Triple B burger from BoomerJack's Grill & Bar
Brent Johnson, CEO of Rio Mambo, Inc.
Favorite dish at your restaurant? The Holbrooks — two cheese enchiladas topped with salsa (spicy molcajete is recommended) and layered with two over-easy eggs, strips of tender beef fajita and sliced avocado.
Go-to Fort Worth restaurants that are not your own? Michael’s. I always get the Pepper Crusted Beef Tenderloin with ancho chile-bourbon sauce.
I also love this restaurant in Willow Park called Fish Creek. I always get Gasowski's Seafood Sampler (brochette, shrimp salad stuffed avocado, crab cake and fondue) and Billy's Chicken Fried Steak.
Brent Tipps, CEO of
BoomerJack’s Grill & Bar
Favorite dish at your restaurant? In our stores, I absolutely love our wings and loaded skillet queso to start with. Our Triple B burger is killer. It’s got beef, brisket and bacon topped with onion strings on a pretzel roll. It’s awesome!
Go-to Fort Worth restaurants that are not your own? Has to be The Capital Grille. Gloria [Starling] is an amazing operator, and the staff is incredible. I love the lobster bisque to start and ahi tuna for lunch, served rare. Sitting at the bar for lunch and having a glass of wine, reading the paper and seeing friends come and go is something I really enjoy. Felicia is a great bartender and times my lunch just perfect every time.
A Recipe From Brent Tipps’ Fiancée, Kimberly: Tagliatelle With a Rich Meat Sauce
4 tablespoons olive oil
3 ounces pancetta
1 onion, chopped
1 garlic clove, chopped
1 carrot, chopped
1 celery stalk, chopped
8 ounces ground beef
4 ounces chicken livers, chopped
2 tablespoons pureed
canned tomatoes
1/2 cup dry white wine
1 cup beef stock
1 tablespoon chopped
fresh oregano
1 bay leaf
1 pound tagliatelle
Salt and pepper
Grated Parmesan cheese, to serve
1. Heat oil in a large, heavy bottom saucepan. Add the pancetta and cook over medium heat, stirring occasionally for 3-5 minutes until it is just turning brown.
2. Add the onion, carrot, and celery and cook, stirring occasionally, for an additional 5 minutes.
3. Add the beef and cook over
high heat, breaking up the meat with a wooden spoon for 5 minutes until browned.
4. Stir in the chicken livers and cook, stirring occasionally, for an additional 2-3 minutes.
5. Add the pureed tomatoes, wine, stock, oregano, and bay leaf, and season with salt and pepper to taste. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes.
6. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to a boil, and cook for 8-10 minutes, or according to the package directions, until tender but still firm to the bite.
7. Drain the pasta and transfer to a warmed serving dish. Drizzle with a little oil and toss well.
8. Remove and discard the bay leaf from the sauce, then pour the sauce over the pasta and toss again. Serve immediately with grated Parmesan.
A Recipe From Brent Johnson: Crockpot Carnitas
5 pounds pork shoulder
(pork butt), skinless, bone-in (4 pounds without bone)
1 onion, chopped
1 jalapeño,
deseeded, chopped
2 1/2 teaspoons salt
1 teaspoon black pepper
4 cloves garlic, minced
2 oranges, juice only (or sub
with 3/4 cup fresh orange juice)
1/2 can chipotle en adobo
Rub
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon olive oil
1. Rinse and dry the pork shoulder, rub in salt (liberally) and pepper.
2. Combine the rub ingredients, then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up).
4. Spread chipotle en adobo on top, top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
5. Cook on high for 6 hours and then low for 2 hours. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. If you are left with a lot more than 1 1/2 to 2 cups of juice, reduce it (either in the slow cooker on the sauté setting with the lid off or in a saucepan). The liquid will be salty; it is the seasoning for the pork. Set aside.
To serve:
1. Heat 1 tablespoon of oil in a large nonstick pan over high heat. Place shredded pork into the pan; drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side — you don't want to make it brown all over because then it's too crispy. You’d want tender, juicy bits.
2. Remove pork from skillet. Drizzle over more juices and serve immediately.