Tim’s Tostada
Jim Kaltenbach and Jenny Bright
Step #1: Thin Turkey Cutlet pan sear on stove top in Duck Fat
Step #1.5: Additionally (burner #2) On stove top simmer can of whole cranberry sauce for 4mins add salsa base
veges (jap., tomatoes, onion, etc) with minced garlic -- finish with lime juice to taste – let sit for five minutes and
cool to room temp
Step #2: Microwave 2 large sweet potatoes – mash potato in bowl and add salt, brown sugar, maple syrup, butter
and cream (for a generous smear of mashed sweet potato to puddle on the tostada before adding turkey cutlet
strips)
Step #3: Add the caramelized turkey drippings from the duck fat pan to store bought cornbread dressing and add
two egg yolks (enhance with herbs) – PRESS Cooked Cornbread Flat and toast in pan for a crispy Tostada affect
Step #4: Toast walnuts on stove with cumin and butter
Step #5: Add sour cream/maple syrup to whip cream/foam charger
Final step – build Tim’s Tostada layering above steps #1-5. Finish off with Orange zest.
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2-3 Turkey Cutlets (is it possible to get dark meet?) med size
One box of store bought cornbread dressing
One can of whole cranberry sauce
2 large sweet potatoes
One jalapeno
One tomato
One onion
Whole Garlic
Duck fat
Vege oil
2 Sticks of butter
½ cup Sour cream
½ cup of maple syrup
1/3 cup diced walnuts
One orange
One lime
Cumin, Salt and pepper
2 eggs
1/8 cup heavy cream
Special Equipment on have a foam charger
Plate on a Rectangle white plate