Coast Cooking

Tailgating is easy and tasty when you use these recipes

A roast beef po-boy is messy, but worth every paper towel it takes.
A roast beef po-boy is messy, but worth every paper towel it takes. Special to the Sun Herald

Tailgating is all about foods that are delicious and easy to eat while mingling around the tailgate.

You don’t want to spend hours in the kitchen, either, but you do want to impress your friends, and serve them something easy and delicious to consume.

Today I’ll share three recipes that don’t take much time in the kitchen. Some of the ingredients can be bought at the grocery store deli.

All three recipes call for mayonnaise. You can use store-bought or make your own. If you want to add a surprising touch, flavor store-bought mayonnaise with avocado, roasted red peppers, fresh (but juiced) tomatoes, or even curry. Just add your choice of flavoring and the mayonnaise, perhaps with a bit of lemon (but not if you use curry) to a blender and blend smooth.

Spicy Pulled Pork Tacos

1 pound pulled pork

Soft flour or whole wheat tortillas

Valentino Hot Sauce

Best quality mayonnaise

Barbecue sauce

Sliced jalapeno and tomatoes

If you want to make your own pulled pork, stud a pork roast with slivers of garlic, season aggressively with Tony Chachere’s Creole Seasoning and bake at 300 f. for 4 to 6 hours or until falling apart. If you don’t have the time, buy already cooked pulled pork at the deli. Combine mayonnaise and hot sauce to your taste, more hot sauce if you want a nice bite to it. If you want it to be even spicer, add siracha to your favorite barbecue sauce. Place ingredients on individual plates or bowls and allow your guests to make their own.

Roast beef Po-boy

1 po-boy bun per person

1-2 pounds shredded roast beef

2 cups beef broth

2-3 tablespoons flour

2-3 tablespoon butter

Drippings from the roast beef

Sliced tomatoes

Store bought coleslaw

If you want to make your own roast beef, rub the roast (chuck, brisket or round) with olive oil, then season heavily with pepper. Roast at 500 f. for 20 minutes, then reduce the heat to 300 f., and cook 15 minutes per pound. If you are in a hurry, but it at the deli. The chances are the deli will not have gravy, but the roast beef you buy should have some drippings in the bottom of the container. Make a roux by combining the butter and flour, and brown slowly in a heavy bottom pan. When it is a dark brown, add the drippings and stock, whisk to combine, (make sure there are no lumps). Season with salt and pepper, taste and re-season as necessary. Simmer until thick. Placing everything on individual platters, and allow your guests to make their own. Don’t forget the paper towels.

Shrimp and Pasta Salad

This is about as easy as it gets. Add broccoli for a healthy option. The difference in using olive oil and mayonnaise is a big difference. The olive oil is a bit healthier, but not as creamy. It’s a personal choice.

1-pound peeled shrimp

1-pound penne pasta

Tony Chachere’s Creole Seasoning

½ cup Best quality olive oil or mayo of your choice

Italian Seasoning, salt,

Optional: sprigs of broccoli

Heavily season a pot full of water with Tony Chachere’s Creole seasoning, when it comes to a boil, add the shrimp. Simmer for 2 minutes, remove and drain. Cook the pasta according to package directions, drain and set aside. If you are using the broccoli, simmer in salted water until tender, then drain and set aside. Combine the shrimp, pasta, broccoli and olive oil or mayonnaise, season to your taste. Toss and serve warm or chilled.