Entrées
Huli Huli Style Turkey Kona Bowl
Ingredients
Black Bean Puree
3
Bolillos or baguettes Lightly toasted
1 lg.
sliced heirloom tomatoes
Directions
- 1. In a small pot, medium low heat, add avocado oil, chopped onions, garlic powder, onion powder, and smoked paprika, sweat onions until translucent.
- 2. Add black beans, stir, and simmer for 15 minutes, add salt.
- 3. Turn off heat and let cool for five minutes.
- 4. Add the bean mixture to a blender, add rice vinegar and yogurt. Blend until pureed, season to taste. Set aside.
Ingredients
Escabeche
1
thinly sliced white onion
5 ea.
thinly sliced garlic
4 ea.
deseeded julienned jalapeño
3 ea.
julienned carrots
½ quart(s)
white vinegar
½ quart(s)
of water
½ quart(s)
of kosher salt
1 tbsp.
fresh thyme
1 tbsp.
dried oregano
3 ea.
crushed bay leaves
2 tbsp.
avocado oil
Directions
- 1. On medium low heat, heat the avocado oil, add the vegetables and spices, and lightly sweat. Add the vinegar, water, and salt.
- 2. Bring to a boil and turn off heat. Let cool, and store in an airtight container and refrigerate.
- 1. On medium heat, add a drizzle of avocado oil, sear the pre-cooked turkey medallions until lightly golden on both sides. Then set aside.
- 2. Toast the Bolillo Bread, spread the black bean puree, then add the avocado puree, sliced heirloom tomatoes, seared turkey medallions, and then top it off with the escabeche.
To build the Torta
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