Home Recipes Bottleworks’ Chef shares Thanksgiving leftover recipes – Want-Tv set | Indianapolis News | Indiana Weather

Bottleworks’ Chef shares Thanksgiving leftover recipes – Want-Tv set | Indianapolis News | Indiana Weather

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The spice in this chili was truly so scorching Randy experienced to get out of the kitchen, pretty much!

Chef Ricky Hatfield, Bottleworks Hotel’s head chef, joined us nowadays with a pair of Thanksgiving leftover recipe tips like Turkey Chili Verde with Hominy and Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles

Turkey Chili Verde with Hominy

Having riffs off of the classic Mexican dish Pozole and combining leftover turkey

For the Chili Verde

1.5           pound                                      Shredded Turkey (preferably dim meat)

1              28 oz can                                 full tomatillos

2              4 oz can                   diced green chilis

1              15 oz can                 cannellini beans

1              12 oz can                                 white hominy

1              ea                                             Large white onion

1              12 oz can                 Mexican lager

3              quarts                                      turkey stock (from reserved turkey bones) or hen inventory

1              bunch                                      cilantro

1              tbsp                                         coriander floor

2              tbsp                                         garlic, chopped

1              tbsp                                         cumin floor

                As needed                                canola oil

Directions:

  1. Warmth 2 gallon pot on medium large warmth.
  2. Incorporate onion and prepare dinner right until translucent
  3. Blend coriander, cumin, garlic and chilis.
  4. Deglaze Pan with beer, and decrease by fifty percent
  5. Increase tomatillos and cut down heat to very low. Cook for 20 min stirring to break up tomatillos.
  6. Blend hominy, beans and turkey. Simmer for 15 min.
  7. Serve with Contemporary cilantro on leading

Fine Eating Leftovers – Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles

For the Fish:

4              5oz portions                            swordfish

2              tbsp                                         Salt

½             tsp                                           white pepper

2              oz                                            oil

For the Butter:

1              cup          Cranberry Sauce leftovers

1              pound      butter softened

–               whip butter with cranberry right up until put together and reserve not refrigerated.

For the Sweet Potato Puree:

1              quart                        Sweet potatoes (warm)

1              ea                             chipotle en adobo pepper

½             stick                         butter

¾             cup                          milk        

¼             cup                          brown sugar

½             tsp                           salt

Warm sweet potato and incorporate all components in food processor until finally blended sleek

For the Brussels:

1              pound                      brussels sprouts (shredded)

¼             cup                          pomegranate seeds

¼             cup                          goat cheese crumbles

Assembly:

  1. Preheat oven to 400 levels.
  2. Year and Sear fish in pan with compact quantity of oil. After seared on all sides remove from pan.
  3. Combine Brussels sprouts in pan and tuck fish in the center
  4. Location pan in oven for 12 min.
  5. When fish is cooking warm sweet potato combination.
  6. Plating:
  7. Place ¼ of  Puree on Plate,     ¼ of brussels, part of fish
  8. Major fish with cranberry butter
  9. Garnish with goat cheese crumbles and pomegranate seeds

For more info visit, bottleworkshotel.com.



Resource website link

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