Bold and Flavorful Indigo Crumpet Stack with Spiced Turkey and Pork
What Started it all:
flour, sugar, pink rock salt, eggs, indigo food coloring. Seasoning: pink rock salt, garlic salt, onion salt, seedy salad topping, cayenne pepper, poppy seeds. turkey strips, pork tenderloin, vegetable oil spray, chef polly's seasoning, poultry coated oil in seasoning, indigo crumpet, fried poultry, cucumber, tomato, lettuce, onion, avocado, another crumpet on top, bbq sauce, flags to decorate
Get ready to elevate your culinary game with a vibrant and delicious dish that combines the richness of spiced meats with the unique flair of indigo crumpets. This recipe serves 4 and is perfect for impressing guests or treating yourself to a fun and colorful meal!
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1/2 tsp pink rock salt
- 2 eggs
- 1 tsp indigo food coloring
- Vegetable oil spray
- 1 lb turkey strips
- 1 lb pork tenderloin
- Chef Polly's seasoning
- Poultry coated oil in seasoning
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 cup lettuce, shredded
- 1 onion, thinly sliced
- 1 avocado, sliced
- BBQ sauce
- Seedy salad topping
- Poppy seeds
- Pink rock salt, garlic salt, onion salt, cayenne pepper (to taste)
- Flags (optional)
Instructions
- In a large bowl, combine the flour, sugar, and pink rock salt.
- In a separate bowl, whisk together the eggs and indigo food coloring until well blended.
- Gradually add the egg mixture to the dry ingredients, stirring until a smooth batter forms.
- Spray a griddle or frying pan with vegetable oil and heat over medium heat. Pour batter to form crumpets, cooking until bubbles form on the surface. Flip and cook until golden brown. Set aside.
- Season turkey strips and pork tenderloin generously with Chef Polly's seasoning and poultry coated oil.
- Heat a grill or skillet over medium-high heat and cook the turkey strips until fully cooked, about 5-7 minutes. Remove and let rest.
- In the same skillet, sear the pork tenderloin for about 8-10 minutes, or until it reaches an internal temperature of 145°F. Let it rest before slicing.
- Start with one indigo crumpet as the base. Layer on some shredded lettuce, followed by sliced turkey strips and pork tenderloin.
- Add cucumber, tomato, onion, and avocado slices atop the meat.
- Drizzle BBQ sauce over the top and sprinkle with seedy salad topping, poppy seeds, and a pinch of pink rock salt, garlic salt, onion salt, and cayenne pepper for an extra kick.
- Top with another indigo crumpet to complete the stack. Optionally, stick decorative flags into each stack for a festive touch.
- Serve immediately and enjoy the explosion of flavors and colors!
This dish is not just a meal; it’s an experience! Each bite is a celebration of bold flavors and vibrant colors, making it the perfect dish to impress your guests or simply treat yourself. Enjoy the fun of cooking and savor the delicious results!