NCT's Iron Chef 21: Battle Turkey

Keltin

New member
Gold Site Supporter
For Iron Chef 21, the secret ingredient is……..

Turkey!

As with the other ICs, this is a challenge to ourselves. There is no judging, and no winner. We are ALL winners in this since we will all benefit from the creativity and new recipes that this challenge will bring us.

The rules are simple, make any kind of dish you want, however you want. Drink, Appetizer, Main Course, Dessert, etc. The only stipulation is that you must use Turkey in some way.

Once your dish is ready, it’s a good idea to make a new post with your recipe. Then, post a link and a picture of your recipe to this thread. Alternatively, if you like, post your recipe and pictures here. In the end, we will compile all the results into one thread for easy searching.

Now, let Battle Turkey begin!


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homecook

New member
OMG!! My hubby is going to love this. It's his b-day dinner every year in August and we were at the cabins and I never made it. Guess I'll be making it now and possibly put a twist on it!! LOL
 

FryBoy

New member
http://chefsblade.monster.com/traini...ck-mole?page=1

TURKEY IN BLACK MOLE
Total time: 2½ hours
Servings: 6 to 8
This recipe makes twice the mole you'll need;
save the extra for tamales or freeze in an airtight freezer-proof bag. For a
spicier mole, add several dried arbol chiles.
4 whole turkey legs, thighs separated (or 4 drumsticks and 4 thighs)

1 onion, coarsely chopped
1 whole head of garlic, halved crosswise
Half a small bunch of mint
Salt
25 dried negro chiles
17 dried ancho chiles
10 dried guajillo chiles
2 large tomatoes (about 1 pound)
¾ cup oil, divided
1 large plantain, peeled and cut into ½ -inch-thick slices
½ cup sesame seeds
¼ cup almonds, whole with the skins on
¼ cup raisins
2 cups crumbled stale French bread
1/8 teaspoon dried thyme
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
1/8 teaspoon dried marjoram
1 tablespoon ground cinnamon
1 (3.15-ounce) tablet Mexican chocolate, more as desired

1. Place the turkey legs and thighs in a large stock pot with the onion,
garlic, mint and 2 teaspoons salt. Cover with cold water and bring to a boil.
Simmer the ingredients for an hour, until the turkey is tender and the stock
is fragrant. Remove the turkey to a large plate and strain the stock,
reserving both separately.

2. Meanwhile, clean and devein all the chiles, removing the seeds and
stems. In batches, toast the chiles in a large sauté pan or comal (griddle)
until aromatic and lightly charred, about 5 minutes. Immerse the chiles in a
large bowl of hot water, weighted under a large plate to keep them
submerged. Soak 45 minutes to an hour, until softened.

3. Halve the tomatoes crosswise and place them,
skin-side-up, on a
foil-lined baking pan. Broil 2 to 3 minutes until the skin is blistered.
Remove and reserve.

4. In a large pot or Dutch oven, heat 2 tablespoons of the oil over high
heat. Add the plantain slices and fry until golden brown on both sides,
about 3 minutes. Remove to a medium bowl and reserve.

5. Add another 2 tablespoons of the oil to the same pan and sauté the
sesame seeds, almonds, raisins, bread, thyme, cloves, pepper, marjoram
and cinnamon, stirring constantly so they do not burn, for about 10
minutes.

6. Working in batches in a blender or food processor, blend the
almond-raisin-spice mixture with the chiles, tomatoes and plantains,
adding the reserved turkey stock as needed to the mixture until you have a
fairly smooth paste. Reserve in a separate bowl.

7. Heat one-half cup of the oil in the large pot, then add the blended
mixture. Cook the mole base over high heat for 30 minutes to meld and
concentrate the flavors, scraping the bottom of the pan and stirring
constantly to avoid burning (be careful, as the hot mixture splatters a bit as
it cooks). Stir in the chocolate and continue cooking until it's melted.
Remove from the heat; you will have about 6 cups mole base. Remove
half the mole base from the pot and cool; seal tightly and refrigerate or
freeze for another use.

8. Return the pot to high heat and whisk in enough reserved turkey stock
to make a sauce the thickness of heavy cream. Season the sauce, stirring
constantly as it cooks, with additional salt or chocolate, to sweeten.

9. Add the turkey pieces to the mole, spooning the sauce evenly over the
meat (alternately, you can remove the meat and shred it before adding to
the mole). Bring the sauce to a simmer and continue to cook to reheat the
meat. Stir frequently, scraping the bottom to make sure it does not burn.
Remove from the heat and serve immediately.
 

FryBoy

New member
TURKEY MEAT LOAF

2 cups chopped mushrooms
1½ cups finely chopped broccoli florets
1 cup finely diced green pepper
1 cup finely diced carrots
½ cup finely diced onion
1 teaspoon minced garlic
1 teaspoon oil
½ teaspoon celery seed
1 pound lean ground turkey (without skin)
⅓ cup catsup
3 tablespoons soy sauce
1 dash Worcestershire Sauce
2 tablespoons Dijon mustard
3 large egg whites (or Egg Beaters to equal)
1 cup dried bread crumbs
salt and pepper to taste

Preheat oven to 375 degrees Fahrenheit.

In a 12-inch saute pan over medium-high heat, cook first eight ingredients (mushrooms
through celery seed) until carrots are tender-crisp, about 8 to 10 minutes. Set aside and
allow to cool a bit.

In a large bowl, combine all remaining ingredients and add cooked vegetables. Mix with
hands until well blended. Lightly pat into a 4-inch by 8-inch loaf pan, or a 6-cup to 8-cup
terrine, gently rounding the top.

Bake at 375 degrees Fahrenheit in the middle of the oven until firm to the touch, about
45 minutes. For a browner top, finish by broiling about 3 inches from heat for a few
minutes. Allow meatloaf to stand for 10 minutes before slicing.

Makes 6 to 7 servings.
 

chowhound

New member
Hey Fry Boy !

You're supposed to COOK 'em !!

Hear, hear :applause:
I realize the rules are kinda lax, but IC kinda lost something for me when folks just started posting recipes, or something they cooked a month earlier or a couple weeks after that ingredient changed. It kinda defeats the purpose of 'let's pick an ingredient and all cook it that week'.
IMO. :whistling:
 

Miniman

Mini man - maxi food
Gold Site Supporter
Hear, hear :applause:
I realize the rules are kinda lax, but IC kinda lost something for me when folks just started posting recipes, or something they cooked a month earlier or a couple weeks after that ingredient changed. It kinda defeats the purpose of 'let's pick an ingredient and all cook it that week'.
IMO. :whistling:

I only submit things I have cooked in that week and I forgot to pick up some turkey today - have to see now, might get some tomorrow.
 

chowhound

New member
I never really acquired a taste for turkey, not like chicken. Thanksgiving my plate would be loaded with stuffing, mashed potatoes, veggies, gravy and a thick piece of turkey skin with a minimal amount of meat on it (lol). Now wild turkey (not the whiskey) is a different story. I've had that a few times and loved it.
How bout you, JoeC? Is turkey on your list of foul fowl?

A friend who owned a bar was always getting talked to by one of our friends. Our friend was always saying he should start serving fried drumsticks, that they would be more popular that chicken wings... no idea where he ever came up with that idea for bar food, but it would be a first in this area. If I walked into a bar and there were a bunch of guys standing around shooting pool and throwing darts holding drumsticks... I'm pretty sure I would walk back out ;^)
 

Meme4251

New member
Whoohee Keltin! Very nice comfort plate you got there! Speaking of fried drumsticks, down here in South Tx. so many people fry their turkeys whole. To be honest, I also prefer the sides when turkey is the main entree, but will nibble on a wing or drumstick. Do not care for breast meat of turkey nor chicken unless cooked in some sort of casserole. Anyways, back to your plate, you did a great job!:a1:
 

Meme4251

New member
:bonk:meant to agree w/the Chow about preferring the sides over the turkey. Guess I got up too early this morning and still not w/it. You all here on NCT have a wonderful and safe day!!!!
 

Luckytrim

Grill Master
Gold Site Supporter
KELTIN, THAT BATTER FRIED UP MAGAZINE-GRADE !!

Great job !:chef:
 
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Luckytrim

Grill Master
Gold Site Supporter
A Little Lunch, a Perc-o-cet, and a NAP !


Open-Faced Hot Turkey w/ Gravy; Cranberry Sa
uce, Corn relish........




HotTurkeySandwich002-1.jpg
 
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VeraBlue

Head Mistress
Gold Site Supporter
Hear, hear :applause:
I realize the rules are kinda lax, but IC kinda lost something for me when folks just started posting recipes, or something they cooked a month earlier or a couple weeks after that ingredient changed. It kinda defeats the purpose of 'let's pick an ingredient and all cook it that week'.
IMO. :whistling:

I hear you...I did that beautiful butternut squash soup the week before battle soup..and then had to work a 75 hour week. I was so tempted to submit the butternut squash soup anyway, figuring I'd earned a pass:whistling:...but I didn't feel right about it. It's an easy enough thing to cook the thing that week or simply wait for the next challenge. Then, I got lucky anyway, and Lou stepped in for me!
 
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