It’s officially football season and whether you’re a college football fan or an NFL fanatic (it doesn’t have to be one or the other!), we know that one of the best parts of this season is getting together with friends and tailgating. Football season really gives us an excellent excuse to go all out on preparing the perfect finger foods. From cheesy potato skins to bratwurst to nachos and beyond, what’s not to love about this time of year?

Here’s something you’ve probably never tried: incorporating a new ingredient into some of your old favorites. We know…tailgate food is sacred. But wouldn’t it be fun to spice things up every once in a while? Black garlic is the perfect ingredient to experiment with, and we promise you won’t be disappointed! If you've never cooked with it before, don't be intimidated! It's easy. Whether you’re hosting or potlucking, try adding in some black garlic to blow your friends’ socks off. We pulled together some of our favorite unique takes on old classics to get you started: 

Black Garlic Bloody Mary

We figured we’d start with the one we may be most excited about. This Bloody Mary is perfect for the early game on Sunday, and with the addition of black garlic it’s sure to get the day off to a great start. 

Here’s what you’ll need:
3 cups tomato juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon prepared horseradish
1 1⁄2 tablespoons Worcestershire sauce
1/2 teaspoon Black Garlic Puree (taste and see if you’d like more!)
3⁄4 teaspoon hot sauce sauce (we like Sriracha, but use your favorite)
3⁄4 teaspoon celery salt
1⁄2 teaspoon coarse black pepper
1⁄3 cup pickle juice
1 ounce vodka, per drink

In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, Black Garlic Puree, pickle juice, and hot sauce and process until smooth. Add celery salt and black pepper, to taste. Refrigerate until chilled. When ready to serve, fill each glass with ice.

Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, bacon, or a pickled okra. It’s football season….don’t hold back on the garnishes. 

Overstuffed Black Garlic Mini-Peppers 

We actually have this recipe as a Main Entree on our website using large bell peppers. But why not use adorable mini peppers? Same great flavor, perfect finger food to share. 

Here’s what you’ll need:
1 lb lean ground beef
1/2 sweet yellow onion, diced
1/2 zucchini, diced
6 oz white mushrooms, sliced
3 Black Garlic cloves, finely chopped
3 tablespoon of parmesan cheese shredded
Salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp dried basil
1 1/2 cups of marinara sauce

Heat skillet over medium heat. Once hot, add ground beef and cook 3-4 minutes. Add onion, zucchini, mushrooms & seasonings and cook for about 5-7 minutes. Add marinara sauce and mix thoroughly. Cut 4 bell peppers (orange, red or yellow) in half lengthwise removing seeds & veins. 

Preheat the oven to 350 degrees. Spritz non-stick spray on baking dish and place peppers evenly. Scoop meat mixture into peppers until it’s heaping full. Sprinkle with parmesan cheese and top with black garlic. Bake covered in tin foil for 40 minutes. Remove foil and bake additional 5 minutes until cheese is browned.

Overstuffed Black Garlic Mushrooms 

These mushrooms are seriously so delicious, you’ll have to head back to the store and grab more mushrooms to make a second batch before your guests even arrive. It may not be the worst idea to double the recipe right off the bat. Don’t say we didn’t warn you!

Here’s what you’ll need:
20 fresh mushrooms
1 tablespoons extra virgin olive oil
3 teaspoons minced Black Garlic cloves
1 – 8 ounce package cream cheese
3/4 cup finely grated parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
Black Garlic Puree for topping

Pre-heat your oven to 350 degrees. Remove the stems from the mushrooms and set aside (you’ll need these in a minute). Use a damp cloth to wash the mushrooms. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so that they are really fine.

Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and black garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well. Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap. Bake for 20-25 minutes, or until the mushrooms are nicely browned.

Smear a little Black Garlic Puree on top of each cap for explosive flavor! Serve immediately.

Black Garlic Cornbread

Cornbread is always a fan favorite, and we promise this recipe won’t disappoint. Smear some of your favorite honey butter on the top, and you’ve got yourself a hit!

Here’s what you’ll need:
1 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
4 Black Garlic cloves, finely chopped
1 1/2 cups whole milk
2 large eggs
1 stick of unsalted butter, melted

Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside. Place the cornmeal, flour, sugar, baking powder, black garlic and salt in a large bowl and whisk to combine. Place the milk and eggs in a medium bowl and whisk until the eggs are broken up.

Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain. Pour the mixture into the prepared dish.

Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool before serving.

Black Garlic Deviled Eggs 

What party is complete without the mandatory deviled eggs? Updating your deviled eggs with black garlic will definitely up the ante on this classic dish.

Here’s what you’ll need:
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
2 tablespoons of Black Garlic Puree
Pinch of salt and pepper, for taste
Paprika, for garnishing

Boil eggs and cut them lengthwise. Remove yolks and place them in a separate bowl. Place the egg whites aside. Mash yolks with a fork and stir in mayonnaise, pickle relish, mustard, Black Garlic Puree and mix. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator, served chilled.

Black Garlic Potato Wedges 

Potato wedges are so easy and delicious, and these are no exception. These Black Garlic Potato Wedges will fly off the pan in about 3 minutes, so get some while they’re hot!

Here’s what you’ll need:
3 medium baking potatoes, scrubbed clea
3 tablespoons extra virgin olive oil
3 Black Garlic Cloves, minced
1½ teaspoon kosher salt
ground black pepper
1 teaspoon parsley flakes
½ teaspoon ground pepper

Preheat oven to 400-degrees F. Cut potatoes in half, lengthwise, then slice each half into quarters to create 8 “taters” per potato.

Drizzle a large baking sheet with olive oil; toss sliced potatoes and remaining ingredients in olive oil; spread out evenly on baking sheet. Bake for 25-30 minutes at 400-degrees F or until done. Additional salt and pepper to taste.
 

Easy & Tasty Black Garlic Queso

And finally, the mandatory “chips & dip” recipe. What tailgate would be complete without it?

Here’s what you’ll need:
2 tablespoon butter
2 tablespoon cornstarch
1.5cups of sour cream
2 cups cheddar cheese
2 tablespoon salsa
salt & pepper to taste
3 Black Garlic cloves

In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in cheddar cheese, salsa and black garlic. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.

There are so many options, it’s tough to narrow it down! When in doubt, visit our Recipes page to get more ideas. Have an idea for the perfect tailgate food we should add to our repertoire? Let us know in the comments!