When I became a writer for Yummy Mummy Club I had no idea I would get to attend great events with delicious food like the one I attended this past summer. On August 28th Blue Goose, a company that produces antibiotic-free, pesticide-free, hormone-free, steroid-free and additive-free chicken, beef, and organic rainbow trout invited me to Common Goods, a booth they have at Queens Quay to sample some of their products.
I had the opportunity to taste Blue Goose products in dishes such as a bun free organic beef burger and Vietnamese chicken tacos with hoisin bbq sauce, pickled carrots, daikon, jalapeno, thai chili and sour cream. The Vietnamese Chicken Tacos were so good I have not been able to stop thinking about them.
My kids loved the Blue Goose organic beef hot dogs.
Blue Goose has kindly agreed to share the recipe with me and now I am sharing it with you. Not only are they delicious, they are good for you too!
Blue Goose Products are available at Sobeys, Pusateris, and Loblaws.
The Blue Goose Soft Taco or Wrap Recipe
Ingredients:
Make the fennel slaw as noted below and reserve for up to 1 day. Make the chimmi churri and reserve all summer or season long, in the refrigerator. Cut the tomatoes into 1/6 ’s. Quickly sauté the peppers, in a drop of olive oil, season with sea salt and fresh cracked pepper. To assemble, warm the tortillas on a grill or in a pan, warm the beef, chicken or trout and divide into each shell, spoon some slaw, sprinkle the cheese, arrange the tomato, fold the shell and as you are about to dive in, spoon on some chimmi churri and squeeze fresh lime juice.
Fennelslaw
1 bulb of fennel, shaved thin
2 granny smith apples, julienne
1⁄4 red onion, finely diced/bruinose 100 ml sour cream
1 Tbsp mayo
1 lime juiced
1⁄4 tsp Dijon mustard
1 Tbsp apple cider vinegar
1 tsp sugar
1 pinch smoked paprika
1 tsp Tabasco
Salt/pepper to Taste
Recipe for Chimmi Churri
1 bunch basil
2 Tbsp cilantro
4 Tbsp parsley
6 shallots cut in 1⁄4s
4 garlic cloves
1 cup white wine vinegar 2 limes juiced
1 cup olive oil
1⁄2 Tsp smoked paprika
1 Tbsp sugar
salt
In a pot, add the shallots and garlic cover with vinegar and bring to a boil. Add the paprika, sugar and salt. Pick all the herbs and roughly chop them. After the shallots are tender (soft), add the herbs, puree in the blender for quick bursts. Add the lime juice, then whisk in the olive oil. Portion in small jars and store in the refrigerator.
Yield 750 ml
Serves 4, makes 12 open faced soft tacos
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