Text 33305, 82 rader
Skriven 2013-02-03 07:02:06 av Dave Drum (1:261/38)
Ärende: Gourmet 1581
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garlic-Chile Grilled Turkey Thighs
 Categories: Poultry, Chilies, Vegetables
      Yield: 6 servings

      3 lb Turkey thighs
      4 lg Garlic cloves
           Salt
      1 tb Chilli spice mix
      1 ts Ground cumin
      3 tb Olive oil

  Pull off turkey skin and freeze in a small resealable
  plastic bag. (You can use the skin to make cracklings for
  our Shredded Kale Salad with Turkey Skin Cracklings. )

  Cut out the thigh bone from each thigh and save in another
  resealable plastic bag in the freezer for a future stock.

  Mash garlic to a paste with 2 teaspoons salt in a mortar
  and pestle or mince and mash to a paste with a heavy
  knife.

  Whisk together the paste with the chili powder, cumin, and
  olive oil and spread it all over the thighs in a baking
  dish. Cover the dish and marinate the thighs, chilled, at
  least 2 hours.

  Prepare grill for direct-heat cooking over medium-hot

  charcoal (medium-high for gas); see Grilling Procedure,
  below.

  Oil grill rack, then grill thighs (cover only if using a
  gas grill), turning once or twice, until thermometer
  registers 170øF/77øC, 15 to 25 minutes. Transfer to a
  platter and let stand 5 to 10 minutes before slicing.

  Grilling Procedure:

  Charcoal Grilling Instructions: Open vents on bottom of
  grill. Light a large chimney starter full of charcoal
  (preferably hardwood).

  For Direct-Heat Instructions: When coals are lit, dump
  them out across bottom rack, leaving a space free of coals
  on one side of grill equal to the size of the food to be
  grilled where food can be moved in case of any flare-ups.

  When charcoal turns grayish white (start checking coals
  after 15 minutes), the grill will be at its hottest and
  will then begin to cool off. It will be at the proper
  medium-hot temperature when you can hold your hand 5
  inches above the grill rack (directly over the coals) for
  3 to 4 seconds.

  Gas Grill Instructions: Preheat all burners on high,
  covered, 10 minutes, then adjust heat according to recipe.

  Cooks' Note: -- Thighs can also be broiled. Arrange them
  on a foil-lined rimmed sheet pan and broil about 4 to 5
  inches from the heat, turning once or twice, until
  thermometer registers 170øF/77øC, 15 to 25 minutes.

  by Kemp Minifie

  Gourmet Live  | November 2011

  Yield: Makes 8 servings as part of a larger Thanksgiving
  meal or 4 as a single main course

  MM Format by Dave Drum - 14 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... I never know how much of what I say is true. -- Bette Midler

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