Brendan Tacbian's Recipes
GRILLED PORK LOIN SANDWICH WITH SPICY MANGO KETCHUP
2 pounds boneless pork loin
6 sandwich rolls
1 grilled red pepper, cut into 6 pieces
1 grilled yellow pepper, cut into 6 pieces
Spicy Mango Ketchup
Prepare a wood or charcoal fire and let it burn down to embers.
Slice the pork 1/4-inch thick. Grill the meat about 1 1/2 minutes on each side.
To serve, place the pork on one side of the roll top with grilled peppers on the other half of the roll with Spicy
Mango Ketchup.
Yield: 6 servings
Spicy Mango Ketchup
1 red onion, diced fine
1 tablespoon chopped garlic
2 tablespoons unsalted butter
1 mango, diced
1/2 cup rice wine vinegar
1/4 cup ketchup
1/2 cup brown sugar
1 chipotle, pureed
1/2 tablespoon ground ginger
1/2 tablespoon ground cinnamon
1 teaspoon ground cloves
In a saucepan, sweat the onions and garlic. Add the mangoes and continue to cook for 3 minutes. Add remaining ingredients
and bring to a boil. Reduce heat and simmer for 5 minutes. Puree and season to taste with salt and pepper.
SMOKED BRISKET
2 briskets
Dry Rub #3
Baste
Rub the meat with the dry rub a couple of times. Put the meat in a sealed container and refrigerate. Let the meat
sit for 1 hour outside the refrigerator before smoking it in a heavy hickory smoke at 180 to 200 degrees. Smoke
for 7 to 9 hours basting every hour.
Dry Rub #3
3/4 cup paprika
3/4 cup cracked black pepper
1/4 cup salt
2 tablespoons toasted crushed cumin seeds
2 tablespoons minced garlic
2 tablespoons minced onion
Combine all ingredients.
Baste
8 ounces apple cider
8 ounces beer
1/2 diced onion
2 garlic cloves
2 tablespoons brisket rub
GRILLED PORK SKEWERS WITH GINGER
2 pounds boneless pork butt
Red bell peppers, cut 1 12 x 34-inch strips
Red sweet onions, cut in 1 1/2 x 3/4 x 1/2-inch strips
Marinade:
1 tablespoon pineapple juice
1 tablespoon rice wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ancho chile powder
2 tablespoons minced ginger
1 tablespoon minced garlic
1 ounce soy sauce
Mix all marinade ingredients well.
Cut the pork butt into 1inch cubes and marinate, covered in the refrigerator for 4 hours.
Remove the meat from the marinade. Discard the remaining marinade. Thread the pork, red pepper and onion on skewers.
Season to taste with salt and pepper. Grill over medium heat 5 minutes on each side.
Yield: 4 servings
SKEWERED SWORDFISH WITH VEGETABLES AND FRESH HERBS
2 pounds swordfish, cut into 1 1/2-inch steaks
20 cherry tomatoes
20 roasted shallots
20 pieces of red onion
20 asparagus tips
Olive oil
Juice of 1 lemon
Herb Butter
Herb butter:
1/4 pound unsalted butter, at room temperature
1/4 cup chopped fresh basil chiffonade
Salt and freshly ground pepper to taste
Brush the swordfish and vegetables with the olive oil and lemon juice. Alternate on skewers. Let stand at room
temperature for 20 minutes. Prepare the grill.
Combine the ingredients for the herb butter in a small bowl and mix well and reserve.
Grill the skewers for 5 minutes on each side. Remove from the grill and baste with Herb Butter.
Yield: 20 skewers
PORTERHOUSE OF LAMB WITH CORN AND PEPPER CHOW
Sauce:
1 cup vinegar
2 teaspoons ground mustard
2 teaspoons flour
1 1/2 tablespoons sugar
1 tablespoon water
1/2 teaspoon rosemary
8 center cut lamb chops
2 cups green tomatoes, diced
1 cup green onion, diced
1 cup green bell pepper, diced
1 cup yellow bell pepper, diced
1 cup red bell pepper, diced
4 jalapenos, minced
1/2 cup salt
4 ears of corn kernels, husked and grilled
Combine all sauce ingredients in a saucepan and bring to a boil for 10 minutes while stirring.
Season lamb chops with salt and pepper. Grill over pecan wood for 6 minutes on first side and 4 1/2 minutes on
reverse side.
Mix all vegetables except corn. Add salt, place in a pot and cover with water. Refrigerate overnight. Bring to
a boil and cook for 8 minutes. Drain well. Add sauce to drained vegetables and then add corn. Serve with lamb chops.
LAMB AND GRILLED ONION TACO WITH FRESH MINT AND TOMATO SALSA
16 ounces of lamb or grilled lamb scraps (Porterhouse trims from previous recipe)
Red Chile Marinade (recipe follows)
1 cup grated Monterey Jack cheese
1 cup grated white cheddar cheese
1 large red onion, sliced thin and grilled
4 tablespoons fresh mint chiffonade
8 yellow corn tortillas
Salt and freshly ground pepper
Olive oil
Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in red chile marinade for 1 hour.
Grill the lamb for 3 minutes on each side. Cut into 24 slices.
For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled
onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for
3 minutes on each side or until crispy and the cheese has melted.
Serve with Tomato Salsa (recipe follows).
RED CHILE MARINADE
8 dried ancho chilies, seeded, toasted and ground
1 small onion, coarsely chopped
10 garlic cloves, chopped
3 canned chipotles, chopped
1 cup fresh orange juice
Salt and pepper to taste
1 cup extra virgin olive oil
1/4 cup fresh mint chiffonade
In a food processor combine all ingredients except olive oil and mint, puree. With the motor running slowly add
olive oil and blend until emulsified. Add the mint.
Yield: About 3 cups
TOMATO AND BASIL SALSA
1 medium tomato, coarsely chopped
1 tablespoon finely diced red onion
1 1/2 teaspoons minced seeded jalapeno
2 tablespoons balsamic vinegar
1/4 cup fresh basil chiffonade
1 1/2 teaspoons olive oil
Salt and freshly ground pepper to taste
Combine the tomato, onion, jalapeno, vinegar, basil and olive oil. Add salt and pepper to taste. Cover and refrigerate
for up to 1 day. Bring to room temperature before serving. Serve any extra salsa in a bowl in the center of the
table.
Yield: About 1 1/2 cups
BARBECUED COBB CHICKEN SALAD
4 barbecued chicken breasts, sliced
New Mexico BBQ Sauce
2 Haas avocados chopped coarsely
2 tomatoes, seeded, coarsely diced
6 ounces good quality Blue cheese
6 ounces Cayenne Buttermilk Dressing
Chopped Romaine lettuce
Toss romaine lettuce in CayenneButtermilk dressing, season with salt and freshly ground pepper. Top with chicken,
avocado, tomatoes, and blue cheese.
Yield: 4 servings
NEW MEXICO-STYLE BARBECUE SAUCE
2 tablespoons unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Pasilla chile powder
1 tablespoon Worcestershire sauce
In a medium sauce pan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the
tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture
in a food processor, pour into a bowl, and allow to cool at room temperature. This sauce will keep for 1 week in
the refrigerator or several months frozen.
Yield: 5 cups
CayenneButtermilk Dressing
2 tablespoons sour cream
1/2 cup buttermilk
1 teaspoon minced garlic
1 teaspoon minced red onion
1 tablespoon fresh lime juice
1 teaspoon cayenne
Salt and freshly ground pepper
Combine the sour cream, buttermilk, garlic, onion, lime juice, and cayenne. Add salt and pepper to taste. Mix well.
May be prepared 1 day ahead and refrigerated.
Makes 1/2 cup
BARBECUED CHICKEN SANDWICH
Two 3 1/2-pound whole chickens
3 tablespoons dry rub #1
Barbecue sauce
Dry Rub #1
1 tablespoon paprika, Hungarian
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon mustard
1/2 teaspoon Chipotle powder
Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.
Barbecue Sauce
1 tablespoon peanut oil
2 tablespoons minced onion
1 1/2 cups cider vinegar
1 cup ketchup
3 tablespoons dry rub #1
2 tablespoons brown sugar
1 cup coffee
1 tablespoon mustard
2 cloves minced garlic
In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add remaining ingredients and simmer until
thickened.
Rub the chicken inside and out, with dry rub #1, making sure to get under the skin as much as possible. Massage
the bird well and refrigerate overnight.
Prepare the grill with soaked wood chips. Split the chicken in half and cook on the grill over slow heat for 45
minutes or until cooked.
Allow the chicken to cool slightly. Pick the meat off the bone, remove the skin. Chop the chicken lightly and mix
with 1 cup of the barbecue sauce. Serve on white bun with cole slaw.
GRILLED FLOUNDER WITH LIME, LEMON AND CUCUMBER NOODLES
Four 2-pound flounder, cleaned and gutted
10 cucumbers, peeled, seeded and cut into noodles
2 limes, zest peeled and sliced paper thin, reserve juice
2 lemons, zest peeled and sliced paper thin, reserve juice
2 red bell peppers, seeded and sliced paper thin
2 tablespoon kosher salt
Salt and freshly ground pepper to taste
Rinse lemon and lime zest under hot water for 2 minutes. Toss cucumber, citrus zest and bell peppers in kosher
salt and let sit for 30 minutes. Rinse and drain well.
Season flounder with salt and pepper. Grill on first side for 5 minutes, turn very carefully and grill for an additional
3 minutes. Baste with lemon and lime juice.
Filet flounder and arrange on top of cucumber noodles. Drizzle on lemon and lime juice to taste.
YUCATAN STYLE SWORDFISH WITH SPICY MANGO SALSA
4 swordfish fillets (6 ounces each)
3 tablespoons Yucatan Marinade (recipe follows)
2 tablespoons Spicy Mango Salsa (recipe follows)
About 1 hour before grilling, brush the fish steaks on both sides with the Yucatan Marinade, cover, and refrigerate.
Prepare a wood or charcoal fire and let it burn down to embers.
Grill the steaks for 3 minutes on each side, until medium. Serve topped with 2 tablespoons Spicy Mango Salsa.
Yield: 4 servings
YUCATAN MARINADE
1/4 cup orange juice
1/4 cup lime juice
2 tablespoons lemon juice
1/4 cup Ancho chili powder
2 tablespoons Pasilla chili powder
1/4 cup paprika
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon salt
1/4 cup olive oil
In a food processor combine all ingredients except the oil. Process for 30 seconds. Then, with the motor running,
add the oil in a slow stream. Process until the mixture is emulsified.
Yield: 1 cup
SPICY MANGO SALSA
1/2 cup coarsely chopped mango
2 tablespoons finely diced red onion
1 teaspoon finely diced jalapeno
2 tablespoons fresh lime juice
Salt and freshly ground pepper
Combine the mango, onion, jalapeno, cilantro and lime juice. Season to taste with salt and pepper. Cover and set
aside. May be prepared up to 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
Yield: 1 cup
BLACK ANGUS BURGER WITH CHEDDAR CHEESE AND GRILLED GREEN CHILES
2 pounds ground Angus beef
3 grilled poblano peppers, seeded and slice in 3rds
6 slices yellow cheddar cheese
6 hamburger rolls
Baby red oak lettuce
Pickled red onions
Poblano Pepper Vinaigrette (recipe follows)
Salt and freshly ground black pepper
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl season beef with salt and pepper. Refrigerate until ready to use. When ready to use, form
into 1-inch thick disks.
Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When
finished grilling, on one half of the roll place the burger and top with baby red oak, poblano peppers, vinaigrette
and pickled red onions. Serve immediately.
JACK'S VEGGIE BURGER
2 cups cooked lentils
1 cup smoked Portobello mushrooms, minced
1 cup bulgar wheat
2 cloves roasted garlic, pureed
1 cup whole wheat bread crumbs
1 tablespoon Worcestershire
2 tablespoons walnut oil
1/4 teaspoon tarragon, minced
Salt and freshly ground pepper to taste
Prepare a wood or charcoal grill and let it burn down to embers.
In a large mixing bowl, mash lentils until smooth. Add all other ingredients and mix until thoroughly combined.
Refrigerate for at least 2 hours. Form into burgers. Brush the burgers with olive oil and grill for 6 minutes on
each side or until done. Serve hot with your favorite condiments.
Roasted Poblano Vinaigrette:
2 poblano peppers, roasted, peeled, and seeded
1/4 medium red onion, chopped
2 tablespoon fresh lime juice
3/4 cup olive oil
1/2 cup spinach
2 teaspoons honey
Salt and freshly ground pepper
In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running,
add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste
with salt and freshly ground pepper. Bring to room temperature before serving.
Yield: about 1 1/2 cups
SOUTHWESTERN FRIES
1/2 cup Ancho chile powder
2 tablespoons ground cumin
2 tablespoons salt
4 cups peanut oil
4 large potatoes, sliced lengthwise into very thin shoestring strips
Combine the chile powder, cumin and salt and set aside.
In a large saucepan over high heat, heat the peanut oil to 375 degrees, or until a bit of potato sizzles when immersed.
Fry the potatoes in batches for about 3 minutes, or until crisp and golden brown. Drain on paper towels.
Immediately season with the spice mixture and serve.
BLACK ANGUS BURGER WITH CHEDDAR CHEE SE AND GRILLED GREEN CHILES
2 pounds ground Angus beef
3 grilled poblano peppers, seeded and slice in thirds
6 slices yellow cheddar cheese
6 hamburger rolls
Baby red oak lettuce
Pickled red onions
Poblano Pepper Vinaigrette (recipe follows)
Salt and freshly ground black pepper
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl season angus beef with salt and pepper. Refrigerate until ready to use. When ready to use,
form into 1-inch thick disks.
Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When
finished grilling, on one half of the roll place the burger and top with baby red oak, poblano peppers, vinaigrette
and pickled red onions. Serve immediately.
Yield: 6 servings
GRILLED TUNA BURGER WITH SPICY MANGO KETCHUP
2 pounds minced fresh tuna
2 tablespoons whole grain mustard
2 tablespoons capers, minced
1/4 cup cilantro, minced
1/4 cup scallions, minced
1 tablespoon chipotle pur