Come See Chef Jay at Taste of Dallas!

If you haven't been to Taste of Dallas, this is the year to go! I recently sat down with the great folks at Al Día to talk about my participation in the 25th annual celebration. I'm thrilled to be a part of the event, which features some of the best chefs (yours truly), restaurants, kid-friendly activities and music North Texas has to offer. Through Sunday, June 10, you can sink your teeth into all the foodie fun starting at 11:00 am each day at Fair Park.

Tomorrow at 1:30 pm, I'll take the stage inside Culinary Hall (off First Avenue) to cook up a Texas-style twist on a traditional dish: Southwestern Turkey Meatloaf and Tomatillo Salsa. For tickets and more details, visit www.tasteofdallas.org. See you there!





Want to try my recipe at home? Here's how:

Pan Southwest Turkey (Turkey Meatloaf)

2 ounces diced yellow onion
2 ounces celery (celery), diced
1 ounce of corn tortillas
4 ounces poblano chile
2 fluid ounces tomatillo salsa
1 / 2 tablespoon minced garlic
1 / 2 tablespoon olive oil
1 / 2 teaspoon kosher salt
1 / 2 egg
1 / 2 bunch of cilantro
2 ounces Jack cheese
1 / 2 minced jalapeno
1.25 pounds ground turkey

Preparation: Cut the tortillas into thin strips (julienne). Remove the seeds from the poblanos and jalapenos and chop into small pieces. Saute onion, celery, poblanos, jalapenos and garlic until translucent. Add the tortillas. Combine all ingredients with turkey, mixing well, and form a loaf. Place loaf on a flat baking pan. Bake at 350 degrees for 1 hour to 1:15. Serve with tomatillo sauce.

Tomatillo Salsa
2 pounds fresh tomatillos
2.5 ounces of diced yellow onion
1 tablespoon minced garlic
1 / 6 tsp ground white pepper
1 / 3 teaspoon kosher salt
1 / 2 ounce chopped jalapeño
4 teaspoons minced cilantro
1 / 4 teaspoon canola oil or canola
1 / 4 cup fresh spinach

Preparation: Sweat the peppers, garlic and onion in oil until soft. Wash and peel the tomatillos. Add the tomatillos, salt and pepper to the mix. Simmer for 15 minutes. Pass the mixture through a grinder. Cool the sauce by placing in a container and then in an ice bath. Add the cilantro when cold.