Pre-game, gametime, post-game, no matter — football makes us hungry.

Sort of how the team prepares for game day, your next tailgate will require some planning. Give your menu particular thought to achieve that perfect balance between savory and sweet dishes. And don't forget about something to wash it all down.

Every season, there are new, portable dishes popping up to make things interesting. But what's more satisfying than some old favorites?

Flipping through The Advocate files, we came across these 10 treats. Several have tantalizing Louisiana twists. All sound yummy.

Good luck trying one or all of these and … GO TEAM!

No-Mayo Potato Salad

Makes 6-8 servings. Recipe is by Teresa B. Day.

2 pounds small red potatoes, boiled

⅓ cup olive oil

1 tablespoon Steen’s Cane vinegar or white balsamic vinegar

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon granulated garlic

2 teaspoons fresh dill

4 green onions, chopped

1. Slice potatoes or cut into wedges and place in a large mixing bowl.

2. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, pepper and garlic.

3. Pour the dressing over the potatoes.

4. Top with fresh dill and green onions.

5. Gently stir until the potatoes are coated with the dressing, dill and onion.

6. Serve at room temperature or chill until ready to serve.

Chicken Parmesan Sliders

Prep time: 5 minutes. Cooking time: 1½ minutes. Makes 12 sliders. Recipe is by Holly Clegg.

1¾ cups shredded cooked chicken breast (rotisserie), skin removed

1 (8-ounce) tomato sauce

1 teaspoon minced garlic

1 teaspoon basil leaves

1 teaspoon oregano leaves

1 (12-pack) miniature rolls, split in half

¾ cup shredded part-skim mozzarella cheese

1. Preheat oven to broil.

2. Line baking pan with foil.

3. In bowl, combine chicken, tomato sauce, garlic, basil and oregano.

4. Divide chicken mixture on one side of bread and sprinkle with cheese. Lay other half on baking pan.

5. Broil 1½ to 2 minutes or until cheese is melted and bread toasted. Watch closely. Put slider back together.

Cajun Bloody Marys

Serves 8. Recipe is provided by Kelly Patrick Williams.

16 ounces tomato juice

8 ounces ketchup

4 ounces Worcestershire sauce

1 lemon, juiced

½ tablespoon celery seed

2 tablespoons Creole seasoning

8 ounces vodka

Pickled okra, for garnish

Pickled green beans, for garnish

Lemon wedges, for garnish

Lime wedges, for garnish

1. Combine tomato juice, ketchup, Worcestershire, lemon juice, celery seed and Creole seasoning in a pitcher. Stir well.

2. Add vodka and stir.

3. Serve over a bit of ice with garnishes.

Hot Boudin Burgers

Serves 6. Recipe is by Tracey Koch.

3 pounds ground round

3 tablespoons Worcestershire sauce

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 pound boudin

1. In a mixing bowl, combine ground meat with Worcestershire, salt and seasonings.

2. Divide meat into 12 equal mounds. Flatten out and place them on a baking sheet.

3. Remove boudin from casing and divide it into 6 pieces.

4. Flatten out boudin pieces and put one piece on each burger. Top with remaining burger patties and pinch around the edges to seal.

5. Cover stuffed burgers and refrigerate until ready to grill.

6. Preheat grill and cook burgers 5 to 7 minutes on each side or until cooked through. Serve on toasted wheat buns with your favorite fixings.

Satsuma Shortbread Cookies

Makes 1 dozen cookies. Recipe is by Teresa B. Day.

1 cup all-purpose flour

½ cup powdered sugar

1 teaspoon fine satsuma zest

¼ teaspoon kosher salt

½ cup chilled butter, cut into cubes

1 tablespoon fresh satsuma juice

1. Preheat oven to 375 F.

2. In a large bowl, whisk together flour, powdered sugar, satsuma zest and salt.

3. Cut in butter and satsuma juice with a pastry blender, or mix everything in a food processor, until large, moist clumps form.

4. Scoop tablespoon-sized balls of dough and roll between your palms. Place on a large baking sheet about 2 inches apart.

5. Gently press cookies with the back of a measuring cup or the bottom of a glass lightly dusted with powdered sugar to prevent sticking.

6. Bake about 20 minutes or until edges are brown. Transfer to a wire rack and let cool.

Creole Marinated Crab Claws

Serves 6. Recipe is from "River Road Recipes III."

1 pound crab claws, rinsed and drained

Marinade:

⅓ cup extra virgin olive oil

½ cup defatted chicken broth, less salt

⅓ cup wine vinegar

⅓ cup lemon juice

1 cup chopped onions

2 green onions, chopped

2 tablespoons minced garlic

1 tablespoon black pepper

1 teaspoon celery seed or flakes

¼ cup parsley flakes

1 teaspoon light Creole seasoning

Cherry tomatoes and black olives for garnish

1. Mix marinade and pour over crab claws in shallow dish.

2. Refrigerate for at least 4 hours.

3. Drain well and serve on a platter lined with lettuce leaves.

4. Garnish with cherry tomatoes and black olives.

Bacon-Popcorn Snack Mix

Makes about 7 cups. This recipe is from Taste of the South Magazine.

3 tablespoons plus 1 teaspoon rendered bacon drippings, divided

¼ cup popcorn kernels

2 cups pecan halves

½ teaspoon chili powder

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1. In large pot, heat 2 tablespoons bacon drippings over medium-high heat. Add 2 kernels to pan and cover with lid. When kernels pop, add remaining kernels. Quickly put on lid and cook, gently shaking pot, until popping decreases to 2-second intervals, about 2 minutes. Remove from heat. Place popcorn in large bowl.

2. Return pan to stove and add 1 tablespoon bacon drippings, pecans and chili powder. Stir until pecans are lightly toasted, about 2 minutes. Add pecans, salt and pepper to the popcorn.

3. Heat remaining bacon drippings and drizzle over popcorn. Stir to combine.

4. For transport, package airtight in a container lined with paper towels.

Marinated Vegetable Salad

Serves 8. Recipe is by Rosemarie Moreau.

1 (6-ounce) can pitted ripe olives

2 (6-ounce) jars artichoke hearts in oil

2 (14½-ounce) cans green beans

1 (10-ounce) can mushrooms

4 medium tomatoes, cut in wedges

1 (8-ounce) bottle Italian dressing

1. Combine all ingredients.

2. Marinate for several hours, turning occasionally.

Double Chocolate Brownies

Makes 48 brownies. Recipe is from "Gulf Coast Favorites" by Holly Clegg.

1 (21.5-ounce) package original brownie mix

2 eggs

⅓ cup canola oil

¼ cup water

⅓ cup bittersweet or dark chocolate chips (½ cup for more chocolate)

3 tablespoons butter

2 tablespoons cocoa

2 cups confectioners’ sugar

2 tablespoons skim milk

1 teaspoon almond extract

1. Preheat oven 350 F.

2. In a large bowl, combine brownie mix, eggs, oil and water until well mixed. Stir in chocolate chips.

3. Pour into 13-by-9-by-2-inch baking pan coated with nonstick cooking spray. Bake 23–25 minutes (be careful to not overcook). Cool.

4. In mixing bowl, cream together butter, cocoa, confectioners’ sugar, milk and almond extract until creamy. Spread on top of brownies.

Pumpkin Dip

Yields 2-3 cups dip. Recipe is by Teresa B. Day.

1 cup pureed pumpkin

¾ cup powdered sugar

1 package cream cheese, softened

½ teaspoon cinnamon

½ teaspoon nutmeg

⅛ teaspoon salt

1 cup whipped heavy cream

Ginger cookies for serving

1. Mix together pumpkin and powdered sugar.

2. Stir in cream cheese, cinnamon, nutmeg and a pinch of salt.

3. Fold in whipped cream gently.

4. Chill until ready to serve.

5. Serve with ginger cookies for dipping.


Email Judy Bergeron at jbergeron@theadvocate.com.