Jalapeño Peach Turkey Breast Food

HOT TIMES JALAPENO TURKEY BREAST

Steps:

• Massage the turkey breast with the Hot Times Rub, making sure to get it over and under the skin without tearing. Place the breast in a plastic bag and refrigerate overnight.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey breast from the refrigerator and let it sit at room temperature for about 30 minutes. Cut a 3-foot piece of cheesecloth and dampen it thoroughly with water. Wrap the breast in the cheesecloth and tie the ends.
• Transfer the breast to the smoker, skin side up, and cook for 1 1/4 to 1 1/2 hours per pound, or until the internal temperature reaches 180 degrees F. Wet the cheesecloth down with more water at 30-minute intervals, or as appropriate for the style of smoker.
• After 4 hours, remove the cheesecloth, snipping it with scissors if necessary, and discard. Baste the turkey with the Hot Times Mop- if possible in the smoker - every 30 minutes for the remainder of the cooking time. When the turkey is finished cooking, remove it from the smoker and allow it to sit under tented foil for at least 10 minutes before carving.
• Mix ingredients together in a small bowl.
• Combine the ingredients in a saucepan and warm the mixture over low heat.

PEACH-JALAPEñO CHUTNEY

Steps:

• Peel and pit all peaches.
• Medium dice 3 peaches and place in bowl and set aside.
• Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
• Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
• Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

JALAPENO PEPPER JELLY CHICKEN

Steps:

• Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
• Combine garlic salt, chili powder, pepper, cumin and oregano.
• Rub some of the seasoning on both sides of each breast.
• Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
• Transfer to serving platter and keep warm.
• Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
• Spoon sauce over chicken and serve.

SPICY JALAPEñO TURKEY SANDWICH

Steps:

• Mash avocado with mayo until blended; spread onto cut sides of bread.
• Fill bread with remaining ingredients; cut into 8 pieces to serve.

JALAPEñO PEACH JELLY

Steps:

• Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with.).
• In a large pot, place washed peaches and use a potato masher to crush. I don't peel or pit the peaches.
• Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
• Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes) There should be about 2 cups of liquid.
• In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
• Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim off foam with a metal spoon.
• Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn't break the glass. .
• Wipe jar rims with a wet paper towel then place metal lid on top.
• Screw metal ring until just starting to resist. Don't over tighten.
• Process filled jars in a boiling water canner for 10 minutes. .
• Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don't panic if it doesn't set right away. .

JALAPEñO-PEACH TURKEY BREAST

Steps:

• TO MAKE THE PASTE: Crush the peppercorns and cumin seeds, then combine with the remaining paste ingredients. Rinse the turkey under cold water and pat dry with paper towels. Coat with the paste. Place in a large, resealable plastic bag, press the air out of the bag, and seal tightly. Refrigerate for 8 to 24 hours. TO MAKE THE JAM: In a heavy-bottomed saucepan combine the peaches, preserves, juice, sugar, and vinegar. Bring to a boil, then reduce heat to medium-low and continue cooking, stirring often, until the peaches are cooked and the liquid has thickened, 30 to 40 minutes. Allow to cool for 10 minutes, then pour into a food processor and process until smooth. Add the jalapeños and cilantro. Cool to room temperature, cover, and refrigerate. (The jam may be made up to 3 days in advance. Bring to room temperature before serving.) Follow the grill's instructions for using wood chunks. Lightly brush or spray the turkey with vegetable oil and season with salt. Grill, skin side up, over Indirect Medium heat until the internal temperature reaches 170°F, 1 to 1 1/2 hours. Allow to cool for 20 minutes before slicing. Serve warm with the jam.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.