Don Schline, a senior sales advisor with Mackenzie Commercial Real Estate in Baltimore, and his buddies really know how to throw a tailgate party. The core group of 15, organized and motivated by their friend Scott McClure, are all friends from their high schools days. The group has been tailgating together in Lot H1 at M&T stadium at every home game, rain or shine, since the Ravens played their first game there.
They are united by their passion for their hometown team and their love of good food. Schline, one of the main cooks responsible for the feast, says that their menu theme is "always local food, captured, caught, or killed by local outdoorsmen." Most weeks, he says, their tailgating crowd runs in the neighborhood of 50 to 100 people.
Some of their favorite locally sourced menu items include Chesapeake Bay oysters, either deep-fried or prepared on the grill, bacon-wrapped Canada goose shish kebobs and Rockfish tacos, just for starters. With food like this, it's no wonder they have such a big turn out on game day.
2 (8- to 10-ounce) wild Rockfish Fillets
salt & pepper
8 (6-inch) soft corn tortillas, warmed
Brush both sides of fish fillets with olive oil. Season generously with salt, pepper and Italian seasoning. Place fillets, skin side down, on sheet of heavy-duty aluminum foil that has been sprayed with non-stick cooking spray or olive oil.
Grill fillets on preheated grill for 8 to 10 minutes. Because grill temperatures vary as well as thickness of the fillets, you will need to keep a close watch on the fish. It's done when the meat is white and flakey all the way through.
Remove fish from grill and flake. Fill warmed corn tortilla with flaked fish. One fillet should be enough to fill four tacos. Top each taco with red cabbage slaw and dollop of sour cream that has been flavored with taco seasoning.
This recipe makes enough fish for approximately eight small tacos. Depending on your crowd it can easily be multiplied.
Red Cabbage Slaw
1 small head red cabbage, shredded
4 carrots, shredded
2 jalapenos pepper, finely diced with seeds
3 tablespoons sugar (or more to taste)
1 cup white or cider vinegar
1/2 cup mayonnaise
salt and pepper to taste
In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in the mayonnaise and salt and pepper to taste. Toss in cabbage, carrots, and jalapenos peppers and mix to coat well. Cover and let sit at least 1 hour.
You will have plenty of extra slaw to use for more tacos or as a side dish for other offerings.Copyright © 2014, The Baltimore Sun