Just in time for the start of football season, Chef Fred Duerr of the Rising Sun Inn joined 69 News at Sunrise to talk tailgating recipes.

Grilled Pork Loin “Hatfield Premium Reserved” with Dijon, Maple, Bourbon Soy Glaze


4 6 oz. pork chops “Hatfield Premium Reserve”
4 oz. bourbon
4 oz. maple syrup
4 oz. Dijon
4 oz. soy

Combine bourbon, maple syrup, Dijon, and soy. Marinate pork chops with ¼ of marinade. Set the rest of the marinade aside. Grill pork chops 3 – 5 minutes each side. Baste pork chops as needed.

Baked Bean Casserole


4 cups beans in tomato sauce
1 cup diced onions
¼ pound bacon strips, cut into ¼ slices
½ cup Dijon mustard
¼ cup balsamic vinegar
¼ cup brown sugar
Salt and pepper – pinch
Cumin – pinch
Chili powder – pinch

Set aside bacon. Combine all ingredients. Lay bacon on top. Bake at 350 degrees for 30 – 40 minutes.

Buffalo Burger on Brioche Roll Topped with Cheddar Cheese and Caramelized Glazed Balsamic BBQ Onions


2 lbs. buffalo to make six 6 oz. burgers
cheddar cheese for topping burger

Grill burgers to your preference (rare, medium, well-done).

Caramelized Glazed Balsamic BBQ Onions
2 Tbsp. butter
4 cups sliced onion
¼ cup balsamic vinegar

Sauté onions in butter 5 – 10 minutes. Reduce until dry.

Horseradish Dill Fingerling Potato Salad


2 lbs. cooked sliced Fingerling potatoes
¼ cup horseradish
½ cup diced onion
½ cup diced red pepper
½ cup diced celery
1 ½ cups mayonnaise
salt and pepper - pinch
fresh dill – to taste
1 tbsp. vinegar

Boil potatoes until tender. Pour off water. Air cool potatoes 15 – 20 minutes. Slice potatoes. Add all ingredients and mix.



1 lb. peeled, deveined shrimp
½ cup teriyaki
1 cup grated manchego cheese
2 avocados, sliced
2 cups iceberg lettuce

Mix shrimp and teriyaki. Grilled or sauté for 5 – 7 minutes. Set aside.