FRESNO STATE TAILGATE
FRESNO STATE BRUSCHETTA
PARMESAN PESTO SAUSAGE,
ONIONS AND ROASTED PEPPERS
1 baguette French bread or Italian bread
1 medium onion (red or yellow), sliced
2 red peppers – roasted (you can buy them in a jar already roasted
for you), sliced
2 Tbl. Extra Virgin Olive Oil
Sprigs of fresh thyme – if you don’t use fresh thyme you could use
dried thyme but start with one teaspoon as dried herbs are much
stronger.
Garlic Herb Butter
Salt
Pepper
4 Grilled Parmesan Pesto Sausages or Italian sausage.
Start your BBQ and cook the sausage. Heat olive oil in a large sauté
pan. Add onion and cook until onions begin to get limp then add in
your peppers and thyme. Season with a little salt and fresh ground
pepper. Slice your bread in half or you could slice in 1 inch
pieces. Slice up your sausage and add into your onion and pepper
mixture. Toast your bread either in the oven or on the BBQ. Slather
it with your garlic herb butter and top it with the sausage mixture.
Drizzle a little balsamic vinegar on it or serve it on the side so
your guest can help themselves.
Note: You can roast your sausage in the oven if you don’t want to
BBQ or cook it on top of the stove. If you can’t find Garlic Herb
Butter already made you can make it yourself. Just add to a melted
cube of butter or a combination of butter and olive oil, some mixed
Italian dry herbs and a few (or more) crushed garlic cloves. Let the
mixture sit for a while so the flavors come together and there you
have it, Garlic Herb Butter. Refrigerate the leftovers. If you are
using plain Italian sausage and you want some pesto in your
Bruschetta, just add a few teaspoons to the mixture with the cooked
sausage. If spicy is what you crave then add in some pepper flakes
to the onion and red pepper mixture while it is cooking.
FRESNO STATE COWBOY BACON HONEY BUNS
Cowboy Sausages
Bacon
Honey Butter
Hot Dog Buns
Wrap bacon around the sausages and secure with tooth picks. Roast on
the BBQ or in the oven. Watch the BBQ as the bacon has a lot of fat
and they can catch fire easily….low and slow would be a good way to
go. While the sausages and cooking toast the buns and spread the
honey butter on them while they are warm. Place a cooked sausage on
the bun and enjoy.
If you cannot get Fresno State Cowboy sausages use your favorite
sausage….probably one that is not too strong in flavor. I would
suggest one that you would probably eat for breakfast. If you roast
the sausages with the bacon in the oven roast them on a rack so the
grease from the bacon drips away from the sausages. To make honey
butter you just add your favorite honey to butter and there you have
it….honey butter. Its really good on pancakes, waffles and just
about anything.
Pasta with Fresno State Ragin’ Cajun
Sausage
4 links of Fresno State Ragin’ Cajun sausage or 1 ˝ lbs.
your choice spicy sausage (if you don’t use Cajun sausage add a
teaspoon or so of good paprika to the pasta)
1/2 medium yellow onion diced
1 cans of cannellini beans (white kidney beans)
1 can (14.5 oz.) diced tomatoes (undrained)
˝ lb. small pasta (like petite Farfalle or small elbow macaroni)
2 Tbs. dried Italian seasoning
4 Tbs. Student Blend (harvest 2009) olive oil or your favorite extra
virgin olive oil
Cooking the sausage:
You can BBQ the sausage to get some extra flavor then slice and add
to the bean and tomato mixture or just slice the sausage and brown
with the onion first.
Saute onion in olive oil in a Dutch oven on medium high heat. Add
the dry seasoning and let cook for a few minutes. Then just add in
the beans and tomatoes. Stir and let cook for 10 minutes or so. In
another pot cook pasta according to package but cut the cooking time
down by 2 minutes. Add in the sausage if it has not been added
already then add the cooked pasta and stir heating over low heat. If
there is not enough liquid you could add in some chicken stock.
Taste and add kosher salt if needed.
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