Text 21610, 316 rader
Skriven 2014-11-29 02:14:00 av Janet B
Ärende: Latino Thanksgiving recipes
===================================
Snitched from MSNBC News
http://www.nbcnews.com/news/latino/yum-turkey-al-mole-arroz-con-coco-latino-tha
nksgiving-recipes-n255091
or
http://tinyurl.com/md5cx99

Yum! Turkey Al Mole, Arroz Con Coco: Latino Thanksgiving Recipes

So many of us blend our different ancestries at the dinner table,
especially during the holidays. Here are two wonderful Thanksgiving
dishes with Mexican and Colombian elements from Felipe Donnelly and
his wife Tamy Rofe, owners of the restaurants Cómodo and Colonia Verde
in Brooklyn, New York, followed by a delicious Mexican Turkey With
Chorizo, Apple, Corn Bread and Pecan Stuffing from celebrated TV chef
Pati Jinich.

Turkey "al mole"

Chef Felipe Donnelly’s Turkey Al Mole. Donnelly and his wife Tamy Rofe
own two Brooklyn, New York restaurants, Cómodo and Colonia Verde.

From Chef Donnelly: Here is my Mexican American dish. I separated the
turkey skin from the meat and “stuffedö the mole in between the meat
and the skin. The result was a delicious crispy skin with a lovely
bitter & spicy note when breaking in. I also stuffed some butter into
it to help cook and add juiciness. The rosemary added a significant
fragrance to the mole which really came out in a beautiful tone.

Recipe:

1 20-lb Turkey

2 Long Rosemary branches

10 Chile Anchos (smoked pobalno pepper)

10 Chile Guajillos

20 Chipotle moritas

1 cup of pepitas (pumpkin seeds)

¼ of dark chocolate

¼ cup of apple cider vinegar

4 table spoons of chopped garlic

1 cup of butter

4 cups of fresh orange juice

Place a pot of water to simmer. Add all the dried chiles into the pot
and let simmer for 10 mintues. Turn off the heat and let sit covered
for another 10 mintues. Remove all the chiles from the water, place
the water aside we will use it later. Cut all the chiles in half
(using rubber gloves) and devein and deseed the chiles. Throw out the
seeds and veins. Place all the chiles back into the water and begin to
reduce the liquid by half. Place in blender and pass through a sieve
whole, pressing the pulp through. Through out the solids and keep the
smooth pulp. Set aside in a pot. In a pan add a small amount olive
oil, and the garlic and 4 Tbs of fresh chopped rosemary. When the oil
gets hot, add the rosemary then add the pepitas. You are going to move
them around a lot as you do no want to burn them. Remove the mix from
the pan and add it to the mole. Clean the pan by adding the vinegar
and letting it reduce a bit. Then add the vinegar to the mole. Take
one more pass through the blender to chop up the pepitas, rosemary and
garlic, then return to pot. Bring the mole to s slow simmer, add the
chocolate and salt, and then for about 20 minutes continue to move the
mole until its nice and thick, your mole is now ready!

For the turkey, use a spoon and slowly begin to separate the skin from
the meat by passing the spoon through an opening near the neck. Begin
to spoon through the mole through out all the turkey so that the sauce
is in between the meat and the skin. Add some butter through out the
turkey as well.

Place the turkey in a roasting pan. Place the orange juice in the pan
and place in the oven at 325 degrees. Cover the turkey in aluminum
paper. Cook the turkey for about 5 to 6 hours. About every hour open
the oven and baste the turkey with the juices. Making sure that the
skin is wet all around. The last hour of cooking, remove the aluminum
in order to get the skin nice and golden.

Once out of the oven let rest for about 30 minutes before carving.
Keep some mole on the side to serve with the turkey.

Arroz con Coco

Chef Felipe Donnelly’s Arroz Con Coco (Rice and Coconut). Donnelly and
his wife Tamy Rofe are owners of two New York restaurants, Cómodo and
Colonia Verde in Brooklyn, New York.

From Chef Donnelly: Now moving on to the Colombian coast, here is a
recipe for Arroz con Coco, or coconut rice that is simply amazing and
the perfect accompaniment to Thanksgiving. Arroz con Coco is the
perfect sweet and savory dish and can be paired with almost any meat.
The process for cooking sounds complicated, but in truth is not at
all.

RECIPE:

2 cups of long grain rice

1 can coconut milk

2 cups of water

1 cup of unsweetened shredded coconut

¼ dark brown sugar

½ cup of raisins

Reduce one can of coconut milk with 1 cup of shredded un sweetened
coconut until there is no liquid left. Keep scraping the bottom of the
pan and get all that brown goodness. Add 1/4 cup of dark brown sugar
and mix well. Add two cups of white rice and two cups of water and mix
well. Put flame to medium and leave pot open. once the water level
reaches the rice add 1/2 cup of raisins to the top and another 1/2 cup
of water. cook for 30 min with lid on. fluff with fork and let rest
for 10 min. DONE!

Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread
Stuffing


Chef Pati Jinich's Mexican turkey.

Celebrated cookbook author and acclaimed Pati's Mexican Table TV host
chef Pati Jinich - who is of Mexican-Jewish ancestry - comes a turkey
with a citrusy marinade that includes some of her favorite spices. The
adobo she uses for her Mexican Thanksgiving Turkey is a mashup of all
the flavors she loves - anato, cumin, cinnamon, and cloves, and she
marinates it in grapefruit, orange and lime juice. She explains this
is a Yucatan style recipe which ends in wrapping the turkey in banana
leaves.

Recipe:

Serves 10 to 12

Ingredients

Marinade:

12 garlic cloves, unpeeled

6 tablespoons seasoned achiote paste, from a bar (preferably not from
a jar)

4 cups homemade chicken broth or canned chicken or vegetable broth

4 cups bitter orange juice or a mixture of 1 cup each freshly squeezed
orange juice, grapefruit juice, lime juice, and distilled white
vinegar

1 tablespoon dried oregano, preferably Mexican

1 teaspoon ground cumin

1 teaspoon ground allspice

2 teaspoons kosher or coarse sea salt, or to taste

2 teaspoons freshly ground black pepper

Turkey, Stuffing, and Gravy:

16- to 18-pound turkey, patted dry

A heavy-duty plastic bag large enough to hold the turkey

Unsalted butter for the baking dish

4 red onions, sliced

8 ripe tomatoes (about 2 pounds), coarsely chopped, or one 28-ounce
can whole tomatoes, drained and coarsely chopped

Chorizo, Pecan, Apple, and Corn Bread Stuffing (recipe follows)

2–3 banana leaves (optional)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

To Prepare

TO MAKE THE MARINADE: Place the garlic on a baking sheet or in a
broilerproof skillet. Broil, turning halfway through, until the papery
skin of the garlic is burned and the cloves soften, about 6 to 9
minutes. Peel. In a blender or food processor, working in two batches,
combine the garlic with the achiote paste, chicken broth, bitter
orange juice, oregano, cumin, allspice, salt, and pepper and puree
until smooth.

TO MARINATE THE TURKEY: Slide the turkey, breast side down, into a
heavy-duty plastic bag large enough to hold the turkey. Pour the
marinade into the bag and massage it into the bird, working it into
the cavity and all the crevices. Place the bag in a roasting pan and
refrigerate for at least 12 hours, or up to 48 hours, turning the bird
a couple of times to redistribute the marinade.

Set an oven rack in the lowest position and preheat the oven to 450°F.
Butter a baking dish.

Spread the onions and tomatoes in a large roasting pan. Set the
turkey, breast side up, on top of the vegetables in the pan (reserve
the marinade). Stuff the main cavity with as much stuffing as it can
hold. Place the rest of the stuffing in the baking dish; cover and
refrigerate. Close the cavity by crossing the legs and tying with
butcher’s twine. Tuck the wing tips under the turkey. Pour the
remaining marinade over the turkey.

Roast the turkey for 30 minutes.

Cover the turkey with the banana leaves, if using. Cover the top of
the pan with aluminum foil, sealing it as best as you can. The less
steam that escapes, the better. Reduce the oven temperature to 350°F,
place the turkey back in the oven, and roast for 31/2 hours (or for at
least 12 minutes per pound).

Remove the turkey from the oven and carefully remove the foil and
leaves, being careful, as the steam is hot. Baste the turkey
generously. Raise the temperature to 400°F and return the turkey to
the oven and roast for 15 minutes more. The meat should be completely
cooked through and nearly falling off the bone. Remove the turkey from
the oven and let it rest, loosely covered with aluminum foil, while
you make the gravy. Leave the oven on.

Meanwhile, strain the cooking juices into a medium saucepan, pressing
on the solids with the back of the spoon to get as much liquid as
possible; discard the solids. Set aside 1 cup of the liquid for the
reserved stuffing. You will make gravy with the rest. Melt the butter
in a saucepan over medium heat. Sprinkle the flour on top, mixing well
with a wooden spoon, and cook for 3 to 4 minutes, letting it gently
bubble, until the roux is golden brown. Add the rest of the liquid and
simmer for 12 to 15 minutes, stirring occasionally, until it is a
brick color and has thickened to the consistency of light cream.

While the sauce thickens, pour the reserved 1 cup liquid over the
stuffing in the baking dish and bake for 20 minutes, or until it is
hot throughout and the top is crisped.

Carve the turkey and serve with the stuffing.

Chorizo, Pecan, Apple, and Corn Bread Stuffing

Serves 10 to 12

Ingredients

1 pound Mexican chorizo, casings re- moved, coarsely chopped

11/2 white onions, chopped 4 garlic cloves, coarsely chopped

4 celery stalks, thinly sliced (about 11/4 cups)

2 Granny Smith apples, cored and chopped

1 cup coarsely chopped pecans

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon kosher or coarse sea salt

11/2 pounds corn bread, cubed (about 8 cups)

11/2 cups homemade chicken broth or canned chicken or vegetable broth

To Prepare

Heat a 12-inch skillet over medium heat. Once it is hot, add the
chorizo and cook, breaking it up with a wooden spoon or spatula, until
browned and crisped, about 5 minutes.

Stir in the onions and sauté for 2 to 3 minutes, until softened. Stir
in the garlic and cook until fragrant, less than 1 minute. Add the
celery, apples, pecans, thyme, marjoram, and salt and cook for 5 to 6
more minutes, until the celery and apples have softened.

Scrape the mixture into a large bowl. Toss in the corn bread, pour
over the chicken broth, and mix gently with a spatula or large wooden
spoon until well combined.

--Compiled by Kristina Puga






















First published November 26th 2014, 4:31 am

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