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Cook like a Jet

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Jets forward Mark Scheifele, who contributed a recipe for a banana-blueberry smoothy, signs a copy of Our Jets at Home for Megan Wray, a big fan of No. 55, at St. Vital Centre on Saturday.

RUTH BONNEVILLE / WINNIPEG FREE PRESS Enlarge Image

Jets forward Mark Scheifele, who contributed a recipe for a banana-blueberry smoothy, signs a copy of Our Jets at Home for Megan Wray, a big fan of No. 55, at St. Vital Centre on Saturday. Photo Store

MANY Winnipeg Jets players have pre-game 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

11/2 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 11/2 to 2 hours. Stir occasionally. Season with salt and pepper. Add hot sauce if desired. Garnish with fresh cilantro. Serves six.

 

Republished from the Winnipeg Free Press print edition April 27, 2014 A4

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