| Ingredients |
| 2 Pounds TURKEY THIGHS |
| salt and black pepper |
| 2 Cups olive oil |
| 1 Each tangerine, quartered |
| 1/2 Cup whole milk |
| 2 Cloves garlic, peeled |
| 1/4 Cup tamari soy sauce |
| 1/4 Cup cola soda |
| Tangerine Vinaigrette |
| 1 Bunch scallions, finely chopped |
| 2 Tablespoons granulated sugar |
| 1 Large jalapeno, seeds & membrane removed, minced |
| 2 Each tangerines, zested and juiced |
| 1/4 Cup rice wine vinegar |
| 1 Tablespoon tamari soy sauce |
| 1/2 Cup olive oil |
| 1 Pound mesclun greens, washed and drained |
| 3 Medium avocados, peeled & sliced into wedges |
| As needed blue corn tortilla strips |
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| Turkey |
- Trim turkey thighs and remove bones. Season with salt and pepper.
- Heat olive oil and add turkey. Slowly simmer for 45 minutes until turkey is golden brown and very tender.
- Add tangerine, milk, garlic, soy sauce and cola. Simmer another 15 minutes.
- Remove turkey from liquid and drain thoroughly.
- Using 2 forks, shred the turkey. Reserve warm for service.
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| Vinaigrette |
- Blend scallion, sugar, jalapeno, tangerine juice and zest, rice wine vinegar and soy sauce in a medium bowl.
- Using a wire whip, slowly incorporate olive oil.
- Place in a small saucepan and warm for service.
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| Assembly |
- For each order, in a large mixing bowl, toss the mesclun greens and avocado slices with warm vinaigrette. Place in the center of a warm service plate and top with the shredded turkey.
- Garnish with blue corn tortilla strips.
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