Chef Brian Tsao is not your typical chef. He loves his metal licks as much as his tasty licks. As the son of a Chinese father and Korean mother, he grew up in Flushing, Queens, NY into a family rich with Asian heritage and culinary traditions. At age 15 Tsao journeyed to Beijing to study at the prestigious World Youth Academy without even knowing Chinese. He spent six years in China, traveling Asia extensively learning about the cuisines of each region
Tsao has led the kitchen as Chef De Cuisine of Beauty and Essex NYC. Prior to that, Tsao’s role as Executive Chef of Mira Sushi and Izakaya led to a victory over Bobby Flay on the first season of his eponymous Food Network show, Beat Bobby Flay. Tsao is the first and only chef ever to beat Bobby Flay in the first season
Tsao produces and stars in the web series “TSAOwich Sunday’s” on YouTube where he creates new and unique sandwich combinations inspired by questionnaires filled out by celebrities. Tsao has also appeared on numerous other programs including Good Day New York, CBS This Morning, Food Network’s “Chopped” and hosted Metal Injection’s “Taste of Metal.”
When Tsao isn’t in the kitchen or working with food, he spends much of his time writing and performing with original heavy metal band Loss Becomes as lead guitarist. Loss Becomes’ aggressive and unforgiving take on classic metalcore with hardcore tendencies has received critical acclaim ever since the release of their debut single ”Focus”back in December. They have since released three additional singles including their latest ”Memory,” a very personal song for Tsao since it addresses themes of depression and suicidal thoughts, an important and appropriate message duringMental Health Awareness Month.
1. SALSA VERDE
Band: KILLSWITCH ENGAGE
“For me personally, Killswitch Engage is one of my all-time favorite bands. I’m always down to listen to Killswitch Engage much like I’m always down to have Salsa Verde on basically anything I eat.”
Yield: 1 quart
1.5 lbs Tomatillo, roasted or charred on the stove top
1/2 cup Onion, medium diced
2 ea Jalapeno, adjust to your spice preference
2 cl Garlic, crushed
2 ea Limes, juice & zest
1/4 bu Cilantro, rough chop
Method: Add all ingredients into a blender and pulse until it reaches the desired consistency. Blend less for a chunkier consistency or more for a smoother and brighter green end product.
2. PEACH CHUTNEY
Band: GOJIRA
“Chutneys are visceral condiments, and I mean that in the most respectful way. Often exploding with texture and flavors that are strong but work harmoniously, just like the music of Gojira.”
Yield: 1 pint
1/2 cup Onion, small dice
1 tsp Ginger, minced
1cl Garlic, minced
1/2 tsp Salt
1/2 tsp Crushed Red Chili Flake
2 tbsp Mustard Seed
3 ea Peach, small dice
1 ea Cinn Stick
1 tsp Cardamom, Whole
1 ea Bay Leaf
6 tbsp Brown Sugar
1/4 cup Apple Cider Vinegar
Method: In a medium sized pot gently cook onion, garlic & ginger over medium heat until onions are translucent & aromatic. Season with salt and add crushed red chili flake, mustard seed & cook for approximately 4-5 minutes. Add peaches and stir occasionally until juice starts to extract and form on the bottom of the pan.
Add spices, brown sugar & vinegar and cook until peaches start to become translucent and liquid has reduced by half.
Once the liquid has reduced by half, remove from the heat source, allow it to fully cool. Once cooled, remove bay leaf, cinnamon stick and salt to taste. Enjoy!
3. PEANUT NOODLE SAUCE
Band: DEFTONES
“This sauce recipe is hard for me to sum up. It’s approachable because it uses peanut butter, the all American ingredient, but then it’s different because it’s got Thai influences. It’s best served room temperature but also great hot AND cold. It’s so many things, it’s hard to explain, and I love it, kinda like how I feel about the Deftones.”
Yield: 2 portions
4 tbsp Hot Water
1 tbsp Brown Sugar
2 tbsp Soy Sauce
1 tsp Fish Sauce
1 ea Lime, fresh juiced
1/2 tsp Ginger, minced
1 cl Garlic, minced
1/4 cup Peanut Butter, chunky or smooth both work
1 tbsp Sambal Oelek Garlic Chili Paste
Method: Combine hot water & sugar and mix until sugar has fully dissolved. Add soy sauce, fish sauce & fresh lime juice and mix until everything is evenly incorporated.
Add ginger, garlic, peanut butter & sambal and mix until the sauce becomes smooth. From here add water 1tbsp at a time until you’ve reached the desired consistency.
Service this sauce at room temperature with the noodle of your choice. My personal favorite are fresh asian noodles, but anything from cooked dried pasta to rice noodles will work too!
4. AHI TUNA & SALMON POKE
Band: THE DILLINGER ESCAPE PLAN
“The music of The Dillinger Escape Plan may be best known for chaos, but there’s also groove and melody throughout their discography. I think the mixture of Poke is similar, it’s not pretty but still tastes incredibly complex and sophisticated.”
Yield: 3 servings
1 sm Red Onion, sub white onion or shallots no prob!
1 cl Garlic, minced
1 tsp Ginger, minced
2 tbsp Soy Sauce
1 tbsp Sugar
1 ea Cucumber
1 ea Tomato
¼ bu Cilantro
¾ Ibs Fresh Tuna
¾ Ibs Fresh Salmon
1 tbsp Sambal Oelek Garlic Chili Paste
1 tsp Sesame Oil
1 ea Avocado
Method: Thinly slice the onion and combine together with garlic, ginger, soy sauce, sugar and stir until onions are fully coated.
While onions are marinating, medium dice cucumber, tomato and rough chop the cilantro. Add everything to the bowl but do not mix yet.
Med-Large dice the tuna and salmon and place into the bowl along with sambal, sesame oil and mix all ingredients together. At this stage, taste your poke and adjust soy sauce, sugar, sambal or sesame oil to personal taste, adding in small increments.
Once the poke is at desired taste, add a medium diced avocado at the very end, gently mix, serve and enjoy!
5. BEEF STEW with ROOT VEGETABLES
Band: HATEBREED
“Meaty, chunky, hearty and satisfying on all levels. Which one am I describing? Hatebreed or Beef Stew? I always loved the straightforward chunky guitars and groove of Hatebreed, but the lyrics always stand out amongst it all. That’s what the root veg in this recipe does for me.”
Yield: 4 servings
1 lbs Beef, stewing meat cut into 1” cubes
1 med Onion, small dice
2 cl Garlic, minced
1 ea Green Apple, sliced thin
1 tbsp Black Pepper Powder
1 cup Red Wine
1 qt Beef Stock
1 ea Bay Leaf
1.5 cup Carrot, med dice
1.5 cup Sweet Potato, med dice
1.5 cup Parsnip med dice
1.5 cup Celery Root, med dice
1 ea Lemon, freshly juiced
Method: In a medium to large pot, sear beef on all sides in small batches (so you don’t overcrowd the pan) until browned. Once beef is all seared off, hold in a separate bowl or tray for later use.
Over a medium heat, cook onion, garlic, green apples & blacked pepper powder until onions become translucent and aromatic. Lightly salt mixture and add red wine. Gently scrape the bottom of the pan removing anything that has stuck to the bottom of the pot.
Once red wine has reduced by half, add the seared beef, stock, bay leaf, increase heat to maximum and bring to a boil. Once the stew has come to a boil, bring the heat down so the stew is now at a slow bubble, cover with a lid and cook for 1 1/2 hours.
Add the carrot, sweet potato, parsnip, celery root and bring the heat back to maximum. If the pot looks a littler overstuffed, this is normal, as the root vegetable cooks it will release moisture. Once the stew comes back to a boil, bring the heat source to low and cook for 30 minutes. Salt to taste and serve.
6. TRUFFLE MASHED POTATO
Band: TRIVIUM
“Everyone knows how to make mashed potatoes, but there are so many little tricks you can do to make it 10 times better. The question is, do you need to? At the end of the day it’s mash potatoes, it’s always gonna be good, it’s hard to NOT make good. Trivium’s catalog is vast and every release has distinct characteristics that jump out at me with every listen. It’s always gonna be a good time with Trivium and they’ve done it so many different ways you can’t go wrong.”
Yield: 6 servings
5 lbs Chefs Potato, peeled & large dice
1/2 cup Heavy Cream
1/2cup Milk
1/2cup Butter
3 tbsp White Truffle Oil
2 tsp Salt
1 tsp White Pepper Powder
Method: Place peeled and diced potatoes into a large pot filled with cold water and approximately 2 tbsp of salt. Place over high heat and cook until fork tender.
While the potatoes are cooking, in a small pot add heavy cream, milk, butter, white truffle oil, salt and white pepper powder and warm but do not boil.
Once the potatoes are cooked, drain all the water and place the potatoes onto baking trays. Bake the potatoes in a preheated oven until all the steam is gone (approximately 10 minutes at 450 degrees F.) Place the potatoes back into the large pot, add your warmed cream mixture and slowly start to mash over low heat. Gently mash in up and down motions, do not stir as this will make the potatoes gummy.
Salt to taste and serve.
7. MOROCCAN STYLE LAMB
Band: REVOCATION
“This recipe’s depth of flavor and uniqueness can only be matched by a band that has the same technical complexities but still satisfies like a hardy stew.”
Yield: 3 servings
2-3 lbs Lamb Meat, shank or cut into 1-inch cubes
3 oz Butter
1 ea Onion, med
2 cl Garlic, crushed
1 tsp Ginger, minced
1 tsp Cumin
1 tsp Coriander Seed
1 tsp Smoked Paprika
1/2 tsp Fennel Seed
1/2 tsp Tumeric
1/4 tsp White Pepper Powder
1 ea Cinnamon Stick
1 ea Bay Leaf
2 ea Lemon, Juice & Zest
1 cup Red Wine
1/4 bu Cilantro, fresh
1/2 cup Dates
1 tbsp Harissa Paste
1 qt Beef Stock
Method: In a medium to large pot, sear lamb on all sides in small batches (so you don’t overcrowd the pan) until browned. Once lamb is all seared off, hold in a separate bowl or tray for later use.
Over a medium heat, cook onion, garlic and ginger with the butter until onions become translucent and aromatic. Lightly salt mixture and add the dry spices, the mixture will quickly become sticky and dry, cook until spices become aromatic then add red wine, lemon juice and zest. Gently scrape the bottom of the pan removing anything that has stuck to the bottom of the pot.
Once red wine has reduced by half, add the renaming ingredients, increase heat to maximum and bring to a boil. Once the stew has come to a boil, bring the heat down so the stew is now at a slow bubble, cover with a lid and cook for 1 ½ hours. 3 hours for Shank.
Salt to taste and serve with rice or naan bread.
8. CHIMICHURRI
Band: CANNIBAL CORPSE
“Hear me out… There are certain memories that we can remember every emotion, sound, visual, time, etc. Something so deep, meaningful or life altering it becomes imprinted onto your brain. I can still recall the first time I listened to Cannibal Corpse just like the first time I had Chimichurri sauce, I would never be the same again after.”
Yield: 1 quart
1 bu Cilantro, rough chop
2 ea Jalapeno, seeded & rough chop
1 ea Shallot, peeled & rough chop
4 cl Garlic, crushed
1/2 ea Avocado
3/4 cup Extra Virgin Olive Oil
1/2 cup Red Wine Vinegar
2 tbsp Kosher Salt
Method: Add cilantro, jalapeno, shallot, garlic, avocado and extra virgin olive oil and blend until smooth.
Add red wine vinegar, kosher salt and blend again until all ingredients are evenly incorporated.
Serve with beef or fatty protein for best results!
9. SPICY MAYO
Band: SLAYER
“Probably my all-time favorite band, if not top 3. I never thought it was possible to make music so evil and fast just like I never knew you could change mayonnaise into something else, but once you experience it, the flood gates open.”
Yield: 1 pint
1/3 cup Hellman’s Mayonnaise or similar
1/3 cup Kewpie Japanese Mayonnaise (if you can’t find this double Hellman’s)
2 tbsp Sriracha Hot Sauce
1 tbsp Mirin
1 tbsp Honey
1 tsp Sesame Oil
Method: Add all ingredients into a bowl and whisk until smooth. Cover and refrigerate until ready to use!
10. Carrot Ginger Dressing
Band: BARONESS
“There’s so much to consume in the internet/social media era it’s easy to ‘forget’ stuff. I’m often guilty of forgetting bands I really enjoy, not because these bands are not ‘good enough,’ but because there is so much to consume and distract us. Every single time I put on Baroness, it’s a breath of fresh air that also feels like an old friend. That old friend that doesn’t hold a grudge against you when you don’t keep in touch for a long period of time because once you do, you pick right back up from where you left off. That’s what Carrot Ginger Dressing is to me.”
Yield: 1 Quart
8 oz Carrots, peeled & rough chopped
1 cup Olive Oil
1/2 cup Rice Vinegar
1/4 cup Soy Sauce
2 1/2 tbsp Ginger, minced
1/2 ea Onion, medium diced
1 tbsp Sugar
Method: Boil the carrots in salted water until soft. Once the carrots are cooked, add the carrots and other ingredients into a blender and blend until smooth. Once blended, salt and sweeten to taste. Always shake or stir before serving.
