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Dan Snyder’s Agenda…

Go to and look to the right at redskins store…

“Pre order” your Jason Taylor jersey.

The guy hasn’t even played one down for the B & G. He too could be bitten by the injury bug, and never play a down. (god I hope not) But you can send Danny your money for his jersey. Read the rest of this entry »

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Tailgate Recipe: Tailgate Fajitas

Our chef Scott Coward brings you yet another great cold-weather recipe this week – Tailgate Fajitas.

You Will Need:

For Salsa
10-12 Roma tomatoes, chopped
1-2 cloves garlic
½ tsp cumin
Cilantro, chopped (add to taste)
Juice of 1 lime
1 fresh jalapeno, chopped fine
1 medium onion, chopped
½ can tomato sauce (half of an 8oz can)
2 tbsp olive oil

For Fajitas
1 package flour tortilla
1 lb steak or chicken, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 onion, cut into bite sized pieces
1 tomato, chopped
1 package fajita seasoning
Shredded Mozzarella or Queso Blanco
Cilantro, chopped
Olive oil
Water, a few paper towels and aluminum foil

At home, before the game…

All we really need to do is cut up all ingredients to make it a little easier at the tailgate, and make the salsa. Just cut/chop everything as listed above.

For the salsa, add ½ of the ingredients into a blender. Pulse the mixture just enough to blend everything together. You want a good consistency, but don’t over do it, or else you end up with a puree. After everything is well blended, add the remaining ingredients and mix together by hand.

By doing this, you end up with a really chunky salsa, and in my personal opinion, that’s the way salsa should be. Just refrigerate over night, and be sure to make extra, because the temptation will be too great not to dip in with a few tortilla chips. I recommend 2 batches, one for the tailgate, and one for home.

At the game…

You will need either a griddle pan that works on the grill, or a large skillet and a side burner. Either way, heat it up to medium high heat. Go ahead and brown the steak or chicken, or both, if you want to mix it up. Drain.

Now jack the heat up to high…. really high…. screaming hot. Throw the meat, pepper, onion, tomato, and a tbsp of olive oil on to the hot surface. Sprinkle some of the seasoning over everything, and add just a little bit of beer, to keep everything from drying out. Or you can wimp out and use water if beer isn’t your thing. Leave for a minute of two and turn. We want everything to start to burn for taste. But don’t over do it. When everything seems to have a nice looking fajita color, kill the heat. Watch and turn as needed, to keep anything from burning.

Make an aluminum foil pouch for the flour tortillas. Soak a paper towel in water and wring dry. Set the paper towel in the pouch with the tortillas and seal it off. Place inside a hot grill, on the top rack for about three to four minutes, depending on how many tortillas you are trying to do at once, and depending on how hot the grill actually is. If you do it right, the tortillas will come out steamy hot, and will be pretty durable and elastic like.

Set a tortilla on a plate, and add a generous portion of the meat/veggies. Top it all off with a few sprinkles of cheese and cilantro. Spoon a portion of the salsa on top of everything and fold over the tortilla. No silverware need for these bad boys.

Have at ’em.

Mmmmm... yummy fajitas !!

Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward

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Tailgate Recipe: Tailgate Chili

Our chef Scott Coward brings you a great cold-weather recipe this week – tailgate chili.

You will need:

1 pound ground beef
2 links Italian sausage
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp chili powder
1 tsp oregano
2 tbsp parsley, chopped
1 tbsp hot sauce
1 can (16 oz) whole tomatoes, undrained
1 can (16 oz) red kidney beans, undrained
1 6 oz can tomato paste
1 dark beer

For Garnish:

2 cups shredded cheddar
1 8 oz jar sliced jalapenos

The Night Before:

Being that it “feels” like football season outside now, I thought this chili recipe would help keep everyone all warm. Start out by removing the skin from the Italian sausage. In a large skillet, begin to brown the sausage and ground beef. Drain the meats once browned. Remove from skillet and place in a large pot.

In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes. Transfer the mixture to the large pot. Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well. Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling.


Light the burner and sit the pot of goodness over the heat. Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili. Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well. Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.

Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar. Now, if this doesn’t keep you warm at the tailgate, you don’t have a pulse!

Mmmmm... piping hot tailgate chili !!

Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward

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Tailgate Recipe: Not-From-Philly Cheesesteaks

Well, considering that this is a Washington Redskins’ site, we couldn’t really have a Philly cheesesteak could we? But they’re oh so good, so we present to you the Not-From-Philly-Cheesesteak…

You Will Need:

4 – 5 oz cuts ribeye steaks, sliced thin
4 – 10 inch hoagie or sub rolls
1 – 6 oz package fresh mushrooms
1 – medium onion
1 – medium bell pepper
4 – slices swiss cheese
2 – tbsp olive oil
4 – servings of mayo

At Home

On the day before, we’ll need to spend a few minutes in the kitchen. First, slice the mushrooms, onion, and bell pepper into thin pieces keeping each item separate. In a skillet, heat the olive oil to medium high heat. Add the pieces of onion, and begin to brown. Cover for about 5 minutes. Add the bell pepper and stir. Cover again for about 5 minutes. Then, add the mushrooms. Cook uncovered until all three are done to a medium well temperature.
Remove from heat, and store for gameday.

Now lay the steaks out on a layer of plastic wrap. Cover the top with wrap as well. With a mallet, pound the 4 cuts out to a super-thin thickness, or just about 1/4 inch. Ribeye cuts seem to work best for these, because of the fat content. (If you are watching your ‘figure, don’t worry, because the fat will quickly disappear when the thin steaks hit the grill) Now, package these for travel, each in a separate plate, covered with wax paper, and stacked.

In the tailgate lot

Go ahead and fire up the grill, and as always, grab a cold one too. You’ll also want to light your side burner, if you have one. If not you can always make an aluminum foil pouch to use directly on the grill. Place the peppers, onions and mushrooms in a pan on the burner, or in the foil pouch. Heat on low heat, just enough to warm everything up. Grab those steaks and rub both sides down with olive oil. Throw em on the grill on medium heat, and cook both sides to desired temperature. Slice the hoagies, and set them on the heat for a few seconds, to toast em up just a bit. Remove the rolls from the heat, and coat with mayo. Add the slices of cheese to the steaks and melt. Throw it on top of the hoagie, and then top with a generous portion of the pepper, onion and mushroom mixture.

And there you have it, our tailgate version of the Not-From-Philly cheesesteak.

Here it is!!


Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward

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Tailgate Recipe: Tailgate Kabobs

Every week following an away game, THN will be running recipes in place of the Pig Pen. Our tailgate chef Scott Coward will not only give you great recipes but in a format centered around the tailgating experience. Join us at Fed Ex every week and bring your version of our recipe to the tailgate! Here’s this week’s recipe.

You will need:

2 – medium (5 oz) chicken breasts
1 – 10 oz cut sirloin steak
1 – large onion
1 – large bell pepper
1 – 1/2 pound package fresh mushrooms
1 – 16 oz bottle balsamic vinaigrette salad dressing
1 – small package bamboo skewers

In The Kitchen

For these awesome kabobs, we’ll need to do a little prep work the day before our tailgate outing. First, run a shallow pan full of water. Place the bamboo skewers in the water, and soak them for about 2 hours. This will allow the bamboo to absorb some moisture, and end result, they won’t burn or catch fire on the grill. Once those are soaked and ready, go ahead and cut both the steak and chicken breasts into about 1 inch cubes. Slice the onion into quarters. Cut the bell pepper in half, remove the seeds and ribs, and cut it into 1 inch cubes. And, for the mushrooms, give them a quick cleaning with a damp cloth. Now we are ready to assemble our kabobs. Always start and end with a piece of meat when making these. The reason being, when the veggies cook down a bit, they lose their grip on the skewers and end up falling off. The meat will keep a firm hold, and keep everything in place. I usually like to keep the chicken and beef separate, because one cooks faster than the other. So, with all that in mind, start with a piece of beef. Slide it all the way to one end of the skewer. Next, add a slice of onion, a slice of pepper, and a mushroom. Repeat the process and remember to end up with a piece of meat on both ends. Do the exact same thing for the chicken. When finished, place the kabobs in a shallow pan. Be sure that they aren’t stacked. Now pour the balsamic vinaigrette over top. Cover, and refrigerate overnight, turning once.

In The Tailgate Lot

We already did all the work. (Are you seeing a trend in these articles yet?) Now just light the grill, and grab a cold one. Being that the kabobs marinated overnight in the balsamic vinaigrette dressing, they are ready to go directly to the grill. Balsamic vinaigrette contains some olive oil, so you won’t have to worry about the kabobs sticking to the grill, while cooking. If you did indeed “cube” the meats, you will have four flat surfaces to grill. Usually if you grill for about 2 to 3 minutes a side on medium heat, by the time you’ve made it around to all four sides, your kabobs will be grilled to
perfection. Finger food at its best!

Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward

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Tailgate Recipe: Burgundy & Gold Burgers

Every week following an away game, THN will be running recipes in place of the Pig Pen. Our tailgate chef Scott Coward will not only give you great recipes but in a format centered around the tailgating experience. Join us at Fed Ex every week and bring your version of our recipe to the tailgate! Here’s this week’s recipe.

You will need:

1 pound ground beef
8 slices thick cut bacon
4 slices of thick cheddar cheese
8 ounces of your favorite BBQ sauce
4 Kaiser Rolls, split
2 tbsp Worcestershire sauce
1 small clove garlic
Olive oil
Salt, Pepper
Fresh Veggies – Lettuce, Tomato, Onion, Pickles, etc.

At Home

On the day before the big game, we need to do a tiny bit of prep work. First, place the ground beef in a large mixing bowl. Smash the clove of garlic, peel, and mince. Throw it in with the beef. Next add the 2 tbsp of Worcestershire, and about 2 tbsp of olive oil. Then add salt and pepper (fresh ground pepper adds the best flavor) to preference. Now get down and dirty with it and start mixing it together with your fingers. Once combined, separate into four 1/4 pound sections. Place 4 sheets of plastic wrap on the counter, and press the burgers into shape. Remember to press it thin so it won’t turn into a giant meatball on the grill. Wrap those and throw em in the icebox. You can leave them in the fridge for a couple days, but should be frozen for any period longer than that.

Now we need to precook the bacon. Although this can be done solely on the grill, it is easier to deal with the drippings the day before. In a large skillet over medium heat, start browning the bacon. It doesn’t need to be cooked all the way, we’ll finish it off on the grill. Once browned, remove from the heat, and lay it on a napkin to absorb any excess grease. Bag it up in a zip bag, and it’s ready for the game. This would also be a good time to prep any veggies that you want to top the burgers with. I like to prep my lettuce, slice the tomato and onion at home, and place in containers ready for use.

Game Day

Alright. This is it. Showtime. Fire up the grill, crack open a cold beer, and get ready. I usually burn my grill grate off before cooking, then give it a good brushing. As a rule of thumb, to cook burgers, the grill should be set at about medium heat. Once the grill is ready, you can just toss the burgers on and let em sit for about 4-5 minutes a side. Being that we have the olive oil already mixed in with the burger, there shouldn’t be any problem with the meat sticking to the grill. I like my burgers at about a medium temperature. The FDA says you should cook it to at least medium-well. I’ll leave that call up to you. With about 2 minutes to go, throw the bacon on the grill to finish it off. Also, if you prefer toasted buns, now is the time to do that as well. Place both sides face down on the grill for about 45 seconds. Place 2 strips of bacon on each burger and top with a slice of cheese. Close the cover on the grill for about 1 minute, to melt the cheese. In that time, go ahead and put whatever condiments and veggies you like on the bun. Put the burgers on the bun, and top with a tiny bit of the BBQ sauce. And there you have it, Burgundy (BBQ sauce) & Gold (cheddar) burgers. Enjoy!

Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward

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Tailgate Recipe: Baby Back Ribs with Redskin Potato Salad

With the growth of THN’s tailgating, and the tailgating section of the website, it seemed prudent to augment the experience with some great tailgate recipes. Every week following an away game, THN will be running recipes in place of the Pig Pen (which we run on Tuesdays in the week’s following a home game). Our tailgate chef Scott Coward will not only give you great recipes but in a format centered around the tailgating experience. Join us at Fed Ex every week and bring your version of our recipe to be eligible to win a prize. Details to come with next week’s recipe. Without further ado, here’s this week’s recipe:

You will need:

1 – full rack pork back ribs
1 – 18 oz bottle of your favorite BBQ sauce

Potato Salad
2 – lbs redskin potatoes
1.5 – cups mayo or salad dressing
1 – tablespoon white vinegar
1 – tablespoon dijon mustard
1 – teaspoon salt
1 – teaspoon pepper
2 – medium celery stalks chopped (about 1 cup)
1 – large onion chopped (about 3/4 cup)

The Day Before

This is where it all starts. All of the best tailgate recipes start at home, the day before. Just as with most things in life, the best tasting menu is probably the best planned menu.

Now, with that said and out of the way, let’s get to those ribs. Whenever you’re cooking meat, to get a great flavor, it takes time. Now grab that rack of ribs, and cut the rack in half. Just run a sharp knife between the bones, and presto, two perfect half racks. Place both sections in a 1 gallon zip bag. Now its time to prepare a little marinade. In a small sauce pan, add 1/2 cup of the BBQ sauce, and about 1/4 cup of water. Also feel free to throw in a little of your favorite hot sauce. Over medium heat, stir the mixture until the BBQ sauce is a bit thin (about 30 – 60 seconds). Add a little more water if you need to. Kill the heat, and give the mixture a minute to cool. Check to make sure it has cooled and pour it in with the meat. Stick the bag in the refrigerator and leave it for about 4-6 hrs.

Once the ribs have chilled in the marinade for the 4 hour period, we’re ready to start cooking. Preheat the oven to about 325 degrees. Slow cooking is the key to tender ribs. Place the ribs in a baking pan and pour the marinade over top. Cover with aluminum foil. Cut a slit in the foil to let steam escape. Cook at 325 for about an hour. Pull the pan out, remove the foil (be careful and watch for escaping steam) and turn the ribs. Cover, and its back into in the heat. Sixty minutes later, pull the foil off and bake uncovered for 45 minutes. Flip the ribs, and put em back in the heat for a final 45 minutes. After the ribs have cooled, they are ready for the tailgate cooler.

Moving on to the side dish, We’ll need a large pot of boiling water. Wash the potatoes under running water, and place in the boiling water for about 20-25 minutes or until just before fork tender. DON”T OVERCOOK! We are making potato salad, NOT mashed potatoes. Once cooked, let the potatoes cool. Cut them into bite sized cubes, skin on, of course. In a large mixing bowl, combine the mayo, vinegar, salt and pepper. Mix in potatoes, onion and celery. Be careful not to beat the potatoes apart because we want some bite sized chunks left for the finished product. Once everything is coated, cover and refrigerate for at least 4 hours. I prefer a whole 24 hours personally. Place the salad in an air tight container, and its off to the tailgate.

At The Game

OK, it’s game day. It’s time for all the hard work and waiting to pay dividends. I hope the beer is cold and the grill is hot at this point. Set the heat on the grill to medium low heat. Cover your grill rack with a sheet of aluminum foil. Place the racks of ribs on the foil and cover. Since we already did most of the work, all we really need to do is heat the racks up. I usually cook them for about 15 to 20 minutes, and then it’s time to sauce. Use the remaining bottled BBQ sauce to brush on the meat. Coat one side, cover for about 3-5 minutes, flip and coat the other side. Cover again, flip again, and sauce again to preference. Be careful to keep an eye on the racks when you start brushing the BBQ sauce on. BBQ sauce burns VERY quickly on a grill. Now just plate em up, and throw a scoop of that potato salad on the plate, crack open a cold beer, and get ready for the game. ENJOY…… napkins not included!

Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward

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Redskins Training Camp – Day 3

Well the Redskins first morning practice of 2005 Training Camp offered little relief from the heat.It was a beautiful, hot, sunny morning when the Redskins took the field at 8:15am. Carlos Rogers was still not on the field, but otherwise, all players seemd to be in attendance. Lavar Arrington and Brandon Noble still aren’t particpating, but both were on hand to observe and cheer on their teammates. Even Mike Sellers returned to the field on Wednesday after crumpling into a heap and grasping at his hamstring yesterday, as he was apparently just suffering from cramps.

As has become the norm for the last two camps, the defense broke off from the main field and went to conduct their individual drills on the far field. With them being basically unviewable, the only time to catch how the defense looks is in 7 on 7 or 11 on 11 drills.

Special Teams were in full view in front of the fans as usual. It’s obvious that the Redskins don’t mind the fans or anybody else watching special teams as that is the bulk of what there has been to watch in the first few days of camp. Just a couple of quick observations… Tom Tupa is still pounding his punts… there were several times yesterday and today where he skied punts higher than the tower crane lift that the Redskins have set up to shoot their personal video footage (probably 50 feet). There’s no doubt that Antonio Brown will see a lot more field time this year as he continues to field punts and kickoffs (see later notes in 11-on-11 for more on AB). One other word of note, whether for sheer practice numbers or for actual work put in, Shawn Springs has spent some time with the special teams unit receiving punts.

11-on-11 Notes:

Jason Campbell – like him… dislike him, this kid can play. He towers over the other quarterbacks and looks to have great poise. This was the fan’s first opportunity to see Campbell in 11-on-11’s and while it’s just preseason, he certainly showed some promise. Probably the most notable aspect of Campbell’s game is his willingness to tuck the ball away and take off with it. Several times in the drills when there was pressure coming at Campbell from the outside, he took off with the ball. This is something that Redskin fans have not seen for a while. Further to that, not only does he run with the ball but he does not give up on the pass. On one particular play, Campbell was forced out of the pocket and though he took off running, he never took his eyes off of the intended receiver and as soon as he had broken containment, he lobbed a pass into the flat on a dead run. The receiver ended up catching the ball out of bounds, but it was great to see such fluidity from the Redskins quarterback position.

Antonio Brown – just continues to make plays and impress. He is getting a lot of reps with the offense and it seems obvious that the Redskins would like to get Antonio invloved more in the offense. While he made several nice plays today, perhaps the nicest was on a simple hitch. Because of Brown’s speed, the CB covering him on the play (Springs I believe) sat back from the line about 10 yards to give himself a little cushion. Brown ran about a two-yard hitch, turned and caught the ball, and then proceeded to juke the cornerback out of his shorts. Brown was never touched as he beat him and took off down the sidelines on what would have been a score. His speed is phenomenal but he makes cutbacks that no Redskin, with the exception of Clinton Portis, can make.

Clinton Portis – looks sharp. There were several runs today where he ran into a pack only to squirt out one side and take it outside and down the sidelines. There are still times where he appears to be moving faster than most of the offense, but he does seem to be doing a better job of waiting for blocks to develop. The Redskins offense will be counting on CP to shoulder the load, and it appears that he has come to camp eager to improve upon last year’s 1300-plus-yard performance.

Sean Taylor – problems or no problems, this kid can still ball. It’s hard to believe that he looks even bigger out there, but he does. Sprinting in step with the team’s fastest receivers, blitzing around tackles like they weren’t even there, it’s obvious that while Taylor may not have been where he should be practicing with the Redskins in the offseason, he definitely has been working out hard, and he definitely came to play football. If all of the off-field distractions could go away, all Redskins’ fans would be left with is a phenomenal football player.

Marcus Washington – is fast becoming many Skins’ fans favorite player, and for good reason. He is flying around the field and making plays, and it seems apparent that he is poised for yet another great year. On the flip side, he continues to dedicate as much or more time to the fans than anyone after pracice. It’s great to see a true leader emerging from this defense that wondered where the leadership would come from with both Antonio Pierce and Fred Smoot departing.

Patrick Ramsey – looked sharp today. His passes were crisp and he has been more decisive though he continues to shuffle his feet a lot in the pocket. The Redskins seem to be working on the long pass a lot more this offseason and Patrick has easily been the best of the quarterback bunch in that respect. He also seems to be having a lot of fun out there.

After practice, nearly all of the non-starting offensive lineman stayed on the field to work with Coach Bugel… even the ‘senior guy’ Ray Brown. Dale Lindsey also worked out with many of the linebackers after most of the team had headed into the dressing room.

More to come tomorrow, so stay tuned.

Edit: This blog was archived in May of 2016 from our original articles database.It was originally posted by Scott Coward

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