Red Chile Turkey Breast With Succotash Salsa Recipes

SLOW-COOKED RED CHILE TURKEY

Steps:

• Season turkey generously with salt and pepper, then set aside at room temperature.
• Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin).
• Put chiles in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and simmer for 10 minutes, then let cool.
• Remove chiles from cooking liquid and place in a blender jar. Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
• Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt. Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups sauce.
• Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red chile sauce over, making sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
• To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish with cilantro sprigs. For more casual dining, serve directly from pot.

PAPAYA-CILANTRO SALSA

Steps:

• Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

RED CHILE TURKEY BREAST WITH SUCCOTASH SALSA

Steps:

• Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.
• Succotash Salsa: Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

TURKEY AND POBLANO RED EYE STEW

Steps:

• Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
• Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
• Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken.
• Serve the stew in shallow bowls.
• Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
• Preheat the oven to 325 degrees F.
• Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

SMOKED CHILE BUTTER-BRUSHED SHRIMP WITH TOMATILLO SALSA

Steps:

• For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.
• For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.
• For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.