When you think of tailgating, you're probably not thinking about eating healthy. But Giants punter Steve Weatherford wants to change that perception. He and Duke Castiglione went inside the kitchen of Telepan Restaurant.
Chef Bill Telepan showed Duke and Steve several healthful dishes, such as Latin spice fish tacos with coleslaw and black beans; grilled clams, BBQ spiced pork ribs, and much more.
Fish tacos with black bean salad and cabbage salad
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chopped garlic
2 tablespoon orange juice
2 teaspoon lemon juice
2 teaspoon olive oil
1 teaspoon salt
1 pound flounder filets
-Combine all ingredients except for flounder and blend well. Place flounder in a large piece of foil and rub with all the marinade, cover and place in refrigerator for at least 4 hours, up to 1 day
-get grill hot. Pull flounder out and allow to come to room temperature, about 15 minutes. Place in hot grill allow to cook 8-12 minutes until opaque. Set aside
Black bean salad
1 cups (or approximately ½ can ) black beans
2 tablespoons chopped red onion
¼ cup chopped red pepper
¼ teaspoon chopped garlic
2 teaspoons chopped cilantro
1 tablespoons lemon juice or wine vinegar
3 tablespoon extra virgin olive oil
-drain beans and rinse, place in a bowl. Combine with the rest of the ingredients. Season with salt and let rest for at least 1 hour
1 head savoy cabbage
1 small red onion, sliced thin on mandolin
2 jalapenos, remove seeds and mince
1 tablespoons chopped cilantro
¼ cup lime juice
½ cup extra-virgin olive oil
Salt and pepper
Remove and discard coarse outside leaves from cabbage. Peel off the large leaves until they are difficult to remove. Lay the leaves flat and cut a V up the middle removing the thick vein. Stack up leaves and thinly slice cross-wise. Quarter the remaining middle of the cabbage. Remove the core and thinly slice quarters cross-wise. Transfer cabbage to a large mixing bowl. Add the onion, jalapenos, and cilantro. Whisk together the lime juice and oil. Season with salt and pepper, add to the cabbage, and mix well. Place a weight such as a plate or a flat lid on top of the cabbage. Refrigerate for at least 2 hours.
Some limes cut in half to squeeze on fish
8 tortilla, warmed
Take some pieces of flounder and place on tortillas, top with beans and cabbage. Squeeze with lime and enjoy.
2 ounces vegetable oil
1 onion-small dice
1 red pepper-small dice
1 green pepper-small dice
1 jalapeno-seeds removed & minced
4 cloves garlic-minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 ounces tomato paste
1 28ounce can diced tomato
3 14ounce cans beans-can be black, kidney, chickpeas-draining about half of the liquid
-place oil in a pot and on medium heat, add onion, peppers and garlic with a pinch of salt and cook covered for about 10 minutes, stirring occasionally.
-add spices and paste and mix in well.
-add tomatoes and a half a can of water and a simmer for about 20 minutes until thick.
-add beans and simmer for about 5-7 minutes
Game time healthy wings
4 teaspoons black pepper
4 teaspoons chili powder
4 teaspoons oregano
4 teaspoons ground cumin
4 teaspoons paprika
4 teaspoons chopped garlic
3 tablespoon orange juice
3 tablespoon lemon juice
4teaspoons olive oil
4 teaspoons salt
6pounds chicken wings
-mix all ingredients except wings in a bowl large enough to hold all the wings and blend well. Add wings and mix together. Marinate overnight
-Preheat oven to 400 degrees F.
-Spread wings out over two large baking sheets, avoiding overlap (or else the wings will steam, rather than crisp up!).
-bake about 40 minutes, until golden brown and cooked through.
(you can do this in the morning or night before. If night before, marinate the wings in the morning and let sit for at least 4 hours)(also, you can stop here and serve as is cold or room temp)
-get a grill on high, add wings a little at a time and grill until crispy, 5-8 minutes. Serve immediately with green chili sauce
Green chili sauce
2 jalapeno-minced, use the seeds from ½
½ teaspoon minced garlic
1 teaspoons minced red onion
1 tablspoon chopped parsley
½ cup plain yogurt
Salt to taste
-mix all together, season and let sit minimum 30 minutes. Good for 3 days
Grilled clams with toasted garlic in olive oil
4 Tablespoons chopped garlic
8 ounces extra virgin olive oil
2 tablespoons chopped parsley
1 teaspoon red chili flake (optional)
48 littleneck clams
-cover all or some of the grill with foil if using charcoal (to prevent clam juice from extinguishing fire and
get a grill going hot.
-you can do garlic at home, and heat up at the game. To do so, place the garlic and oil in a pan and turn
up the heat to high. Mix around occasionally as the garlic turn a golden brown. When it does, pour into
bowl and add parsley, chili and salt. Cool and put into a container to travel with. Warm in a pan on grill.
If doing at the game, follow same procedure, just may take a little longer.
-when grill is nice and hot, place the clams on and cover (if you have) and cook to open. As they open
pull off grill into a platter. When all done, pour over oil.
Grilled pears with ricotta
6 ounces good quality honey
1 tablespoon plus 1 ½ teaspoons red-wine vinegar
6 sprigs fresh mint plus 8 mint leaves torn for garnish
6 ripe Bartlett pears-peeled, cut in half top to bottom, and cored
To prepare the pears, place the honey and vinegar in a small saucepan. Thoroughly crush the mint sprigs in your hands and add to the honey mixture. Place pears in a bowl or baking dish. Heat the honey mixture to a simmer and pour evenly over the pears. Let sit at room temperature for one hour, turning occasionally. (You can do this before you leave for game)
On a hot grill, place pears on flat side for 60 seconds to 1 minute 30 seconds, then give a half turn to get good “grill marks” to form golden brown but not black “grill marks” and cook for another 60 seconds to 1 minute 30 seconds brushing with the honey mixture. Flip to rounded side and cook additional 2 minutes, making sure not to burn. Place back into backing dish or bowl with the honey marinade. Serve the warm pears with remaining honey marinade and a few large spoonfuls of ricotta cheese and torn mint.
For the ricotta
2 tablespoons heavy cream
1 tablespoon flower honey
1/2 cup good ricotta (if not available, use farmer’s cheese)
¼ teaspoon salt
-To prepare place the ricotta, the heavy cream and the honey in a bowl and blend well. Don’t over mix. Transfer to a serving dish and refrigerate until serving time.
7-layer bean dip
1 15-ounce can chickpeas
1 15-ounce can kidney beans
1 15-ounce can black beans
1 15-ounce can white beans
2 Tablespoons lemon juice (may need a little more)
1 teaspoon cumin
1 cup olive oil
Up to a ½ cup water (or reserve liquid from beans to replace)
Salt to taste
-open and drain beans (you may want to reserve liquid). Starting with the chickpeas, place in a bowl and mash with the back of a spoon or potato masher until completely mashed. (if you have a small food processor you may use it)
-add ¼ of the lemon, cumin and oil. Add also a pinch of salt and blend well. If consistency is too dry, add up to 2 tablespoons of water or bean liquid. Check seasoning and reserve.
-follow with the 3 other beans same way and reserve.
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh oregano
2 teaspoons chopped parsley
½ cup shredded lettuce
4 ounces of feta-cubed
-peeled, seed and cut into small dice the cucumber and tomato. Combine in a bowl with the lemon, vinegar, oil, oregano and parsley and season with a little salt.
-in an oval casserole dish place in dips side by side, neatly. Top with lettuce, then cucumbers and tomatoes and top with feta. (you can also place in a glass container and layer one of the bean spreads on top of the other, then lettuce, then cucumber and tomato, and finally cheese)
-serve with grilled pita
-this could be made a day ahead and assembled before you leave for the game