Curried Turkey Tacos


3 oz Olive oil

1 lb. Ground Turkey

1 small to medium onion (diced)

2 to 3 cloves garlic (minced)

Salt and pepper to taste

1/2 tbl Cumin

2 tbl Curry

1/2 cup water

1/2 to 3/4 cup La Costena Salsa Verde

1/3 cup loosely chopped fresh Cilantro


In a sautee pan (in the olive oil) cook the ground turkey, diced onion, minced garlic, salt and pepper.

After almost cooked through add the cumin and curry. Pour the water over the dish and mix/stir well to incorporate all the ingredients. After the water evaporates add the Salsa Verde and cook on low for another minute and a half. Add the chopped cilantro in and stir. Take off the heat and let sit.


To build the tacos, heat shells in the oven until ready and add the Turkey. Top with Cheddar Cheese, Sour Cream and chopped Lettuce. More Salsa if you want.



Turkey or Chicken Pot Pies


Left over Turkey or Chicken (cut into 1/2 inch cubes)

Blanched carrots (cut into 1/8 inch slices)

Mushrooms and Shallots (sautee together with a splash of Amontillado Sherry)

Frozen peas

Puff Pastry

5 to 6 inch diameter baking souffle dishes


Bechamel Sauce

1/4 pound unsalted butter

3 or 4 tablespoons flour

1 cup chicken or turkey stock

1/2 cup milk

salt to taste


To make the Bechamel sauce; melt the butter in a sauce pan and add the flour and stir. Cook the flour a minute or two until it becomes quite thick and pasty. Add the stock stirring to incorporate. Add the milk next, stir and season. You can also add any leftover gravy from the meal before.


In the Souffle dish add some chicken or turkey cubes, some carrots, a bit of the mushroom shallot mixture and some frozen peas. Pour the bechamel sauce over the mixture so it fills up the dish. Lay a round cut out piece of puff pastry over the top. make sure its a little bigger than the dish so that it folds over the edge.  Pop 'em in the oven on at 350 degrees on a tray so they don't bubble over causing a mess. In about 20 to 25 minutes they should be done (when they look nice and golden brown on top).

Enjoy with a little salad and a glass of white wine!



Carbonade Flamande (Belgian Beef and Onion Stew)

Serves 6     Cooking time 3 hrs. 15 min.




2 1/2 pounds Chuck or Blade Roast (cut into 1/2 inch slices)

1 1/2 inch slice of Pancetta or 8 thick slices of bacon (cut into cubes)

6 Onions (sliced)

6 Cloves Garlic (roughly minced)

1 Bouquet Garni (Bay Leaf, 4 or 5 sprigs of Thyme, small bunch of Parsley wrapped and tied in cheesecloth)

1 bottle (750ml.) Flemish Sour Ale (I recommend Monk's Cafe Sour Ale)

1 liter Beef or Veal Stock

4 tablespoons of Red Wine Vinegar

3 tablespoons  of Brown Sugar

1/2 pound Unsalted Butter (2 sticks)

6 tablespoons Olive Oil

1 French Bread Baguette

Dijon Mustard

Salt and Pepper to taste


1) Preheat oven to 325 degrees

2) Dry the beef by patting with paper towels and then cut it into 1/2 inch wide and 3 to 5 inch long slices.

3) In a flame-proof casserole, heat the butter and olive oil. Fry the cubed  bacon until golden brown. Remove with slotted spoon and reserve on the side.

4) Brown the slices of Beef on all sides, remove as before and reserve on the side.

5) Cook the onions and garlic until translucent, seasoning well with salt and pepper.

6) In a small bowl or cup mix the Brown Sugar and Red Wine Vinegar and add into the onions and garlic mixture. Stir and integrate well and cook another 2 minutes.

7) Add back the Bacon and Beef to the pot and mix thoroughly to integrate flavors.

8) Pour in the Sour Ale, then the Beef/Veal Stock until the meat is covered with liquid. Add in the Bouquet Garni.

9) Cut the French Bread into 1 to 1 1/2 inch slices and spread with Dijon Mustard. Lay them mustard side down on top of the meat and braising liquid until they cover the surface.

10) Cover and place in the oven, cooking for 2 1/2 hours.

11) When done, mix the bread into the dish by pushing them forfully down into the liquid. The bread acts as a thickener for the sauce.

12) Serve with Pomme Frites (French Fries) and Red Cabbage.


Red Cabbage

Slice the red cabbage into thin slices and boil until tender but toothsome. Add butter and brown sugar with red wine vinegar until its the way you like it. Salt and pepper to taste.


Enjoy this with any Belgian Brown Ale!