Big Game, Big Eats

This year’s big game between the Pats and the Rams is essentially a battle of east vs west, two parts of the country with vastly different cultures, and more importantly, different cuisines.

New England is home to hearty meals built upon the yields of the sea. And, they don’t call Boston “bean town” for nothing, as baked beans also are a staple.

Los Angeles cuisine is a bit tougher to pin down to just one specific style of food. But, if you are in the mood for street tacos, the city of angels is right there at the top.

So together with Jeremiah Doughty, the owner of From Field to Plate, we came up with a couple recipes sure to enhance the parties surrounding the big game.

For Rams fans, we are serving up street tacos, using wild turkey leg meat. And, Pats fans have a plating of wild turkey corn chowder bites. Try them both and tell us which you think is worthy to crown as the food champion for this year’s parties.

Wild Turkey Barbacoa 

Ingredients:

4 turkey legs and thighs 
½ cup cilantro, chopped 
1 cup red onion, sliced 
2 chipotle in adobo sauce, chopped 
2 cups game stock or beef stock 
2 jalapenos, chopped 
2 limes, juiced 
8 oz of green chilies 
4 cloves garlic, minced 
1 tablespoon cracked pepper
1 teaspoon cumin 
1 teaspoon dried oregano 
Pinch of salt 
½ teaspoon red pepper flakes (optional) 

Directions:

  1. Mix pepper, cumin, oregano, salt and red pepper. Rub mixture evenly on all sides of turkey
  2. Turn crockpot to high and add remaining ingredients, mix together 
  3. Add turkey to mixture and put lid on and walk away for 8-10 hours
  4. Enjoy the amazing smell from your kitchen every time you enter the house
  5. After 8-10 hours of cooking remove turkey and place in large glass bowl, with two forks shred meat and discard bones
  6. Add meat back to liquid in crockpot and mix together 
  7. Remove from crockpot and add your favorite tortillas and toppings

— Jeremiah Doughty
fromfieldtoplate.com

Wild Turkey Corn Chowder Bites

Ingredients:
2 wild turkey tenderloins
8 ounces cream cheese (add extra 2 oz if desired)
1 cup canned diced potatoes
1 cup canned sweet corn
5 slices bacon
½ medium sized onion
2 cloves garlic (or 1 tsp minced garlic)
Salt
Pepper
Thyme
2 packages mini phyllo dough cups (30 total cups)
Shredded cheddar cheese
Dried parsley

Directions:

  1. In a pot over low heat, warm the cream cheese. Add potatoes, corn, salt and pepper. Reduce heat to lowest setting to allow cream cheese to stay warm until time to plate.
  2. Season turkey tenderloins with salt, pepper and thyme. Grill or smoke on a Traeger or bake in the oven until internal temp reaches 165 degree. Set aside to rest and chop meat once cooled. Stir in to cream cheese mix
  3. Cook bacon in a pan over medium heat until done. Remove the bacon from the pan, then crumble and add to the cream cheese mixture.
  4. Dice half a medium onion and add it and the garlic to the bacon dripping to cook until the onion is tender. Remove from the pan and add to the cream cheese mixture.
  5. In an over preheated to 350, crisp phyllo dough cups for 3-5 mins
  6. Place about a tablespoon of cream cheese mix to each cup, top with sprinkling of shredded cheddar and parsley flake.
  7. Serve while still warm

— Pete Mueller


 

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