Time to Tailgate

September is here and the summer is winding down. It's time to go back to school, find your autumn jacket, and have some football fun. Whether it be college or pro, it's time to enjoy your favorite grid-iron rivalries. Do your tailgating right and serve some of our faves.

Real Sangria 3L Box
$15.99

The perfect tailgating item in a convenient 3L box. This delightfully fruity pre-blended Sangria will be a hit. 3 liters is the equivalent of 4 standard bottles. Your tailgate party will be a hit!

www.shaw-ross.com

Assorted Genofranco wines from Sicily- Merlot, Syrah, Nero d'Avola, and Grillo
$2.99 (No kidding!)

These stellar values won't last long at your next party. These are an excellent value at a low, low price. Just try one and see for yourself. It'll be hard to believe…and at the very low price of only.

Assorted Hardys Stamp label wines (3L)
$15.99

These have been a very solid value for years. Each box is the equivalent of 4 standard wine bottles. Have some fun and try all the flavors- chardonnay, riesling, shiraz, merlot, and cabernet sauvignon. You won't regret it!

www.hardys.com.au/

Francis Coppola Sofia Blanc de Blancs 187ml cans
$3.99

Famed director/producer Francis Ford Coppola has been in the wine business for years. He developed the lovely Sofia Blanc de Blancs for his daughter's wedding. The marriage didn't last, but the fresh and crisp sparkling wine endures. And now it's available in delightful 187ml cans! Perfect for the professional tailgater!

www.ffcpresents.com

Recipes 

Marinated Flank Steaks

1 (2 to 3 pound) flank steak
1/2 cup dry Sherry or red wine
1/2 cup soy sauce
2 tablespoons Creole seasoning, recipe follows
2 tablespoons minced garlic
2 tablespoons brown sugar
1 tablespoon tomato paste
1 teaspoon freshly ground black pepper

Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance.

Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce.

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Tequila Chicken

1 1/4 cups lime juice or margarita mix
1/2 cup tequila
1/2 cup triple sec or orange juice
1/4 cup chopped fresh cilantro leaves
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 boneless, skinless chicken breast halves
1 large red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 large Vidalia onion, cut into wedges
Vegetable Marinade, recipe follows
Shredded Mexican cheese blend, for serving
Salsa, for serving
Sour cream, for serving

In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight (depending on how much you like the tequila flavor).

Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour.

Preheat outdoor grill to medium heat. Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes.

Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Vegetable Marinade:
1/2 cup olive oil
1/2 cup lime juice or margarita mix
1 teaspoon liquid smoke
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients in a bowl.

Yield: about 1 cup

Tailgate Red Chili

4 pounds beef tri-tip roast, cubed
Shortening
4 tablespoons onion powder
1 tablespoon garlic powder, plus 1/2 tablespoon and 1 1/4 teaspoons
1 tablespoon New Mexico chili powder, plus 4 more tablespoons
2 tablespoons California chili powder, plus 3 more tablespoons
1 tablespoon chili powder, plus 1 tablespoon (recommended: Gebhardt's)
1 cup tomato sauce
2 1/2 cups (20 ounces) beef broth
2 1/2 cups (20 ounces) chicken broth
1 tablespoon New Mexico hot chili powder
2 tablespoons ground cumin, plus 3 more tablespoons
Dash seasoning salt
Dash hot pepper sauce
Salt

In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours.

Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve.