Taste of Vail chefs share post-Thanksgiving recipes
Vail CO, Colorado
VAIL, Colorado ” Thanksgiving is a great holiday full of laughter, family, friends, food and … leftovers. After Thanksgiving the refrigerator is stuffed full. How do you keep creating new recipes to satisfy your family and guests? Peter Millette, the chef at Sapphire’s in Vail shares a relatively simple recipe that uses all those delicious leftovers taking over the refrigerator.
“This recipe is great for the days following Thanksgiving. Usually people have overindulged in food, sweets and alcohol, and this meal is a comfort meal,” Millette said. “Variations of this meal are called Chilaquiles and are popular in Mexico for brunch. It is also easy to make in big portions to feed a group of people if you have relatives staying through the weekend.”
Steven Teaver, bartender at La Tour restaurant, also in Vail, shared a recipe for a specialty drink to enjoy after Thanksgiving.
“This recipe was born from all the left over spices and sparkling wine of the holidays,” Teaver said. “It can be made with original spices or by substituting Celestial Seasonings’ Mandarin Orange Spice tea ” whatever you have on hand.”
The tea adds a soothing effect, helping to relax the stomach after the richness of the Thanksgiving meal.
Millette and Teaver are two of the many Vail chefs and bar chefs that participate in the annual Taste of Vail food and wine festival held each April throughout Vail. This year the festival kicks off April 1 with the 5th Annual Colorado Lamb Cook-Off ” a great place to try new and inventive recipes using lamb ” and wraps up on April 4 with the Grand Tasting Dinner and Dance.
2 cups shredded turkey
2 fresh serrano chilies
2 fresh poblano chilies or 1 can diced green chilies
2 garlic cloves, minced
1 onion, finely chopped
2-3 Tablespoons currants
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1 Tablespoon Chile Colorado or Guajillo or Mulato chili powder
2 cups cream
8-10 oounces pepper jack cheese, shredded
4 cups tortilla chips or strips, fried or commercial
Garnish with avocado, salsa, chopped cilantro
Char tomatoes and Serrano chilies over flame or on grill, then puree in blender and reserve. Roast, peel, seed and chop Poblano chilies and reserve. Saute onion and garlic until soft. Add turkey, Poblano, tomato puree, spices and currants. Cook 5 minutes then add cream. In a 2-inch-deep casserole dish layer half the chips, half the turkey mixture and the cheese. Repeat.
Bake at 350 degrees for 25-30 minutes Garnish with salsa, avocado and cilantro.
1/2 ounce spiced simple syrup
4 ounces dry sparkling wine
2 Mandarin Orange Spice teabags
To make the simple syrup, combine 2-and-a-half cups water with 2-and-a-half cups of sugar in a medium saucepan over medium high heat. When the mixture reaches a boil, add two Mandarin Orange Spice teabags and one cinnamon stick. Reduce heat to low and let the mixture simmer until the teabags have steeped for at least 5 minutes. You can steep longer for a stronger flavor.
To make the cocktail, pour the sparkling wine into a champagne glass. Next add the simple syrup and garnish with a lemon twist. Enjoy!
For more information on Taste of Vail, visit http://tasteofvail.com.