Tackle Tailgate Menus With Fast, Flavorful Foods | National News

A few passing clouds. A stray shower or thunderstorm is possible. Low near 65F. Winds SE at 10 to 15 mph..

A few passing clouds. A stray shower or thunderstorm is possible. Low near 65F. Winds SE at 10 to 15 mph.

Sweet and Spicy Bratwurst Subs

While they may not strap on helmets and head to the field for kickoff, football fans often feel like they’re as much a part of the game as the players themselves. When the team is in the locker room laying out the game plan, scores of fans are fueling up with tantalizing tailgate foods.

In fact, many tailgaters believe food is the most important aspect of the pregame festivities, and one trendy way to feed your crowd is with small plates, appetizers, samplers and innovative sides that feature a variety of flavors like these ideas from the experts at Aramark.

An easy hack for your next game day meal can be a recipe you prepare at home before heading to the stadium. The toppings are what set these Korean-inspired Sweet and Spicy Bratwurst Subs apart. Just make the crunchy kimchi, bright mango slaw and spicy sesame mayonnaise up to two days ahead of time so grilling the bratwursts is all you need to do before kickoff.

As tailgate grub continues to trend toward easy and quick, Sweet Heat Foil Packets provide another no-mess, single-serve solution. Load up individual packets with shrimp, chicken, andouille sausage and favorite veggies then head to the game and grill on-site for a hot meal to fire up your fellow fans.

Find more game day recipe inspiration by visiting Aramark’s Feed Your Potential website, fyp365.com.

Sweet and Spicy Bratwurst Subs

1 1/2 cups green cabbage, cut into thick strips

1/2 teaspoon minced, peeled ginger root

1/3 cup diced mango chunks, thawed from frozen

1/4 cup red bell pepper, cut into thin strips

2 tablespoons minced, peeled ginger root

1 1/2 teaspoons seasoned rice wine vinegar

To make kimchi: Place cabbage in microwavable bowl. Add water. Cover and microwave on high 2 minutes, or until tender-crisp. Rinse with cold water and drain well.

In large bowl, mix vinegar, gochujang, fish sauce, garlic and ginger. Add steamed cabbage, daikon, carrot and onion; toss to coat. Cover and chill.

To make mango slaw: Mix cabbage, mango, carrot, onion, red bell pepper, cilantro, ginger, vinegar, salt and garlic. Cover and chill.

To make spicy sesame mayonnaise: Mix mayonnaise, sriracha, sesame oil and vinegar until well blended. Cover and chill.

Heat grill to medium and lightly oil grill rack. Grill bratwursts 8 minutes, or until internal temperature reaches 155 F.

Spread mayonnaise on rolls. Place grilled bratwurst on rolls and top with kimchi and slaw.

1 cup diced red bell pepper

2 cups diced skinless, boneless chicken breast

16 extra-large shrimp, peeled, deveined and tails removed

1 cup andouille sausage, cut in half and sliced

8 frozen mini corn cobs, cut in half (16 pieces)

Heat grill to medium. Place eight 18-by-18-inch squares heavy-duty aluminum foil on work surface.

On half of each foil square, evenly layer butter, onions, potatoes, carrots, red bell peppers, chicken, shrimp, seasoning, pineapple, sausage, corn cobs and green onions.

Fold foil in half over filling. Fold edges of foil tightly toward filling to seal packets.

Place packets on baking sheet.

Grill 15 minutes with lid closed until chicken and shrimp are cooked through. Season to taste with salt and pepper.

Originally published on news-journal.com, part of the TownNews Content Exchange.

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