|
|
|
|
|
#265 - Cooking Technique at The Mansion on Turtle Creek Scott Freeman, Executive Sous Chef at The Mansion on Turtle Creek in Dallas, joins Carol to demonstrate a mouth-watering, Southwest specialty from The Mansion's menu. For more information about The Mansion on Turtle Creek, please visit their website at: www.mansiononturtlecreek.com. Smoked Chicken Taco on Roasted Corn-Tomatillo Sauce with Chunky Avocado Relish Serves 4 4 smoked chicken breasts, julienned 2 cups Onion Rajas (recipe to follow) 1 cup grated jalapeno-jack cheese 4 flour tortillas 2 cups Roasted Corn-Tomatillo Sauce (recipe to follow) 1 cup chunky Avocado Relish (recipe to follow) 4 tablespoons Chipotle Sour Cream (recipe to follow) 4 fresh cilantro sprigs (garnish) In a medium sauce pot, warm the Roasted Corn-Tomatillo Sauce. In a medium size skillet over medium heat, begin warming the Onion Rajas through. Add the julienned smoked chicken breasts to the Onion Rajas and continue heating, stirring occasionally. When mixture is hot, about 10 minutes, add jalapeno-jack cheese and melt, stirring into mixture. Salt to taste. Remove mixture and roll into warm flour tortillas. On a warm dinner plate spoon some Roasted Corn-Tomatillo Sauce, then place rolled chicken taco on top. Drizzle Chipotle Sour Cream on the taco and spoon the Chunky Avocado Relish over the top. Garnish with fresh cilantro sprig and serve immediately. Roasted Corn-Tomatillo Sauce 2 1/2 cups fresh corn kernels 1 medium onion, roughly chopped 1 tablespoon diced jalapeno 1 teaspoon cumin seeds 1 teaspoon white pepper 1/4 cup tequila 1/4 cup pozole (hominy) 1/2 cup dice tomatillos (4-6 each) 1 cup rich chicken stock 1 small bunch cilantro leaves 1 tablespoon chiffonade cilantro leaves Salt and lime juice to taste In a large saucepot over medium-high heat add 2 cups of the corn, onion, jalapeno, cumin and white pepper. Cook for about 8 minutes or until onion is translucent. Remove pan from heat and deglaze with tequila. Return pan to heat and cook for about 5 minutes or until tequila has reduced by half. Add chicken stock and reduce by half, about 10 minutes. Remove pan from heat. Add cilantro and let steep for 10 minutes or until cooled. Remove cilantro and in a blender on high speed, puree until smooth, about 2 minutes. Strain mixture through a fine sieve and season with salt and lime juice to taste. In a small saute pan with a tablespoon of canola oil, saute the remaining corn, tomatillos and pozole until the corn is cooked. Add this garnish to the finished corn sauce and fold in the fresh chiffonade cilantro. Onion Rajas 2 red bell peppers 2 yellow bell peppers 2 poblano peppers 1 large yellow onion, cut into 1/2-inch strips and grilled 1 small bunch fresh cilantro, julienned 1/4 cup olive oil salt cracked black pepper lime juice Begin by lightly roasting and peeling the red, yellow and poblano peppers. This can be done by burning the skin of the peppers over an open flame, such as a gas stove. Rinse off the charred skins, revealing the bright flesh of the pepper. Remove stems and seeds and julienne into 1/2-inch strips. Continue by adding the remaining ingredients and seasoning to taste with the salt, pepper and lime juice. Chunky Avocado Relish 2 large ripe avocados, 1/4-inch dice 1 tomato, 1/4-inch dice 1/2 white onion, 1/4-inch dice 2 cloves garlic, minced 1 jalapeno, minced (with or without seeds) 2 tablespoons cilantro, chopped fine 1 tablespoon lime juice 1 tablespoon olive oil Salt to taste Combine all ingredients except avocados and let marinate for about 30 minutes. Fold in avocados before service. Chipotle Sour Cream 1 cup sour cream 3 canned chipotle peppers in adobo sauce salt lime Puree the 3 adobo peppers in a blender. Fold the puree into the sour cream and season with lime and salt to taste. |
|
© 2001 |