Bay Meadows

If Tandoori Roast Turkey or Tagliolini with Truffle tempt your palette, you’re in luck! Chef Ajay Walia and Reena Miglani, co-founders of Rasa in Burlingame, Saffron Indian Bistro in San Carlos and Amara in Belmont, recently shared a recipe for a variation on a seasonal favorite with Palo Alto Online and The Six Fifty. San Francisco is well-known for its food scene, and that includes the entire Bay Area. The Peninsula is dotted with its own list of Michelin stars and budding food enthusiasts at Kitchentown to talented street cuisine chefs to fine dining. This season, warm up those Bay Meadows kitchens and craft a cozy meal inspired by some of the most creative chefs around our neighborhood.

Read the article by Karla Kane and get more local chef recipes here. Be sure to follow the Peninsula Foodist on Instagram for the dish on the latest food scene around Bay Meadows, up and down the San Francisco Peninsula.

Tandoori Turkey

Ingredients:

• 4 turkey legs (bone in, skin on)

Brine mix:

• ½ cup olive oil
• 2 ounces lemon juice
• 3 cups water
• 4-5 cloves garlic, peeled and chopped
• 3 teaspoons kosher salt

Tandoori marinade:

• 1 cup plain yogurt
• 3 tablespoons ginger paste
• 3 tablespoons garlic paste
• Juice of 1 lime, freshly squeezed
• 1 tablespoon chili powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 3-5 tablespoons mustard oil
• 2 tablespoons kosher salt

Garlic mashed potatoes:

• 3-4 boiled potatoes (peeled and mashed)
• 3 ounces butter
• ¼ cup chopped garlic
• ½ cup milk
• 1 tablespoon kosher salt

Sautéed veggies:

• 8 ounces broccoli
• 8 ounces asparagus
• 8 ounces baby carrots
• 8 ounces green beans
• 4 ounces butter
• 5-6 cloves garlic, chopped
• Salt, to taste
• ½ bunch cilantro, chopped

Cranberry sauce:

• 3 cups cranberries
• ½ cup water
• ½ cup sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon salt
• ¼ teaspoon paprika

1. For the brine: Mix all the brine ingredients together.
2. Clean turkey legs, rinse and pat dry. Place them in the prepared brine mix and refrigerate overnight.
3. The next day, preheat oven to 350°F and make the tandoori marinade: Mix yogurt and mustard oil with ginger and garlic paste until smooth. Add all other ingredients and mix well. Set aside.
4. Remove turkey legs from the brine, pat dry and coat with tandoori marinade. Place marinated turkey legs in a baking pan, cover with aluminum foil and bake for 2-2½ hours until tender.
5. While the turkey cooks, make the garlic mashed potatoes: Peel and mash the boiled potatoes, set aside. In a pan on low heat, melt butter and sauté chopped garlic. Add mashed potatoes and milk, stirring until smooth. Add salt to taste.
6. For the sautéed veggies: Clean and parboil all veggies in hot water, then immediately transfer to ice-cold water to cool. Drain and set aside. In a pan on low heat, melt butter and sauté chopped garlic with salt and cilantro. Add parboiled veggies and sauté briefly before serving.
7. For the cranberry sauce: Roughly puree cranberries. In a pot, combine cranberries, water, sugar, cinnamon, nutmeg, allspice, salt and paprika. Cook until thickened into a sauce.
8. Serve the turkey legs on a platter with garlic mashed potatoes, sautéed veggies and cranberry sauce.

Conveniently located between San Francisco and Palo Alto in San Mateo, Bay Meadows offers housing within walking distance of Caltrain. Ease of transportation is only one reason you’ll fall in love with Bay Meadows. Smartly-designed, high-quality new homes and apartments sit among 18 acres of open space, which includes parks, a community garden, public art, ball fields, bocce and basketball courts and a new playground. All this just a walk from Hillsdale Shopping Center, Whole Foods, Blue Bottle Coffee, Humphry Slocombe, ROAM Artisan Burgers, Fieldwork Brewing Co. and more. Learn more about what Midurban life offers by joining us on Instagram.