Ditch the Burgers and Dogs for Something Unexpected at Your Tailgate Party
|Photos by Sarah Johnson|
You don't always have to think inside the box when it comes to grilling or cooking out for a barbecue or tailgate party. Why not ditch the burgers and hot dogs and experiment for a change? Yes, the consequences might cause a riot in your backyard, but you will never know until you try it.
As we mentioned last week, this Sunday, April 25, is the sixth annual Taste of the NFL: The Ultimate Cowboys Tailgate Party that will benefit the North Texas Food Bank. Chef Marcos Rodriguez of Bolla will be one of the 22 chefs setting up a gourmet station at Glass Cactus for the event. Instead of regular tailgate items, Rodriguez will offer the flash-cured yellowtail.
The Bolla chef let us swing by one afternoon and watch as he prepared the dish from start to finish, and he even let us snag the recipe and take photos. For today's Appetite for Instruction, we present to you, City of Aters, the flash-cured yellowtail with a noodle salad and sriracha foam.
8 oz yellowtail
1 Himalayan salt block
1 /2 cup sriracha sauce
1 1/2 tablespoons salt
1 1/2 cups simple syrup
NOTE: (Simple syrup is one part sugar and one part water brought to a boil, then simmered for three minutes or until the sugar is dissolved into syrup).
2 cups lime juice
5 tablespoons cornstarch
3 tablespoons lecithin, ground
1/2 cup sesame oil
1/2 cup canola oil
Fried Noodle Salad Ingredients:
4 ounces uncooked rice noodles
2 1/2 tablespoons mellow white or sweet white miso
2 1/2 tablespoons mirin
1 tablespoon canola oil
2 tablespoons minced shallot or 2 cloves garlic, finely minced
2 oz thinly sliced red cabbage
2 oz cilantro leaves washed and dried
1 oz chiffonade of mint
1 oz chiffonade of basil
Minced scallion for garnish
Fried Noodle Salad:
Side note: A Himalayan salt block is a translucent pink salt block used for sauteing,chilling, curing and more. One can be purchased at Sur La Table or online at www.aththemeadow.com