Both sweet and spicy, these pork pork
fingers will score a
touchdown with any crowd. Prep
Prep all of the ingredients
for this winning recipe e ahead of time,t
pack them in your
cooler and grill them up at your tailgate t
site.
Ingredients:
• 24-ounce slab of unsliced smoked smoke
bacon
• 6” bamboo skewers (12 total)
• 2 ounces sriracha sauce
• 2 ounces soy sauce
• 12 ounces hoisin sauce
• 2 ears corn
• 2 tablespoons sesame oil
• 2 tablespoons chives, chopped
• 1 tablespoon togarashi spice
• Sea salt and pepper to taste
Directions:
Turn on outdoor grill and preheat oven to 350 degrees
Fahrenheit. While oven is preheating, cut bacon into halfinch
slices. Place onto ungreased cookie tray and bake in
oven for 15 minutes to render some of the fat from bacon.
Once cooked, remove from tray,
pat with paper towel to
remove excess grease and refrigerate bacon. As bacon is
cooling, grill corn on outdoor grill, getting nice char. Cut corn
from cob, place into mixing bowl and refrigerate. While corn
and bacon are cooling, make sauce by whisking together
soy sauce, sriracha and hoisin sauce. Remove corn from the
refrigerator and make corn relish by mixing chives, sesame
oil, corn and togarashi spice together. Season to taste with
salt and pepper. Set aside. Remove bacon from refrigerator
and skewer lengthwise through center of the bacon. Cook
bacon on grill, being sure to turn constantly to prevent flare
up from the grease. Once bacon has some good char, baste
with sauce and remove from grill. Plate skewers on serving
tray and garnish with corn relish prior to serving.
The Reunion Salad
Courtesy of Second Harvest Food Bank of Central Florida
Chips? Check. Salsa? Check. Now you need a nice, hearty
side to serve with your tailgate protein of choice. Prepare
this salad the day before and chill it so all the flavors will
meld together. It’ll be a refreshing hit.
Ingredients:
• 1 can (15 ounces) black-eyed peas
• 1 cucumber with seeds removed, diced
• 1 tomato, diced
• 1/2 red onion, diced
• 1/4 cup chopped cilantro or parsley
• 1-2 tablespoons mayonnaise
• 1-2 tablespoons red wine vinegar
• Salt and pepper to taste
Directions:
Drain and rinse black eyed peas. Combine all ingredients
in a large bowl, stir. Served best when thoroughly chilled.
p
erate As
l,corn
uce uce Remove corn from the
ers a uce
oor preheat
prehea
ungreased
som
ingredients
ailgate ed t ating,halfd
me e Cut corn
COURTESY OF SECOND HARVEST FOOD BANK OF CENTRAL FLORIDA
Sticky Glazed Pork
Fingers with Grilled
Corn Relish
Courtesy of Chef Jonathan Fahey, Boxi Park
Yield: About 20-25 wings
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