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Thursday, July 25th, 2013

Crispy Tabanero Beer Battered Calamari with a Tabanero Cocktail Sauce

The following recipe is part of our 5 Part Recipe Series with Chef Isaiah from Coogie’s in Malibu. Today Chef Isaiah has prepared a delicious appetizer with a smoking hot Cocktail Sauce to complement it…

Ingredients:

  • 1 lb. – Calamari (tubes and tentacles)
  • 2 cups – All-Purpose White Flour
  • 1 tbsp. – Onion Powder
  • 1½ tbsp. – Garlic Powder
  • 2 tbsp. – Sea Salt
  • ½ cup – Potato Starch
  • ¼ cup & 1 tbsp. – Tabanero hot sauce
  • 13 oz. – Beer (Corona or pale ale beer preferred)
  • 32 oz. – Canola or Corn Oil (at least, depending on frying pan size)


Cocktail Sauce: 

  • ½ cup – Ketchup
  • 2 tbsp. – Prepared Horseradish
  • 3 tbsp. – Tabanero Hot Sauce
  • 2 tbsp. – Fresh Squeezed Lemon Juice
  • 1tsp. – Black Pepper


Instructions: 

1. Slice calamari tubes into ½ “ thick rings and lay flat on a dry surface along with tentacles. Pat
calamari dry.

2. Combine ½ cup all-purpose flour, onion powder, ½ tbsp. garlic powder, and 1 tbsp. sea salt in
a medium-mixing bowl. Mix well and set aside (this will be your dusting powder).

3. Combine 1½ cups all-purpose flour, potato starch, 1 tbsp. sea salt, 1 tbsp. garlic powder, ¼
cup and 1 tbsp. Tabanero hot sauce. Slowly whisk in beer (corona preferred), until batter is
thick enough to coat your finger, and slowly drip off. The thicker the batter, the thicker the
fried crust. Thin out the batter for a thinner, lighter crust.

4. Add canola or corn oil to a frying pan to fill ½” deep and heat oil on a medium/high flame. If
(even light amounts) of smoke rise from the top of the oil, it is too hot and the flame should
be adjusted accordingly. Then wait 5 minutes. Oil should be in the area of 350 degrees.

5. Lay down a thick layer of paper towels to pat excess oil from calamari after frying.

6. Position dusting powder and batter near frying pan. Place 7-10 pieces of calamari in dusting
powder and then dip in beer batter and immediately add to hot oil. Fry until each piece is
golden brown and then remove from oil with tongs and place calamari on paper towels.

7. Repeat until all calamari is fried to a golden brown. To spice up the plate, slice some fresh Serrano chilies and chopped cilantro and toss with
fried calamari.

8. Mix ketchup, horseradish, 3 tbsp. Tabanero hot sauce, lemon juice and black pepper in a medium sized bowl. Serve with Calamari and…. Enjoy!

 


Thursday, May 3rd, 2012

May Recipe of the Month – Rocket Salad

Time to get your dream beach body toned for some summer loving! Chef Angel Cruz from Barney’s Beanery has whipped up a personalized Tabanero treat called the Rocket Salad which is our May Recipe of the Month! Not only is it easy to make, but it’s healthy for you.

Ingredients:

1 grilled chicken breast
4 oz baby wild arugulla
8 ea cherry tomatoes cut in half
2 oz lemon vinaigrette
2 oz thin sliced red onion 
1/2 avocado diced
2 oz shredded carrots
And of course TABANERO as desire to heat up

Instructions:

1)Toss all ingredients with the lemon vinaigrette except the chicken breast
2) Sever in a large salad bowl, slice the chicken and lay it on top the salad and drizzle the TABANERO on. Enjoy.

Who ever said eating healthy wasn’t appetizing?


Tuesday, April 3rd, 2012

April Recipe of the Month: Garlic Tabanero burgers with avocado on a Portobella bun!

We would like to introduce a savory meal that will have your taste buds wanting more! Our April recipe of the month are Garlic Tabanero burgers with avocado on a Portobella bun!

 

These delicious & spicy grilled burgers are made with fresh garlic, Tabanero Hot Sauce and served on a bed of avocado with a portobello bun:

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes 4 to 6 Burgers

Ingredients:

  • 1 to 1 1/2 pounds ground beef, 85% to 90% lean
  • 4 to 6 Portobello mushrooms
  • Tablespoon of Olive Oil
  • 1 large avocado or 2 small avocados
  • 1 large clove garlic or 2 small cloves, minced
  • 2 tablespoons of Tabanero Hot Sauce
  • 1 Tablespoon of Garlic salt
  • 1/4 teaspoon ground black pepper

Preparation:

Combine ground beef, garlic, Salt, Pepper & Tabanero in a bowl and mix well. Shape into 4 to 6 hamburgers. Brush Olive Oil on Portobella mushrooms. Cover and chill until you’re ready to grill. 

Grill to desired doneness. Make a bed of Avocado in the Portobella and place the burger in the bed of avocado. An extra dash of Tabanero Hot Sauce and you are ready to serve!

Thursday, March 1st, 2012

March Recipe of the Month: Tabanero Golden Margarita

 

Tabanero is psyched to announce the March Recipe of the Month brought to you by our Facebook Friend and recipe contest winner Edz Wingz, enjoy this delectable treat!

Ingredients:

Tabanero Hot Sauce
1 1/2 oz Gold Tequila
1/2 oz Grand Mariner
1/2 oz lime juice
3 oz sour mix
dash of orange juice (optional)
lime wedge for garnish

Directions:

1. Pour the ingredients into a shaker with ice cubes.
2. Shake well.
3. Pour contents, with ice, into the glass.
5. Garnish with the lime wedge & Cilantro
6. Top with 1-2 Tsp. Tabanero Hot Sauce.
7. Stir & Enjoy!

*There’s no salt on the glass in this recipe. If you really have to have salt on the rim, mix 1 tablespoon of Tabanero Hot Sauce with 1 tablespoon of Orange juice concentrate. Dip glass in mixture. Twist. Dip in sea salt. Twist. Pour.


Tuesday, February 7th, 2012

February Recipe of the Month: Heavenly Bottom

Even though the Big Game just passed, doesn’t mean you can’t still party! Tabanero’s Featured Recipe of the Month is none other than Heavenly Bottom, our style of shots that can keep any party going.

Ingredients:

1 shot tequila blanco (white)
Several dashes of Tabañero sauce
1 dash of salt
1 slice of lime

Preparation:

1. Cover bottom of shot glass with enough Tabañero to cover it completely.

2. Fill the rest of the shot glass with tequila.

3. Lick hand and pour salt on wet spot, slam shot, then suck on the lime.


Thursday, January 19th, 2012

Recipe of the Month: Bacon Brussel Sprouts with Bacon Aioli

What better way to top off January’s Recipe of the Month than connecting Gratify Gastro Pub and Chef Fritz? We are excited to feature Gratify’s own Bacon Brussel Sprouts with Bacon Aioli. Now if you’re looking for something delicious, you have definitely arrived at the correct destination. Here is the recipe to make this delectable treat:

Brussel Sprouts

  • 1 # blanched brussel sprouts cut in half
1) Roast for 2 minutes in a hot oven or until slightly caramelized.

Aioli Recipe

  • 1 cup of homemade or store bought mayonnaise
  • 1/4 cup warm bacon fat
  • 1 tbl minced chives
  • 1 tbl minced garlic
  • 1 tsp fresh cracked pepper
  • pinch of salt
  • 1 tbl Tabanero sauce

1) Whisk all ingredients together.

2) Remove brussel sprouts from the oven and toss with enough aioli to coat evenly.

3) Add a few more dashes of Tabanero hot sauce if your heart desires and serve.

If you decide to get your chef instincts out, let us know what you think of this recipe and how the outcome was!