Clyde's of Reston Executive Chef Patrick Carroll says, "I work Thanksgiving and honestly after serving hundreds of turkey dinners I just cant eat it. But I love leftovers! They challenge me with new creative dishes. I eat food that's light and give me energy for the holiday shopping to come."
My Turkey Tacos
Yield 1 taco
1oz Mole sauce
2oz Turkey white or dark meat, I personally like the dark meat. ; )
1oz Curtido slaw
3 sprigs fresh cilantro
1 each Flour tortilla
Use shaved turkey meat that's left over from thanksgiving and reheat it in the hot mole sauce.
The best way to make this dish is if you have some raw turkey thighs or legs and slowly confit it.
Confit takes some time but it really make this dish that much better.
Z Mole sauce, Its Easy but takes some time to cook
yield 2 quarts
2oz vegetable oil
3 oz chiles pasillas, about 12 or 13, stemmed and seeded
1/2 white onion, roughly chopped
3 garlic cloves, peeled and roughly chopped
3 tablespoons raw shelled peanuts
3 tablespoons raisins
1 tablespoon pumpkin seeds
4 tablespoons sesame seeds
1/4 teaspoon coriander seeds
1 stick cinnamon
1/8 teaspoon dried thyme
1/2 lb roma tomatoes, about 2 , charred or roasted
6 oz bittersweet chocolate
3 cups chicken broth
1 teaspoon kosher salt
1. In oven on High heat roasted peppers, onions and tomatoes until charred.
2. In a 4 quart pot heat the oil and sauté the seeds, nuts and herbs.
3. Add charred vegetables and sauté for 5 additional minutes.
4. Add the rest of the ingredients and simmer for 1 hour.
5. Remove the cinnamon stick and blend.
6. Season to taste.
yield 5-6 portions
1/4 head of Cabbage, red or green will do, shaved thinly
1/4 red onion, sliced thinly
1/4 bunch of Cilantro, picked
2 fresh and juicy limes, squeezed, juice only
2 oz Extra Virgin olive oil
salt and pepper to taste
1. Simple mix it all together.
2. Let it sit in the cooler for 2 hours before serving.
Boom Goes the Dynamite.