Mario Batali's Ultimate Race Day Recipes


Legendary chef Mario Batali has combined his love for race cars and his love for food in his book, "Mario Tailgates NASCAR Style," published by Sporting News. He serves up a slew of dishes sure to earn cheers at the track, or in the backyard.

Click HERE to share your favorite NASCAR-inspired recipe.

"NASCAR in Primetime" airs Wednesdays at 10/9c.

Barbecued Wings Charlotte Style


24 chicken wings

2 cups apple cider vinegar

3/4 cup tomato paste

1/4 ketchup

3 tablespoons packed brown sugar

1 tablespoon peanut oil

1 tablespoon Worcestershire sauce

1 teaspoon red pepper flakes

1 teaspoon salt


Put the chicken wings in a medium pot. Add the other ingredients and bring the liquid to a boil over medium-high heat. Immediately reduce the heat to medium-low and simmer the wings until just cooked through, about 25 minutes. Let the wings rest in the pot with the sauce overnight in the refridgerator or an ice-filled cooler. Grill the wings over medium-high heat until nicely browned, about 8 to 10 minutes. Turn the wings a few times during grilling and baste them liberally with the sauce from the pot. Serve immediately with lots of napkins.

Restrictor Plate Chili


6 slices bacon cut into 1-inch pieces

2 onions, finely chopped

2 red bell peppers, steamed, seeded, and finely chopped 6 cloves garlic finely chopped

2 pounds ground sirloin

6-ounce can tomato paste

1/4 cup chili powder

2 tablespoons ground cumin

two 4-ounce cans green chiles, drained

4-ounce can diced jalapeƱos chiles

4 cups water

28-ounce can crushed tomatoes

1 cup coarsely chopped pitted green olives

1 teaspoon ground cinnamon

2 tablespoons dried oregono

12-ounce can pinto beans, drained

12-ounce can corn, drained


Prepare enough coals for a medium-hot fire or set a gas grill to medium-high (or turn on the stove). Place a large pot over medium-high heat and add the bacon pieces. When the bacon is cooked through, about 6 minutes, pour out some of the fat, add the onion and red bell peppers, and cook until the vegetables soften, about 6 minutes more. Add the garlic and cook for 1 minute more. Add the ground sirloin and cook, breaking up the sirloin until all the pink is gone, about 5 minutes more. Add the tomato paste, chili powder, and ground cumin and cook for 1 minute, stirring often. Add the green chiles, jalapeƱos, water, tomatoes, olivesm cinnamon, and oregano and bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer the chili for 1 hour, stirring every 20 minutes of so to keep the bottom from scorching. Add the pinto beans and corn and simmer for 10 minutes more, stirring often. Remove from heat and serve, or let cool and keep cold in refridgerator or ice-filled cooler for up to 3 days. Reheat the chili by placing the pot on the grill over medium heat, stirring to keep the bottom from scorching, until the chili is heated through.

Serves 8

Creamy Coleslaw


1 pound (about half a medium head) of cabbage

1 medium onion, peeled and grated

6 radishes, grated

1/2 cup mayonnaise

tablespoons red wine vinegar

1 teaspoon celery seeds

1 teaspoon salt

freshly ground black pepper


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