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1. Doggie Bites (crock pot)

2. Honey Butter Drizzle Sauce

3. Marinated Mixed Veggies

Book Description

Kent "The Deck Chef" Whitaker combines his love for great cooking with his passion for motorsports to bring you this complete insider's guide to tailgating, grilling, and race-day cookouts.

... (more)

Checkered Flag Cooking: An Insider's Guide to Tailgating at the Races

Authors: Kent Whitaker

Date:

ISBN: 1893062767

Publisher: Quail Ridge Press

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• FOR THE MARINADE:

• 1 1/2 cups red wine vinegar

• 3/4 cup olive oil

• 1/2 cup sugar

• 1 tablespoon Cajun seasoning

• 1 tablespoon hot sauce

• 1 tablespoon minced garlic

• FOR THE VEGETABLES:

• 1 sweet onion, sliced

• 2 large red bell peppers, chopped

• 2 large green bell peppers, chopped

• 2 cans (15-ounce each) green beans, drained

• 1 head cauliflower, broken up

• 1 bunch broccoli, broken up

• 1 cup fresh mushrooms, sliced

• 1 1/2 cups cherry tomatoes

1. In a medium saucepan, combine first 6 ingredients, and bring to a boil. Remove from heat and cool.

2. In a medium saucepan over medium-high heat blanch onion, peppers, and green beans for one minute.

3. Combine all vegetables in large, non-aluminum bowl. Pour in marinade and mix until vegetables are thoroughly coated; cover.

4. Allow to chill in refrigerator for several hours.

More From This Book:

1. Doggie Bites (crock pot)

2. Honey Butter Drizzle Sauce

3. Marinated Mixed Veggies

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