RG3, LeBron James in the lineup for new tailgate-fare cookbook

I have to admit it — I’m a total nacho fiend. Whether I’m watching the game from the stands or on the couch at home, there are few things I find more satisfying than a plate of crunchy, cheesy nachos. I love playing around with different flavors, which is how I came up with my Mediterranean nachos — a healthier and more interesting riff on the classic dish. Preparing fresh hummus and tzatziki makes all the difference in this awesomely easy snack.

For the hummus:

• 1 (15.5-ounce) can chickpeas
• 3 tablespoons tahini
• 4 to 5 ice cubes
• Juice of 1 lemon
• 2 cloves garlic, peeled and crushed
• 2 tablespoons extra-virgin olive oil

For the tzatziki:

• 1 cup reduced-fat (2 percent) plain Greek yogurt
• 2 cloves garlic, peeled and crushed
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 sprig dill, finely chopped
• 1 small cucumber, half minced, half diced
• Sea salt and freshly ground black pepper

For the nachos:

• 1 (8-ounce) bag baked pita chips
•  2/3 cup thinly sliced romaine lettuce
• 1/2 cup Kalamata olives, chopped
• 2/3 cup diced tomatoes
• 1/2 cup crumbled feta cheese

1. Make the hummus: Drain the chickpeas, and skin them by placing them in a single layer on a paper towel and rubbing gently; the skins will come right off with your fingers. Place in a food processor with the tahini, blend, and then drop in the ice cubes one by one to create a very smooth texture. Transfer to a bowl and add lemon juice, garlic cloves and olive oil. Mix well. For a thinner consistency (similar to nacho cheese or refried beans), stir in 1 tablespoon water.

2. Make the tzatziki: Combine Greek yogurt, garlic cloves, lemon juice, olive oil, dill, minced cucumber, and salt and pepper to taste in a bowl. Stir thoroughly so all ingredients are evenly incorporated.

3. Lay out the pita chips on a tray or serving plate. Top with  3/4 cup of the hummus and 3/4 cup of the tzatziki, and sprinkle with the diced cucumber, lettuce, olives, tomatoes and feta. Serve immediately with any leftover hummus and tzatziki on the side.

Nutritional analysis unavailable.

“The Hungry Fan’s Game Day Cookbook” (Oxmoor House, $22.95)

This is a surprise new favorite. When I think of brisket — other than thinking it’s my favorite dish that my maternal grandmother makes — I think of Austin (even though brisket there is usually smoked and my grandmother’s is not). So when I was tinkering around in the kitchen trying to figure out what to do with this family brisket recipe, I thought, “Okay, Texas toast!” Winner, winner, chicken, errrr … brisket dinner, y’all! If you do have a smoker, feel free to smoke this instead of slow cooking it. I’ll bet it’d also be quite tasty.

•  1/2 cup ketchup
• 1/2 cup chili sauce
• 2 teaspoons Louisiana hot sauce
• 1/2 cup red cooking wine
• 1 (1-ounce) package Lipton onion soup mix
• 4 pounds beef brisket
• 1 cup baby carrots
• 1 small sweet onion, sliced into thin rings
• 2 tablespoons butter
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried parsley
• 2 cloves garlic, pureed
• 12 (1-inch-thick) slices white bread (I like pullman)
• 6 slices Monterey Jack cheese

1. Heat oven to 325 degrees. Line a 9-by-13-inch baking dish with aluminum foil.

2. Mix ketchup, chili sauce, hot sauce, wine and soup mix in a bowl.

3. Place brisket on the foil in the prepared baking dish and cover with sauce. Sprinkle carrots and onions around the edge of the meat. Use a brush or the back of a spoon to coat the top of the meat with sauce. (Note: Most, if not all, of the sauce will pool around the brisket, not on it.) Fold the foil up tightly so that the brisket is concealed inside.

4. Bake for 3  1/2 hours, or until very tender. Transfer to a cutting board, and let cool for about 15 minutes. Slice the brisket into 1/4- to 1/2-inch slices.

5. Melt butter in a small saucepan, then add salt, pepper, parsley and garlic, stirring to combine. Brush butter mixture onto all sides of the bread slices.

6. Grill or toast the bread in a skillet over medium, 1 minute per side, until lightly golden brown.

7. Cover 6 pieces of the toast with the 6 slices of cheese, then top each with 2 slices of brisket, some of the carrots and onions, plenty of the sauce, and a second piece of toast.

Nutritional analysis unavailable.

“The Hungry Fan’s Game Day Cookbook” (Oxmoor House, $22.95)

When it comes to dessert, there is little (perhaps other than chocolate) that I love better than freshly made whipped cream. And I cannot urge you enough to make it from scratch. It’s so easy to do — and it saves you from the nuclear-proof stuff at the grocery store that will likely be fresh until the year 2057. Making the rest of this sweet treat is such a cinch — it takes no time at all but it’s packed with flavor, crunch, and creaminess. If you’re serving these in the parking lot, my suggestion is to make them there. They don’t travel super well and are best served immediately.

For the whipped cream:

• 1 cup heavy whipping cream (must be cold)
• 2 tablespoons confectioners’ sugar
•  1/2 teaspoon pure vanilla extract

For the s’mores:

• 12 graham crackers, halved
• 1/2 cup smooth peanut butter
• 1 (1-ounce) box Cracker Jack, pulsed twice in a food processor

1. Make the whipped cream: Combine cream, sugar and vanilla in a large bowl. Using a whisk or handheld mixer, beat together until soft peaks form. (You may have leftover whipped cream. Feel free to cover and return to your fridge for later treats.)

2. Make the s’mores: Top half the graham crackers with a dollop of peanut butter and spread it evenly. Top with a dollop of whipped cream.

3. Sprinkle Cracker Jack bits on top of the whipped cream, then cover with the remaining crackers. Serve immediately.

Nutritional analysis unavailable.

“The Hungry Fan’s Game Day Cookbook” (Oxmoor House, $22.95)