
Sour cream
Guacamole Salsa
Black olives
Shredded meat
Sliced peppers
Diced tomatoes
Corn Beans
A FLAVORFUL,
EXOTIC SPIN
No tailgate is complete without
a game day staple: burgers. For
a twist on tradition, try serv-
ing a different style of beef to
give guests a new take on an
all-time favorite.

This Grass-Fed
Wagyu Burger with Red Radish Chili
Pickles uses First Light 100 per-
cent grass-fed Wagyu beef from
New Zealand, home to some of
the world’s most natural tast-
ing beef and lamb. With cattle
allowed to roam and graze
freely over lush green hills and
pastures all day, every day, the
result is a tender, flavorful meat
that tastes as nature intended.

Remember to cook the pat-
ties quickly over high heat to
help retain juiciness, tender-
ness and flavor. With a touch of
chili pepper in the pickles, you
can add just enough spice with
a sweet kick.

OCTOBER 2019
GRASS-FED WAGYU
BURGER WITH RED
RADISH CHILI PICKLES
RED RADISH
CHILI PICKLES:
2 tablespoons white wine
vinegar 2 tablespoons water
1/2 teaspoon sugar
2 tablespoons sliced fresh
red chili peppers
1/2 cup sliced red radish
WAGYU BURGERS:
1 1/3 pounds First Light
New Zealand Grass-
Fed Wagyu Grind
salt, to taste
pepper, to taste
1 teaspoon grainy mustard
(optional) 2 tablespoons rice bran oil
4 hamburger buns
2 tablespoons mayonnaise
4 lettuce leaves
2 vine-ripened tomatoes,
sliced 2 tablespoons onion jam
To make Red Radish Chili
Pickles: In small saucepan,
heat vinegar, water and sugar.

Add chili and radish; remove
from heat.

To make Wagyu Burgers:
Season Wagyu grind with salt
and pepper, to taste. Mix in
mustard, if desired. Form into
four patties.

Lightly brush both sides of
burgers with oil. In frying pan,
sear burgers over high heat
then reduce heat to medium
and cook until well caramel-
ized. Flip and repeat process on
other side.

In frying pan, lightly toast
burger buns.

Spread mayonnaise on
buns; top with lettuce, tomato
and burger.

Spread spoonful of onion jam
on each burger then finish with
Red Radish Chili Pickles.

CRUNCH INTO
COLESLAW Appetizers, main courses and
snacks may dominate many
tailgate parties, whether at
home or the stadium, but don’t
forget to incorporate sides that
can accompany all the flavors of
your festivities.

This Honey-Dill Coleslaw, for
example, makes for a comple-
mentary dish to just about any
protein from burgers to wings
and beyond. Plus, with only a
few simple ingredients, it’s an
easy side to whip up yourself or
enlist help from an eager guest.

Honey Dill Coleslaw
HONEY-DILL COLESLAW
Recipe courtesy of the
National Honey Board
Servings: 4
1/4 cup honey
1/2 cup sour cream
1/2 teaspoon dried dill
weed 1 package (16 ounces)
coleslaw mix
1/4 cup thinly sliced onion
salt, to taste
pepper, to taste
In small bowl, combine
honey, sour cream and dill.

In large bowl, toss coleslaw
mix with onion and honey-sour
cream mixture. Season with
salt and pepper, to taste. Serve
immediately.