Turkey & Smoked Cheddar Croquettes with Smoked Tomato Sauce

Ingredients

Croquettes

• 1/2 lb. SilverBrook Unsalted Grade AA Butter RFS Item 73410
• 1/2 c. bacon grease
• 1 lb. ground turkey
• 1-1/2 c. all-purpose flour
• 1/2 c. Markon Ready Set Serve 1/4" Diced Yellow Onions RFS Item 79828
• 8 cloves fresh garlic
• 1 qt. half and half cream
• 1 tsp. fresh thyme, chopped
• 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018
• 1/8 tsp. freshly grated nutmeg
• 2 c. smoked cheddar cheese, grated
• 1 c. minced scallions
• 2 c. all-purpose flour
• 12 large eggs, beaten
• 2 Tbsp. cold water
• 4 c. Japanese Panko bread crumbs
• salt and pepper to taste

Tomato Sauce

• 12 medium very ripe red tomatoes
• 2 small yellow onions
• 2 Tbsp. Bountiful Harvest 24% Fancy Tomato Paste RFS Item 12054
• 2 lemons, juiced
• 4 Tbsp. extra virgin olive oil
• 1 tsp. Culinary Secrets Crushed Red Pepper Flakes RFS Item 24018

Directions

Croquettes

1. Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in 1-1/2 cups of flour to make a roux. Cook for 3-4 minutes, continually stirring.
2. Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point.
3. Fold in seasonings, cheese, scallions, and salt and pepper to taste. Cover and let cool in the refrigerator until completely set.
4. After turkey mixture is set, mix remaining 2 cups of flour with salt and pepper to taste.
5. In a separate bowl, combine beaten eggs, 2 Tbsp. cold water and salt and pepper to taste.
6. In a third bowl, combine Japanese bread crumbs with salt and pepper to taste.
7. Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs.
8. Deep fry at 365 F until the internal temperature reaches 165 F and are lightly golden.

Tomato Sauce

1. Smoke tomatoes and onions over hickory and mesquite wood. 
2. Puree tomatoes and onions in blender with basil, tomato paste and lemon juice.
3. Once pureed, slowly stream in the extra virgin olive oil.
4. Strain through a course strainer and add the crushed red pepper.
5. Season to taste with salt, pepper and lemon juice if needed.

To Serve

1. Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid atop the sauce.