Super Bowl Recipes from the Tailgate Guy

If you're planning a football gathering, you might like some help from "The Tailgate Guy", Jay DiEugenio. The author of a new cookbook, I Got Your Tailgate Party Right Here, Jay is a certified football fanatic. Dubbed Ambassador to the Black-top, he has traveled to every NFL Stadium in the country sampling and creating delectable tailgate recipes. On the road since NFL preseason, Jay has collected culinary creations and shares tips, recipes and how-to's.

His NFL-themed cookbook provides tales, photos and recipes from tailgate parties at stadiums across the country. It's real food prepared by real fans, with detailed instructions from pre-preparations at home to on-site set-ups and serving suggestions. Far beyond the expected burgers and brats, NFL fans are cooking up savory fare with regional flare, like Venison-Hefeweizen Chili in Seattle, and Beef Wellington Mara in New York! Additional features include profiles of local bars and pubs favored by the fans, history of the stadiums, tailgating ground rules, and locations for tailgate parties.

On Super Bowl Sunday, Jay will be hosting Super Gate 08 which is a massive tailgate party put on by tailgaters in Glendale, AZ for the Super Bowl, http://www.supergate08.com/.

"The Tailgate Guy" is an expert on one of the hottest trends in sports and recreation. He has two tailgating cookbooks to his credit and a nationally syndicated radio program, "The Tailgate Guy with Jay DiEugenio." It's the first live talk show dedicated to the tailgating lifestyle. When he's not tailgating, Jay spends his time networking with tailgating gurus and advocating for tailgater's rights. For more information, visit www.yourtailgateparty.com.

Grain Mustard and Ale Wings

Makes 24 chicken wings

24 ounces of your favorite ale

1/2 cup whole grain mustard

1/2 cup shredding pepper jack cheese

1/3 cup Tabasco pepper sauce

3 tablespoons melted butter

2 dozen chicken wings

1/4 cup flower

Vegetable oil

Heat ale to boiling in medium saucepan over medium-high heat. Reduce heat to low; simmer until beer is reduced to approximately 6 ounces. Allow to cool slightly. Wisk in whole grain mustard, Tabasco sauce, melted butter and cheese. Preheat vegetable oil in fryer to 350º F. Remove and discard wing tips from wings. Separate each wing into 2 pieces at the joint; trim excess fat and skin. Toss chicken wings in bowl with flour. Fry wings for 10 minutes or until golden and crispy. Toss chicken wings with desired amount of mustard and ale sauce and serve.

Buttermilk Ranch Guacamole

Serves 8

1 (0.4 oz.) package dry buttermilk ranch dressing mix

1 cup reduced-fat mayonnaise

1/2 cup reduced-fat milk

1/2 cup reduced-fat sour cream

6 ripe Hass avocados, halved, seeded and scooped out

2 tablespoons fresh lemon juice

In a medium bowl, combine dressing mix, mayonnaise, milk and sour cream, mixing until smooth. Set aside. In a large serving bowl, coarsely mash avocados and combine with lemon juice. Combine dressing with avocado mixture, stirring until all ingredients are mixed.

Simple Chicken Nachos

Serves 3

1 package of Tyson Southwestern Chicken Breast strips

1 bag (10 oz) nacho-style tortilla chips

2 cups shredded Mexican-blend cheese

1 cup prepared pico de gallo

dollop of sour cream

Layer nachos, chicken and cheese. Microwave on high for 30-45 seconds. Top with pico de gallo and sour cream.