A football Saturday without a tailgate is like a UVA kickoff without the thundering hoofbeats of the Cavalier Man, Georgia Tech taking the field without the Ramblin’ Wreck, or a Mississippi State game without cowbells. And no tailgate is complete without a heavy squeeze of the South’s favorite condiment—Duke’s Mayo.
Three leading Southern chefs recently proved just that at Garden & Gun’s Tailgate Throwdown in partnership with Duke’s Mayo. The epic game-day recipe contest challenged Samantha Fore of Tuk Tuk Lex in Lexington, Kentucky; the Garden & Gun Club’s own Sam Davis; and Micheal Taylor, the Charlotte-based private chef to pro athletes. Using the South’s mother sauce in a variety of trick plays—shrimp sliders slathered in confit garlic spicy mayo, an umami-packed chili sauce on wings, and grilled cheese with seeni sambol onions—the chefs faced off for the title of Mayo MVP. In between refreshments of Blade and Bow cocktails, the crowd sampled the dishes and ultimately named Fore the champion. Now you can try for a repeat performance at your own tailgate with these recipes.
by RACHEL HAHN
video by MIKA ALTSKAN AND MATVEY FIKS
SPONSORED BY
And by spread, we mean one must-have condiment
The Ultimate
Southern Tailgate Spread
With her perma-grin and self-deprecating sense of humor, it would be easy to assume Sam Fore, the Kentucky-based chef behind nationally known Sri Lankan pop-up
Tuk Tuk Lex, was ambivalent about competition. Think again. “Oh I’m wicked, wicked competitive,” she says. Not only does the Milk Street Radio podcast presenter love to compete, she’s a smack talker—as her Tailgate Throwdown competitors, the chefs Sam Davis and Micheal Taylor, can attest.
“It has that perfect balance of tangy
and thick”
—SHUAI WANG, JACKRABBIT FILLY
A healthy helping of Duke’s in every section of the menu hasn’t hurt either. For Hill, Duke’smayonnaise is not just any condiment. “That’s the only mayonnaise we had growing up,” hesays. Ruthie loved it and used it in everything, from pimento cheese to potato salad. Andlike a good grandson—haute culinary training be damned—Hill has followed in herfootsteps.
“There’s not a sandwich we serve at the restaurant that doesn’t have Duke’s on it,” he says.But why stop at lunch? “We also do what I call a breakfast mayo. It’s a Dijon with a littleDuke’s and honey and some spice to it.” You can get plenty at dinner too. Duke’s makes acameo in Ruthie’s Wood Fired Citrus Marinated ½ Chicken, the Nice Grilled Salmon Salad,his Fried Chicken Biscuit, and the restaurant’s Wood Grilled Octopus dish.
For all his appreciation for tradition, however, Hill isn’t afraid to tinker with time-honoredrecipes (even Grandma’s) to create delicious new interpretations. But there’s one thing hesays he’ll never give up, and that’s his commitment to using Eugenia Duke’s delectablespread. “It’s balanced. It tastes like it’s supposed to taste,” Hill says. “Maybe it’s because ofthe way I was raised, but it’s like they say, ‘It’s got twang.’” Surely Ruthie would agree.
“Southern cooking has so much history behind it, with recipes being passed down from generation to generation, and I find that to be true in Chinese cooking, too.”
—SHUAI WANG, JACKRABBIT FILLY
Find more Duke’s stories—and recipes—at DukesMayo.com
A Spike-Worthy Sandwich
—SAMANTHA FORE, TUK TUK LEX
Sam Fore of Tuk Tuk Lex is all about a little friendly competition
With her perma-grin and self-deprecating sense of humor, it would be easy to assume
Sam Fore, the Kentucky-based chef behind nationally known Sri Lankan pop-up
Tuk Tuk Lex, was ambivalent about competition. Think again. “Oh I’m wicked, wicked competitive,” she says. Not only does the Milk Street Radio podcast presenter love to compete, she’s a smack talker—as her Tailgate Throwdown competitors, the chefs Sam Davis and Micheal Taylor, can attest.
The G&G event tasked the chefs with incorporating Duke’s Mayo in the ultimate tailgate bite, and wouldn’t you know, Fore’s grilled cheese with seeni sambol onions won the day. And the lifelong Kentucky basketball fanatic knew just what to do, launching into a boisterous celebration. “My mom came with me to the Throwdown, and she was like,
‘Don’t you think you should have been a little bit more humble when you won?’
I was like, ‘No! You don’t watch enough football, Mom.’”
For Fore, big games call for big flavors, and that’s why she decided to use Duke’s to bind her spicy cheese mixture before topping it with a Sri Lankan favorite, seeni sambol. Made with tamarind, it provides the ideal sweet and sour touch. “It gives the pucker of a lime without being ultra citrusy,” she says. A lip smacker for a smack talker, if you will.
SAMANTHA FORE'S
Grilled Cheese with Seeni Sambol Onions
“It wasn’t because I thought my recipe was going to win,” she says of her pre-competition swagger.
“I just thought it was funny.”
Yield: 4 sandwiches
INGREDIENTS
For the seeni sambol onions:
For the seeni sambol onions:
2 tbsp. coconut oil or neutral oil
1 medium red onion, thinly sliced into half-moons
½ tsp. kosher salt
Black pepper, to taste
½ tsp. crushed red pepper
1 tbsp. tamarind concentrate
For Fore, big games call for big flavors, and that’s why she decided to use Duke’s to bind her spicy cheese mixture before topping it with a Sri Lankan favorite, seeni sambol. Made with tamarind, it provides the ideal sweet and sour touch. “It gives the pucker of a lime without being ultra citrusy,” she says. A lip smacker for a smack talker, if you will.
PREPARATION
Make the seeni sambol onions:
For the grilled cheese:
½ cup Duke’s Mayonnaise, plus more for brushing bread
2 cups (8 oz.) shredded low-moisture mozzarella cheese
½ cup (2 oz.) shredded sharp white cheddar cheese
⅔ cup finely chopped red onion (from about half a small red onion)
1 serrano chile, stemmed, seeded, and finely chopped
½ tsp. crushed red pepper
1 tsp. kosher salt
8 slices white sandwich bread
½ cup seeni sambol onions (see recipe)
Heat coconut oil in a large skillet over medium-high heat until shimmering.
Stir in onion, salt, black pepper, and red pepper. Cook over medium
heat, stirring often, until onion is translucent, about 10 minutes. Stir in tamarind concentrate, reduce heat to low, and cook until onions are deeply caramelized, stirring occasionally, about 20 minutes.
Make the grilled cheese:
In a large bowl, stir together the Duke’s Mayo, both cheeses, finely chopped red onion, finely chopped serrano, crushed red pepper, and salt. Scoop about ½ cup of the cheese mixture onto one slice of white bread and distribute over the surface. Top with 2 tablespoons of seeni sambol onions and close the sandwich with another slice of bread. Repeat with remaining cheese mixture to make 4 sandwiches.
Heat a large skillet over medium heat. Spread a thin layer of Duke’s onto the outsides of each sandwich, then place into the hot skillet. Cook until golden brown on the outside and the cheese has melted on the inside, about 3–4 minutes per side.
Though he may not wear a jersey, chef Micheal Taylor, the owner of Charlotte catering company Luxury Foods, has very much become an honorary member of the Carolina Panthers. In a Rudy-esque story for the culinary scene, it was a digital Hail Mary that landed him his first catering gig for the pros.
“It sounds so simple, but I just sent some players a message on Instagram,” says Taylor. “I just wrote, ‘I’m a chef in Charlotte,’ and then I put three chef emojis.” Remarkably, it worked. Terrace Marshall Jr. was interested. So was defensive tackle Derrick Brown and running back Christian McCaffrey. He ultimately won over the players with a robust line of big-appetite-friendly dishes; his brunches of overflowing Red Wine Strawberry Glaze Japanese Soufflé Pancakes, red velvet French toast, and Nashville Hot Waffle Sandwiches have become favorites. The twenty-seven-year-old chef has since built a niche serving not just his home team but a growing roster of pro athletes, including tennis player Jack Scott and NASCAR driver Austin Dillon. So it’s no surprise Taylor brought his A-game to G&G’s September Tailgate Throwdown presented by Duke’s Mayo.
To meet the objective of featuring Duke’s in a tasty tailgate appetizer, Taylor knew just what to cook. “At a tailgate you want something to eat that’s just two or three bites. Wings are perfect for that,” he says. “Nothing too messy.”
The key to making this game-day dish both flavorful and functional is Taylor’s sweet chili wing sauce. The mayo adds an element of umami, while the sweet chili brings a sticky factor so you can enjoy the wings drip-free.
BIRD IS THE WORD
NFL private chef Micheal Taylor talks tailgates, wings, and winging it
—SAMANTHA FORE, TUK TUK LEX
“It wasn’t because I thought my recipe was going to win,” she says of her pre-competition swagger.
“I just thought it was funny.”
Micheal Taylor'S
Sweet Asian
Lollipop Wings
Yield: 30 wings
PREPARATION
For the wings:
15 chicken wings, separated into flats and drumettes (30 pieces)
1 cup canola oil, plus more for frying
1 tbsp. coarse kosher salt
1 tbsp. freshly ground black pepper
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. smoked paprika
2 tbsp. finely chopped chives
2 tbsp. sesame seeds
Lollipop the wings:
For the drums, make a few small cuts around the skinny end with a sharp knife to loosen the meat from the bone. Holding the bone end firmly, gently scrape the meat downward away from your hand to form the lollipop. For the flats, cut between the two bones to separate them. Then cut around each end to loosen the meat from the bone. Locate the skinny bone and carefully remove it, holding the larger bone firmly to keep the meat attached. Scrape the meat downward away from your hand to form the lollipop.
Season and cook the wings:
In a large bowl, whisk together salt, pepper, garlic powder, onion powder, and smoked paprika. Add wings and toss until evenly coated.
Stir in 1 cup canola oil, cover, and refrigerate overnight.
INGREDIENTS
For the sweet chili wing sauce:
½ cup Duke’s Mayonnaise
6 oz. sweet chili sauce
¼ cup freshly squeezed lemon juice (from about 1 lemon)
¼ cup brown sugar
½ tbsp. crushed red pepper
Pour sweet chili sauce generously over the wings and toss until coated. Sprinkle with sesame seeds and chives and serve.
The next day, preheat oven to 350˚F and line a baking sheet with aluminum foil. Spread marinated chicken wings onto the pan and bake in
preheated oven until tender, 30–40 minutes. Remove from the oven and set aside until you are ready to fry.
Meanwhile, make the sauce. Whisk together Duke’s Mayo, sweet chili sauce, lemon juice, brown sugar, and crushed red pepper in a saucepan.
Bring to a simmer over medium heat until sugar is dissolved and sauce begins to thicken, about 5 minutes. Remove from heat and let cool slightly.
Heat 1 inch of oil in a large, deep skillet or heavy-duty pot over medium heat until it reaches 375˚F. Fry chicken wings until crispy and golden brown,
about 4–5 minutes (work in batches to avoid overcrowding the pan). Transfer cooked wings to a large bowl and continue frying until all are cooked through.
Surf-to-Turf Dining
The Garden & Gun Club executive chef Sam Davis makes a case for tailgate crustaceans
Want to impress your friends on game day? Take a page out of Sam Davis’s playbook. The executive chef of the Garden & Gun Club at the Battery Atlanta stays true to his Georgia roots by bringing surf to the turf with his shrimp sliders.
“We have a shrimp po’boy on our game-day menu at the restaurant that everyone loves,” Davis says. That was all the inspiration he needed when asked to compete in G&G’s Tailgate Throwdown. Davis says his savory bite, dressed in spicy Duke’s Mayo and laced with confit garlic, won participants' hearts even if it didn’t take the W. (And it’s a sure hit at home too.)
Want to impress your friends on game day? Take a page out of Sam Davis’s playbook. The executive chef of the Garden & Gun Club at the Battery Atlanta stays true to his Georgia roots by bringing surf to the turf with his shrimp sliders.
“We have a shrimp po’boy on our game-day menu at the restaurant that everyone loves,” Davis says. That was all the inspiration he needed when asked to compete in G&G’s Tailgate Throwdown. Davis says his savory bite, dressed in spicy Duke’s Mayo and laced with confit garlic, won participants' hearts even if it didn’t take the W. (And it’s a sure
hit at home too.)
For the spicy mayonnaise:
½ cup peeled garlic cloves
(from about 2 heads)
Canola oil
1 cup Duke’s Mayonnaise
2 tbsp. gochujang pepper paste
1 tbsp. sweet soy sauce
½ tbsp. rice wine vinegar
½ tsp. sesame oil
1 tsp. coarse kosher salt
INGREDIENTS
sam davis'S
Shrimp Sliders
Yield: 6 sliders
Chef 's Note
This sandwich is toasty, creamy, a little bit sweet, and quite spicy! Adjust the heat to your liking by reducing the amount of crushed red pepper or finely chopped serrano.
You’ll find yourself with a little extra
garlic purée (hello, garlic toast!) and extra spicy mayo, but no one will mind having these delicious condiments on hand for other uses. Make sure to save the flavorful garlic oil, too, great for drizzling and vinaigrettes. If you can’t find sweet soy sauce or rice wine vinegar,
substitute regular soy sauce
and rice vinegar.
PREPARATION
Lollipop the wings:
For the drums, make a few small cuts around the skinny end with a sharp knife to loosen the meat from the bone. Holding the bone end firmly, gently scrape the meat downward away from your hand to form the lollipop. For the flats, cut between the two bones to separate them. Then cut around each end to loosen the meat from the bone. Locate the skinny bone and carefully remove it, holding the larger bone firmly to keep the meat attached. Scrape the meat downward away from your hand to form the lollipop.
For the shrimp sliders:
1 cup all-purpose flour
1 tbsp. plus ¾ tsp. coarse kosher salt
1 tbsp. plus ¾ tsp. chili powder
2 ¼ tsp. onion powder
2 ¼ tsp. garlic powder
2 ¼ tsp. ground black pepper
2 ¼ tsp. paprika
½ lb. large (16/20) shrimp, peeled and deveined, cut in half lengthwise
6 Hawaiian buns, cut in half and toasted
12 dill pickles
6 bamboo skewers
chef's
note
Chef's Note
chef's
note
Chef 's Note
Lollipop-ing the wings is an optional step but a handy little technique to learn. Especially if you plan to serve these at a party, lollipops are easy to eat one-handed and relatively mess-free.
Chef 's Note
You’ll find yourself with a little extra garlic purée (hello, garlic toast!) and extra spicy mayo, but no one will mind having these delicious condiments on hand for other uses. Make sure to save the flavorful garlic oil, too, great for drizzling and vinaigrettes. If you can’t find sweet soy sauce or rice wine vinegar, substitute regular soy sauce and rice vinegar.
PREPARATION
Place garlic cloves in a small pot and cover with about 1 inch of canola oil. Cook over medium-low heat, stirring often to keep garlic from sticking or burning, until the garlic is caramelized and deep golden brown, about 30–35 minutes. Using a slotted spoon, transfer garlic cloves to a blender and purée until smooth (reserve oil for another use).
Spread spicy Duke’s sauce on the top and bottom of the toasted Hawaiian rolls (about 1 teaspoon per roll). Pile 3 to 4 fried shrimp on the bottom bun, top with two pickles, then secure closed with a skewer. Serve immediately.
In a medium mixing bowl, whisk together 2 tablespoons of garlic purée, Duke’s Mayo, gochujang, sweet soy sauce, rice wine vinegar, sesame oil, and salt. Refrigerate until ready to use.
In a large bowl, whisk together flour, salt, chili powder, onion powder, garlic powder, black pepper, and paprika. Add shrimp and toss until thoroughly coated with dredge.
Fill a large heavy-duty pot with 2 inches of canola oil and heat to 350˚F. Fry shrimp, 3 to 4 pieces at a time, until crispy brown and cooked through, about 1–2 minutes. Repeat until all shrimp have been cooked.
A Spike-Worthy Sandwich
Sam Fore of Tuk Tuk Lex is all about a little friendly competition
The beauty of Jackrabbit Filly is that it doesn’t take itself too seriously. While the menu has roots in traditional Chinese cuisine (and whatever inspires Wang on a given day), the dishes often incorporate nontraditional ingredients—namely, staples of the typical Southern pantry. This is especially true of the restaurant’s use of mayo. “When we were developing the menu, it became a running joke that every time we tested a dish, we would ask ourselves, ‘What does this need?’ And the answer always seemed to be Duke's mayo,” Wang recalls. “It’s not very common to Chinese cuisine, but we go through ten to twelve gallons a week.” For the chef, using Duke’s was a no-brainer. “It has that perfect balance,” he says. “A subtle hint of sweetness, while also being tangy and thick.” Anyone who knows Wang knows how devoted he is to the brand—so much so that he recently had a jar of Duke’s tattooed on his forearm.
Make the seeni sambol onions:
A Spike-Worthy Sandwich
Sam Fore of Tuk Tuk Lex is all about a little friendly competition
Lollipop the wings:
Chef 's Note
This sandwich is toasty, creamy, a little bit sweet, and quite spicy! Adjust the heat to your liking by reducing the amount of crushed red pepper or finely chopped serrano.
PAGE
UNDER
CONSTRUCTION
Sam Fore of Tuk Tuk Lex is all about
a little friendly competition
BIRD IS THE WORD
NFL PRIVATE CHEF MICHAEL TAYLOR TALKS TAILGATES, WINGS AND WINGING IT