How To Make A Terrific Tailgate Picnic

Though he's a native New Englander who hails from Bristol, R.I., chef Chris Santos is now a denizen of the Lower East Side of Manhattan, where he tries to incorporate all the local flavors into the small plates he serves at Stanton Social, the trendy restaurant that draws tony uptown types all the way downtown.

His place is near Chinatown, so he draws on Asian flavors, and near a heavily Latin neighborhood with a heritage as an Eastern European part of town, so he likes to use their ingredients as well.

We asked Santos to come up with a "Chef on a Shoestring" menu that would work for a weekend tailgate picnic. Much of it can be prepared in advance, with some on-site grilling to finish the dishes. He came up with four dishes that can serve four people and costs less than $40.

Grilled Crostinis With Black Bean, Feta and Pickled Jalapeno

1 loaf crusty bread or baguette, cut into 1/2" slices for grilling or toasting

For the black bean crostini:
1 can of black beans
1/2 bunch cilantro, chopped
1 tomato, diced small
2 cloves garlic sliced
1/4 red onion, minced
1/2 tbsp cumin
1/2 tbsp ancho chile powder
juice of 1 lime
4 tsp crumbled feta
2 jalapenos, sliced paper thin
1 cup white wine vinegar

1. Make pickled jalapenos a day in advance by warming vinegar in a saucepan over medium heat and pouring over sliced jalapenos and one of the sliced garlic cloves - refrigerate immediately.

2. Place half of the black beans in a blender with cilantro, remaining garlic, red onion, cumin and chile powder.

3. Add lime juice and fold (do not blend) tomatoes and remaining black beans. Season with salt and pepper.

4. To serve, grill bread and top with heaping tablespoon of warm or room temperature black bean mixture. Top with cheese and slices of pickled jalapeno. Garnish with cilantro.

Spicy Shrimp Satay With Roasted Corn, Tomatillo and Feta Relish

3/4 lb. shrimp, peeled and deveined, sized 16-20 per pound.

For the relish:
1 ear of corn, shucked, grilled or lightly roasted
3 each tomatillos, diced small
1/2 small red onion, minced
1 tbsp chopped cilantro
3/4 cup crumbled feta cheese
juice of 1 lime
1 tsp chile powder
1 tsp ground cumin
olive oil to coat

Combine all ingredients up to one day ahead.

Marinate shrimp 1 day ahead in the following:
1/2 cup olive oil
1 tbsp tomato paste
1 tbsp of adobo sauce from can of chipotle peppers in adobo sauce
2 cloves garlic, minced
1 tbsp thyme, chopped
1 tsp chile powder

To serve, cook shrimp in a grill pan (or sauté pan) over very high heat, 2 minutes per side, or until "curled" and have lost translucence.

Season with salt and pepper and squeeze juice of 1 small lime over. Transfer to serving plate and top with relish. Or if you prefer, puree relish in blender and use as a dipping sauce.

Smoked Goat Cheese "Sliders" With Avocado and Chipotle Barbeque Sauce

1/2 lb. excellent quality ground beef, 90 percent lean
3 ounces smoked goat cheese, shredded
mini potato or brioche rolls
1 avocado, sliced
sliced plum tomato (optional)
1 tsp soy sauce
1 tsp Worcestershire sauce
1 tsp butter, softened

1. Gently mix beef with softened butter, soy sauce, Worcestershire and half of the shredded goat cheese.

2. Form into 2 ounce patties and grill until desired doneness, seasoning with salt and pepper. Top each patty with remaining cheese.

3. Top each burger with a generous slice of avocado dusted with chile powder & salt.

For BBQ Sauce:

Purchase your favorite Barbeque sauce as well as a can of chipotles packed in adobo. Remove all actual chiles but combine remaining adobo sauce with barbeque sauce to taste. Serve atop burgers.

Chile and Chocolate Goat Cheese Cheesecake "Lollipops"

5 1/2 ounces goat cheese, softened
3/8 cup sugar
1 tsp vanilla extract
1 tsp cocoa powder
3 eggs, separated
1 1/2 tbsp flour
1/2 tsp ancho chile powder

1. Preheat oven to 350 degrees.

2. Combine goat cheese, sugar and vanilla and mix until smooth. Add egg yolks, 2 at a time. Fold in flour, cocoa powder and ancho chile.

3. Whip egg whites until soft peaks form. Gently fold into mixture. Spread into buttered and sugared, parchment-lined 6x6 baking pan. Bake for 20-25 minutes. Cool.

4. Remove from pan by picking up parchment. Use 1 inch cookie cutter to make individual circles and insert skewers to create a "lollipop."