Chorizo-Spiced Latin Style Brine
Ingredients:
- 1 cup Honey
- 5 qt. Water
- 2 cups Apple cider
- ½ cup Molasses
- 1½ cups Salt
- ½ cup Chorizo Spice (see below)
- 1 Tbsp. Allspice berries, toasted and ground
- 2 Tbsp. Coriander seeds, toasted and ground
- ¼ cup Fresh marjoram, chopped (or dried)
Instructions:
Combine the molasses, honey, and very hot water until dissolved; add the remaining ingredients and cool to 45°F to 50°F. Add the protein, ensuring that it is completely submerged. For a 12 pound turkey, marinate for 24 hours in the refrigerator. Rinse and dry for a few hours; discard the brine. Deep-fry according to instructions.
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.
Chorizo Spice
Ingredients:
- 4½ Tbsp. Sweet paprika
- 1 tsp. Cumin, ground
- 1½ tsp. Garlic powder
- 1 tsp. Italian oregano, dried
- ¼ tsp. Cayenne powder
- 2 tsp. Marjoram, dried
- Salt and black pepper to taste
Instructions:
Combine all ingredients.
Monte Cristo del Rio Grande
Ingredients:
Egg Mixture
- Egg Mixture
- 4 ea. Eggs
- ¼ tsp. Cayenne pepper
- 1 tsp. Kosher salt
- ¼ cup Club soda
- ½ Tbsp. Lime zest, finely grated
Sandwich
- 6 slices White or whole-wheat sourdough bread, each buttered on one side
- 6 ea. Pepper jack cheese, thick slices, about 6 oz total
- 6 oz. Smoked ham, such as Black Forest, sliced
- 8 oz. Deep-fried turkey, sliced into thin slices
- 4 Tbsp. Strawberry jam, plus extra to serve
- ½ cup Powdered sugar
Instructions:
Bring the water, cider, and apple juice to a boil; add the salt and brown sugar. Turn off the heat and let it sit for a few minutes; skim any foam off the top. Add the remaining ingredients and chill over ice or in a sink with cold water to 40°F to 45°F. Add the turkey to the brine and let rest overnight. Agitate in the morning to speed up the brining process. Brine for 1 to 2 days. Rinse with water and dry for at least 2 hours. Deep-fry the turkey according to directions.
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.
Ingredients:
Egg Mixture
- 1 lb. Deep-fried or roasted turkey, diced
- Salt and black pepper, freshly ground to taste
- 1 ea. Red onion, medium, diced
- 1 bu. Cilantro, leaves only, chopped
- 6 ea. Romaine lettuce leaves, cut into chiffonade
- 1 ea. Tomato, medium, cored, seeded and diced
- ¾ cup Anejo cheese, grated (or Parmesan cheese)
- ¼ cup Cider vinegar
- ¼ cup Olive oil
- ½ cup Peanuts, toasted and chopped
- ½ ea. Serrano chile, finely chopped (optional)
- 2 tsp. Salt
- 2 tsp. Black pepper, freshly ground
- 8 ea. Corn tortillas or tostada shells
- Peanut oil, for frying
- 1 cup Refried black beans (see below)
- 3 Tbsp Sour cream
- 1-2 ea. Avocados, medium, peeled, pitted, thinely sliced
Instructions:
Place turkey in a bowl with the red onion and cilantro leaves. In another bowl, combine the shredded lettuce, tomato, and half the cheese. Combine the cider vinegar, olive oil, peanuts, optional serrano chile, and 2 teaspoons of salt and pepper in a jar; cover, and shake vigorously to combine. Pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels. Alternately, use tostada shells. Meanwhile, heat the beans through in a small pot.
To assemble, spread a thin layer of beans on each crisp tortilla. Top with about 1
teaspoon of sour cream and a few avocado slices. Pour enough dressing on the reserved turkey mixture to coat generously and toss well. Divide among the tortillas. Toss the remaining dressing with the salad mixture and generously cover each tostada with salad. Sprinkle with the remaining cheese anf peanuts to garnish.
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.
Vegetarian Refried Beans
Ingredients:
Egg Mixture
- ½ lb. Black beans
- 1½ cups Vegetable stock
- ½ Tbsp. Peanut oil
- ½ ea. Onion, minced
- ½ oz. Garlic, minced
- ½ tsp. Cumin, ground
- ¼ tsp. Coriander, ground
- ½ ea. Lime, juice
- Kosher salt to taste
Instructions:
Soak the beans overnight in cold water. Drain the beans. Place the beans and vegetable in a medium stock pot and cook until beans are tender. Strain the stock from the beans and reserve. Sweat the onions and garlic in the peanut oil, add the spices, and toast. Add the beans and enough stock to keep the beans from sticking to the pan and simmer. Mash the beans by hand or use an immersion blender to finish.
Note: Use canned two 14-ounce cans of black beans, skipping to sweating the oion and garlic in the peanut oil.
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.