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!
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
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
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
1 head Napa cabbage
1 head red cabbage
5 stalks green onion
1 head romaine lettuce
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
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
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.
12 strips of thick sliced bacon
1 cup brown sugar
3 oz. stout beer
Pinch of cayenne
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)
Tarragon Aioli (see recipe)
Diced Red Onion
Falafel (See recipe)
Your favorite meatball recipe
Blueberry BBQ Sauce
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
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.
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
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
2 Cups Veganaise
4 tbsp. minced fresh tarragon leaves
2 tsp zest and 1 teaspoon juice from 1 lemon.
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
6 oz. Sparkling Wine
1 oz. AZ Prickly Syrup
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.
1 oz. jalapeño jimple syrup
2 lime wedges
3 oz. grapefruit juice
1 oz. tequila
2 jalapeño slices
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
2 oz. Joven mezcal
¾ oz. prickly pear syrup
¾ oz. fresh lime juice
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!