Tailgate. Celebrate. Advocate. Inclusion in Food and Sports.

For generations, SPORTS have served as an important vessel for inclusion, bringing people together from all walks of life – Lately, in this day and age of divisive behavior from our commander in chief, sports fan are saddened to see all the mean spirited character assassinations spawned from free minded players kneeling for social justice, standing up for free speech, and even NBA GOAT Lebron James being criticized after opening a school for low income, high risk kids – so, as the fall football season kicks off, and tailgaters ignite grills and imaginations all over campuses across the country, Edible Culture offers up a series of Tailgate Foods to celebrate this year’s football season that is INCLUSIVE for ALL – When we say WIDE WORLD of SPORTS…we mean it!

 Taiwanese Barbecued Corn may be the easiest and most popular pre-game food to grace your tent and tailgate this season; offering up equal parts wet pop, earthy fragrance, and spicy bite for even the most discriminating jersey clad guest.  We love the idea of turning the very Americana Sweet Corn on it's ear (ahem) by slathering it with a modified sauce that has roots on the other side of the world - Taiwan. Here's what you'll need for the sauce:

6 Ears Fresh Corn, husks attached

1/2 cup Sambal Chili Sauce

1/2 cup Gochujang Sauce

1/4 cup Oyster Sauce

1/4 cup Rice Wine Vinegar

2 tablespoons Worcestershire Sauce

1 tablespoon Coriander

1 tablespoon Sesame Oil

6 tablespoons Fresh Cilantro, coarse chop

3 Tablespoons Eden Sesame and Sea Vegetable Seasoning

Combine sambal, gochujang, oyster sauce, Worcestershire, coriander, sesame oil, 3 tablespoons cilantro.  Set aside.

Ignite the grill, creating high heat for half of the grates, and low heat for the other half.  Grease the grates accordingly, until smoking hot.  Add the corn to the hot side of the grill with the husks still on; allow to smoke, sizzle, char for about 20 minutes total.  Remove corn from the grill, and after additional 5 minutes, remove silk and husks.  Note the incredibly inviting, earthy fragrance the charred husks emits in your general vicinity - a beckoning for guests to come take a peak, taste.

Place the corn on the hot side of the grill, then slather with sauce.  Allow to baste and char on all sides for approximately 10 minutes.  Transfer to cooler side of grill for two minutes, covered.  Remove and slather with additional sauce, the top with Eden  Sesame and Sea Vegetable Seasoning and remainder of fresh chopped cilantro.   

Blueberry Pie's Free Lovin' Hippie Cousin

Recently hosting a small dinner party, I needed to create a quick, summery dessert with rustic appeal; so after a quick trip to the Fayetteville Farmers' market I devised a recipe for a simple, endearing Blueberry Crostata, a nuanced, slightly free form version of pie.

Blueberries are in full bloom, so take advantage while you can - and feel free to add or substitute any of the other raspberries, blackberries that are also available at the market.  Fresh is the secret to the filling, soul of this dessert - if you attempt this recipe with canned or frozen berries you will fail miserably, and your friends with abandon you.

One additional virtue for our Ozark Blueberry Crostata is the incredibly rich, delicious, and EASY crust - only a few ingredients and the use of your freezer make this one a keeper.   And since we're not using a tart or pie pan, the end result is utterly free form and rustic - which is great if you're cooking with your kids or in need of a quick, memorable dessert this summer.

High South Blueberry Crostata

The Dough

1 1/2 Cups AP Flour

3 Tablespoons White Sugar

Pinch of Salt

1 Stick of Salted Butter, cubed

3-ish Tablespoons of Really Cold Water

The Filling

3 Cups Fresh Blueberries

3 Tablespoons White Sugar

2 Tablespoons Lemon Juice

1 Pinch of Cinnamon

1 Whole Egg, beaten but not berated

1 Teaspoon Flaky Maldon Salt

Technique

Whisk together the flour, sugar and salt; then add butter cubes, toss until cubes are coated; place in freezer to chill out for 20 minutes or so.

Place chilly flour, butter combination into a food processor; pulse and grind until small pea sizes form; slowly add water until dough ball forms.  Turn dough onto a flat surface or board, use additional flour if dough is too wet; press into small salad plate size, then allow to chill in fridge while you construct blueberry filling.

Pre-heat oven to 400 degrees; line a sheet pan with Pam sprayed parchment (I actually used a perforated pizza pan); remove the dough from cooler, dust with flour, and roll into a 12 to 14 inch oval or circle - no more than a 1/2 inch thick.  Move dough to prepared sheet pan.

In a medium sized bowl toss blueberries together with sugar, cinnamon, and lemon juice.  Add blueberries to center of the flattened dough, then carelessly fold the sides of the dough onto the outer edge of the blueberries, sealing any open edges or seams.  Brush top of the dough with egg, then sprinkle with Maldon Salt and a whisper more of sugar.  Allow to collude in the fridge for 10 minutes before adding pan with dough to 400 degree oven.

Bake until the crust is a shimmering golden brown and the berries are bubbling, chatting, probably 40 minutes or so.  Allow to cool a bit before topping with Homemade Vanilla Ice Cream and devouring.  

Go FOURTH and IMBIBE

Helloooo, July!  Honestly, it's the hottest summer I can remember, with no end in sight - BUT there IS a remedy for these HOT, HOT FLASHES in the Summer of 2018 - COCKTAILS!  Check out these refreshing, ethereal drinks that are sure to cool you down, while bringing your spirits UP! 

The Gin Blossom

The Gin Blossom (Fun, delicious, local, muddled) 

What to get:  Fresh Basil Leaves, Agave Nectar, Gin, Fresh Blueberries, Lime Juice, Sparkling Water, Ice, Basil for Garnish 

What to do:  Blueberries are one of the healthiest foods on the planet, which cancels out any negative effects of the gin, making this a nearly perfect cocktail – also, blueberries and basil are in abundance at the Farmers’ Market right now so get ‘em while they’re in season…Simply muddle blueberries, basil, and agave – then shake together with gin, lime juice – pour over ice, top with sparkling water, garnish with basil - and drink those Summer Blues away!

Rosemary, Peach Sangria (Simple, fresh, batched in pitchers)

What to get: Rosé, orange liqueur, rosemary simple syrup, club soda, fresh peaches, fresh blueberries, Meyer lemons, fresh rosemary sprigs for garnish - 

What to do:  I love batched drinks that are perfect for setting out for a summer party, and sangria is one of the easiest – this is so simple to prepare, just make sure you have a couple hours to ensure it’s chilled before serving – simply pour to combine wine, liqueur, syrup, and club soda – add sliced peaches, rosemary, blueberries, and Meyer lemon slices – chill for two hours -  Sip, hiccup, sip - repeat!

Go FOURTH and NOSH

No doubt you're either hosting or attending an Independence Day party with friends this week - so make it your own personal culinary crusade to ply your loved ones with some snacks that will simultaneously satisfy and impress - and why not take it a step further by stopping by your local Farmers' Market to gather the majority of wares for the recipes below?  Buy, Eat LOCAL!

Braised Tomatoes with Burrata and Grilled Bread - Impressive, simple, and will make your home SMELL INCREDIBLE!

What to gather:  Burrata cheese, small market tomatoes, garlic, fresh basil, olive oil, wine

What to do:   Tomatoes are rampant, beautiful at the farmers' market right now, so i's the perfect time to take advantage of the myriad shapes, sizes, and colors - procure three or four smaller varieties, braise in a tall pan with olive oil, basil, rosemary, garlic, and red wine - once softened, finish under a broiler until tomatoes are slightly charred, blistered -  then serve on a platter with creamy burrata cheese and fresh basil alongside grilled baguette - Divine!

Braised Tomatoes with Burrata

Refrigerator Cucumbers - Nostalgic, quick, refreshing

What to gather:  Sliced cucumbers, thin sliced red onion, vinegar, water, S&P

What to do:  Cucumbers are one of my favorites, and were a staple in my childhood, bathed in ice cold white vinegar, salt ,and pepper.  Even though I'm growing them myself this summer, I still buy them almost weekly at the Fayetteville farmers' market, and a muong farmer told me this weekend that if you can grow a lot of cucumbers you’ll be rich – I’m growing tons this summer, so far, NOTHING!   to make this cherished memory from my childhood in the Low Midwest of Missouri, simply layer sliced cumbers in a jar with thinly sliced red onions, draped in vinegar with a whisper of salt and pepper.

Refrigerator Cucumbers

Ozark Carrot and Chickpea Dip - Beautiful, local, healthy

What to gather:  carrots, chickpeas, olive oil, bay leaf, garlic, salt and pepper

What to do: Carrots are vibrant, colorful, delicious, and healthy - simply boil 2 pounds of chopped market carrots with garlic and bay leaf - once soft to the touch, drain and allow to cool for a few minutes - add carrots, garlic to a food processor with chickpeas - puree together, then slowly add olive oil until the mixture is light, creamy - add salt and pepper accordingly - serve with raw tomatoes, cucumbers, carrots, celery, and grilled bread.  

Ozark Carrot and Chickpea Dip

Don Pedro's Carnitas - SCARY Good!

I like uncomfortable social situations; those idiosyncratic moments when the inner YOU is  suddenly forced to weigh the pros and cons of flight or fight mode...what's it gonna be?  Usually, I chose FLIGHT because, well, I'm a big fat baby and don't really like the idea of endangering the people close to me, or probably more importantly, myself.  Still, those quick, brilliant flashes of fear keep the wheels turning and the heart thump, thumping away; and food is no exception - I like being scared, approaching the great unknown of some small back alley, hole-in-the-wall, greasy spoon, scary restaurant that makes something so sublime, beautiful that it can't help but garner a devoted, cult following regardless of when it's open, and where it's located - because it's THAT GOOD! 

Chef David Palos of Don Pedro's in Springdale is a badass; as a father, as a husband, and as a chef with an almost superhero knack for using every single part of the pig; in a town where carnitas are undoubtedly the most beloved, consumed food no less.  Don Pedro's is a family affair, Palos' father supplying the whole pig from the butcher shop around the corner, and his strong, hard working wife manning the front of the house...the entire operation is a well oiled, badass machine.  Don't fear Chef David; despite his tough, confident exterior, he's really a sweetheart...always ready to show you his intricate, impressive al fresco smoking design, or just to chew the proverbial fat about his pork cooking skills and passion; and trust when I say that these skills and passions are worth fighting for.       

Don Pedro’s Carnitas

Address:  300 W Sunset Avenue, Springdale, AR 72764

Hours:  Mon-Sun 10am-10pm

What to expect: 

Don Pedro’s is the newest “write-in” on the Springdale Taco Tour, promising the most fun, stylized stop of all.  Locally raised whole hogs that are broken down on premise, then prepared in a massive smoker that serves as an olfactory beacon from miles around.  And Chef David welcomes guests with a boisterous “Hello” draped in smiles, black apron, while brandishing giant knife and tongs. 

What to eat: 

The Carnita Taco and Burrito are worth the trip alone, but don’t forget about the whole smoked chicken served with rice, beans, and a chopped salad.  If you’re lucky enough to arrive when David is carving up his wares, ask for a bite of the pig intestine, coiled, tender, butterscotch-y, divine.