Kick off football season with tasty recipes

Every year around Labor Day, an annual tradition takes place, the start of Football season. Whether it’s the bright Friday night lights of high school football, college game day on Saturday, or professional football on Sunday, the excitement fills the air with hope for a championship season.

What makes things even more exciting is gathering with friends to watch these games. Of course, you need some good food for your viewing pleasure. I have assembled two recipes that are great for either the stadium or in front of your television. The first one is Baby Back Ribs. The second one is Muffuletta Eggs. When served together with whatever dessert you desire, your game day will be complete. So gather your ingredients, and Let’s head to the kitchen!

Baby Back Ribs

This recipe is great for those who don’t want to do too much cooking in the parking lot. Wrap them in foil, keep them warm, and you will be ready for the activities.

1 rack baby back ribs

Creole seasoning to taste

2 tablespoons Steen's Sugar Cane Vinegar

1/2 cup dark brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons Tiger sauce

6 ounces Dr. Pepper

6 ounces orange juice

1/3 cup Steen’s Cane Syrup

Remove and discard membrane from the back of the rack of ribs; pat dry. Place on a large sheet of heavy-duty foil and sprinkle both sides with seasoning and vinegar. Seal and refrigerate overnight.

Preheat oven to 400℉.

Mix together sugar, Worcestershire, and Tiger sauce, spread over ribs, patting to adhere. Mix Dr Pepper, orange juice, and cane syrup in a baking pan large enough to accommodate ribs and add ribs, meaty side up. Cover tightly with foil and bake for 2 1/2 hours. Remove foil, baste ribs with pan drippings, return pan to oven, and bake for 30 minutes. Baste again, place a rack 6 inches from the heat source in oven, and transfer heat to broil. Finish ribs for 2 to 3 minutes under the broiler to set the glaze. If desired, transfer pan drippings to a small saucepan and boil for a few minutes to thicken; serve sauce with ribs.

Muffuletta Eggs

Whether you’re tailgating at the stadium or in your living room, here’s a great appetizer to snack on. It’s all the flavor of a muffuletta without all the bread. Try it the next time you have company.

1 dozen eggs

1 teaspoon baking soda

3/4 cup mayonnaise or as needed

2 teaspoons Creole mustard

2 tablespoons minced crisp bacon

2 tablespoons minced ham

1/3 cup finely chopped olive salad

Salt, as needed

Your favorite salt-free herb mixture, to taste. I like Italian seasonings.

Place eggs in a large saucepan and cover with room-temperature water. Add baking soda and place over medium-high heat, bring to a rolling boil, remove from heat, cover, and allow to sit for 15 minutes. Transfer to an ice bath to stop the cooking process; when cool enough to handle, peel eggs, halve, and place yolks in a mixing bowl. Use a fork or pastry blender to finely mash egg yolks; mix in mayonnaise, mustard, bacon, ham, and olive salad; set aside for 30 minutes to allow flavors to meld. Taste and add salt if needed; adjust as desired. Scrape into a pastry bag (or ziplock bag with a corner snipped off) and pipe into egg halves. Top each with an olive slice and sprinkle with herb mixture. Refrigerate for several hours; serve cold.

With my favorite team, the New Orleans Saints, being so far away, my opportunity to attend a tailgate is out of the question. That doesn’t stop me from planning my Sunday menu around the game. Finger foods are traditionally prepared. It’s easy to eat without a lot of cleanup. May your team fulfill your dream of winning the Championship, unless it’s a NFL team.