Confetti Mash Potato Flautas With Hot Tomatillo Sauce Food

CHICKEN FLAUTAS

Steps:

• In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

SOURDOUGH HOT BROWN

Steps:

• Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat.
• For the Mornay sauce: In a medium skillet over medium-low heat, add the butter and sweat the onions until softened, 3 to 5 minutes. Add the flour and toast for an additional minute without adding color. Bring the skillet to medium-high heat. Add the chicken stock and bring to a boil. Stir to incorporate and simmer for 3 minutes. Add the milk and reduce the heat to medium-low. Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes. Add the nutmeg to taste. Reduce the heat to low. Stir in the Cheddar and Parmesan. Remove from the heat and keep warm. Season with salt and pepper.
• For the sandwich: Melt the butter and mix with the garlic. Brush one side of the slices of the sourdough with the garlic butter. Griddle the toast on both sides until golden brown and toasted. Remove from the heat. Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt.
• Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon. Shingle the tomato slices over the bacon and turkey. Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan. Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired). Remove and garnish with the scallions. Serve open face, 2 per serving.

TOMAHAWK PORK CHOPS WITH TOMATILLO-GREEN TOMATO CHOWCHOW

Steps:

• For the chowchow: Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat. Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices. Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for up to 1 month.
• For the pork chops: Set one pork chop in the center of a large cutting board. Cover the chop with a sheet of heavy plastic wrap. With a meat mallet, pound out the pork chop to an even 1/4-inch thickness, working from the middle out. Repeat with the remaining pork chops.
• Combine all of the panko in a shallow dish and season with salt and pepper. In another shallow dish combine the flour with the granulated garlic, onion powder, and some salt and pepper. Whisk the eggs with the half-and-half and add to a third shallow dish; sprinkle with salt and pepper. Take a pork chop and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, making sure the chop is well-breaded. Repeat for the remaining pork chops. Let the breaded pork chops rest for 5 to 10 minutes before cooking.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. Add a pork chop to the hot oil and cook until golden brown on both sides, 4 minutes per side. Remove to a paper-towel-lined baking sheet to drain. Repeat with the remaining pork chops, adding more oil as needed. Set the pork chops on plate and garnish with 3/4 cup of the chowchow, spooned over the center of each chop.

CONFETTI MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes., Add peppers and onion; cook 5 minutes longer or until potatoes and vegetables are tender. Drain; mash potato mixture with the cheese, butter, salt and pepper., ,

CONFETTI MASHED POTATOES

Steps:

• Mash potatoes and milk with a mixer while still hot.
• Steam carrots and onion until crisp-tender.
• Add to mashed potatoes with parsley, butter, mayonnaise, salt and pepper; mix well.
• Serve 1/3 cup per portion.