Memorial Day is coming, and it reminds us of the problem with barbecues: there's just no physical way to eat everything. Well, here's a solution — food flights! We spoke with Kellie Pruitt, owner of PNPK restaurant, who showed us how to master food and drink flights at our next event!

 

1. Deviled Egg Flight

 

Kellie showed us a traditional, Asian wasabi, and a maple candy bacon and jalapeno deviled egg. They each have the same base filling—a traditional deviled egg mix. Kellie says you can go to your local grocery store, grab toppings of your choice, and get as creative as you want. Try the recipes below!

 

Toppings

 

Asian Wasabi: Wasabi and citrus slaw

Candied Bacon: 2 jalapeño rounds per egg and candied bacon

Traditional: paprika and chives

 

Grandma Kerls’ Deviled Eggs Base Filling

 

Ingredients

 

4 dozen large boiled eggs

1/4 cup honey mustard

1 tsp freshly ground black pepper

1 1/3 cups mayonnaise

2 cups large pimiento-stuffed olives (about 32), finely diced

 

Directions

 

Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, pepper and mayonnaise.

Fold in chopped olives.

Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture.

For traditional egg, top with minced chives and sprinkle with paprika.

 

Asian Citrus Slaw

 

Ingredients

 

1 head Napa cabbage

1 head red cabbage

5 stalks green onion

1 head romaine lettuce

 

Directions

 

Shred Napa cabbage, red cabbage, and romaine lettuce. Dice Green Onion and mix with slaw.

Add a little dressing to it (recipe below) to very lightly coat all of the salad ingredients.

 

Asian Citrus Dressing

 

Ingredients

 

1 tbsp. of chopped garlic

1 tbsp. of fresh ginger

12 oz. orange juice

12 oz. rice wine vinegar

¼ cup of sugar

2 tsp salt

1 tsp black pepper

6 oz. of sesame oil

18 oz. of canola oil

 

Directions

 

Add chopped garlic, fresh ginger chopped, orange juice, rice wine vinegar, sugar, salt, and a teaspoon of black pepper, and put it in the blender.

Mix on high speed, then slowly add 6 oz. of sesame oil and 18 oz. of salad oil.

 

Maple Bacon

 

Ingredients

 

12 strips of thick sliced bacon

1 cup brown sugar

3 oz. stout beer

Pinch of cayenne

 

Directions

 

Preheat oven to 350.

In a saucepan over medium-high heat, bring the brown sugar, stout and cayenne to boil; boil for one minute.

Place the bacon on a wire rack over a baking sheet. Brush the bacon on each side with sugar mixture.

Bake at 350 for 10 minutes, flip, re-brush with sugar mixture, bake for ten more minutes until bacon is a dark brown. Remove from oven, and allow to cool. Bacon will harden as it cools.

Bacon can be made a day ahead of time.

 

2. Burger Slider Flight

 

Next, what's a BBQ without a burger? Try a slider flight!

 

Blueberry BBQ Gorgonzola Slider

 

Blueberry BBQ (see recipe)

Arugula

Bacon

Gorgonzola

 

Falafel Slider

 

Tarragon Aioli (see recipe)

Diced Red Onion

Tomato slices

Mashed Avocado

Cucumber slices

Falafel (See recipe)

Chipotle Sauce

 

Meatball

 

Fresh mozzarella

Your favorite meatball recipe

 

Blueberry BBQ Sauce

 

Ingredients

 

6 cups frozen wild blueberries

9 oz. balsamic vinegar

½ cup + 1 tbsp. coconut sugar

½ cup + 1tbsp.S ketchup

6 dashes Worcestershire sauce

6 small garlic cloves, minced

 

Directions

 

Combine all the ingredients in a small sauce pot, bring to a boil, lower heat to a simmer and cook, stirring occasionally for about 15 minutes until reduced and thickened.

 

Falafel Sliders

 

Ingredients

 

4 ½ cups chickpea, rinsed and drained

2 garlic clove, chopped

2 handful of flat-leaf parsley or curly parsley

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili powder

4 tbsp. plain flour

 

Directions

 

Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, and parsley.

Add spices, flour, and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

 

Tarragon and Lemon Aioli Recipe

 

Ingredients

 

2 Cups Veganaise

4 tbsp. minced fresh tarragon leaves

2 tsp zest and 1 teaspoon juice from 1 lemon.

 

Directions

 

Combine aioli, tarragon, and lemon zest and juice in a small bowl and stir until roughly combined.

 

3. Cocktail Flight

 

And, finally, a cocktail flight!

 

Tickle Me PNPK Punch

 

Ingredients

 

6 oz. Sparkling Wine

1 oz. AZ Prickly Syrup

Ginger Ale

Lime Slices

 

Directions

 

To make the soda, add 1 oz. of prickly pear syrup to rocks glass filled with ice. Top off with ginger ale, and add two lime slices in the glass.

 

Gila Monster

 

Ingredients

 

1 oz. jalapeño jimple syrup

1 jalapeno

Coarse salt

2 lime wedges

3 oz. grapefruit juice

1 oz. tequila

Sparkling Water

2 jalapeño slices

 

Directions

 

Wet rim of glass with lime wedge and rim with salt.

Fill rocks glass with ice. Muddle fresh jalapeño slice with jalapeño simple syrup, grapefruit juice, and tequila to the glass.

Top with sparkling water and top with 2 slices jalapeños

 

Sonoran Flora & Fauna

 

Ingredients

 

2 oz. Joven mezcal

¾ oz. prickly pear syrup

¾ oz. fresh lime juice

Salt

 

Directions

Combine all ingredients in a shaker and shake well with ice.

Strain into a salt-rimmed glass filled with ice.

 

Now you've got three crowd-pleasing flights to try this Memorial Day!