Turkey and Smoked Cheddar Croquettes with Smoked Tomato Sauce

Turkey and Smoked Cheddar Croquettes with Smoked Tomato Sauce Yield: 14 Establishment: Restaurant, Catering Operation   Ethnicity: Southern   Meal Type: Appetizer   Occasion: Superbowl, Baseball Opening Day   Preparation Method: Deep Fry   Product Type: Ground Turkey   Turkey Croquettes 1/2 Pound unsalted butter 1/4 Cup bacon grease 1 Pound GROUND TURKEY 1-1/2 Cups all-purpose flour 1/2 Cup diced yellow onion 8 Cloves fresh garlic, minced 1 Quart half and half cream 1 Teaspoon fresh thyme, chopped 1 Teaspoon crushed red pepper 1/8 Teaspoon freshly grated nutmeg To Taste salt and freshly ground black pepper 2 Cups good quality smoked Cheddar, grated 1 Cup minced scallions   Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in the flour to make a roux. Cook for 3-4 minutes, continually stirring. Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point. Fold in seasonings, cheese and scallions. Cover and let cool in the refrigerator until completely set   Deep Frying 2 Cups all purpose flour To Taste salt and freshly ground black pepper 12 Large eggs, beaten 4 Cups Japanese panko breadcrumbs As needed Oil for frying   After the turkey mixture is set, mix together flour, salt and pepper in a mixing bowl. In a separate bowl, combine beaten eggs, 2 tablespoons cold water and salt and pepper. In a third bowl, combine Japanese breadcrumbs and salt and pepper. Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs. Deep fry at 365 degrees F until the internal temperature reaches 165 degrees F and are lightly golden.   Smoked Tomato Sauce 12 Medium very ripe red tomatoes 2 Small yellow onion 2 Tablespoon tomato paste 2 Lemon juiced 4 Tablespoons extra virgin olive oil 1 Teaspoon crushed red pepper   Smoke tomatoes and onion over hickory and mesquite wood.    Puree tomatoes and onions in blender with basil, tomato paste and lemon juice.  Once pureed, slowly stream in the extra virgin olive oil.  Strain through a course strainer and add the crushed red pepper.   Season to taste with salt and black pepper and additional lemon juice if needed.   Service Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid atop the sauce. Chef: Executive Chef Dean Dupuis Restaurant: South City Kitchen Location: Atlanta, GA

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