Recipes

Pulled Pork Sliders

PULLED PORK • 4-6 lbs. boneless pork shoulder, trimmed and cut into large, roughly fist-sized cubes • dry rub of your choice • 1 1/2 c. light beer

Arrange oven rack to lower third. Heat oven to 325.

Place pork in a Dutch oven and sear.

Add beer to the bottom of the Dutch oven. Bring to a simmer. Cover and transfer to the oven. Cook for 2-4 hours, until tender. When cool enough to handle, drain and shred with two forks. Remove any undissolved chunks of fat. (adapted from The Kitchn) HONEY MUSTARD SLAW • 1 head green cabbage, cored and julienned • 1 carrot, peeled and julienned • 1 teaspoon salt • 1 T apple cider vinegar • Ken’s Steakhouse Honey Mustard

Dressing

Toss together cabbage, carrot, salt and vinegar. Add dressing to taste, and toss. Chill until ready to use. ASSEMBLY OF SLIDERS Brush your slider bun of choice with oil or melted butter. Toast on the grill. Allow guests to assemble with pulled pork and their choice of sauce, slaw and other fixins. For a truly great spread, offer at least four sauces: a smoky barbecue sauce, a sweet/tangy barbecue sauce, something with some heat like buffalo and something creamy, such as more honey mustard.

Topping ideas: chopped green onions, chopped jalapeños, caramelized onions, pickles, pimento cheese spread, grilled pineapples

Holy‘ Mol e!

GUACAMOLE • 3 large avocados • 2 limes • 1 1/2 cups corn, cooked • 1/2 red onion, chopped • 1/2 cup cilantro, chopped • 1 cup cherry tomatoes, chopped

Scoop avocado out into a bowl. Use a potato masher to mash the avocado to your desired consistency. Squeeze the limes over the avocado. Toss the other ingredients together with a pinch each of cayenne pepper and salt. Stir into avocado mixture until just combined. (adapted from Natasha’s Kitchen) Note: If you want to add even more fl avor, use 2 cobs of grilled corn in this recipe instead. Cut the corn off the cob prior to mixing. Serve with blue corn tortilla chips! BACON-WRAPPED AVOCADO “FRIES” • 3 avocados • 24 strips of bacon

Slice each avocado into 8 wedges. Wrap each in bacon. Line a baking sheet with foil or parchment paper. Cook over your heat source – turning as necessary to prevent burning – until bacon is cooked through. Note: Have Paleo or keto guests? Steer them towards this dish!

Boiled PeanutsSpicy Southern

BOILED PEANUTS • 1 1/2 pounds of raw peanuts, in shell • 3/4 cup Kosher salt • Cajun seasoning or Old Bay

Combine peanuts and salt in a 6-quart slow cooker. Add water to your fi ll line. Cover and cook on high for 18 hours, until peanuts are tender. (Feel free to leave in the water for an hour or so in order transport to your destination – this will keep them warm.) Drain and transfer to paper bags (or cups) for serving. Add 1-2 Tablespoons of seasoning to each bag, close and shake. To up the heat, feel free to shake in some hot sauce. (adapted from Southern Living) TIP: Dishes that you can prepare ahead of time are the name of the game. Make use of the residual insulated heat of your crockpot to keep things as warm as possible. When transporting your food, store hot items together and surround them with blankets for added insulation.

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HI BEN: Over the years I’ve explored many strategies for picking the ponies, from pedigree to preference in jockey silks. You name it and I’ve probably tried it. The only successful strategy to winning at the track is to go in understanding the risks and plan on having a good time no matter the outcome! While the opportunity to turn risk into financial reward can be appealing for some, a wise mentor once told me that investing should never be exciting,

ABBY VAUGHN, UNIFIED TRUST

in fact it should be quite boring. Now I would never consider my career to be boring because I have the amazing opportunity to help people accomplish their financial goals. However, seeing clients achieve their goals is the exciting part; the process for getting them there should be what’s boring. Longshot investments lose more often than they win and when you are coming down the final stretch, you may come up short in achieving your financial goals. That’s why we take a goals based approach to investing, focusing on providing our clients with the smoothest ride to the finish line. We believe in the importance of asset quality, a balanced diversified portfolio and managing downside risks to help you achieve your goals. Slow and steady may be boring but you know what they say….it wins the race!

—ABBY V.

Not FDIC Insured | No Bank Guarantee | May Lose Value

Unified Trust Company, A Division of American Trust Company is headquartered in Lexington, KY and was among the first globally and the first trust company in the United States, certified for fiduciary best practices by the Centre for Fiduciary Excellence. This means you can put your ‘trust’ in Unified Trust.

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What do you call a tailgate party that doesn’t have any chili?

We have no idea, either, because we’d be gone faster than a toupee in a tornado. Since every respectable tailgate has a pot cookin’, it’s important that you think of ways to make your recipe stand out.

Chunky Chili

UNFORGETTABLE CHILI • 2 pounds ground beef • 3 pounds beef brisket, trimmed and cut into 1-inch cubes • 2 cups chopped yellow onions • 6 cloves garlic, minced • 3 T ancho chili powder • 1 T crushed red pepper flakes • 1 T cayenne pepper • 2 T ground cumin • 1 tsp. cinnamon • 2 bell peppers, seeded and diced • 2 bay leaves • 6 cups canned tomatoes, chopped • 30 ounces canned kidney beans

Brown ground beef. Drain, and set aside.

Heat some oil over medium heat in a heavy pot. Brown the brisket – in batches – on all sides. Transfer to a separate bowl. Sauté onion and garlic in the same oil for about eight minutes. Add ancho chili powder, red pepper flakes, cayenne pepper, cumin and cinnamon and sauté for one additional minute.

Add bell peppers, bay leaves, canned tomatoes (with liquid) and the reserved meats to the pot. Bring to a boil.

Reduce the heat and cover the pot. Simmer for 2-3 hours, stirring occasionally. Add the kidney beans in the last fifteen minutes to heat through. TOPPING & SERVING SUGGESTIONS • Sour cream • Sliced jalapeños • Grated cheddar cheese • Guacamole • Tortilla chips • Corn chips • Oyster crackers • Diced tomatoes • Fresh cilantro • Queso fresco • Lime • Sliced scallions • Hot sauce • Pulled pork • Chopped avocado • Shots of smoky whiskey (yes, really. Try it!)

MAN HAS COOKED

on an open fl ame for thousands of years. Yet we all too easily forget that our grills can handle way more than hot dogs and burgers. While those are defi nitely tailgating must-haves, it’s important to not lose sight of the incredible culinary potential of your trusty grill. Here are some ways you can use those hot coals (or gas, we don’t judge) to your advantage!

• Stone fruits, such as peaches, nectarines and plums are wonderful when kissed by the grill. Serve with a balsamic vinegar that’s been sweetened with a little brown sugar. • Bigger fruits are also begging for a little grill space.

Try hitting pineapple, honeydew or watermelon with some heat. • Veggies! Broccoli, asparagus and squash are great sides that don’t take long to grill to perfection.

Eggplant and cabbage and potatoes? Oh my! • Turkey. You heard me. Surprise everyone with a grilled, full-sized bird. Spatchcock it and grill it fl at so it reached temperature and remains juicy. • How about a pizza? Let your guests dress their own! • Grilled desserts are a special treat. You can get grill marks – and fl avor – on pound cake, or use a baking pan right on the grill to warm up a fruit crumble.

GRILLED BREAD PUDDING

• 1/2 loaf of brioche, left out to dry all night • 2 cups half-and-half • 2 cups heavy cream • 1 tsp. vanilla extract • 6 eggs • 1 cup granulated sugar

In a saucepan, heat the half-and-half, cream and vanilla together over medium heat. Add a pinch of salt and stir occasionally. Bring to a fast simmer. Set aside to cool for 15 minutes.

Whisk together eggs and sugar. Gradually add to the hot cream mixture, whisking constantly to prevent the eggs from cooking. Dip the bread into the custard, and let soak until absorbed. Grill each slice for about 5 minutes per side. (adapted from Food Network) Serve topped with powdered sugar and grilled fruit.