GET IT STARTED
Fall Edition

Autumn is the season when the sun goes down earlier, and there’s more time for cocktails and entertaining.

It’s a great season for colors…so we’ll offer up some bright cocktail concoctions. Of course, it’s football season so we’ll feature lots of tailgating ideas, recipes, and fun (plus a shortcut to enter our Red Zone sweepstakes).

Plus new product news, trivia, and garnishing tips from our favorite food stylist.

Great Places for Tailgate
According to word of mouth we’ve heard (not to say that we’ve joined the party at all of these locations), the “must do” list for tailgating includes…

Baltimore
Sounds surprising, but more than one independent source has picked Baltimore as the place with the taste.

Happy Valley PA
Word is that the scenic is idyllic and friendly and the food is bountiful for many hours leading up to a Penn State game. You won’t be alone because the stadium holds about 110,000 fans.

University of Tennessee
They get rowdy…they make noise…they have fun. Oh yeah, and then there are game days and all of the above gets turned up a few notches. Just take along Daily’s Mango, Sweet & Sour or other carefully selected orange-colored mixer if you want to fit in.

Green Bay
Which do they take more seriously, the food or the football? Well since half of them go to the game wearing cheese on their heads, maybe there’s no wrong answer. Be sure to find somebody grilling brats.

University of Mississippi (The Grove)
Ask the regulars about it and watch them glaze over. As a recent story in The New York Times stated, “It is every kind of party you can describe, at once; cocktail party, dinner party, tailgate picnic party, fraternity and sorority rush, family reunion, political handgrab, gala and networking party-hearty.”

Since this topic always leads to some passionate debates, our advice is to calmly approach any discussion of this topic, only when you have a Daily’s Bloody Mary cocktail in the hand.

Looking for a big hero?
Game day is here. The crowd is roaring (or maybe that’s just someone’s stomach). Are you going to come through in the clutch?

The 6 foot hero is a tailgate class.

If you’d rather make your own than order in, here’s a recipe that we got from www.cdkitchen.com
 
Go team!

Ingredients:
1 (6 foot) bread (Italian) whole
4 pounds thin slice cold cuts (turkey, salami, pastrami, bologna, etc. etc.)
2 pounds assorted sliced cheese
1 head of iceberg lettuce knife shredded
1 quart jar of mayonnaise
several onions very thin sliced
6 large tomatoes thin sliced
1 quart jar of kosher dills thin sliced
salt, pepper
optional:
1 plastic jar of mustard
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Here are my tips and advice:

Order a large bread from your deli or bakery . In my area the bread costs about $20 plus a refundable fee for the board it comes on. I have been making my own 6 foot subs for years for all sorts of parties and I enjoy the ingredients of my choice. Obviously to do this one needs a large enough vehicle to retrieve the bread and counter space to prepare! Pick up the bread on the day you plan to serve this. It will fit into a van.

One needs a long table to lay the bread with board on. Slice bread in half with a serrated knife.One person to help hold the bread and the other to slice. Spread one half of bread with mayonnaise and the other half with mustard. Then layer on the meats and cheeses. Then layer the onions, tomatoes, lettuce and pickles. Salt and pepper to taste. Add anything else you want to (sliced or hot peppers etc. etc. ) Carefully place on top half of bread to cover. It takes two people to do this. Use long wooden bamboo skewers or very long toothpicks to secure sections of the sandwich together. One can cut a good 30 pieces - more if cut a bit smaller. Unless one has a cooler to store the sandwich, it is best to prepare the sandwich just before serving time. It takes me about 10 minutes to do this. I usually slice the vegetables ahead of time using a hand mandolin or slicer. Vegetables are then stored in plastic storage bags the morning I plan to make the sandwich. I usually try to buy the cold cuts ahead of time on sale. Most cold cuts freeze well. The hardest part is having room enough to prepare the sandwich. The best part is eating it!!!!

Of course potato salad, macaroni salad and other party salads are great accompaniments.
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The Trail of the Perfect Tailgate

Want to find a “one-stop shopping” website for tailgate recipe ideas?

We suggest www.allrecipes.com

They got great food ideas…and fun articles…even trivia

Tailgating Trivia
According to the American Tailgaters Association 30% of tailgaters never see the inside of the stadium.
The first inter-collegiate tailgate party was in November 1869, when Rutgers played Princeton.

Just as a teaser, we’ll share their recipe for a very decadent (and yummy) dip.  But you’ll find lots of ideas, ranging from equally sinful to healthy and nutritious.

Best Football Dip Ever

"This dip is made for 3 to 6 men, sitting together on a Sunday, enjoying football and eating every manly thing possible. Of course, my girlfriend and her friends love it too -- but this stuff doesn't last long. Serve with your favorite tortilla chips and enjoy!"

INGREDIENTS
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced
Preheat the oven to 400 degrees F (200 degrees C).
Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease.
Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.

Product News!!!
New Daily’s Latin Flavors!
Introducing Blueberry Mojito, Mango Mojito and Caipirinha

Think of us as your friends in the flavor business.

Before introducing new flavors we do extensive research into what the “hot trends” are and right now Latin drinks are the “it” cocktails.

The thing that makes them perfect for cocktail mixers and pre-mixed cocktails is that they can take a lot of time and require special ingredients and bar tools to make them from scratch.

We already had a Mojito Mix available (which we hope you’ve tried), as well as a pre-mixed ready to drink Frozen Mojito in a pouch. .

Now we’ve added 3 great flavors to go along with them.

Blueberry Mojito is made with real fruit, giving it a deep, rich taste that is great when you just add rum…or as the basis for creative, very trendy cocktails.

If you’re going with hot Latin flavors, why not take it all the way. Mango says tropics just as much as mojito does…so if you can’t be on the next trip to the islands, a few sips will make you feel like you’re there.

Caipirinha. Rio. Bossa Nova music. White sand. Very skimpy bikinis. Okay, maybe that’s not in your future during the next week or two. But the cocktail that is the drink of Brazil, and that has become a national sensation here, is now very easy to make. How good is our Caipirinha mix? We were just selected as the USA mix partner by Brazil’s #1 Cachaca.

Look right on the bottle for recipes, or click through to www.dailyscocktails.com

The Art of the Presentation
Just in case you’ve ever looked at a cocktail in a magazine story, or shown with a recipe, and said “it will never look like that when I make it”, here are some creative garnish and drink presentation ideas from a New York food stylist that you can try.

Harvest season (great for the Thanksgiving table)

A few days to a week in advance. Collect small twigs and bushels of leaves. Wash twigs and leaves thoroughly and allow them to dry completely. (You can also purchase artificial leaves from your local craft store.) Cut an apple into 6 pieces, removing the core first. Skewer each apple wedge with a twig and dip in a bowl of hot melted caramel. Then, while the caramel is still warm, dip the tip of the apple in a bowl of chopped nuts, creating your own individual servings of caramel apple. Lay the skewered wedge on top of your drink for a deliciously edible garnish.

What’s Your Secret?

As passionate as fans get about their team, many hosts are about the recipe that makes their Bloody Mary extra tasty.

We heard more than our fair share of crazy secret recipes, so here’s a guide to a few you may not have heard of but that are sure to make an impression.

Since these tastes are not going to suit everyone, we recommend that you sample it yourself before the crowd comes, just to make sure you think they’ll enjoy…