Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy. Add in a tablespoon or two of water to thin out the dressing. Use the back of a spoon to press some of the blue cheese crumbles into the dressing for even more flavor.
Preheat a grill or indoor grill pan to high. Add your bacon to a large skillet and cook until crispy. Set aside on a paper towel-lined plate to drain.
Brush the romaine with olive oil and place it cut-side down on the grill. Quickly sear until grill marks are visible and remove from grill.
Top each grilled romaine head with bacon, tomatoes, pecorino and blue cheese dressing. Enjoy!
To make the chipotle mayo, mix the mayo and chipotle sauce until smooth.
Cook the bacon over medium heat until fully cooked through and crispy.
Toast the bread until nice and toasty.
Add about 1-2 tbsp of chipotle mayo to the bread. Place the crispy bacon, salted tomatoes, avocado, provolone cheese and sliced turkey on top of the ciabatta bread and top it off with the second piece of ciabatta bread.
Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.
Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.
In a medium frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Using a fork, mash yolks together with that avocado, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk/avocado mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
Make slaw. Mix together the mayonnaise, cider vinegar, Cajun seasoning, salt, sugar, pepper, and hot sauce together. Toss your carrots and cabbage in the mix and refrigerate for an hour before serving.
Remove external fat from the pork tenderloin. Season the pork tenderloin all over with Cajun seasoning. Set it aside at room temperature and preheat your grill to 350°F to 400°F.
Grill your tenderloin directly over the coals, rotating the meat every 5-6 minutes, until the pork tenderloin reaches an internal temperature of 145°F. This should take about 25 to 30 minutes.
Pull the meat off of the grill and let rest for at least 3 minutes. While the pork is resting, toast your slider buns over the hot coals.
Rub the minced garlic on a cutting board and then drizzle the BBQ sauce over it. Place the tenderloin on top of this and slice thinly, allowing the slices to fall over into the sauce. Build sandwiches and serve with slaw.