Tuesday, November 13, 2012

Lunch and Learn LIVE! with Guest Chef Jason Schofield - November 2012


Turkey Taco with Cilantro Mint Cream and Leftover Slaw with Pea Soup


 Recipe courtesy of Jason Schofield of White Wolf Cafe


Taco Seasoning:
  • 1 Tbl. dark chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. dried oregano
  • 1 Tbl. Spanish paprika
  • 1 1/2 tsp. Toasted fresh ground cumin
  • 1 tsp. Kosher sea salt
  • 1 tsp. Fresh ground black
  • 1 tsp. Toasted fresh ground coriander seed 
Preparation:
  1. Using a spice grinder grind toasted cumin and toasted coriander.
  2. In a small skillet heat remaining spices and herbs over medium low heat just to toast.
  3. Add all ingredients to large bowl and mix.
  4. (Add shredded leftover turkey breast and combine well before adding to taco shell)
 
Cilantro Mint Cream 
  • 1/2 cup of sour cream, creme fraiche , or plain non-fat yogurt
  • 2 Tbl. chopped fresh mint
  • 2 Tbl. fresh chopped cilantro
  • 1 pinch of fresh lime zest 
Preparation: 
  1. Using a micro plane zest 1 lime.
  2. Wash your herbs and then place on a paper towel.
  3. Using a small mixing bowl add sour cream (or yogurt) and half of lime zest (reserve the rest)
  4. Take washed Herbs, chop finely and then add them to small bowl and mix.
  5. Season with pinch of salt and fresh black pepper.

Leftover Slaw (there’s always leftover vegetables at Thanksgiving!) 
  • 1 Zucchini, cut into match sticks
  • 1 Yellow squash, cut into matchsticks
  • 1/2 Of a Yam or Sweet Potato ,cut into matchsticks
  • 1 Small Carrot, cut into matchsticks
  • 1 1/2 Tbl. Cider vinegar
  • Reserved Lime zest
  • 1/3 of a Granny Smith Apple, cored and cut into matchsticks
  • pinch of salt and fresh black pepper
  • 1 Tbl. of chopped parsley
  • 1 Tbl. of chopped cilantro
Preparation: 
  1. Using a matchstick vegetable peeler or a mandolin, make matchsticks out of fruit and vegetables.
  2. Use a small mixing bowl and toss fruit and vegetables with salt and cider vinegar.
  3. Let stand for 15 minutes and then add herbs at the end.
Pea Soup
  • 1/2 cup Chopped Scallions
  • 4 Cups Shelled Peas or Thawed Frozen Peas
  • 1 Cup Yogurt
  • 2-4 Tablespoon Olive Oil
  • Salt, to taste
  • 10 Leaves of Mint