Doctoring Store-Bought Food: Tailgating Recipes Edition

Gentle Readers, sometimes one has all the time in the world to create a culinary masterpiece, and sometimes one must PUNT! In the spirit of football season and tailgating parties, here are two recipes devised to save time and save face.

Speaking of saving face, looks like the crowd approves the side dishes. Or you took selfies with my phone.

Speaking of saving face, looks like the crowd approves the side dishes. Or you took selfies with my phone.

If you have to feed a crowd in a hurry, what better choices than baked beans and potato salad? But on a busy weekend during the school year, however much I may like to start from scratch, I will compromise and doctor store-bought. I even signed my name to one of them.

Mildly doctored blondies: wasn't blown away by this mix, better from scratch. But they are pretty.

Mildly doctored blondies: wasn’t blown away by this mix, better from scratch. But they are pretty.

Doctored Potato Salad Recipe

I bought this beauty from SuperTarget, selected for quantity, price, and not being overly mayo-filled or celery seed laced. I have evolved in my acceptance of celery over the years, but I am unyielding on those celery seeds. They are not delicious to me. I digress.

Specially doctored by The Practical Cook: SuperTarget Potato Salad!

Specially doctored by The Practical Cook: SuperTarget Potato Salad!

1 container of potato salad that meets your personal needs (size and flavor profile)
yellow mustard
sweet or dill relish, or  a combination
chopped parsley (optional)
dash of hot sauce
sliced cherry tomatoes

Now you have a decision to make–is the container large enough to stir in your add-ins, or do you need to mix in a separate bowl? I’ll wait while you sort this out. Now you also must decide whether you own the doctoring or go full out and pass it as your own in a nice bowl.

Regardless, stir in the yellow mustard (a healthy dose if you want to offset mayo), relish, parsley (will make it taste fresh, don’t overdo it), and a dash of hot sauce (like Tabasco, and I mean just a dash) until fully blended. Top with sliced cherry tomatoes. Serve with a smile on your face.

Beer and Bacon Baked Beans Recipe

I adapted this recipe from Beer-Can Chicken, an amazing little cookbook that I worked on promoting many years ago. It calls for ribs and a grill, but bacon and an over work just fine, too.

Beer and Bacon Baked Beans before the oven!

Beer and Bacon Baked Beans before the oven!

1 large can of pork-n-beans (yes, the ones with the fatback and tomato sauce that are crazy cheap and taste bad by themselves)
1 can each: black beans, pinto beans, dark red kidney beans–rinsed thoroughly
smoky meat: can be leftover ribs, a bit of ham, or my favorite, cooked bacon
1 small onion, diced
1/2 – 3/4 cup diced mixed peppers (the sweet kind, I use the frozen mixed ones)
1/4 cup Dijon mustard
1/3 cup barbecue sauce (doesn’t have to be fancy, I use Kraft because it’s cheap)
2 healthy teaspoons of Worcestershire sauce
1/3 cup molasses
1/3 of a beer, the rest is for the cook
Ground black pepper to taste
a shot of your favorite hot sauce, to taste

Mix it all up in a 9 by 13 glass dish (or aluminum one if you’re wanting to toss it later), heat in a grill or in a 375-400 degree oven until bubbling and reduced. Thank me later, but feel free to invite me to your tailgate party now.

Beer and Bacon Baked Beans Completed!

Beer and Bacon Baked Beans Completed!

What are your favorite things to buy and make better? Post a comment here or Tweet my way! Special thanks to #vGingerBeard and family for the invitation and the unsolicited thumbs up.

Send your good ideas, lucrative offers, and free chocolate samples to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Sunday: Weekly Menus!

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