Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
These sandwiches are best prepared in a panini grill, but a close approximation of them can be made by toasting the bread first and them lightly sauteing the prepared sandwiches in a large frying pan by weighing them down with something small and heavy, like small plate with 2 pounds of beans in bags on it.
Here’s a great use for that turkey stock. You can substitute any other vegetables you like for these.
Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
