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  • You are currently browsing the archives for the The Pig Pen category.
  • 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
    Beer
    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.

    Gameday:

    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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    Pig Pen: San Diego


    Nothing completes a good Thanksgiving Day weekend like heading out to the stadium to watch your favorite football team. THN and Isaac’s were at it again this weekend out at FedEx Field. Isaac’s kept the holiday spirit going by serving up yet another great tailgate meal. On the menu this week was prime rib and ham cooked to perfection on the Freedom Grill, topped off with “Redskins” potato salad. At the risk of sounding like a broken record, thanks to Isaac’s (Lee, Frank and Danny) for yet another great meal!!

    THN got back to welcoming first time THNers to the tailgate this week. In attendance this week, were “Deadskins” all the way from Atlanta, Georgia and “Skins81”. Thanks for stopping by, as it’s always great to meet some of our members that make up the THN community!

    Every week there seems to be a surprise or someone unexpected showing up. This week was no different, as THN offered up two free tickets to the game!! I’m not saying that they’ll be free tickets every week, but who knows?? I know what is free: the food!! And there always seem to be folks there with extra tickets for sale at or below face value. So if you have been thinking about coming to a game, why not come out to the THN tailgate party!!

    The season has gone by so fast; there are only two (regular season) home games left, which means there are only two THN tailgate parties left. So come on out and join THN, Isaac’s and the Hogettes as we break out the broom for the sweep of the Cowboys!!

    – DEHog

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

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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!!

    Mmmmmmmmmmmm!!

    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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    Pig Pen: Philadelphia Eagles


    Star-studded is the only way to describe this week’s THN tailgate party. Isaac’s once again provided an excellent meal, highlighted by a potato salad that had everyone going back for seconds. While we did not have at least one new THN member attend the tailgate party for the first time all season – unfortunately Fios was unable to make it in time because of the traffic – THN did welcome some “high profile tailgaters”.

    The first celebrity to join the tailgate was the Commissioner of Tailgating Joe Cahn accompanied by Comcast SportsNet (his story ran on Monday Night Football). The next guest we met could be heard before he was seen, as THN welcomed the squawk of Harry Joe Yorgey a.k.a. the Birdman. Needless to say he we sent him home with a big L. Also on hand was U.S. Senator George Allen Jr., son of former Redskins Head Coach George Allen. He was on hand to campaign for Virginia Republican Gubernatorial candidate Jerry Kilgore, who was there shaking hands and cheering on the Skins!

    The Redskins completed what was with out a doubt the best THN tailgate of the season with a thrilling 17-10 victory over the Philadelphia Eagles, who had a tumultuous week thanks to the T.O. saga.

    Be sure to join THN, Isaac’s, and Freedom Grill and of course, the Hogettes in two weeks when we take on Randy Moss and former head coach Norv Turner’s Oakland Raiders. Lot A75 is the place to be before every home game. PM JansenFan or myself for details or directions.

    – DEHog

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

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    Pig Pen: San Francisco 49ers


    Sandwiched between two rainy days, THN tailgaters were greeted with a beautiful fall day Sunday. The Redskins were back home after a two game road trip and got back to their winning ways against the San Francisco 49ers. Isaac’s once again provided the food: this week we had hunks of beef top round topped off with horseradish sauce, and served with pasta and macaroni salad. By the way, the horseradish sauce has been a big hit this year. Don’t tell anyone, but I sneak some to take home with me every time they have it! Thanks to Lee and her crew for another great meal!

    This week, THN regulars Jake, Skinschic, JansenFan and Jackson welcomed back Hailskins and Amy to the tailgate. It was great to see them there, and we hope to see more of them this year! We expect 52 points from now on whenever these two show up! Every tailgate this year has given us a chance to meet THN members and this week we got to meet Punu. Thanks for stopping by, as it was great to meet you. Be sure to pass along how great the THN tailgate party is this year.

    The big news that has the board buzzing from this week’s tailgate party was the meeting of the Redeemed and Evil one. JansenFan and I had a chance to talk with a few players after the game so we missed this historical meeting, but I do remember the clear skies turning gray around the time they met! In all seriousness, this is the best thing the THN tailgate has to offer. We welcome all THN fans to tailgate with us in the green lot (A75). If you haven’t made it out you are truly missing some good food and a great time with fellow THNers and the Hogettes. If you would like to go, feel free to contact JansenFan or I, and we will provide you with contact information and directions on where to park and how to find us. You haven’t tailgated until you’ve done so with the THN party crew!

    Enjoy the win over the G-Men this week and we’ll see you Sunday night, November 6, as we welcome the Eagles to town and take control of the NFC East!

    — DEHog

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

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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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    Pig Pen: Seattle Seahawks


    Under a clear blue October sky, the Redskins welcomed the Seattle Seahawks to FedEx and THN was on hand to host our second tailgate party of the season. In attendance were the usual suspects: JansenFan and Jackson, Skinschic and Jake, JP Fair and the Hogettes. THN welcomed first timers Chris Luva Luva and his girlfriend Shenia, as well as Amberion all the way from Australia (you never forget your first time). In addition, Gibbs’ Hog and his Missus caught us just before game time. Thanks to all who came!

    Also on hand were Seahawks fans Lauren and Brandon, both from Seattle. They are both in the Air Force and are currently deployed in support of Operation Iraqi Freedom. What a thrill it was for them to see their Hawks LOSE at FedEx! Thanks to all the THN and Skins fans that made them feel welcome.

    As with every tailgate party this year, Isaac’s was there cooking up the pre-game meal of every kind of dog you wanted, along with some awesome pasta salad. The food just keeps getting better…Thank you Isaac’s!

    The tailgate party featured a fierce football game with JansenFan, Chris Luva Luva, Jackson, Jake, DEHog Jr. as well as other kids from the green lot. The game got so brutal at one point that CLL had to don Jackson’s Redskin helmet! Hope you gave the helmet back Chris! Maybe in a couple of years when Jackson grows out of it he will pass it down to you!

    It was a jubilant after party as the Skins pulled out a close one. There were plenty of leftovers to warm up as we enjoy the Skins victory and celebrated our 3-0 record! Be sure to look for some great tailgate recipes in THN’s tailgate section in the coming weeks, as the Skins are on the road in Denver and Kansas City. We will see you at Fed Ex next on October 23, when we welcome back our 5-0 Redskins to do battle with the 49ers.

    See ya at the stadium.

    – DEHog

    Be sure to check out all of the tailgating pictures posted weekly in the galleries.

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

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    Pig Pen: Dallas Roadtrip Hogette Style


    After being asked to be an honorary Hogette for the Dallas game, I remember the first thing I thought of was where am I going to find a dress?

    I soon learned that the dress would be the least of my worries, when it comes to “dressing out” for a game as a Hogette. I picked out a nice black dress with pink flowers from the local Goodwill to go with the hog nose and hat that Howiette so kindly provided. As Howiette would say it is a Calvin Swine original! For those of you wondering, I’m a size 24! Then came the tough task of accessorizing – for this I had to pull out my Hogettes poster and study. I didn’t want to stray to far off the Hogettes dress code, but at the same time I wanted something original. So after getting the standards (purse, beads, buttons and pins) I added a pair of burgundy and gold Nikes I had seen in the store a few weeks earlier and then added a pair of NFL gloves to my outfit. These were not just any gloves: these were Marcus Washington’s gloves!

    The first thing you notice after getting off the plane in Dallas in September is the heat; 100-degree temperatures bore down on us during our stay in Dallas. Linda Morin, our hostess for the weekend picked us up. I want to send out a big THANKS to Linda and John for putting up with us. It’s bad enough when you have to put up people but to take care of four pigs for the weekend was going above and beyond! After a short rest we dressed up for the charity auction at Austin Avenue Grill hosted by The Burgundy and Gold Club of Plano. TX. What a crowd! These are some of the most rabid fans you’ll find outside of the beltway. Our host for the evening was Burgundy and Gold Club President Chad Costa. Chad did an outstanding job auctioning off Redskins memorabilia, highlighted by autographed photos of numerous Redskins courtesy of thehogs.net. All the proceeds from the auction went to the local children’s hospitals we visited.

    On Monday morning it was time to spread some good will to local area hospitals. Our first visit was to Children’s Hospital of Dallas. This was a great visit right up until we ran into a playroom called the end zone, complete with a huge Cowboys helmet autographed by Troy Aikman with a huge mural painted on all the walls- of course this was just an awesome room courtesy of the Dallas Cowboys who make frequent visits to the hospital. Then it was off to the Scottish Rite Hospital for more of the same. I met several children who really touched me; the courage some of these kids have is incredible. To see these kids’ faces light up when we walked into the room was the highlight of my trip. As great as the game turned out for the Redskins, the visits to the hospitals reminds you that it is just a game.

    We arrived at Texas stadium four hours before the game. As expected, there was a buzz around the stadium that can be attributed to Monday Night Football in the NFL. Our tailgate was 150 — and at times over 250 — strong as Redskins fan after Redskin fan came by to share in the pre-game festivities and sip on the official drink of the Redskins Tailgate party: ”The Bloody Jerry”. Among the group were THN regulars gayforpacman and marcusbenimble. The family of Redskins running back Rock Cartwright also joined us. As we entered the stadium (by far and away the worst stadium I’ve ever been in) we were greeted by cheers and jeers alike. During the game we were treated to a chorus of Redskins Suck!! At halftime, the Cowboys inducted some guys named Aikman, Irvin and Smith. I figured this would be a good time to use the bathroom. Of course you can’t go to the restroom as a Hogette without getting mauled by the fans for pictures and autographs from fans of both teams – especially the women. It’s amazing what some women will do to a guy in a pig nose and a dress! By the time I got back to my seat the Cowboys had increased their lead to 10-0. As the fourth quarter begin, I remember seeing some long Redskins’ faces, so I decided to try and get them up by leading the cheering. I can’t begin to explain the feeling of being in Dallas when our beloved Redskins stole the game. It took us over an hour to exit the stadium as elated Skins fans attacked us and dejected Cowboys fans offered up congratulations to us and asked for our picture. I hate to admit it but the Cowboys fans treated us very well.

    As happy as I was to escape Texas Stadium with a win little did I know the city of Dallas would get the last laugh. When I arrived at the airport I was informed that my flight was late and would cause me to miss my connecting flight. I was able to get a flight out on another airline, but as luck would have it, I was singled out for an “extensive security screening”. As I was getting “wanded”, imagine my embarrassment as the security guard was pulling a purse, dress and wig out of my bag!!

    I tried to explain, but he wasn’t a football fan, or if he was, he was a Dallas fan and didn’t appreciate the Skins hat and jersey I had on. What a great ending to a great trip. I’m 1-0 in Big D and have every intention on going back next year to make it 2-0. It will be good to get back to FedEx and to get back in to men’s clothing!!

    See ya at the Stadium.

    -DEHog

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

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