food

Sabores Festivos

Frankie nos enseña a darle creatividad a nuestros platos favoritos con ingredientes simples y económicos.

food

Frankie nos enseña a darle creatividad a nuestros platos favoritos con ingredientes simples y económicos.

Supplies

Whisk together apple cider vinegar, honey and 2 tablespoons vegetable oil in a large bowl. Fold in sliced cabbage, grated apple, dried cranberries and parsley leaves. Toss to coat. Salt and pepper to taste. Refrigerate until ready to serve.

Preheat the oven to 400 degrees F. Wash the sweet potato and prick with a fork in several places. Place directly on the oven rack. Bake until very soft, about 45 minutes.
Remove the sweet potato from the oven, allow to cool, then peel and mash with a fork.
Mix the mashed sweet potato with the ground turkey, bread crumbs, egg, onion powder, minced garlic, rosemary, minced thyme and salt and pepper in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil, then cook the turkey patties for 5-6 minutes per side, adding the cheese on the second side.
To assemble, spread the cranberry mayo on the bottom side of each bun, add a turkey patty and top with slaw.

In a small bowl, whisk together cranberry sauce, mayonnaise, dijon mustard, lemon juice and salt until well combined.

Preheat the oven to 350 degrees F. Season the brisket with salt and pepper. Heat a large cast iron skillet over high heat and add 2 tablespoons vegetable oil. Sear the brisket until browned on each side, 6-7 minutes. Add beef stock, pomegranate juice, water, onion and cinnamon stick. Cover and braise in the oven until fork tender, 2-2 1/2 hours. Remove from the oven and allow the meat to cool slightly before shredding. Reserve the onions and 1 cup of the braising liquid.

Heat a skillet over medium heat. Add 2 tablespoons vegetable oil and stir in the chili powder and cumin. Cook on medium for 2 minutes. Fold in the brisket and the reserved onions from the braise. Season with salt and pepper. Stir in the braising liquid to deglaze the pan. Cook until heated through.
Cut the top off the pomegranate, score the outside vertically along the veins, then pull sections apart. To remove the seeds, hold a section over a bowl and smack the peel with a wooden spoon to release the seeds. Mix pomegranate seeds (approximately 1 cup) cilantro, red onion, jalapeno, and lime juice in a small bowl.
Add brisket to each tortilla, then top with pomegranate cilantro salsa and cotija cheese.

Whisk flour, cinnamon, nutmeg, baking powder, salt, baking soda, sugar and brown sugar in a medium bowl. In a separate bowl, whisk the egg, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients slowly until the dough is well combined.
Heat vegetable oil in a large, heavy bottomed pot to 350 degrees F. Fold the dough onto a floured surface and press it into a circle 1 inch thick with your hands. Use round cookie cutters or a large can and a small spice jar to punch out the doughnuts. Carefully place the doughnuts into the hot oil and fry in batches until golden brown, about 2 minutes per side. Remove doughnuts and place them on a paper towel lined plate to cool.

Whisk together 1/4 cup milk, powdered sugar and maple syrup in a bowl. Dip the cooled donuts in the glaze. Sprinkle with chopped walnuts.

Pour 6 cups milk of your choice, cinnamon, nutmeg and honey in a saucepan. Bring to a gentle simmer over medium heat, whisking constantly. Serve in your favorite mug.