Lunch of Champions -- and a Pickled Radishes and Carrots Recipe

My second j. article came out today. I guessed wrong again and supplied the Bay area Jewish newsweekly with one too many recipes for the space. (When will I learn?)

The column was on what the organizers of the San Francisco Maccabi games were feeding the 1,500 visiting athletes for lunch. Among the offerings was a taco bar which inspired my Smoky Chipotle Turkey Taco Filling with Roasted Onions and Cherry Tomatoes. The recipes are posted here.

But I also created a wonderful fresh pickle to serve as a taco topping -- Pickled Radishes and Carrots. It also makes a zippy accompaniment to other foods as well.

Pickled Radishes and Carrots
Serves 6-8

1 cup thinly sliced carrots
1 cup thinly sliced red radishes
1 fresh jalapeño, sliced (optional)
White vinegar

Cook the carrots in water to cover until just beginning to soften. Drain. Rinse with cold water. Put carrot and radish slices in glass bowl or jar. Add jalapeño if using. Mix well. Cover with vinegar (or use half vinegar, half water for milder pickle). Store leftover pickles in the vinegar mixture in the refrigerator.

See below for the recipes that were printed in the j. -- smoke chipolte turkey filling (with poached turkey directions) and  roasted onions and cherry tomatoes.

Smoked Chipotle Turkey Filling
Serves 6-8
2 Tbs. vegetable oil
11⁄2 cups chopped onion
2 garlic cloves, minced
1⁄4 tsp. ground cumin
1⁄2 tsp. paprika
15 oz. can of diced tomatoes, drained
15 oz. can of plain tomato sauce
1 chipotle pepper, chopped, plus 1 tsp. sauce from the chipotle can
3-inch piece of cinnamon stick
Salt and ground black pepper to taste
About 21⁄2 pounds poached turkey breast (see below), skinned, boned and shredded
Cooked carrots from poaching broth, chopped
1⁄4 cup of poaching broth or water
Toppings and garnishes

In large sauté pan, heat oil over medium high heat and add onion. Sauté until onion starts to color. Add garlic, sauté for a minute. Add cumin and paprika. Stir well. Add tomatoes, tomato sauce, chopped pepper with sauce and cinnamon stick. Mix well. Bring to a simmer. Cook on low for 20 minutes, stirring occasionally. Remove cinnamon. Add salt and pepper to taste.
Add shredded turkey and carrots. Add broth. Mix well. Cook until turkey is heated through. Serve with roasted onions and tomatoes, pickled radishes and carrots, flour tortillas, rice, beans, shredded soy cheese, shredded lettuce, chopped cilantro, fresh salsa and other toppings and garnishes as desired.

Poached Turkey Breast
3 lbs. turkey breast, half on the bone
1 stalk of celery
2 medium carrots
1 small onion, peeled and halved
8 peppercorns
1 bay leaf
2 whole peeled garlic cloves
1 quart chicken stock

Place all non-liquids in large pot. Pour in chicken stock and add water to cover. Simmer, covered, until turkey is just cooked through to the bone, about 30 minutes.

Roasted Onions and Cherry Tomatoes
Serves 6-8
Oil spray
1 large white or red onion
2 cups cherry tomatoes

Preheat oven to 400 degrees. Spray two baking trays. Slice onion in half widthwise and then cut each half into thin slices. Place sliced onion on one greased baking tray, the tomatoes on the other. Spray vegetables with oil spray. Roast, stirring occasionally, until vegetables have softened and browned, about 30-40 minutes. Combine, mix well and serve hot, warm or at room temperature.