Recipe by East Coast Smoke BBQ / Makes: 4 servings

BBQ Roll-Ups are an easy make-ahead dish and will be the hit of the tailgate. The first stage of the recipe is prepared at home, then it’s finished off on the grill at the tailgate party.

1 pound of pork barbeque (use cooked Oven- Roasted Pulled Pork, see next page)
8 ounces softened cream cheese
1 bunch fresh cilantro, tough stems removed and leaves finely chopped 
1 cup corn kernels, drained 
Sriracha to taste 
1 cup barbecue sauce 
4 medium flour tortillas

Total time: 20-25 minutes

Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • Sea salt, to taste
  • Fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package quinoa & wild rice mix (can substitute just quinoa or just rice)
  • 1/4 cup slivered almonds

Lowcountry boil goes by several other names, like Frogmore stew or Beaufort boil. But no matter what it’s called, it’s a local favorite made of four readily available ingredients: shrimp, sausage, corn and potatoes. Add a sprinkling of seasoning and you’re set. It’s not a dainty dish, but it appears everywhere — at food festivals, church fundraisers, family reunions and black-tie weddings. Often, it is served on newspaper and eaten by hand with cocktail sauce and melted butter for dipping, plus hot sauce for those who crave more heat. This version of a Lowcountry boil makes it a manageable meal on a smaller scale and alters the presentation just a bit. 

Pho, a traditional Vietnamese rice noodle soup often made with beef or chicken, is a great go to meal, anytime of the year.

The way to correctly pronounce “pho” is as in “do re mi FA so...” I learned this during a kitchen session with Chef Di Wang, owner of Relish Café. He invited me into his kitchen for a tutorial on the making of pho. He says that the stock is the most important part of the entire dish, with its key ingredients of beef bones, oxtail bones, chicken bones, onions, cinnamon and star anise.

by Carrie Hirsch / Makes 4 tacos

Ingredients:

1 pound grilled chicken, sliced (warm or cold)
1/2 head iceberg lettuce, coarsely chopped
1/2 cup crumbled feta
1/3 red onion, diced
2/3 cup Kalamata olives
1 1/2 cups tzatziki sauce* (recipe follows)
Lemon wedges
(4) 5” white corn soft tortillas
Taco holder