Food and Dining
1:30 pm
Thu September 12, 2013

Tasty Tailgate Treats from Chef Howie Kleinberg

09/12/13 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview with Bulldog Barbecue restaurant chef/owner Howie Kleinberg.  Football season is in full swing.  Howie gives us tips for tailgate parties and we taste some tailgate treats.  In the second half of Topical Currents, Thursday at 1:30 on WLRN-HD1.

~~~Dinner in Minutes~~~

Turkey dogs with coleslaw for a tailgate party  

Grilled Turkey Sausage with Tomato Onion Pepper Topping and Quick Coleslaw
Credit http://www.dinnerinminutes.com

Grilled turkey sausages with a tomato onion and pepper topping make a delicious change from traditional hot dogs. There are several different turkey sausages available. They have various, flavorful seasonings added. They come hot and spicy, or mild. Some are smoked. Pick whichever one suits your taste. The sausages can be grilled outside or inside on a stove top grill. Be sure to heat the stove top grill before adding the sausages. For easy cleanup, spray the grill with a vegetable oil spray before using. Bagged shredded cabbage ready to use for coleslaw is available in the produce section of the market. Some come with shredded carrots as well as cabbage. This makes making homemade coleslaw a breeze. If pressed for time, buy deli coleslaw, drain and mix with tomato salsa. 

Helpful Hints:

  • Slice all vegetables in a food processor fitted with a thin slicing blade.
  • Sliced onion is used in both recipes. Slice at one time and divide accordingly.

 

Countdown:

  • Make coleslaw and set aside to marinate.
  • Make sausages and sauce.

 

ENTREE: GRILLED TURKEY SAUSAGE WITH TOMATO ONION PEPPER TOPPING

Vegetable oil spray4 low fat turkey sausages1 teaspoon olive oil1/2 medium sweet or red onion, sliced (1 cup)1 medium green bell pepper, sliced (1 cup)1 medium tomato, diced (1 cup)2 medium garlic cloves, crushedSalt and freshly ground black pepper4 hot dog bunsPreheat grill or use stove top grill. Spray grill with vegetable oil spray. Grill sausages five minutes turning to make sure all sides are cooked. While sausages cook, heat olive oil in a nonstick skillet on medium-high heat. Add the onion, green pepper, tomato and garlic. Cover and cook five minutes. Add salt and pepper to taste. Open hot dog buns and toast on grill for 2 minutes. Serve sausages on buns and spoon vegetables on top. Makes 2 servings. 

SIDE DISH: QUICK COLESLAW

2 tablespoons low fat mayonnaise 1/4 cup white vinegar 1 tablespoon Dijon mustard 1/2 tablespoon sugar Salt and freshly ground black pepper Bag shredded cabbage (2 cups) 1 medium carrot, thinly sliced (1/2 cup) ¼ medium sweet or red onion, sliced (1/2 cup) Mix mayonnaise, vinegar, mustard, sugar, salt and pepper together in a medium bowl. Add cabbage, carrot and onion and toss well. Taste. Add more mustard or salt and pepper as needed. Makes 2 servings. 

SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 4 low fat turkey sausages
  • one green bell pepper
  • 1 tomato
  • bagged shredded cabbage,
  • 1 sweet or red onion
  • 4 hot dog buns
  • Dijon mustard

 

Staples:

  • garlic
  • carrot
  • olive oil
  • low-fat mayonnaise
  • white vinegar,
  • sugar
  • salt
  • black peppercorns

 

Linda Gassenheimer is the author of sixteen cookbooks including her newest, The Portion Plan: How to Eat the Foods You Love and Still Lose Weight and Good-Carb Meals in Minutes. Visit Linda on her web page at www.miamiherald.com or send her an email.