Hey, Jets, what’s cook­ing?

SundayXtra - - FRONT PAGE -

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.


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