This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competitions Team 7: Sarah Hoebeke, Mihali Patel, Amanda Hadfield and Marco Discullio.
For the Corn Tortilla: Mix flour and Club House Sea Salt, French Mediterranean. Add water and mix until firm ball consistency. Let rest for 30 minutes. Roll into golf ball sized balls. Press in saran wrapped tortilla press. Pan sear until golden with brown marks. Rub spice mixture over both sides. Place in oven at 350 degrees Fahrenheit until crispy.
For the Cornish Hen: Marinate Cornish hen in Thai Kitchen Coconut Milk, Club House Sea Salt, French Mediterranean, Club House Black Pepper, Ground and La Grille Brazilian Style BBQ Seasoning. Vacuum pack for 15 minutes. Grill Cornish hen until cooked through. Shred and place on taco.
For the Jicama and Carrot Slaw: Cut carrot and jicama into fine julienne. Toss with lime juice, sugar and Club House Sea Salt, French Mediterranean.
For the Fresh Lime Aioli: Roasted garlic in aluminum foil in oven at 400 degrees Fahrenheit. Puree egg and garlic in food processor. Slowly steam in olive oil. Season to taste.
