Tailgating Box

Wash and dry the fresh produce. Peel and finely chop the shallot. Small dice the cucumbers. Small dice the mangos. Halve the lime crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting boarding immediately after handling. In a bowl, combine the chopped shallot, diced cucumbers, diced mangos, chopped pepper, and the juice of both lime halves. Drizzle with olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the barbecue sauce, 1 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

In a large pan (nonstick, if you have one), heat the spicy BBQ sauce on medium-high until simmering. Once simmering, add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until the pork is heated through and the liquid is slightly thickened. Turn off the heat.

Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, BBQ pork, and mango salsa. Serve the tacos topped with the guacamole and crispy onions. Enjoy!

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the baguettes into equal-sized rounds. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. In a separate bowl, combine the grated cheddar, monterey jack, mozzarella (tearing into small pieces before adding), sliced white bottoms of the scallions, and half the cornstarch (you will have extra). Toss to thoroughly combine.

Place the baguette rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Toast in the oven 4 to 5 minutes, or until lightly browned and crispy. Leaving the oven on, remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Add the tomatillo sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat.

In a medium baking dish, combine the cheese mixture and cooked chorizo. Stir to thoroughly combine. Bake 7 to 9 minutes, or until the cheese is melted. Serve the queso fundido topped with the tomato salsa and sliced green tops of the scallions. Serve the toasted baguettes on the side. Enjoy!

Remove the honey from the refrigerator to bring to room temperature. Wash, dry, and peel the carrots; grate on the large side of a box grater. Roughly chop the pickle chips. In a bowl, combine the grated carrots, chopped pickle chips, vinegar, and a drizzle of olive oil; season with salt and pepper. To make the sauce, in a large bowl, whisk together the hot sauce, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To make the buttermilk dressing, in a separate bowl, whisk together the mayonnaise, buttermilk, and a big pinch of the spice blend.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, thinly slice crosswise. Transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Working in batches, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, dressed chicken, carrot slaw, and buttermilk dressing. Enjoy!