Breakfast
Entrées
Hot Honey Crispy Turkey and Waffles
Turkey stuffed pupusa, avocado crema and pebre sauce
In Chef Andres Prüsing’s spin on the iconic Salvadorian dish, corn cakes are stuffed with a flavorful blend of ground turkey, chilies and cheese, then spread with vibrant avocado crema and fresh pebre sauce.
Ingredients
For the filling
5
Dry guajillo soaked seeded
5
Dry ancho chilies soaked seeded
2
Dry árbol chilli soaked and seeded
2
Roasted onion medium sauce
1
Garlic head roasted peeled
2 stalk(s)
Celery roasted
to taste
Salt and pepper
1 lb.
Shredded mozzarella
Directions
- 1. Blend all the ingredients except ground beef and cheese, season to taste.
- 2. On a separate pot cook ground beef season salt pepper and add mixture.
- 3. Cool down and mix with cheese. Reserve.
Ingredients
Pupusa
2 cup(s)
Harina pan
1 tsp.
Baking powder
as needed
Salt
as needed
Water
Directions
- 1. Mix all ingredients until you have a nice wet dough.
- 2. Grab a little ball of nada, make a hole filled with turkey, close it, and start forming the de pupusa by hitting all the side forming a tortilla shape dough.
- 3. Cook in an oiled flat top 2-3 minutes per side medium high heat, flip only once.
Ingredients
Thanksgiving meatballs
4 lbs.
Butterball ground Turkey
1
White onion grated
1
Portobello mushroom
1
Oyster mushroom
5 clove(s)
Garlic
1
Peeled carrot
2 stalk(s)
Celery
2 cup(s)
Italian breadcrumb
1 cup(s)
Grated Parmesan
4
Eggs
to taste
Salt and pepper
Directions
- 1. In a good processor, blend all vegetables until they become a grated texture.
- 2. Mix all ingredients, and form 1-2 oz meatballs.
- 3. Accompanied with bbq sauce mixed with some guajillo pure, butter and cook until combined.
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