Date: Thu, 26 Aug 93 10:52:10 +0200
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From: hyler@ast.saic.com (Buffy Hyler) Source: The Weber Grill's cookbook that comes with the grill GRILLED TURKEY ============== On a large Webers (round, covered, charcoal grill): Picking the turkey: ------------------- Get a flat one otherwise the top of the turkey sticks to the underside of the cover. This is only a problem with the 14+ lb. size turkeys. Make sure it is not self-basting. Fresh is best. Get the charcoal to the greying over stage, shift half the coals to one side, the other half to the other side, put a foal drip pan down the center (you can use drippings in this pan for the gravy, but a lot will burn away). Do NOT stuff the turkey other than a few onions or garlics. (I forget why, but it is important not to do so). Slather the turkey up with vegetable oil and season (salt/pepper). Loosely truss up the legs. Put on a poultry rack. Put the turkey in the rack in the center of the grill over the drip pan. Cover the grill. Add 2-3 coals per side every half hour. Cook 11-13 minutes per pound (eg. 132-156 minutes for a 12 pound turkey). You can add wood chips for smoked flavor if desired to the coals just before you put the turkey in. Add more as time goes on. The turkey meat comes out absolutely moist as moist can be, even the white meat. You may want to foil protect the wings if they start to look a little *too* golden brown towards the end of the cooking. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: hksru@usho82.hou281.chevron.com (Kathie Rupert-Wayne) GROUND TURKEY MEATLOAF ====================== Ingredients: ------------ 1 lb ground turkey 6 tblsp bread crumbs 1 8 oz tomato sauce 2 tblsp dried onion flakes 1 tblsp prepared mustard 1/2 tsp chile powder Instructions: ------------- Preheat oven to 350 F. In large bowl mix all of the above. Pat into a loaf pan and bake for about 1 hour or until done. You can also use the microwave. But pat the meat mixture into a "bundt" type pan. I then use the temperture probe and cook until the loaf is at 190 degrees. About half way through I rotate the meat and move the probe over to the undercook part of the meatloaf. You may not have to do this--I have a very old microwave (11 years) Enjoy. This is a good weight watchers meal. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mdrabik@bio.ri.ccf.org (Martin Drabik) MARTIN'S TURKEY CHILI ===================== Ingredients: ------------ 1 cup black beans 3 tblsp olive oil 1 turkey breast (half breast), skinned 4 medium yellow onions, chopped 4 cloves garlic, minced 3 ribs celery, sliced 1 small green pepper, chopped 1 28-oz can crushed tomatoes 1/2 cup water 4 tblsp chili powder 1/2 tsp cayenne pepper 1 tsp whole cumin seed Toppings: --------- Shredded sharp cheddar cheese and sour cream OR Chopped ripe avocado Instructions: ------------- 1. Soak the beans overnight in water to cover generously. Drain and rinse briefly. 2. Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the turkey breast well on all sides. Remove and set aside. 3. Add the onions, garlic, celery, and green pepper. Saute, stirring frequently, until the vegetables are soft, 5-7 minutes. 4. Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast. Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir occasionally, watching carefully that the bottom does not start to stick. 5. Remove the turkey breast, remove the bone, and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot. 6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed and toast 2-3 minutes, shaking the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a rolling pin. Add to the pot. 7. Cook an additional one hour, or until the beans are tender. 8. For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: lynn@engineering.ucsb.edu (Lynn Johnson) MOLE DE GUAJOLOTE ================= (Turkey in Mole Sauce) Ingredients: ------------ 4 chilies anchos 4 chilies mulatos 4 chilies pasillas 1 onion, roasted 2 Tbs sesame seeds 2 Tbs shelled peanuts 1 square (one ounce) cooking chocolate 2 inch stick cinnamon 5 peppercorns 2 cloves 1/2 tsp aniseed 1 tsp salt 1/2 tortilla, fried 4 Tbs fat 3 pounds turkey, fresh or frozen parts (could use chicken) Instructions: ------------- To make mole sauce soak chiles, remove veins, and grind onions with chilies. Heat together sesame, peanuts, chocolate, spices, salt and fried tortilla. Grind together. Fry all the ingred. in hot fat about three minutes. Add half cup of water and continue to cook over low heat until the sauce is thick and well blended. (preparation of this dish has been simplified during recent years by the advent of some excellent canned and powdered mole sauces that are sold in most Mexican food stores.) Cut turkey into serving pieces and stew gently in enough water to cover till tender. Drain, cover with mole sauce and simmer, covered, seven or eigh minutes. If the sauce is too thick, add a little turkey broth. 6 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: schwallr@acc.fau.edu (J. F. 'Fritz' Schwaller)
MOLE POBLANO
============
Ingredients:
------------
8 lb turkey, cut into pieces
1 tsp salt
4 each dried mulato chiles, dried pasilla, dried ancho,
(where dried chiles are not available, or only one type,
You can use one type, and add canned red chile puree.)
2 cups hot chicken stock
1 cup blanched almonds (some substitute 1/2 cup peanut butter)
3 large tomatoes, peeled seeded and chopped
(or you may use a combination of tomatoes and tomatillos)
1 onion chopped
1/2 cup raisins
1 dried tortilla, broken up
2 cloves garlic, minced
3 tblsp bacon fat
1 1/2 oz unseetended chocolate (1 1/2 squares)
2 tblsp sesame seeds
Spices: (you may grind your own for best flavor, or used already
ground, for convenience)
4 cloves
1/8 tsp ground cloves
10 peppercorns
1/4 tsp ground pepper
1/2 inch stick cinnamon
1/2 tsp ground cinnamon
1/2 tsp coriander seeds
1/4 tsp ground coriander
1/2 tsp anise seed
1/4 tsp ground anise
Instructions:
-------------
Place the turkey pieces in a large pot, cover with water, add salt,
bring quickly to a boil, reduce heat and simmer until nearly done, about
an hour. Remove from the heat and pat dry with towels.
While the turkey simmers, while wearing rubber gloves, wash the chiles
under running water, removing the stems, breaking them open and removing
the seeds. If you insist on preparing the chile bare-handed, do NOT
touch your eyes, nose, or any other senstive part of your body (or those
of any loved one). Place the chiles in a large bowl, and cover with the
chicken stock. Let soak half an hour, reserving the stock afterwards.
Place the almonds in a blender and reduce to a relatively fine chop.
Place in the blender the chiles, spices, raisins, dried tortilla,
tomatoes, garlic, and onion in a blender, along with a little of the
stock in which the chiles were soaked, and reduce to a smooth paste.
In a large frying pan, melt the bacon fat and brown the pieces of
turkey, having first patted them dry with towels. Place the browned
turkey pieces in an oven-proof baking dish. Add a little more bacon
fat, if necessary, and spoon in the chile paste. Fry it over medium
heat, for about 5 minutes, slowly adding about 2 cups of the stock in
which the chiles were soaked. Finally add the chocolate, and stir well
until it has melted. The sauce should be the consistency of thick cream
or a medium cream sauce. Pour the sauce over the turkey, cover, and
place the baking dish in a 350~ oven for about 45 minutes. Remove,
sprinkle the sesame seeds over the top.
Serve with Mexican rice, beans, "rajas en crema", sliced avocados, and
lots of fresh, warm, soft corn tortillas. Personally we prefer the blue
corn tortillas which are available in the fall in Mexico.
Note:
-----
This recipe, and various others I have posted is from a cook-book my
wife and I wrote and published here locally, for limited distribution to
out friends two years ago. As you can see it is an anecdotal cookbook,
telling of our lives in Mexico, Peru, and Spain, where we have lived on
and off for quite a while. The recipes were those we collected as we
went along, and have incorporated into our daily lives.
Some Info About Mole:
---------------------
If Mexico could have a national dish, and to attempt to select just one
from the wide repertoire available is nearly impossible, it must be
mole. The dish originally came from the Convent of Santa Clara in
Puebla. According to the legend the sauce was concocted by the nuns in
honor of their bishop, don Alonso de la Mota y Escobar, specifically for
Lent. In the sixteenth century the custom of not eating meat in Lent
did not apply to fowl. Consequently in honor of the bishop's visit one
Lent the nuns made a chocolate sauce, "in order to sweeten our sins."
Thank heavens for a little conventual sin!
The name mole comes from the Nahuatl "molli," which comes from the
verb-stem "mola" meaning to grind something, since the most important
part of the whole recipe is the grinding of the spices. Curiously this
is very close to the Spanish word for grind, "moler." Each major town
and city in Mexico has a "molino" or mill. This mill is dedicated to
grinding spices. The various mixes are then displayed in white enamel
pans in the shop windows. There are ground chiles, spices, and nuts, as
well as prepared pastes, such as mole poblano, adobo, and achiote. The
colors run the gamut from bright greens to earthy reds and browns, even
purple, The scent from that shop is like to die and go to heaven, or
sneeze as you go by.
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*From: lynn@engineering.ucsb.edu (Lynn Johnson) MOLE SERRANO ============ (Mountain Mole) Ingredients: ------------ 10-12 lb turkey 2 chilies anchos 3 large tomatoes, peeled and chopped 1/2 lb blanched almonds 3 oz seedless raisins 1 banana 3 squares chocolate 1/3 cup cracker crumbs 20 cloves 2 two-inch sticks cinnamon 1 cup fat 2 Tbs salt 1 tsp sugar 1/4 cup toasted sesame seeds grated cheese Instructions: ------------- Clean turkey, cut into portions and cook in enough water to cover until tender. Remove seeds from chilies, toast lightly over direct flame and soak in two cups of water for one hour. Chop together the chilies, tomatoes, almonds, raisins, banana, chocolate, cracker crumbs, cloves and cinnamon. Fry in the fat about ten minutes. Add salt and simmer another five minutes. Add the stock in which the turkey was cooked, pouring until the sauce is very thick. Put cooked turkey pieces in the pot with other ingred. and simmer a few minutes. Remove. Serve sprinkled with sesame. Yield: 10-12 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: vickiemc@isi.edu (Vickie McCorkendale) SHEPARD'S PIE ============= Ingredients + Instructions: --------------------------- In a 9" pie shell add 1 pound of cooked meat leftover roast (beef/pork/turkey) or browned ground (beef/turkey) 1 cup cooked carrots (or peas/corn/etc.) 1/2 cup chopped or pearl onions 2 cloves garlic minced 1 cup gravy/broth/au jus 1/2 tsp black pepper 1 tsp salt (optional) Cover with mashed potatoes Bake at 350 until the potatoes are well browned. I've made a vegetarian version with just mushrooms, onions, broccoli and carrots. I usually use the Knorr Pepper Sauce mix for the gravy. It has a nice kick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: seb1@dr.att.com (Sharon Badian) Source: Half a Can of Tomatoes and Other Culinary Dilemmas TURKEY AND BULGAR LOAF ====================== (Serves 8 to 10) Ingredients: ------------ 1 cup bulgar 2.25 cups water 2 lbs ground turkey 1 large yellow onion, peeled and minced 0.5 medium red or green pepper, cored, seeded and minced (optional) 3 eggs 1 cup beef or chicken broth, milk or water (the broth and water will make a softer, moister loaf than the milk which coagulates as the meatloaf bakes) 0.25 cups ketchup, tomato paste or tomato sauce 0.75 tsp salt 0.25 tsp pepper 0.25 tsp crumbled leaf marjoram 0.25 tsp crumbled leaf thyme Instructions: ------------- Preheat oven to 325 F. Boil the bulgar gently in the water in a covered saucepan for 20 to 25 minutes, until fluffy-tender. Cook for 15 minutes, then mix with remaining ingredients, using your hands. Pack into a well-greased 9x5x3 inch loaf pan and bake uncovered for 1.5 hours or until the loaf is nicely browned and pulls slightly from the sides of the pan Cool the loaf upright in its pan on a wire rack for 30 minutes, then turn our and serve. You can wait less than 30 minutes for it to cook, but it has a tendenacy to fall apart. Still tastes good though! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) TURKEY CURRY BOMBAY =================== Ingredients: ------------ 1/4 cup butter 2 cups cooked and cubed turkey or chicken 1 medium onion, minced 1 to 1/2 tblsp curry powder 1/4 cup chutney 1/4 cup sherry 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Bombay sauce Instructions: ------------- Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce: ------------- 2 tblsp butter 2 tblsp flour 1/2 tsp each pepper and paprika 1/4 tsp salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Instructions: ------------- Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: lwack@access.digex.net (Linda Wack) Source: Gourmet magazine's You Asked For It column, January 1990 Author: Chef Michael Curran from Simply Scrumptious in Brooklyn NY TURKEY MEATLOAVES SIMPLY SCRUMPTIOUS ==================================== Ingredients: ------------ 1 onion, chopped 1 garlic clove, minced 2 tblsp extra-virgin olive oil 2 tomatoes, peeled/seeded/chopped 1/2 tsp dried oregano, crumbled 1/2 tsp dried basil, crumbled 1/4 cup dry red wine 1 large green bell pepper, chopped 1 zucchini, scrubbed/trimmed/chopped 1 cup fresh parsley leaves, chopped 6 fresh basil leaves, chopped 2 lbs ground turkey 1 1/2 cups fresh bread crumbs 1 tsp white pepper 1 large whole egg, beaten lightly 2 large egg whites, beaten lightly In a saucepan cook half the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened. Add the tomatoes, oregano, dried basil and the wine, and simmer the tomato sauce, stirring occasionally, for 15 minutes. In a food processor chop fine the remaining onion with the bell pepper and the zucchini. In a large bowl combine the chopped vegetables with the tomato sauce, parsley, fresh basil, turkey, bread crumbs, white pepper, whole egg, egg whites and salt to taste. Divide the mixture between two loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Bake the meat loaves in a pre-heated 350 oven for 1 hour 15 minutes. Serves 8-10. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: gryphon@openage.openage.com (The Golden Gryphon) TURKEY PASTA SALAD ================== Ingredients: ------------ 1 cooked turkey breast cubed 1 lb uncooked pasta I put in enough mayo to make it all hold together, and the following: 1 Shallot 1 handful of fresh Cilantro salt pepper dill sage garlic powder onion powder %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: eswisher@afit.af.mil WILD RICE & TURKEY CASSEROLE ============================ Ingredients: ------------ 2 cup cubed turkey 1/3 cup white wine 1/2 cup lite/non-fat sour cream 1 tsp curry powder 1 tblsp black pepper any other spices you would like to add 1 can Healthy Request cream of mushroom soup 1 small onion diced 1/2 - 1 cup of celery chopped 1 box of wild rice - I like Uncle Ben's made w/o the butter Prepare rice to package directions meantime.. Saute onion and celery in non-stick cooking spray(Pam) until tender. Mix in soup, wine, sour cream, spices-let bubble. Add turkey. Turn into a 3 qt casserole dish. Add cooked rice-Mix. Bake at 350 degrees uncovered for 30-35 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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