Ask A Denver Expert: Top Easy Tailgate Food

The Daily Meal Staff|Aug. 27, 2014 7:00 am EST

Salsa (credit: Hulton Archive/Getty Images)

As football season starts to ramp up, it's time to start thinking about fun ways to enjoy the big game. From parties at home to setting up a grill in the parking lot of your local field for some tailgating, there is one thing that needs to shine front and center during your football celebration – the food. You'll want to find dishes that you can prepare ahead of time so you don't miss out on all the fun, but will still amaze and delight your friends.

Jenna Johansen
Innovation Chef, Epicurean Catering
6800 S. Xanthia St
Centennial, CO 80112
(303) 770-0877
www.epicureangroupco.com

Jenna Johansen is the Innovation Chef for Epicurean Catering in Denver, the largest caterer in Colorado. She was also seen on Bravo TV's "Around the World in 80 Plates." Today, she works hard to find new and creative recipes for the team at Epicurean, and she's got a couple of wonderful recipes that you will love bringing to your next tailgating party. "I always like to keep it on theme," Johansen offers, "so if the Broncos are playing San Diego, we may do some California style cuisine or some California rolls and maybe some lettuce wraps. If we are going to play Baltimore, then maybe I'll make crab cakes. I think it's a fun way to incorporate a theme and it helps to bring some ideas to the table for different things to try." If you are stuck on an idea, then just go with Colorado ideas. "Of course, you can do a Colorado menu for any team you are playing. You can highlight a lot of local products like Haystack Goat Cheese or a corn salsa from Olathe. Or maybe use Rocky Ford Melon and wrap that with some prosciutto. There is a lot you can do with Colorado cuisine." With those ideas in mind, Johansen has offered the following recipes for you to try at your next tailgating party.

Related: Best Summer Salad Recipes

Buffalo Chicken Dip

This recipe combines the favorite flavors of buffalo chicken wings into a delightful dip that goes well with chips, pita bread or even healthy carrot and celery sticks. "This is my family's favorite," offers Johansen. "I try to think of both sides of the party when creating dishes like these. There is something on the healthier side for those who don't want too much, but there is still a lot there for those who like to be a little naughty during the party."

Ingredients

1 1/2 cups cooked and diced or shredded chicken thigh (or breast for lower calories)
1/2 cup buffalo wing sauce (I like Frank's Red Hot)
1 package (8 oz) cream cheese (use lowfat if you'd like), softened
1/2 cup ranch dressing
3/4 cup shredded cheddar cheese
1/4 cup blue cheese crumbles

For dipping:

Pita, tortilla or potato chips
Carrot and celery sticks

Directions

Heat chicken and buffalo sauce in a skillet over medium heat.
Add cream cheese and ranch dressing until well combined and warm throughout.
Add cheddar. Mix well until melted.
Pour into serving container. Top with blue cheese.
Warm entire dish in 350-degree F oven for 10 minutes (can be made a day ahead and warmed in oven to serve 30 minutes at 350 degrees F).

Summertime Farmers' Market Corn Salsa

Johansen says, "Fresh corn is a delightful sign that it's time for a barbecue... This salad is the perfect thing to make to celebrate the farmers' market flavors. Eat this with chips, roll inside romaine lettuce or eat on top of fresh fish or meat."

Ingredients

3 ears fresh corn, as local and fresh as possible
2 Roma tomatoes, diced and seeded
1/2 jalapeno, seeded and minced
3 garlic cloves, peeled and minced
3 green onions, minced (white included)
1 small zucchini, diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper to taste
2 teaspoons extra virgin olive oil

Directions

Wash all veggies and cut for a salad.
Mix all ingredients well in a bowl.
Season to taste and enjoy!

Deborah Flomberg is a theater professional, freelance writer and Denver native. Her work can be found at Examiner.com.