***Salsa Verde Enchiladas***
1 lb Ground Turkey: Saute onions in skillet until softened, add garlic, then remove from skillet. Add turkey and cook until browned all around, add spices to your liking((I typically use any mixture of cumin, paprika, oregano, and black pepper(If you want more greek style add nutmeg and cinnamon but not too much of either as they are strong spices)), mix then add the previously cooked onion and garlic mixture. Once the turkey is cooked all the way through add Culture’s Masala Hot Sauce.
Salsa Verde: Roast tomatillos on a bbq or a hot cast iron until a nice char on the outside and soft to the center. Roast chili peppers (I prefer serrano and/or Red Fresno with salsa verdes) until charred and slightly softened, I do not actually like to roast the chili’s too long but you really should roast the tomatillos all the way. Blend while hot with garlic then add diced onion, and once slightly cooled add fresh cilantro(coriander).
Black Beans: Cook in InstaPot 52’ from dried with cumin, bay leaves, salt. Otherwise, pre-soak overnight then simmers in a pot for 4 hours. If you are using canned beans, strain and wash before use.
Heat oven to 350ºF.
Once the turkey mixture is cooked stir in salsa verde, black beans, and bag shredded sharp cheddar cheese. Arrange filling down the center of each corn tortilla. Roll tortillas up tightly around filling and place seam-side down in a greased baking dish. Top with remaining salsa verde and cheddar. Bake until the cheese is browned and bubbling, 25 to 30 minutes. Garnish with diced red onion, remaining black beans, chopped fresh cilantro.
***Chicken Chipotle Salsa Quesadillas***
Chicken: Season with cumin, paprika, black pepper, salt. Grill.
Chipotle Salsa: 4-5 tomatoes, 1 jalapeno, 2 dried chipotle, garlic. Roast tomato and jalapeno. Very lightly toast the chipotle (this will be very quick as the pepper does not have moisture, be careful not to burn). Blend until desired consistency. The heat of the tomato and jalapeno will slightly cook the garlic or you can roast the garlic beforehand if you so desire.
Julienne red onion, squeeze fresh lime juice on the onion and mix.
Chop cilantro.
You can leave the grill on low while preparing the chicken and salsa. Assemble cheese on the tortilla, add chopped chicken, onion, salsa, cilantro. Use foil to heat the prepared quesadilla on the grill. Note: I slightly melt cheese on a tortilla then add toppings and fold in half or for a full size do the same with two tortillas.
Douse with select Culture Hot Sauce and enjoy!
***Dave’s Guacamole***
Start with a few avocados from the backyard tree. Warm cumin seeds in a skillet, add to halved avocado. Mix together avocado, cumin, sea salt, and Culture’s Bar Sauce with a fork.
Chop/dice the red onion and squeeze key lime juice onto the onion and mix, set aside. Chop tomato, cilantro, bright-colored bell pepper and gently fold into the already mashed avocado. Cover (I do not cover the bowl but rather press the plastic wrap(or beeswax paper) onto the guacamole so there is no air contact) and refrigerate for twenty minutes. Note: When storing leave an avocado seed pressed into the guacamole to retain the green color.
Enjoy!
***Sour Cream/Mayonnaise/Aioli Dip***
This is entirely up to your preference of how strong you want to make the dip. Simply mix in a small bowl some of Culture’s Bar Sauce with sour cream, mayonnaise, or aioli, and voila!
So most of you know, the difference between Mayonnaise and aioli is that mayo has egg and oil and aioli is oil and garlic. Both are intertwined together nowadays and some will mix the ingredients of both and call it aioli just because it sounds healthier. I feel mayonnaise got a reputation for not being healthy because of its high-fat content. Bottom line is, make it at home and it’s going to be better for you.
***Poke with Umami Bomb***
Use about 1/8th a bottle of Umami Bomb with your normal poke recipe. I prefer less rice vinegar and more sesame oil (prefer regular sesame oil over toasted or chili sesame oil). Add Soy sauce to taste.
***Steak marinade with The Don***
Add about ¼ a bottle of The Don to your steak marinade and enjoy!