Ask A DFW Expert: Best Easy Tailgate Food

For many sports enthusiasts, a tailgating party is as much fun as the game itself. So just in time for the kick-off of football season, executive chef Brian Zenner of Oak and executive chef Jet Tila of Pakpao Thai share a few of their go-to tailgating recipes for creating a winning game-day spread.

Chef Brian Zenner is well known for creating delectably inventive dishes at one of Dallas' highly acclaimed restaurants, Belly & Trumpet. Now Zenner is doing double duty—overseeing the kitchens at both Belly & Trumpet and at Oak in the Design District. Fortunately, this dexterous chef made some time to share his recipe for Belly & Trumpet's watermelon salad with cashew relish. Zenner says that this refreshing salad makes a perfect side dish for any grilled meats on a tailgating menu. "It has a great umami taste from the mushrooms and fish sauce. The basil, cilantro and mint keep it nice and bright, while the cashews give it crunch."

Ingredients for salad:

• 1 seedless watermelon
• 8 limes (juiced)

Ingredients for vinaigrette:

• 1 cup cashews
• 2 Thai chilies (seeded)
• 1 teaspoon shrimp paste
• 2 garlic cloves
• 1/2 inch ginger (peeled and chopped)
• 1 tablespoon tamarind concentrate
• 2 limes
• 1 tablespoon fish sauce
• 3 tablespoons canola oil
• sea salt

Ingredients for garnish:

• Enoki mushrooms (base trimmed off)
• 1 bunch Thai basil leaves
• 1 bunch mint leaves
• 1 bunch cilantro leaves 

Directions:

1. Cut peeled watermelon into bite-size pieces, toss with lime juice and refrigerate 3 hours. 
2. Toast cashews in 400 degree F oven until golden. Set aside. 
3. For the vinaigrette; heat shrimp paste with 1 tablespoon of canola oil in small pan until fragrant.
4. Add Thai chilies, shrimp paste, garlic, tamarind concentrate, fish sauce and juice of 2 limes to a blender. Process until smooth while slowly adding the remaining 2 tablespoons of canola oil. 

Assembly:

Arrange marinated watermelon on a platter. Toss roasted cashews with vinaigrette and layer evenly over the watermelon. Sprinkle torn basil, cilantro and mint on top and finish with enoki mushrooms and sea salt.

Related: Ask A DFW Expert: Fourth Of July Cocktails

Jet Tila
Pakpao Thai
1628 Oak Lawn Ave, Suite 120
Dallas, TX 75207
(214) 749-7002
www.pakpaothai.com

Between his TV appearances, culinary ventures and manning the kitchen at Pakpao Thai, celebrity chef Jet Tila somehow finds time to host his own tailgating parties and he's got it down to an art. One of his favorite things to make is satay because the proteins can be marinated ahead of time and grilled easily on a hibachi in the parking lot. "I love snacking on satay when tailgating. Skewers in one hand make it easy to hold a beer in the other. But watch out, the smells may bring extra fans to your party," says Tila.

Ingredients:

• 2 pounds chicken breast or beef flank steak
• 1/4 cup coconut milk
• 1 tablespoon curry powder
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 1 tablespoon sugar
• 1 teaspoon garlic powder (or more to taste)
• 10 to 15 bamboo skewers

Directions:

1. Combine curry powder, pepper, salt, sugar, garlic powder and coconut milk in medium bowl.
2. Slice chicken breast or flank steak against the grain into 1 1/2- to 2-inch wide slices and coat evenly in marinade. 
3. Thread meat onto skewers and marinate for 4 hours or overnight.
4. Grill over high heat around 3 to 5 minutes each side.

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 tablespoon red curry paste
• 1 cup coconut milk
• 2 tablespoons chunky peanut butter
• 1 tablespoon fish sauce
• 1/2 teaspoon rice vinegar
• 1 tablespoon sugar

Directions:

1. Heat oil in small saucepan over high heat and stir fry curry paste for 15 seconds.
2. Stir in coconut milk and boil for 2 minutes.
3. Add peanut butter and stir until sauce begins to thicken.
4. Reduce heat to simmer—then add fish sauce, vinegar and sugar. Cook sauce, stirring for one minute more. 

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