Hey, Jets, what’s cooking?
MANY Winnipeg Jets players have pregame rituals they superstitiously follow in hopes of having success on the ice. It appears some of them have pre-dinner rituals, too.
Our Jets at Home, by author and chef Marisa Curatolo, is a behind-the-scenes look at the kitchens, homes and cooking rituals of
the players and their families. The books are available at Jets Gear locations at St. Vital Centre, MTS Centre and MTS Iceplex. Cost is $29.95, with all proceeds going to the Winnipeg Jets True North
Foundation. For a taste of what’s inside, here one of the
hottest Jet’s hottest recipes.
Wheeler’s Turkey Black Bean Chili
3 tbsp extra virgin olive oil 1 small onion, finely chopped 1 clove garlic, minced 1 tbsp ground coriander 2 tsp chili powder 1 tbsp ground cumin 2 tsp dried oregano 1½ lb ground turkey 1 small carrot, diced 1 red pepper, diced 1 yellow pepper, diced 1 (10 oz) can light beer 5 cups chopped fresh Roma tomatoes or canned diced 1 cup chicken stock 1 tbsp molasses 1 tbsp tomato paste 1 cup canned black beans 1 cup canned white kidney beans Salt and freshly ground black pepper, to taste Hot sauce, to garnish Fresh cilantro, to garnish
Heat oil in large pot over medium high heat. Add onion and garlic; cook for 4 minutes. Add coriander, chili powder, cumin and oregano; cook for 2 minutes.
Add turkey and cook 5 to 7 minutes. Add carrot, red and yellow peppers; cook for 5 minutes. Add beer and let liquid reduce in half. Stir in tomatoes, chicken stock, molasses, tomato paste and beans; bring to boil. Lower to simmer and cook partially covered 1½ to 2 hours. Stir occasionally. Season with salt and pepper. Add hot sauce if desired. Garnish with fresh cilantro. Serves six.
Jets forward Mark Scheifele, who contributed a recipe for a bananablueberry smoothy, signs a copy of Our Jets at Home for Megan Wray, a big fan of No. 55, at St. Vital Centre on Saturday.