Sunday, August 16, 2009

Turkey with Chipotle Peppers

2 lb turkey tenderloins sliced into medallion sliced pieces
1 large spanish onion chopped
3 heaping tbsp garlic chopped
1 large red pepper chopped
1 can chipotle peppers chopped, including juices
1 1/2 cup dry vermouth
1 1/2 cup chicken stock
1 tbsp cumin
1 tbsp chili powder
1 tbsp sea salt.

In a pot, heat olive oil. Brown turkey until just done. Remove from heat. Saute the onion and garlic until translucent. Add the red pepper and the chipotle peppers. Add the juice from the chipotle peppers. Saute for about 5 - 7 minutes. Deglaze the bottom of the pan with the Vermouth. Add the chicken stock. Add back in the turkey and the spices, including the salt. Simmer for about ten minutes. If you want more juice, add more of the vermouth and chicken stock and adjust the spices. This was very tasty!!. Serve over rice and top with shredded cheddar cheese.

Tomatillo and Jalapeno Salsa

We had a Mexican feast tonight. I made a Tomatillo and Jalapeno salsa and Turkey with Chipotle Peppers. Here is the Salsa recipe.

1 pound Tomatillos
1 heirloom tomato (if they are in season
2 JalapeƱos, seeded - more to taste if desired (I used 5 jalapenos)
1 medium onion
1/3 bunch Cilantro
3 Cloves garlic, unpeeled (more if desired, I used 8 cloves)
1 teaspoon sea salt
1 lime, juiced
2 avocados

Remove the husk from the tomatillo, stem and seed the jalapeƱo chile. Roast the tomatillos, tomatoes, jalapenos, onion and garlic in a roasting pan or deep cookie sheet. It will be easier to roast the onion by slicing it into 4 slices. Place under the broiler until the tomatillos start to blacken, turning if necessary. Place all ingredients (add the avocados after you have roasted the vegetables) including the delicious juices from the roasting pan in a blender or food processor. Process to your desired consistency.