Tailgating Recipes

For the Onions –
2 tablespoons extra-virgin olive oil
2 jumbo sweet onions, thinly sliced
2 tablespoons bourbon
3 tablespoons unsalted butter
2 tablespoons sugar

For the Aioli -
2 cups mayonnaise
1 tablespoon tequila
2 tablespoons fresh lime juice
3 tablespoons pickled jalapenos
¼ cup chopped fresh cilantro
Kosher salt and freshly ground pepper

For the Sliders –
3 pounds ground Kobe beef
vegetable oil, for the grill
1 teaspoon garlic salt
Sea salt and freshly ground pepper
12 mini burger buns
Unsalted butter, softened for brushing
12 lime wedges

1. Make the onion: Heat the olive oil in a large skillet over medium-high heat until almost smoking. Add the onions and stir to coat. Reduce the heat to low and cook until the onions are golden, about 30 minutes. Remove from the heat and add the bourbon, scraping up any browned bits with a wooden spoon. Return to low heat, add the butter and cook until melted. Add the sugar, and salt and pepper to taste, and cook until there is very little liquid left.
2. Meanwhile, make the aioli: Pulse all of the ingredients in a food processor until combined. Cover and refrigerate until ready to use.
3. Make the sliders: Preheat a grill to medium high. Form the beef into twelve 4-ounce patties, about ½ inch thick. Oil the grill rack, then add the patties and season with the garlic salt, and sea salt and pepper to taste. Grill until browned and cooked halfway through, 3 to 4 minutes. Flip, top with some of the caramelized onions and cook 3 more minutes for medium (or desired doneness).
4. Meanwhile, brush the insides of the buns with butter and toast on the grill, about 1 minute. Brush the insides of the bun tops with about 1 tablespoon aioli. Put the burgers on the bun bottoms and cover with the tops. Thread each lime wedge onto a skewer; pierce the skewers through the sliders.

For the Rub
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried Thyme
1 teaspoon chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper

For the Wraps
1 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil, for the grill
4 pieces flatbread
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
small red onion, sliced
8 romaine lettuce leaves

1. Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.
2. Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.
3. Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub, Oil the grill; grill the chicken until market, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.
4. Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.
5. Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.