Tom Colicchio and Padma Lakshmi: Flautas

Tom and Padma make Mushroom Flautas at the 2008 F&W Classic in Aspen.

Tom and Padma make Mushroom Flautas at the 2008 F&W Classic in Aspen.

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[MUSIC] I wanted to do something that's a little more South American. We're calling these flautas today because They're made with flour tortillas. If they're made with corn tortillas, we'd be calling them taquitos. And I'm just gonna show you a recipe that's in the book for mushroom and feta flautas. Even though I'm Indian, you can see a lot of similarity. This in different cuisines. So for instance thanks sweetheart. Is that okay? Yeah knock yourself out. I'm gonna add a little red chili to this. A little bit of dill. Some oregano. And some thyme A little bit more salt. More [UNKNOWN]. Just keep sauteing. I will, I will. Basically, if you look at the flavors in Asian food and you look at the flavors in South American food, they're really quite similar. Cilantro, chiles, lemon, tamarind, all of these things. Really are found in both cuisines. So, today I'm doing the mushrooms, so we're going to saute those up. As you can see, these mushrooms are looking great. And you can use any mushrooms. Go to the market, see what looks the most beautiful. Okay, so I'm making the filling for these flautas, and all I'm doing is taking some feta cheese, but you could use any goat cheese you wanted. At all. Again, go and see what your cheese monger has to offer. And then we're just adding here, I've added about eight ounces of feta and four ounces of ricotta. It if comes to salty if you only use feta. So, I like to cut it with the ricotta, and that also allows you You know, to have a nice, creamy texture, and you can see all I'm using a fork just to smash this together. Here Tom, will you put these in here? Oh, sure. In here? Yes. All of it? All of it. So, you just want to mix this up. And again, I like to add a little bit Black pepper. You like it hot, don't you? I do like it hot. Yeah, you do. And then basically, you guys are familiar with this. It's really easy. Again, barely any cooking technique, anyone can do this. This is also, once you saute up everything, this is a great thing to do with the kids. To get them involved. Saute the kids? [LAUGHTER] But you know, I also think that if you get children involved in the food they eat, they're more likely to eat good food and they're more likely to take pride in what they've made. Just want to roll from you outward. You take a tooth pick and you just use it like a straight pin. And you want to stick it in. Ow! [LAUGH] And then pull it Out like that and it helps if you take the tortilla out and there room temperature a little warmer because they're softer and they dont crack and its easier to do that. Basically you just grill them out like that and that pretty much it. For those of us that dont like feta I have some shrimp with oregano, garlic, lime zest And jalapeno chilis just sauteed up, very, very lightly. Then I have another thing that I did with sweet potato and oregano and poblano chilis, and there's no way to go wrong with this which is why it's a good recipe to serve. You know, you always have one of those dinner parties where one person goes, well I'm vegan, the other person says well I don't eat red meat and the third person goes, I don't eat dairy. And you're like why did I bother? But his is actually something you can do. As you can see I'm not deep frying them but you need a little bit of fat for this. I only have about an inch of oil in here and then if you bake them you don't get that crisp. You can sort of brush them with oil but it's just not the same. Now you see these are coming off I like them A little well, more well done. These are hot. You've got this straight pin in. And, because these are so filling. Is that what's stuck in the roof of my mouth. No, baby I removed those. The ones that I gave you. This is really good also because you can see it's a nice portion. You only need that one half as an appetizer. You can also serve it with some greens, and so you just want to cut this on the diagonal like this. While it's hot. Watch your fingers. And when you do that, the toothpick really just comes right off. The wooden thing. The wooden thing. Now, this looks like a big plate of food but. It's not cuz you're serving. She can actually eat this whole food. I feel like doing it like. Okay lavatory man. [LAUGH] I just like to point out that I made a sauce with no fat and he made one with butter.
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Tom Colicchio and Padma Lakshmi: Flautas


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