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Tailgate Time

Tailgate Time

Photos and Recipes by Katherine Costello

Kit Magazine | Tailgate Time |


Pork Tenderloins

  • 2 large pork tenderloins (about 2.5  pounds total)
  • 5 tablespoons olive oil
  • 4 garlic cloves, peeled
  • 2 tablespoons coarse black pepper
  • 2 tablespoons chunky salt (maldon is my fav salt)
  • 1 teaspoon crushed red pepper
  • 2 tablespoons dried sage
  • 3 tablespoons apple jelly or apricot jam
  • 1 teaspoon cider vinegar
  • 1 tablespoon water
  • 2 packages mini rolls, such as brioche or pretzel rolls (6- or 9-roll packages)
  1. Brush the pork tenderloins with 2 tablespoons of the olive oil. Make four equally spaced slits about halfway through the top of the meat with a small knife and place a garlic clove in each slit, pushing it into the center of the loin. Combine the next four dry ingredients (pepper, salt, red pepper and sage) into a small bowl, mix together, and then rub and evenly coat the pork. Allow to sit about 30 minutes or in the refrigerator over night.
  2. Using a large, heavy-bottomed pan, heat up the remaining 3 tablespoons olive oil over medium-high heat. Brown the tenderloins, about 2 minutes on all four sides, for a total of 8 minutes. Reduce heat to medium-low and cover loosely with a lid, leaving an opening for the steam to escape. Cook for about 8-10 minutes longer, so that the meat reaches an internal temperature of 145 degrees. Remove from the pan, and place on parchment paper to rest.
  3. Return the heavy-bottomed saucepan with pork drippings to the heat, deglazing the pan with the jelly, vinegar and water; cook on medium and whisking until smooth. Brush the tenderloin with the sauce and let sit for 15 minutes. If you are not going to serve it right away, refrigerate until assembly. To assemble the “not a slider” pork version, toast rolls for 10 minutes in a 350-degree oven. Thinly slice the pork and arrange on the bottom of the rolls, top with drained apple slaw.
Apple slaw
  • 1 cup matchstick-sized cut or long-grated apple
  • 1 cup shredded red cabbage
  • ¼ cup shredded radish
  • 3 kale leaves, thinly sliced
  • ¼ cup chopped cilantro
  • 1 tablespoon celery seeds
  • 2 whole cloves (remove before serving)
  1. Blend the above ingredients in a large bowl and add the dressing.
  • ¼ teaspoon ground mustard
  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • ¼ cup honey (preferably local)
  • 2 teaspoons fresh lemon juice
  1. I prefer to use my immersion blender for this one, but you may want to whisk or use your blender. Combine all ingredients except for the olive oil, and then slowly add the oil in a steady stream, blending for 2 minutes on high. Pour the dressing over the apple slaw and toss. Cover and refrigerate for 6 hours or overnight, giving it a stir every few hours.

Kit Magazine | Tailgate Time |



  • 2 large tender beef steaks (about 2.5 pounds total; not beef tenderloin)
  • 4 garlic cloves
  • 5 tablespoons Olive oil
  • 2 tablespoons coarse black pepper
  • 2 tablespoons chunky salt (maldon is my fav salt; half smoked salt works well too)
  • 1 teaspoon crushed red pepper
  • 2 tablespoons loosely chopped fresh rosemary
  • 1 cup packed French-fried onions, for assembly (optional)
  • Mushroom glaze (optional)
  1. Cook and prep the beef in the same way as the Pork Tenderloins: brush with olive oil, insert garlic cloves and rub with the dry ingredients.
  2. Heat 3 tablespoons of the oil in a heavy saucepan over medium-high heat and add meat, browning each side approximately 2 minutes (about 8 minutes total). Reduce heat to medium-low and cook an additional 10 minutes, slightly covered, until the internal meat temperature is 150 degrees. Allow the beef to cool a bit and then remove from pan. Reserve the pan for deglazing.
Mushroom glaze (optional)
  • 6 tablespoons cold unsalted butter
  • 2 cups sliced mushrooms (shiitake or button preferred)
  • 1 tablespoon minced shallots
  • 1 teaspoon sugar
  • ½ cup dry red wine (never “cooking wine”)
  1. Melt 3 tablespoons of the butter in the same saucepan in which the beef was cooked, adding the sliced mushrooms and cooking until brown. Add the shallots and sugar, stirring while cooking until the shallots are also brown. Add ½ cup of the red wine and cook over medium-high heat for about 10 minutes. Reduce to a simmer and whisk in the remaining 3 tablespoons cold butter, adding small pieces one at a time, blending until smooth.
Horseradish sauce
  • ½  cup prepared mayonnaise
  • 3 tablespoons heavy cream
  • 1 teaspoon black pepper
  • 1 tablespoon grated horseradish
  • 1 teaspoon salt
  • Fresh rosemary, to garnish
  1. Mix together thoroughly. Cover and chill until time to serve.

Kit Magazine | Tailgate Time |


Roasted Root Veggies

  • 2 large or 3 small red or golden beets, trimmed and scrubbed
  • 2 large turnips peeled
  • 1 large parsnip, peeled
  • 1 large sweet potato, peeled
  • ½ red onion, peeled and chopped
  • 3 garlic cloves, finely chopped
  • 3 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Line a heavy baking sheet with parchment paper.
  3. Chopped all the veggies into ½ -inch pieces. In a large bowl, toss veggies with the garlic, rosemary, thyme and oil; mix well to coat. Arrange on the parchment-lined sheet. Generously season with salt and pepper. Cook in the 400-degree oven, stirring every 10 minutes, for about 30 minutes (until veggies are tender but not mushy). Cool on a rack and refrigerate until 30 minutes prior to serving.

Kit Magazine | Tailgate Time |


Oatmeal Cookies

  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1| Sift together all dry ingredients. Set aside.
  • 1 ½ cups butter (room temperature)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • 3 cups rolled oats
  • 1 cup chocolate pieces (white, dark, milk — mix it up)
  • 1 cup toasted nuts (your choice)
  • ½ cup raisins or dried cranberries (optional)
  • 1 cup powdered sugar
  1. Preheat oven to 350 degrees. Beat the butter and sugars in a stand mixer or using a hand mixer until light, scraping the bowl as needed. Add the eggs one at a time and mix thoroughly. Mix in the oil and vanilla in a slow stream.
  2. Add the sifted ingredients to the butter/sugar mixture, stirring by hand or on low until just combined. Do the same with the rolled oats.
  3. Stir in the chocolate and nuts.
  4. Roll into medium-sized balls (about 1 large tablespoon each) and then roll each ball in powdered sugar; flatten with a glass.
  5. Arrange on a parchment-lined cooking sheet, 1 inch apart. Bake in the 350-degree oven for 8-10 minutes or until the bottom edges are browned.  Place on rack to cool. Devour!
This article is dedicated to my father, E. R. H., and for the birding spectacle he loved most, the migration of waterfowl.

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