Rosemary Cornmeal Crusted Turkey Filet

Caramelize onions and 2 whole heads roasted garlic. Deglaze stockpot with red wine vinegar.

In a food processor or blender, process tomatoes, cilantro, chipoltes, sugar, salt and pepper along with onions and vinegar. Puree to desired texture. Hold for service.

Cook turnips until they are tender. Strain.

Add 1-1/4 pounds butter, 10 ounces cream, 1/4 cup garlic, salt and pepper. Mash to desired texture. Hold for service.

In a quarter size hotel pan, combine 4 cups heavy cream with 5 ounces minced garlic, 1 tablespoon salt and 1 tablespoon pepper.

In another quarter size hotel pan, combine cornmeal, rosemary, 5 ounces garlic, 1 tablespoon salt and 1 tablespoon pepper.

Pound turkey filets to an even thickness. Dip turkey into seasoned cream, then into rosemary mixture, heavily coating the surface.

Sear in hot skillet until the crust is golden brown. Top each portion with a slice of fresh Mozzarella. Finish in a preheated 350 degree F. oven to an internal temperature of 165 degrees F.

For each portion: place turkey medallion atop angel hair pasta. Serve with 2-ounce portion of Creamy Garlic Turnips and a mound of Fire Roasted Salsa.