Some easy tailgating recipes include New York Jets breakfast pasta and spicy-sweet deviled eggs. To make the breakfast pasta, prepare the pasta beforehand by cooking 1 pound of rigatoni al dente and storing it in a sealed plastic bag in the refrigerator or cooler with ice. Cook 1 pound of bacon with 3 cloves of sliced garlic and ground black pepper. Remove the bacon just before it is fully cooked, and wipe down the pan.
Heat 5 to 6 tablespoons of olive oil, 1 large diced onion and a pinch of salt. Cook the ingredients for four to five minutes, and then refrigerate the onions together with the bacon and garlic. Clean and prepare 2 tablespoons of fresh oregano and 2 tablespoons of fresh thyme, and refrigerate them as well.
At the tailgate, heat a skillet over a medium-hot grill. Add all the ingredients you prepared earlier to the pan with 1 tablespoon of fennel seeds. Stir the ingredients often until the pasta starts to brown, about 15 to 18 minutes. Mix in 1 quart of non-fat or low-fat plain yogurt, and then serve with a garnish of sumac and yogurt.
To make the deviled eggs, hard boil 1 dozen eggs, and remove their shells. Cut the eggs in half, and scoop out the yolks. Blend the yolks with 1/2 cup of mayonnaise, 3 tablespoons of mango chutney and 1/8 teaspoon of ground red pepper until smooth. Spoon the mixture back into the egg whites, season them with kosher salt, and garnish them with diced chives.