To help inspire your own tailgate spread, here are a few favorites I discovered while researching my book "Fan Fare."

Chris Hunt/Staff (ENLARGE)

Crowd-pleasing Marinated Green Beans add a healthy touch to any tailgate party.

Chris Hunt/Staff (ENLARGE)

Tandoori Touchdown Wings With Mint Mango Chutney will pleasantly surprise your guests.

RELATED: Score big points with these recipes  Safety isn't just a team position  Sports fans take their tailgate parties seriously

Crowd-pleasing Marinated Green Beans
8 servings

Hands on: 30 minutes
Total time: 4 1/2 or more hours

My guests demand this salad for every event, be it viewing basketball games on TV, tailgating at a football game or gathering to watch a NASCAR race. It travels well and fills the void for those who believe that you should serve something resembling healthy food while watching a sporting event. Multiply the proportions to feed any size crowd of famished fans.

1/2 large red onion, thinly sliced
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar or Italian herb-flavored wine vinegar
Salt and freshly ground pepper to taste
2 garlic cloves, crushed
2 pounds fresh green beans, trimmed

Bring a large pot of water to boil while preparing the vegetables. Place the sliced onions in a colander over the sink. In a small bowl, stir together the oil, vinegar, salt and pepper until combined. Stir in the garlic. Set aside.

When the water comes to a boil, add the green beans. Cover and cook for 5 to 10 minutes, or just until beans are bright green; do not overcook. Pour the beans and hot water over the onions in the colander. Rinse under cold running water to cool down. Let drain well for a few minutes.

Place beans and onions in a large bowl or large zipper-top plastic bag. Pour dressing in and mix with the vegetables. Chill for at least 4 hours or refrigerate overnight, stirring or shaking occasionally. Serve cold or at room temperature.

Per serving: 120 calories (percent of calories from fat, 63), 2 grams protein, 10 grams carbohydrates, 4 grams fiber, 9 grams fat (1 gram saturated), no cholesterol, 7 milligrams sodium.

Extra points: You can use regular wine vinegar, but herb-flavored vinegar really makes this salad. It's easy to make your own: Combine 2 cups white wine vinegar with 1 cup fresh herbs (I use a combination of oregano and thyme, with a couple cloves of garlic and a bay leaf thrown in). Pour in a clean glass jar and let sit, away from direct light, for about two weeks. Taste it, and if it's not strong enough, let it sit a few more days. Strain into another clean glass jar and store it in the cupboard for up to 1 year.

Tandoori Touchdown Wings With Mint Mango Chutney
8 servings

Hands on: 1 hour
Total time: 3 hours

These Indian-inspired treats will surprise your guests, because they're far from the average wings. Don't over-marinate the wings, or the acid in the yogurt may cause the texture of the meat to be too soft. If you prefer, you can use nectarines instead of mangoes in the chutney. Garam masala is an Indian spice blend available in supermarkets or Indian markets.

16 whole chicken wings, split at joints and wing tips discarded
4 cups plain yogurt
4 tablespoons vegetable oil
4 cloves garlic, chopped
2 tablespoons chopped fresh ginger
4 teaspoons garam masala
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cloves

Place the wings in 2 large zipper-top plastic bags. In a large bowl, stir together the yogurt, oil, garlic, ginger, garam masala, cinnamon, coriander, turmeric and cloves and pour half the marinade into each bag. Seal the bags and shake gently to coat. Refrigerate for about 2 hours.

Prepare a medium fire in a charcoal grill or preheat a gas grill.

Remove the wings from the marinade (discard the marinade) and shake off any excess. Grill the wings, turning once halfway through, for about 30 minutes or until done. Serve with Mint-Mango Chutney for dipping.

Per serving: 253 calories (percent of calories from fat, 57), 17 grams protein, 10 grams carbohydrates, 1 gram fiber, 16 grams fat (4 grams saturated), 39 milligrams cholesterol, 118 milligrams sodium.

Extra points: Carry the wings in their marinade and the chutney to the tailgate in a cooler, and grill the wings on site.

Mint-Mango Chutney
16 servings

Hands on: 15 minutes
Total time: 2-3 hours

2 cups chopped ripe mango
Juice of 1 large lime
2 tablespoons finely chopped yellow or red onion
2 teaspoons chopped fresh mint leaves
1 teaspoon finely minced garlic
1/2 teaspoon granulated sugar
1/2 teaspoon grated fresh ginger

In a bowl, combine mango, lime juice, onion, mint, garlic, sugar and ginger. Cover and chill for 2 to 3 hours. When ready to serve, stir well, mashing gently.

Per serving: 18 calories (percent of calories from fat, 3), trace protein, 4 grams carbohydrates, 1 gram fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.

Marylynn's Okra Roll-ups
60 pieces

Hands on: 30 minutes
Total time: 30 minutes

As I strolled through the tailgate scene at the Brookhill Steeplechase in Clayton, N.C., I spotted these unusual snacks, which use that Southern treat: pickled okra. Marylynn Rich of Youngsville, N.C., said these are a favorite of hers at tailgating events. Could you call them Southern sushi rolls? Sure 'nuff.

1 (16-ounce) jar pickled okra, drained
1 (10-ounce) package thinly sliced ham
1 (8-ounce) tub soft cream cheese

Pat the okra pods dry. Trim the stems and tips from the pods.

On a cutting board, spread 1 ham slice flat without tearing it. Gently spread with a thin layer of cream cheese. Place 1 trimmed okra pod at one end of the slice and roll the ham around it, pressing gently to make a tight roll. Trim any overhanging ham to fit the pod, then slice the roll into about 1/2-inch-wide discs. Repeat with remaining okra pods. Keep chilled until ready to serve.

Per piece: 26 calories (percent of calories from fat, 72), 1 gram protein, 1 gram carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 7 milligrams cholesterol, 92 milligrams sodium.

Extra points: Make these snacks the night before the tailgate, and refrigerate them in an airtight container. Store them in a single layer or multiple layers separated by wax paper to prevent sticking.

Thomas' Seared Ginger Scallops
4 servings

Hands on: 20 minutes
Total time: 20 minutes

University of Georgia fan Thomas Lanford Jr. of Lawrenceville has prepared this dish at the tailgate for more than 30 hungry Bulldogs fans. During the summer, Thomas plans menus for every UGA game. Go Dawgs! Sic 'em! Woof, woof, woof! (If you are not up to flambeing, just let the alcohol cook down for 1 to 2 minutes.)

20 sea scallops
Salt and freshly ground black pepper to taste
2 teaspoons butter or olive oil, plus more if needed
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh ginger
2 tablespoons orange zest
Juice of 1 orange
2 tablespoons orange-flavored liqueur, such as Grand Marnier
Julienned fresh basil for garnish
Cooked rice pilaf for serving (optional)

Sprinkle both sides of the scallops with salt and pepper.

In a large skillet over medium-high heat, melt the butter. Add the scallops and sear on both sides until just underdone. Remove the scallops from the pan and set aside on a plate; tent loosely with aluminum foil to keep warm.

Add more butter or olive oil, if necessary, to coat the bottom of the pan. Over medium-high heat, quickly cook the garlic, ginger and orange zest, stirring. Add the orange juice and reduce the heat to medium low. Simmer gently until the sauce begins to thicken.

Add the liqueur and, using a long-handled match or lighter, carefully light the mixture. Stand away from the pan, and tilt it slightly away from you when you light it. When the flames die down, return the scallops to the pan until cooked through and coated with sauce. Garnish with the basil.

If desired, serve over rice pilaf.

Per serving (without pilaf): 267 calories (percent of calories from fat, 15), 38 grams protein, 13 grams carbohydrates, trace fiber, 4 grams fat (trace saturated), 75 milligrams cholesterol, 367 milligrams sodium.

Extra points: This quick-cooking dish tastes best when made on site; I don't advise making it ahead of time. However, if you're serving it over rice pilaf, you can make the rice ahead of time.

Double-Play Spicy Beef
6 to 8 servings

Hands on: 30 minutes
Total time: 50 minutes

This is one of those great dishes that can be dressed up for a pregame dinner or carried informally to a tailgate. What could be better — besides a big win?

2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon plus a dash of cayenne pepper, divided
2 pounds top sirloin steak or beef tenderloin
2 tablespoons olive oil
1 cup sour cream
Juice of 1 lemon
1 tablespoon plus 1 teaspoon prepared horseradish
1 teaspoon chopped fresh chives
1/4 pound Parmesan cheese, thinly shaved

In a small bowl, combine 1 teaspoon black pepper, thyme, paprika, marjoram, garlic powder, salt and 1/4 teaspoon cayenne pepper. Rub the mixture into the beef, and let sit at room temperature 20 minutes.

Heat the olive oil in a large nonstick frying pan over medium heat. When pan is hot, cook the meat, turning to brown all sides, until it reaches medium rare. The amount of time this takes will depend on the thickness of the meat, but the temperature should read 140 degrees on an instant-read thermometer. Remove the meat to a cutting board and let rest.

In a small bowl, combine the sour cream, lemon juice, horseradish, chives, the remaining dash of cayenne pepper and 1 teaspoon black pepper.

Slice the meat very thinly, place on a platter, pour the sauce over the top, and sprinkle with the shaved Parmesan. Server warm or at room temperature.

Per serving (based on 6): 404 calories (percent of calories from fat, 55), 40 grams protein, 5 grams carbohydrates, 1 gram fiber, 25 grams fat (11 grams saturated), 120 milligrams cholesterol, 645 milligrams sodium.

Extra points: If you like, serve the slices of beef, topped with sauce and Parmesan, on bulky rolls as sandwiches. Or to serve this as a hearty salad, toss salad greens lightly with a red wine vinaigrette and top with slices of beef, the sauce and Parmesan. No matter how you serve it, if you're transporting the dish, slice the beef on site to prevent it from drying out.

WHAT TO DRINK WHILE TAILGATING?
These tart margaritas are perfect for sipping before the game. Mix up a thermos full before leaving home, add a little ice when you get to the game and shake to chill. If you want to be fancy, rim glasses with kosher salt before serving and add a twist of lime.

— Jeanne Besser

Rockin' Margaritas
6 servings

Hands on: 15 minutes
Total time: 15 minutes

1 1/2 cups fresh lime juice
1 1/2 cups tequila
3/4 cup triple sec

In a 1-quart thermos, combine the lime juice, tequila and triple sec. Close the thermos and shake vigorously. Just before serving, add a handful of ice to thermos, close and shake well. Fill glasses with ice; add margarita mixture.

— Adapted from "ESPN Gameday Gourmet" by Pableaux Johnsohn (ESPN, $16.95)

Per serving: 251 calories (percent of calories from fat, 1), trace protein, 15 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.