CHEAP TAILGATING IDEAS RECIPES

Steps:

• For the lentils, soak lentils overnight
• Rinse and drain, then place in a pot with a couple of quarts of water, bay and onion, bring to boil, season with salt and cook 1 hour, skimming the lentils as need be
• Cook lentils 1 hour at low boil
• Drain if more than 2 cups of liquid remain and remove bay and onion from lentils
• For the soup base, steep mushrooms in stock in a saucepot over medium heat
• Reduce liquid to 6 cups, remove the mushrooms and finely chop
• Heat a soup pot or Dutch oven over medium-high heat with EVOO, add carrots, celery, onion, leek, fennel, garlic, season with salt and black pepper or white pepper, add a little nutmeg (about ¼ teaspoon), soften 5 minutes and add tomato paste, stir to combine, add wine, herbs, stock and mushrooms, lentils, and simmer 30 minutes
• Add the kale or spinach to wilt, and adjust salt and pepper
• Serve lentils in shallow bowls with toppings of choice
• (If using, mix the chopped and toasted walnuts with parsley and stir the crème fraiche with a touch of lemon juice, Dijon mustard and herbs
• )

Steps:

• Season the thighs with salt and pepper on both sides and preheat a large cast-iron skillet over medium-high heat
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Place the dried mushrooms in small pot, cover with a couple cups of stock and warm to plump them and flavor the broth
• Add 2 tablespoons olive oil, 2 turns of the pan, to skillet and brown the chicken on both sides, 8 minutes or so, then remove to platter
• Add more oil and all the fresh mushrooms and bay leaves, then add the juniper, cloves and rosemary
• Once the mushrooms are brown, add the shallots and garlic, season with salt and pepper and stir for a minute
• Add the olives and deglaze the pan with brandy
• Add the red wine, porcini mushrooms and porcini stock and passata and let simmer gently
• Slide the chicken back into the sauce right before serving
• For the polenta, bring the remaining stock to boil with a couple cups of water
• Add polenta, reduce to low and simmer, stirring, for 30 to 35 minutes, adding up to 6 cups water as needed
• Season with salt and add butter to finish
• Stir in half to two-thirds of the fontina, then transfer to serving bowl and dot the top with remaining cheese
• Remove bay leaves and serve the chicken from the skillet and the polenta from serving dish
• To plate, use shallow bowls and use the polenta to make a nest for the chicken