Grilled Tater Tots

Tater tots
Maple bacon
Cajun seasoning
Salt
Fresh ground pepper

Thaw tater tots until you're able to poke a toothpick through them (about 30 minutes). Season the tater tots with cajun seasoning (or seasoning of your choice).
Cut bacon into 3 equal strips.
Wrap bacon around tater tot and hold in place with a toothpick.
Season with salt & pepper.
Grill over medium heat until bacon is done (about 30 minutes).
Let sit for a few minutes and remove toothpick

Italian Sausage with Peppers & Onions

1 dozen Italian Sausages
1 dozen Sausage/Brat Rolls

3 large yellow onions
2 tablespoon olive oil
1 green bell pepper
1 red bell pepper
1 clove garlic
2 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 tablespoon tomato puree (optional)

The peppers & onions can be cooked ahead of time at home and then reheated on the grill using an aluminum pan.

Slice the onions into 1/8-inch-thick half-rounds.

Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes.

While waiting for the onions, julienne the peppers and mince the garlic.

Add all the other ingredients and continue cooking an additional 10 minutes.

Cook the sausages to your liking on the grill. Use a good sausage roll (don't ruin it with a cheap hotdog bun). Top the sausage with the peppers & onions.

Breakfast Taco

We made this before the Purdue game. We cut the recipe in half and still had plenty to share with some other NIU tailgaters.

2 lbs spicy breakfast sausage (or chorizo)
2 cans diced potatoes
2 yellow onions (diced)
1 green pepper (diced)
1 clove garlic (minced)

12 eggs
1 jar salsa
salt & pepper
24 tortillas
1 pkg mexican blend cheese
hot sauce (Cholula & Tapatio)

Brown sausage in skillet. Then set meat to the side but keep grease in the skillet.

Add potatoes, onions and green pepper to skillet...salt and pepper to taste. Saute until almost done and then add the garlic. Cook an additional few minutes (test potatoes for doneness). Set the vegetables to the side.

Add eggs to the skillet to scramble...salt and pepper to taste. When eggs are about half done, add back the meat and vegetables. Then add the jar of salsa.

Wrap tortillas in foil and heat on grill.

Add Egg, sausage and vegetable mixture to tortilla. Top with cheese and hot sauce.

Grilled Fish Tacos

Fish (Bobby Flay):
1 pound white flaky fish (I used Tilapia)
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill. Grill fish pieces until easily flaked with a fork, turning once, about 8 minutes.

Toppings:

Shredded Cabbage
Diced Red Onion

White Sauce (Hula Hut):
1 bunch fresh cilantro
2 Jalapeno peppers
1 teaspoon Minced garlic
1 teaspoon Olive oil
1 1/2 cup Ranch dressing
2 Limes

Put the jalapenos in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill (or in the oven) for about 15 minutes till cooked. Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend.

8 Flour or Corn Tortillas

Wrap the tortillas in aluminum foil and heat up on the grill. Top a tortilla with a portion of the fish, cabbage, red onions and the white sauce. Fold the tortilla in half and eat.

I also made a cantaloupe salsa to use as a topping instead of the items listed above.

Cantaloupe Salsa (smitten kitchen):
2 cups diced (1/4 inch) cantaloupe
1/4 cup diced (1/4 inch) red onion
2 tablespoons chopped fresh cilantro
1 jalapeno (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Mix everything and eat immediately.