Turkey Picante Food

TURKEY PICCATA WITH CAPERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

TURKEY BREAST PICCATA

Steps:

• Fit a sheet tray with paper towels and a rack and set aside.
• Crack the eggs into a bowl. Add a splash of cold water and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Sprinkle the turkey slices on both sides with salt and dip each thoroughly in the eggs, then thoroughly in the breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet.
• In a large skillet, heat the butter and olive oil over medium heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3 to 4 minutes. Gently turn on its second side and cook until cooked through, an additional 2 to 3 minutes. Remove with tongs to the rack to drain slightly. Repeat with the remaining turkey.
• In the skillet where the turkey was cooked, add the capers, caper brine, lemon zest and juice. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Remove to a bowl and add the parsley leaves, then spoon the sauce over the turkey.

TURKEY PICANTE

Steps:

• Lightly coat turkey cutlets with flour. Shake off excess flour.
• In a large non-stick skillet, heat 1 tablespoon of oil over medium high heat.
• Add half the cutlets and cook about one minute on each side, or until lightly browned.
• Remove to a plate.
• Repeat with remaining 1 tablespoon of oil and cutlets, adding more oil if needed.
• Add the remaining ingredients to the skillet and bring to a boil over high heat.
• Cook for 1 to 2 minutes stirring to scrape up any browned bits on the bottom of skillet, until slightly thickened.
• Return cutlets to skillet.
• Spoon sauce over the tops, and cook until heated through.
• Serve immediately.

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

TURKEY PICCATA

Steps:

• Preheat oven to 200 degrees F.
• Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.
• Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
• In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.
• Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

TIM'S TURKEY TORTILLA SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
• Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

PICANTE TURKEY STEW

Steps:

• Boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened. Using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over.
• Remove from the heat and let cool for 15 minutes or until cool enough to handle.
• Seperate the cloves from the head of garlic and peel, reserve for later.
• Peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on. Coarsely chop them.
• Drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt. Mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender. Rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge.
• The next day, remove meat, and discard excess marinade.
• Heat 2 TB oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care NOT to burn the paste.
• It is imperative that you do not burn the paste, as it will become bitter.
• Once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped.
• Add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300°F until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork. About 1 1/2 hours, depending on skillet, and oven.
• Top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side!

TURKEY PICCATA

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the potatoes with 2 tbsp of the oil, season and roast for 40-45 mins.
• Heat the remaining oil in a large frying pan. Season the turkey steaks and cook for 2-3 mins each side until cooked through, then remove and set aside. Add the garlic, capers, stock and lemon juice to the pan and bubble for 3-4 mins. Return the turkey to the pan to warm through. Stir in the dill and lemon zest, then serve with the potatoes and salad.

TURKEY CUTLETS PICCATA

Steps:

• Pound turkey thin.
• Dip turkey into egg/milk mixture, then crumbs to coat.
• Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
• Cook turkey until browned on both sides.
• Add more butter/margarine as needed.
• Remove to plate.
• Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
• Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
• Serve with slices of remaining lemon and parsley sprigs.