Score Big At Tailgate Parties
ADVICE FOR SAFE, FUN TAILGATING
With football season under way across the country, tailgaters are firing up their grills and breaking out the bratwurst. But a lot of hungry fans could be headed for the disabled list if they don't take food safety precautions, says Joe Cahn, the self proclaimed "Commissioner of Tailgating."

Cahn knows food. The founder of the New Orleans School of Cooking, Cahn has logged more than 86,000 miles in his mobile home over the past three years to tailgate at every professional football stadium in the country, serving hundreds of pots of his famous Jambalaya.

Winning football coaches know that success comes down to executing the fundamentals. Cahn says the same thing is true for tailgating - and food safety should be first on the list.

"Tailgating centers on food - and plenty of it," says Cahn, the world's only professional tailgater. "But no one wants to be sidelined by food-borne illness, men are less likely to take this seriously. Hosts need to take simple steps to play it safe and prevent illness."

So guys and gals, here are his top tips for a safe and super tailgate party:

Shop Smart

Remember food safety begins at the store. Start by buying the freshest produce and meats. Slip meats into a plastic bag to prevent juices from leaking on other food and contaminating it. Stock up on plenty of plastic utensils, cups and serving plates.

Be Prepared

Do some of your prep work the night before to save time. Freshness won't be an issue when you store your foods in separate re-sealable plastic bags and containers to keep air out and flavors from mingling. Tightly packaging food in plastic wrap also minimizes the transfer of odors.

Pack Food Safely

Shallow plastic containers are best because they help cold foods stay chilled - and they don't break.

Use two insulated plastic coolers - one for drinks and ready-to-eat foods, the other for raw meats. By separating these items, juices from uncooked meats and marinades won't leak and contaminate other foods - and that helps prevent illness. Pack foods in reverse order so the last ones packed, such as appetizers, will be the first ones used.

Instead of loose ice, consider freezing water in a lightweight plastic milk jug and putting it in your cooler to keep everything cold - that way, you won't flood the cooler, and will end up with a clean supply of cool drinking water post-game.

Allow Enough Time

Get to the stadium early - three to four hours before game time - and find a good spot to park.

Serve food 1 1/2 hours before kick-off. Take the time to cook it thoroughly to destroy harmful bacteria. Ground meat should be cooked to an internal temperature of at least 165 degrees (brown or gray inside) and poultry to at least 180 degrees (until juices run clear.) Bratwurst needs to grill at least 25 minutes before its ready to eat.

Cooks must wash hands before cooking and after handling raw meat to prevent the spread of bacteria. Soap and water is best.

Eat & Eat Some More!

Cahn suggests cooking extra food, sharing with tailgate neighbors and swapping recipes.

"The tailgating parking lot represents the last great American neighborhood," Cahn says. "No one locks their doors, everyone is happy to meet you, and tailgaters constantly are looking for ways to show their team spirit."

Pack up leftover food safely in clean re-sealable plastic bags or shallow, airtight plastic containers and store in the cooler. But toss prepared food that has been sitting out for more than two hours. What to do with the leftover marinade? Leave it in the plastic bag and throw it away.

Be sure to bring plenty of extra plastic garbage bags for cleanup before heading to the stadium.

Fore more tailgating tips, visit Cahn's Website, www.tailgating.com. For a free food safety brochure and more information on food safety, fall 1-800-2-HELP-90, or visit the American Plastics Council Website at www.plasticsresource.com.

TAILGATE JAMBALAYA 12 to 15 servings 1/4 cup vegetable oil 1 1/2 lbs. boneless skinless chicken breasts 1 1/2 lbs. sausage 4 cups chopped onions 2 cups chopped celery 2 cups chopped green bell pepper 1 tbs. Minced garlic 4 cups long grain rice 5 cups chicken stock or water flavored with chicken bouillon 2 tbs. Browning agent (Kitchen Bouquet works well) 2 tbs. Seasoning salt 2 cups chopped green onions PRE-TAILGATE TIPS Chop onions, celery, bell pepper and garlic and store in a re-sealable plastic bag or container. Repeat with green onions. Cut chicken into 1-inch pieces on plastic cutting board and double-pack it into tightly sealed plastic bags so juices cannot leak out. Slice sausage 1/4-inch thick and store into re-sealable plastic bag. Prepare chicken stock and store in clean 1/2-gallon plastic milk jug or other tight-lidded container. When packing ingredients, use two separate coolers. Place meats in one and vegetables and other perishable items in the second cooler. That way, juices from meats won't leak and contaminate other foods. Use ice-filled plastic bags to keep food cool while in coolers. When ice melts, it won't flood the coolers. AT THE TAILGATE In 8-quart stockpot over hot coals, brown chicken in hot oil. Cook 5 to 7 minutes. Remove meats from pan and set aside. Add onions, celery, green peppers and garlic. Cook, stirring 7 to 10 minutes or until vegetables begin to wilt. Stir in chicken stock, cooked chicken and sausage, seasoning salt and browning agent. Bring to a boil. Add rice and return to boil. Cover and heat to a simmer. Cook 10 minutes. Remove cover and quickly turn rice and stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Enjoy! ALTERNATIVE PLAYS For brown jambalaya add 1 heaping tbsp. brown sugar to hot oil and caramelize. For red jambalaya: add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice for your liquid. For seafood jambalaya: add cooked seafood when rice is cooked.

Joe Cahn
The Commissioner of Tailgating Joe Cahn is a unique personality. One look at this jovial character, with unusual beard, bald head, sometimes glittered and often sporting a crown will tell you that. Joe was born in New Orleans, and has lived there all his life. His background and experiences have been as colorful and varied as the city itself. He settled into the bar and restaurant business almost by accident and it was there that Joe's love of people, food and the fun of sharing good feelings with others came together.

In 1980, Joe created the New Orleans School of Cooking. Joe is a self-taught culinarian, having learning the ways Louisiana food through direct experience in the kitchens of chefs and mothers alike. He does not consider himself a chef, but a food enthusiast and lover of calories. Both the New Orleans School of Cooking and Louisiana General Store earned nationally acclaimed awards and honors with Joe as the self proclaimed "King and Keeper of the Pots and Pans." In 1995 be abdicated his throne to pursue new adventures and to boldly go where few have dared.

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