Recipes VOM Football

In what activity do you use these terms: pass, tackle, down and turnover? Tailgating, of course. Pass the salad, tackle those ribs, down that cocktail and who has the apple turnover? vomFASS has stocked their shelves with all things necessary for your next tailgating extravaganza. You may wonder though, how did this tailgating phenomenon begin?

 

It may seem that tailgating has always been a part of the fall football ritual, but history does not bear this out. Nor does logic. After all, tailgating has two major components that predate the earliest football games: cars and parking lots. That said, tailgating aficionados would not be put off in their quest for the absolute origin of the seminal rites of this sporting passage.

Matt Osgood, writing for VICE SPORTS may have summed up this most American of customs better than anyone. Mr. Osgood wrote, “Tailgating is less a science than an art—a recipe written with ingredients, but without measurements. It is a regional activity: alligator down in the bayou, brats in the Midwest. For early games, fried and scrambled eggs, this is breakfast after all, and we’re not savages. For entertainment, beer pong or bags, or anything, really, that can be played with one hand grasping a beer.”

For all intents and purposes, early in the 20th century, Yale University seems to be the epicenter of the birth of tailgating. Opposing fans would arrive early to New Haven, by bus or train, with baskets filled with food and drink to await the kickoff. Soon the locals would also start arriving early to enjoy a repast before the big game. Thus a custom was born. Those are the facts, and we’re sticking to them.

 

Why quibble about history when the present beckons. Armed with the following recipes, you and yours will be ready to meet them and theirs. Let the tailgating begin!

 

Every tailgating adventure begins at the line of scrimmage: cocktail hour. Let vomFASS Hot Pepper Vodka get the party started and with the recipes included there’s no chance of a fumble.

vomFASS Bloody Mary

vomFASS Bloody Mary

 

  • 1 ounce vomFASS Hot Pepper Vodka
  • 4 ounces Tomato juice
  • 1/2 ounce Worcestershire sauce
  • 1 tsp. vomFASS Celery Salt
  • dash vomFASS Balsam Calamansi

 

  1. Combine over cubed ice in a tall glass.  Stir well and serve with a celery stick (leaves on preferred).

 

 

Cheesy Garlic Pull Apart Bread

Cheesy Garlic Pull Apart Bread

 

  • 1 loaf Sourdough bread (round)
  • 1/3 cup Parsley
  • 3 T. vomFASS Garlic Extra Virgin Olive Oil
  • 3 T. Butter
  • To taste           vomFASS Sea Salt

 

 

  1. Preheat oven to 375 degrees.
  2. In a small saucepan, heat parsley, garlic olive oil, butter and salt until butter is melted. Set aside.
  3. Using a sharp knife, make 1″ diagonal cuts across the loaf of bread, making sure you don’t cut all the way through.
  4. Drizzle the garlic butter mixture into the cuts of the bread.
  5. Insert cheese into the cuts in the bread.
  6. Place garlic bread on a sheet of foil and fold sides up. Use a second piece of foil to cover the top gently.
  7. Bake bread for 10 minutes. Remove top foil and bake another 10 minutes or until the cheese melts completely.
  8. Serve warm.

 

 

Barbeque Sauce

vomFASS Austin Texas Barbeque Sauce

Makes about 6 cups.

 

  • 4 cups ketchup (no high fructose corn syrup)
  • 1 cup water
  • 1/3 cup vomFASS Waldburg Balsam Apple Vinegar
  • 2/3 cup vomFASS White Wine Vinegar
  • 1/4 cup Worcestershire sauce
  • 2 Tbsp. chili powder
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. vomFASS Pyramid Salt, freshly ground
  • 2 Tbsp. vomFASS Peppercorn, coarsely ground

 

  1. In a saucepan, combine all of the ingredients and stir well.
  2. Bring to a simmer over medium heat.
  3. Simmer gently for 30 minutes to blend the flavors.
  4. Use immediately, or let cool, cover, and store in the refrigerator for up to 1 month.

 

 

Blueberry and Roasted Corn Salsa

vomFASS Scottsdale Blueberry and Roasted Corn Salsa

 

  • 1 Pint Blueberries
  • 1 Cup Frozen Corn – thawed
  • 1 Jalapeño – Chopped
  • 1tsp vomFASS Basil Extra Virgin Olive Oil
  • 1 tsp vomFASS Chili Oil
  • ¼ Cup vomFASS Blueberry Vinegar

 

  1. Roast corn in a 400 degree oven until kernels begin to turn golden brown.
  2. Meanwhile, in a large bowl combine berries, jalapeno, oils and vinegar. Mix well.
  3. Remove corn from oven and add warm kernels to berry mixture.
  4. Let cool. Salt to taste.
  5. Place in refrigerator for at least 1 hour or overnight.
  6. Serve with Tortilla chips.

 

 

Chicken Honey Wings

vomFASS Chicken Honey Wings

 

  • 3 lbs. Chicken Wings
  • 1 cup Soy Sauce
  • 1 T. Fresh Ginger
  • 2 T. Cilantro
  • 1 T. Garlic
  • 1 T. vomFASS Honey Balsamic Star Vinegar
  • 2 T. vomFASS Sesame Ginger Oil
  • 2 T. Butter
  • 4 oz. Honey
  • Sesame Seeds

 

 

  1. In a shallow dish combine soy sauce, ginger, cilantro, garlic and vomFASS Honey Star Balsamic.
  2. Remove tips from wings and discard; separate each wing at the joint into 2 pieces. Place chicken wings in soy marinade and toss to coat. Refrigerate at least 2 hours.
  3. Remove wings from marinade and pat dry. In a large sauté pan on medium high heat, melt butter in vomFASS Ginger Sesame Oil; add honey. Add wings and brown on each side. Continue cooking, turning frequently to coat wings until cooked through.
  4. Garnish with sesame seeds.

 

Disclaimer: This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. It is for information purposes only. Currently, the following states in the United States regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of one of these states, we will not offer you a franchise unless and until we have complied with applicable pre-sale registration and disclosure requirements in your jurisdiction.