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Football feast spread with Daina Falk

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A healthy twist to some of your favorite tailgating snacks and foods. Daina will also make a special Giants themed cocktail that you can use to cheer the home team to victory.

Slow-Cooked BBQ Pulled Pork Sandwiches
5 pound boneless pork butt, cut into 8-10 pieces
4 teaspoons sea salt
4 teaspoons freshly ground black pepper
½ teaspoon garlic powder
1 tablespoon dry minced onions
1 large shallot, finely minced
2 tablespoons salted butter
1 cup tomato sauce
1 cup apple cider vinegar
2 tablespoons tomato paste
1½ tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon molasses
1/3 cup dark brown sugar
½ teaspoon cayenne pepper, or more to taste
1 teaspoon Smoulder or other smoky spice

18 brioche buns or 1 loaf thick-cut bread (I like sourdough)
2 jalapeños, sliced into thin rounds
1 red onion, sliced into very thin rounds
Roughly chopped cilantro, optional

1. Place the pork in a large Dutch oven and season with 2 teaspoons of the salt and pepper, the garlic powder and dried onions. Set aside.
2. In a skillet, sauté the shallots in the butter over medium heat until they begin to caramelize, about 4 minutes. Lower the heat to a simmer and stir in the tomato sauce, vinegar, tomato paste, mustard, Worcestershire, molasses, brown sugar, cayenne pepper and Smoulder. Season with the remaining 2 teaspoons salt and pepper and simmer for 5 minutes.
3. Pour the sauce all over your pork. Cover the Dutch oven and boil over medium-high heat for 20 minutes, stirring occasionally to prevent the bottom from burning. (Steam will seep out of the port so be sure to turn your vent on). Reduce the heat to medium-low and cook for another 40 minutes.
4. Transfer your lidded Dutch oven to your Hungry Fan® 3-in-1 Fangating™ Bag and cook for 7 to 7½ hours. Alternatively, pour the sauce over the pork in a 6-quart slow cooker and cook for 7 hours on low.
5. Remove your pot from the Fangating™ Bag, if using. Transfer the liquid to a saucepan (leaving your pork in the Dutch oven or slow cooker, covered) and reduce the sauce by half over medium-high heat, stirring frequently to avoid burning, for 18 minutes.
6. Using a fork, gently pull your pork apart until you have a pot full of pulled pork.
7. To make your sandwich, top a slice of bread with your reduced barbecue sauce. Add a healthy serving of pulled pork, 3-4 jalapeño rounds, some red onion slices and a sprinkle of cilantro, if you like. Serve immediately.

BBQ Pulled Pork Tacos
6 small (6”) corn tortillas (or flour if you prefer)
1 ½ cups BBQ Pulled Pork (see above)
½ avocado, sliced thinly or cut into small chunks (or more to taste)
1 cup pineapple chunks
1 tablespoon roughly chopped fresh cilantro
Extra BBQ sauce, optional

1. Top each tortilla with an equal amount of pulled pork (about ¼ cup).
2. Add to each taco avocado, pineapple chunks, some fresh cilantro and additional BBQ sauce if desired.
3. Serve!

Kale Quinoa Salad
1½ cups quinoa
1/3 cup extra-virgin olive oil, plus a dash or cooking quinoa
3 small shallots, minced
2 cups grape or cherry tomatoes, quartered
6 large kale leaves, stems removed, leaves finely chopped
1 15-ounce can organic black beans, drained and rinsed
1/3 cup red wine vinegar, or to taste
Sea salt and freshly ground black pepper

1. Cook the quinoa according to package directions with a dash of extra virgin olive oil. Let cool slightly.
2. Transfer the quinoa to a large serving bowl with the shallots, tomatoes, kale and black beans. Stir together well.
3. Add the remaining 1/3 cup olive oil and the vinegar, amount dependent on your vinegar-flavor preference, and stir well. Season with salt and pepper and tossing until it’s to your liking.
4. Serve warm, at room temperature or chilled.