Tailgating with a Twist

4 tablespoons butter, cut in small pieces
1⁄3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split

1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.

Recipe by David Joachim, "Relish Entertaining," Sept. 2006.

Per serving: 430 calories, 18g fat, 39g prot., 23g carbs., 1g fiber, 530mg sodium.

Shrimp:
2 (12-ounce) bottles beer, preferably lager
¾ cup distilled white vinegar
¼ cup fresh lemon juice
¼ cup crab-boil seasoning (such as Old Bay)
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)

Cocktail Sauce:
¾ cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1½ tablespoons prepared horseradish
¾ teaspoon Worcestershire sauce
½ teaspoon hot-pepper sauce

1. Before You Go: Mix all ingredients for shrimp (except shrimp) in large, deep skillet. Bring to simmer over high heat. Add shrimp, return to simmer, and cook 2 to 3 minutes or until shrimp curl and turn pink. Remove from heat and let stand 30 minutes. Cover and refrigerate 2 to 6 hours. Drain shrimp, discarding other solids. Chill until serving.
2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
3. When You Get There: Serve shrimp cold with sauce. Serves 8.

Recipe by David Joachim, "Relish Entertaining," Sept. 2006.

Per serving: 130 calories, 1g fat, 18g prot., 10g carbs., 0g fiber, 930mg sodium

8 ounces (2 cups) small shell pasta
12 ounces fresh Mexican chorizo sausage (about 3 links), casings removed
3 garlic cloves, minced
2 tablespoons white wine vinegar or apple cider vinegar
1⁄3 cup olive oil
½ cup prepared salsa, preferably fresh
1 cup chopped red bell pepper
½ cup chopped poblano or Anaheim chile
2 cups cooked or canned black beans, drained and rinsed
¼ cup chopped fresh cilantro
¼ cup crumbled queso fresco

1. Before You Go: Cook pasta according to package directions. Drain and rinse.
2. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook 1 minute. Remove from heat.
3. Put vinegar in a medium serving bowl. Whisk in oil in a steady stream until incorporated. Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta. Chill until serving.
4. When You Get There: Top with queso fresco and serve. Serves 8

Recipe by David Joachim, "Relish Entertaining," Sept. 2006.