Re-post - Chipotle Turkey Pozole With All the Trimmings

Making turkey pozole with our beautiful carcass. The stock is almost finished and ready to cool for use tonight in the soup. Soup, beautiful soup.

From last year. Made a half recipe this time. Didn't feel like lugging a suitcase-sized can of hominy home from the market. We'll be eating this with The Colonel's homemade bread.

Mangia!

Chipotle Turkey Pozole
Posted 12/2/14

Love, love, love turkey carcasses, chicken backs and necks. Get enough of them, it's time for soup!

My dearest Petal's family puts on a very boring spread for T Day. I long ago gave up any hope of bringing along some side dishes that don't suck, like those darling parsnip chive pancakes from a recipe I saw a few years back, or a really fabulous sweet potato dish with fresh ginger, garlic, green onions and a miso-based dressing that I make occasionally. Do that one at Thanksgiving and you'll always look at candied sweet potatoes with marshmallows in abject horror.

I once made a wild mushroom bread pudding to bring to their festivities and the whole family looked at me like I was a Martian about to probe them.

But I scored big time this year by carting home the carcass and basically any pieces of meat that were less than whitey white breast pieces. Dark meat tastes good!! Petal can't handle things that look like the animals they once were. When she does her Christmas Eve tamale parties, we make the run to Costco and pick up some dozen or so rotisserie chickens and me and one of the boys have to de-meat them for her. Her middle son volunteers a lot because he loves the skin. So do I, so it's a bit of a challenge to stay focused on work when the two of us are trying to devour more skin than the other.He's in culinary school now and I can't wait to see where that takes him. 

Serve with tortillas, or in this case I went with cornbread, just simple cornbread with the addition of a bit of chile powder.

Sorry about the cabbage, Colonel.

Mangia!

Chipotle Turkey Pozole

Courtesy of Simply Recipes, with some adaptations by me

2 Tbsp olive oil

1 large onion, chopped (about 2 cups)

1/4 cup to 1/2 cup minced chipotles in adobo (to taste)

3 large garlic cloves, minced

1 28-ounce can crushed or diced tomatoes (San Marzano!)

Salt
Pepper

4 to 5 cups leftover cooked turkey meat, shredded

1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, rinsed and drained

4 quarts of turkey stock or chicken stock (I use Better Than Bouillon for stock if I am too lazy to make it fresh, but for today, I made one from leftover carcass of turkey, onion, garlic, carrot and celery, peppercorns and salt and augmented with a few chicken backs, bring to boil and simmer for about 2 hours. I had leftover parsnips and fennel from the roast chicken night, threw those in also. Let stock cool, remove solids and allow it to sit for a bit to allow the fat to rise and be skimmed off. Pick off any remaining meat from the bones to add to the pozole)

3 bay leaves

2 Tbsp dried oregano (Mexican if available)

1/8 teaspoon ground cloves

1/4 teaspoon cinnamon

Toppings

1/2 head green cabbage, sliced thin

3 avocados, diced

1 bunch red radishes, sliced thin

8 ounces Cotija cheese, crumbled

1 large bunch cilantro, chopped (stems included)

1 red onion, chopped

4 limes, cut into wedges

Heat olive oil on medium high heat in a large (12 quart) stockpot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic. Add the minced chipotles in adobo (start with 1/4 cup and add more later to desired heat). Cook for another 3 minutes.

Add the tomatoes and cooked turkey meat to the pot, stirring to combine. Add the rinsed and drained hominy. Add the stock. Taste and add salt (at least a tablespoon if you are using unsalted stock) to taste. Add the bay leaves, oregano, ground cloves, and cinnamon. Add more water if the soup is too thick with hominy for your preference. Bring to a simmer. Taste and add more salt, herbs, or chipotle to taste. You may need more salt than you expect, if you are using homemade, unsalted stock. Simmer for 45 minutes.

Set the table with toppings arranged in separate serving dishes. Spoon out the soup into bowls. Let people add the toppings they want to the soup.

Cornbread with Chile Powder

1 cup butter, melted

1/2 cup white sugar

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 tbsp chile powder

1/4 teaspoon salt

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. 

In a separate bowl, stir together flour, cornmeal, baking powder, chile powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Thanksgiving Recipes

It's the Thanksgiving round up!

Here are some the recipes for our first Thanksgiving in our Arizona home:

Menu

Herb Roasted and Braised Turkey
Cornbread Sausage Dressing with Dried Cranberries
Mashed Potatoes
Gravy
Orange-Spiced Cranberry Sauce
Roasted Brussels Sprouts with Pancetta and Garlic
Green Bean Casserole with Wild Mushrooms
King's Hawaiian rolls

A very full Mangia to you and yours!

Herb Roasted and Braised Turkey
Food Network

Total Time:

4 hr 55 min

One 17-pound whole fresh turkey, rinsed well and patted dry

1 1/4 sticks unsalted butter, slightly softened

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh rosemary

2 tablespoons finely chopped fresh sage

2 tablespoons finely chopped fresh thyme leaves

Salt and freshly ground black pepper

3 large carrots, cut into 1-inch pieces

3 large stalks celery, cut into 1-inch pieces

2 large onions, quartered

12 cups homemade chicken stock

Gravy:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 head roasted garlic, cloves removed and peeled

Splash of white wine, optional

Mixed chopped fresh herbs, such as parsley, rosemary, sage and thyme. optional

Salt and freshly ground black pepper

Directions

For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.

Combine the butter, parsley, rosemary, sage and thyme and in a food processor and process until smooth. Season with salt and pepper.

Preheat the oven to 450 degrees F. Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions. Rub the entire turkey with the herb butter and sprinkle liberally with salt and pepper.

Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

Remove the turkey from the oven, transfer to baking sheet, tent loosely with foil and let rest 30 minutes before slicing. Remove the legs for braising. Strain the drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid.

Bring the liquid to a simmer, transfer to a roasting pan, add the legs, cover with foil and braise until tender in a 350 F degree oven about 1 hour.

For the gravy: Melt the butter in a medium pan over high heat. Add the roasted garlic and cook for a minute. Whisk in the flour and cook until lightly golden brown. Slowly whisk the drippings into the flour mixture, bring to a boil and whisk until the mixture begins to thicken and the flour taste has been cooked out, about 5 minutes. Add a splash of the white wine if desired and cook for 1 minute longer. Fold in fresh herbs if desired and season with salt and pepper. Serve immediately.

Cornbread Sausage Dressing with Dried Cranberries

This is a family recipe. Bake a couple of pans of cornbread using the recipe (or mix) of your choice. Brown a package of Farmer John breakfast sausage links; cool and crumble. Saute chopped onions and celery in the sausage drippings, add chopped parsley, sage and dried cranberries. Crumble the cornbread and mix the vegetables, sausage and as much chicken broth to make the mixture very moist. Bake in a 350 degree oven for about 35 to 40 minutes until browned on top. Very good the next day mixed with a little egg, formed into patties and fried.

Green Bean Casserole with Wild Mushrooms
Adapted from Campbell's

The casserole is made the way it is on the label of the French's Fried Onions container with the exception of the addition of sauteed wild mushrooms.

I used a couple of handfuls of dried wild mushrooms, reconstituted in boiling water form about 30 minutes, chopped and sauteed with shallots and olive oil for about 10 minutes. I threw in a good couple of slugs of dry sherry and let that cook out. Mix with the green bean and soup mixture.

Orange-Spiced Cranberry Sauce 
by Season with Spice

Makes about 2 1/2 cups

Ingredients:

3 cups fresh cranberries

3/4 cup raw sugar or light brown sugar

3/4 cup water

1/4 cup orange juice

1/4 teaspoon orange zest

1/4 tsp Season with Spice's ground ginger or 1 tsp freshly grated ginger

1/4 tsp of Season with Spice's ground Ceylon cinnamon

1/8 tsp of Season with Spice's ground clove

1 teaspoon pure vanilla extract

A squeeze of lemon juice (optional, but it adds a refreshing note)

For a fancier version, add in a swirl of bourbon or port.

Method:

1. Combine cranberries and sugar in a saucepan over medium heat. Mix well and as the sugar starts to dissolve, about 2 to 3 minutes, add water along with orange juice, zest, spices (and Bourbon or Port if using) and bring to a boil over high heat. Reduce heat to a simmer. Cook mixture gently for about 12-15 minutes, stirring frequently. Continue to cook until the sauce thickens to your desired consistency. Finally, squeeze in some fresh lemon juice.

2. Remove from heat, cover pan, and let cool for at least 30 minutes before serving. Or you can prepare the sauce a few days ahead, and then store in the refrigerator in an airtight container. Serve chilled or at room temperature.

Roasted Brussels Sprouts with Pancetta and Garlic

INGREDIENTS

1 lb Brussels sprouts, trimmed and halved (quartered if large)

2 oz pancetta, visible fat discarded and pancetta minced

10 garlic cloves, peeled

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar

PREPARATION

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in vinegar, scraping up brown bits. Serve warm

It's That Pumpkin-y Time Of The Year - Slow Cooker Spicy Pumpkin Chicken Corn Chowder

It's too bad we don't think about pumpkin that much during the year. Even out of season for the fresh vegetable, the canned version is versatile. You can do more with it than just pie. Did you know it's very good for dogs, and they seem to love it? Just feed it to them before it gets loaded up with sugar and spices.

This is a lovely slow cooker recipe that results in a hearty, flavorful chowder. It's loaded with potatoes, corn and chicken. The pumpkin adds a great creaminess, and the chipotle chiles bring some good heat. And it's easy too, due to the use of my favorite kitchen appliance.

Please do use the garnishes. The bacon really gives a umami bomb and the cilantro brings a green freshness to the finished dish. The chowder freezes well, but freeze it without the bacon, which will just get soggy with thawing and re-heating.

Mangia!

Slow Cooker Spicy Pumpkin Chicken Corn Chowder

Boulder Locavore

Prep Time: 10 minutes

Cook Time: 4 hours

Yield: 10 cups chowder

Ingredients

1 cup Red Onion, chopped

1 teaspoon Olive Oil

1 pound Red New Potatoes, scrubbed and cut into bite-size pieces

2 cup Frozen Corn Kernels

¼ cup Flour (gluten-free or regular)

6 cups Low Sodium Chicken Broth

2 cups Rotisserie Chicken, shredded (home cooked chicken may also be used)

1 15-ounce can Pumpkin (unseasoned); or the equivalent homemade

1 canned Chipotle Pepper, diced

1 teaspoon Adobo Sauce (from the can of chipotle peppers)

¼ Heavy Cream

Salt and Pepper to taste

Optional Garnish: crumbled bacon and torn cilantro leaves

Instructions

In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.

Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.

Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken. Next add the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce.

Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.

It's Getting Cold Out There - Time for French Onion Soup

It's strange to me that Phoenix seems to have more weather, as in changes of weather, than my San Diego birthplace. The change from burning summer heat to chilly winter nights and mornings finally happened, and I just can't remember when San Diego has ever been this cold. Except when I lived in the mountains. Of course, San Diego doesn't have multiple straight days of plus-100 heat. The Colonel says every day in San Diego is 63 degrees. He's probably not far off.

With some nights in the 40s, it's officially Soup Season. The Colonel had mentioned French Onion soup recently, and who doesn't like a nice hot ramekin of savory, bubbly, gooey cheesiness. Yes, yes, there are onions in there, but the real star is the Cheese.

Mangia!


French Onion Soup
Epicurious

INGREDIENTS

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

3/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

2 teaspoons all-purpose flour
2 tablespoons dry Sherry

3/4 cup dry white wine

4 cups reduced-sodium beef broth (32 fl oz)

1 1/2 cups water

1/2 teaspoon black pepper

6 (1/2-inch-thick) diagonal slices of baguette

1 (1/2-lb) piece Gruyère, Comte, or Emmental

2 tablespoons finely grated Parmigiano-Reggiano

Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

PREPARATION

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and sherry and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks (I just sliced thinly with a regular knife), allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Stuffed Eggplant with Lamb and Pine Nuts

November has just flown by, and it's been a busy month. The need to cook wonderful things doesn't go away during busy times, but trying to carve out time to write posts is difficult when lovely holiday distractions are all around you.

There had been a package of ground lamb staring me in the face whenever I opened the freezer, and the closer to Thanksgiving it got, the greater the need to make some room for turkey carcass and leftovers. So, it was ground lamb's turn.

I love all things Mediterranean, Moroccan and Middle Eastern in cuisine. The spice blend in this stuffed dish tends Moroccan, and although a stuffed veggie dish, there's plenty of met to sink your teeth into.

Mangia!

Stuffed Eggplant with Lamb and Pine Nuts
Courtesy: Serious Eats

Ingredients:

4 medium eggplants, halved lengthwise

6 tablespoons olive oil

1 teaspoon cumin

1 tablespoon sweet paprika

1 tablespoon ground cinnamon

2 medium onions, finely chopped

1 pound ground lamb

7 tablespoons pine nuts

⅔ ounces chopped flat-leaf parsley

2 teaspoons tomato paste

3 teaspoons superfine sugar

⅔ cup water

1 tablespoon freshly squeezed lemon juice

1 teaspoon tamarind paste

4 cinnamon sticks

Salt and freshly ground black pepper

Directions: Preheat oven to 425 degrees Fahrenheit. Place eggplant halves, skin side down, in a large roasting pan that allows them to fit snugly. Brush flesh with 4 tablespoons olive oil, and season with 1 teaspoon salt and some black pepper. Roast 20 minutes, until golden, and remove from oven to cool.

While eggplant cooks, heat remaining olive oil in a large skillet. Mix together cumin, paprika, and ground cinnamon. Add half of spice mix to pan, along with onions. Cook over medium-high heat about 8 minutes, stirring often. Then, add lamb, pine nuts, parsley, tomato paste, 1 teaspoon sugar, 1 teaspoon salt, and some black pepper. Continue cooking, stirring, for another 8 minutes, until meat is fully cooked.

Place remaining spice mix in a bowl, and add water, lemon juice, tamarind, and remaining 2 teaspoons sugar, cinnamon sticks, and ½ teaspoon salt. Mix to combine.

Reduce oven temperature to 375 degrees Fahrenheit. Pour spice mix into bottom of eggplant pan. Spoon lamb mixture onto each eggplant half. Cover pan tightly with foil, and return to oven. Roast 1½ hours, removing foil to baste with sauce twice during the process, until eggplant is completely soft and sauce is thick. You may need to add a bit of water as the eggplant cooks. Serve warm, or room temperature.

Quick Dinner Of Soul-fulfilling Goodness - Parmesan-crusted Chicken Fingers With Honey Mustard Dipping Sauce And Mashed Potatoes

The Colonel had a very long day last Friday, and didn't have a chance at all to stop for lunch. He was hungry, hungry, hungry upon walking in the door. We had a package of chicken tenders, picked up from the Used Meat section at Safeway a few days before, and some taters, and a bag of frozen peas. I decided on Chicken Fingers. Fried, savory goodness, with mashed potatoes and a side of peas.

The fingers are just a wing-it kind of thing, and I have no recipe to consult, but here is my take on them. I have a new potato ricer, and while I really like to make mashed or smashed potatoes with chunks and peels, I thought I'd give the ricer a whirl and have smooth, dreamy, creamy taters.

Instead of gravy, I made a simple pan sauce to go with the potatoes and a Honey Mustard dipping sauce for the chicken. Buttered peas on the side make you feel virtuous about serving a vegetable although it's really just another excuse for butter.

Mangia!

Parmesan-crusted Chicken Fingers With Mashed Potatoes

Mashed Potatoes

1 pound Russet potatoes, peeled and cut into 2' inch chunks
3 tablespoons butter
1/2 cup milk, or more as needed
Salt and pepper to taste

Place potatoes in a stockpot and add water to cover by a couple of inches. Salt the water and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are tender.

Drain potatoes and transfer to bowl. Return stockpot to heat, and reduce to very low. Working in small batches, add some potato chunks to the ricer and squeeze into the stockpot. Repeat until all potatoes are riced. add butter and milk and stir to melt the butter. Salt and pepper to taste and hold on very low heat.


Chicken Fingers

1 pound chicken tenders
2 eggs
1 teaspoon Worcestershire sauce
1 1/2  cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon Cayenne pepper
1/2 cup vegetable oil
1/2 cup dry white wine
1 shallot, minced
1 tablespoon capers
2 tablespoons butter

Honey Mustard Dipping Sauce

1/4 cup mayo
2 tablespoons Dijon mustard
2 tablespoons honey

Mix the ingredients for the dipping sauce and set aside.

Beat the eggs with Worcestershire sauce in a bowl big enough to dip tenders into. Combine the panko, Parmesan, and next 4 ingredients in a separate bowl big enough to dip tenders into. Dip each tender in the egg mixture, and then into the coating mixture, and set aside on a plate.

Heat the oil over medium high heat until almost smoking. Working in batches, fry the tenders on one side for about 1 to 2 minutes, or until golden brown. Turn once and cook for about another minute. Transfer to plate lined with paper towels and repeat with remaining tenders. Transfer to oven to keep warm on very low heat. Return saute pan to heat.

Add wine to deglaze pan, scraping up browned bits. Add shallots and capers and cook until slightly reduced. add 1 tablespoon of butter at a time until butter is melted and incorporated.

Serve the chicken fingers with the dipping sauce and the potatoes with the pan sauce.

When The Diners Let You Down, Make The Corned Beef Hash Yourself

The Colonel and I have been on a hunt for good diner corned beef hash, and generally check the menu for it at any breakfast place we're at. We haven't come across a truly great, or even fairly good batch yet. I had a hankering for it so decided to make it this past weekend.

I am not ambitious enough to corn my own beef, so over to the Fry's for a brisket in a bag. Bonus: leftovers for sandwiches!

For inspiration, I went with a recipe from Epicurious, but "kicked it up a notch" with a technique gleaned from Emeril Lagasse's Smoked Salmon Hash: mustard, lemon juice, Cayenne and capers added to the cream specified in the recipe.

Mangia!

Corned Beef Hash and Eggs

Adapted from Epicurious, with a nod to Emeril

1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice

1-lb piece cooked corned beef, chopped

1 cup chopped onion

1 large red bell pepper, cut into 1/4-inch pieces

2 tablespoons unsalted butter

1/4 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons capers

1 tablespoon lemon juice

2 teaspoons Cayenne pepper

1 teaspoon dried thyme

4 large eggs (optional)

1 tablespoon chopped fresh flat-leaf parsley

PREPARATION

Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. 

Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Mix cream, mustard, lemon juice and capers together. Add cream and cook, stirring, 1 minute.

If desired, make 4 holes in hash and break 1 egg into each, or just cook the eggs and serve beside the hash or on top of it.