Sabre Edge Features 
Hoos Tailgating With Mom - Margarita Shrimp Kabobs
TheSabre.com
Oct 12, 2006
Finally, the Hoos are coming back home. After three straight road games and nearly one month of calendar time, Virginia's football team will take the field at Scott Stadium. Maybe the familiar surroundings will help the Cavaliers turn things around. Regardless, the hometown territory should help you get back into a tailgating groove - and we've got recipes to get you started.
Sorry, there's no Turtle Soup on the menu in honor of the visiting Maryland Terrapins. However, we do have a couple of quick and easy grilling suggestions that are perfect for a 3:30 p.m. kickoff. Don't want to wait in a restaurant line after the game? These make a great meal too!
Margarita Shrimp Kabobs
1 pound large shrimp, peeled and deveined
1 cup Italian Salad Dressing
1/4 cup tequila
1/4 cup lime juice
Green Pepper
Onion
Mushrooms
Squash
Zucchini
Combine the salad dressing, tequila, and lime juice in a bowl to form the marinade. Remove some of the liquid mixture for basting later on the grill. Add the shrimp to the remainder of the liquid and marinate for approximately 1 hour.
When it's grilling time, you have a choice on how to approach the kabobs. You can alternate the shrimp with the vegetables on skewers or you can use an individual skewer for a specific ingredient (one for shrimp, one for mushrooms, etc.). The latter method allows you to control the cooking time of each ingredient better so you don't end up with squishy mushrooms and crunchy squash.
For the shrimp, brush the skewer with the reserved marinade and grill for approximately 8 to 10 minutes or until shrimp turns pink. You can also lightly brush the vegetable skewers with some of the reserved marinade or if you have olive oil handy, you can use that.
Serve immediately off the grill once the shrimp is done for a delightful dinner!
Parmesan Potatoes
6 medium potatoes
1 large onion, sliced
Parmesan Cheese
Salt
Pepper
1/2 stick margarine, cut into slices
Parsley flakes
This is one of the easiest grilling recipes out there for vegetables - and one of the tastiest too! First, peel and slice the potatoes into chunks (you can use new red potatoes and leave the peel on if you like; you'll still need to chop them into pieces).
Take a large sheet of heavy duty aluminum foil (shiny side up) and place the potatoes on the foil - make sure to leave space around the edges so you can create a foil packet later. Sprinkle the potatoes generously with Parmesan Cheese. How much? It's really up to you, but the cheesier the better! Place the margarine slices evenly throughout the bed of potatoes. Then, add a layer of onions on top with salt and pepper to taste. You can also sprinkle a little more cheese on top before adding a few Parsley flakes as well.
Once you've got the food ready to grill, you'll need another large sheet of aluminum foil (shiny side down this time) to cover the potatoes. Roll the edges of the two pieces of foil together around the perimeter to form a foil cooking pouch (Tip: you can buy these already made in the grocery store but it's a little harder to make your dish).
Place the packet on the grill and cook over medium heat for 30 minutes. Remove and serve the cheesy potatoes with whatever you like!
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