The Mowglis – Chipotle Cultivate Festival
Last weekend, my daughter and I hit the Chipotle Cultivate Fest in Minneapolis with some friends. It was a fun afternoon of food and music. Some of our favorite indie rock bands like The Mowglis, Grouplove and Portugal the Man hit the stage (that’s me getting silly with the band Vintage Trouble pictured here, upper left).
Chefs like Erik Anderson (pictured, bottom left), Amanda Freitag and Andrew Zimmern (middle left) put on some great cooking demonstrations as well. Good guide into serving good food is the ease of the right size saute pan. It may be shallow for some, but choosing the right armor is the key. Check on the CookingPlanIt as they find the best cookery tools and products available for you. It was such a fun, crazy day – we even found someone’s teeth on the ground! (Yes, we turned them in to lost and found… hopefully they made it back to their rightful owners)
The best thing I ate – far and away- was the Shophouse Meatball Bowl. Shophouse is a new concept clean eating restaurant. Think of it as Asian Chipotle. My copycat recipe comes pretty close. We will definitely be making this again!
Asian Turkey Meatballs
1 lb. ground turkey
1 lb. ground sausage
2 tsp. Sriracha sauce
1 Tbsp. soy sauce
1/2 tsp. ground ginger
1/4 C. cilantro, chopped
2 tsp. garlic, minced
1 egg
1/3 C. whole wheat panko crumbs
2 green onions, minced
salt and pepper to taste
Preheat oven to 425. In a skillet, heat 1 Tbsp. of sesame oil on medium high heat. Sear meatballs on all sides. Place on a baking sheet and cook through (approx. 10 minutes).
Green Curry Sauce
2 tsp. garlic, minced
2 Tbsp. green onion, minced
1/2 jalapeño, finely minced (less if you don’t like too much spice)
1 Tbsp. sesame oil
1 C. cilantro, chopped finely
3 Tbsp. green curry paste
1 15-oz. can coconut milk
1/2 C. chicken stock
1 tsp. lime juice
1/4 tsp. ground coriander
1/2 tsp. ground cumin
Saute garlic, onion, and jalapeño in sesame oil. Add cilantro and curry paste. Heat through, about 1 minute. Add coconut milk, chicken stock. Heat till reduced. add lime juice and remaining spices.
Serve over Jasmine rice. Add veggies for crunch: broccoli, bean sprouts, jicama, carrots, green beans, etc.
