Food Network star and restaurateur Mario Batali has a new book, "Mario Tailgates NASCAR Style," which specializes in Southern-style grill favorites.
Anyone who loves to tailgate will be sure to find something they like in this cookbook.
Check out Batali's recipe for "Corn and Sweet Onion Salad" below.
Corn and Sweet Onion Salad
¼ cup plus 2 tablespoons extra-virgin olive oil
2 medium sweet onions, thinly sliced
6 ears of corn, grilled, or 2 cans (8 ounces each) corn kernels packed in water, drained
6-ounce jar roasted red peppers, drained and finely chopped
12-ounce can white beans
½ cup finely chopped fresh parsley
2 tablespoons freshly squeezed lemon juice (1 lemon)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
Place a skillet over medium heat. Add 2 tablespoons of the olive oil and the onions and cook slowly until the onions start to caramelize, about 15 minutes. Remove from heat and transfer to a large mixing bowl. Using a serrated knife, trim the kernels from the roasted corn and add to the bowl along with the roasted pepper, white beans and parsley. Set aside. In a small bowl, whisk together the lemon juice, vinegar, basil, thyme, sugar, salt and pepper to taste. While you are whisking, slowly drizzle in the remaining ¼ cup olive oil so it is well incorporated. Pour the dressing over the vegetables and serve or cover and keep cold in a refrigerator or ice-filled cooler for up to 12 hours.