![]() ![]() Pour mix into a large casserole rubbed with butter. Remove from heat and allow to cool briefly. Season lightly to taste with salt and fresh cracked black pepper. Continue stirring until mixture thickens.īlend in ½ cup Parmesan cheese and stir in chopped spinach. Stir in white wine, ¾ cup of reserved spinach water, goat cheese, lemon juice, thyme and red pepper flakes. Add onion, garlic, and celery, and stir until vegetables soften. Continue whisking until roux just begins to turn golden and smell nutty. In a medium sauté pan over medium heat, melt bacon fat and whisk in flour. Remove from pan, turn into a colander, and press water out. Serve with a generous coating of Mole and a side of Pizza Stuffing.Heat olive oil in a medium soup pot over low heat add spinach, raise heat to medium, and stir, turning until just wilted. Let the turkey rest, uncovered, for 20-30 minutes before carving. Transfer the cooked turkey to a sheet tray or large bowl. Once again, wearing while wearing eye protection and heat-proof gloves, slowly remove the turkey from the hot oil. Once the turkey is fully cooked, turn off the heating unit. Once the bubbling has slowed down and the turkey is safely in the fry oil, turn the heating unit back on.įry the bird for about 35-45 minutes (about 3.5 minutes per lb), or until the internal temperature of breast meat reaches 155 - 160 ☏ and the thigh meat reaches 175 ☏. While wearing eye protection and heat-proof gloves, carefully and slowly lower the turkey, using the frying hook, into the preheated oil. Place the oil-filled pot over the heating unit outside and at least 10 feet away from any buildings or furniture. Remove the bird from the oil and reserve in a large bowl. Fill the pot with cold oil until it just covered the bird. Tranfser the turkey to a rimmed baking sheet and refrigerate, uncovered, overnight. ![]() Prep the turkey was a generous coating of salt on the exterior and interior. ![]() Then cover the casserole dish with aluminum foil.īake at 450 ☏ for 20-30 minutes or until the mixture bounces back when poked. Layer the strips of Oaxaca cheese over the top of the stuffing. Generously butter a casserole, and fill with stuffing. Season with more salt and freshly ground pepper. Then, add the egg and fold the mixture together.Īdd enough tomato stock to fully saturate the bread. In a large bowl, combine bread and meat mixture. Sauté for an additional 3 minutes, until celery has softened, and add parsley and cooked sausage. Sweat onions over medium heat for 2-3 minutes, and add celery, and thyme. Set the sausage aside and add the onion to the pan. Preheat a large, high-walled sauté pan, and cook the pork mixture until browned and plenty of fond has formed on the bottom of the pan. Mix by hand until all the ingredients are well combined. Meanwhile, in a large bowl combine the pork, garlic, chili powder, paprika, oregano, salt, onion powder, cumin, coriander, and cinnamon. Spread across an even layer across two baking sheetsīake at 200 ☏ for 1.5 hours or until fully crisp. Season the mole to taste the sugar and salt, then cover and cook for 45 minutes to 1 hour, or keep warm until ready to serve.Īdd the garlic and anchovy paste, cook for 1-2 minutes or until the garlic is fragrant and the anchovy paste has broken down.Īdd the tomatoes and water, then bring the mixture to a simmer.Ĭook the tomato broth for 30 minutes to 1 hour, or until the stock has concentrated to your liking.įor the croutons, cut the sourdough into ½ inch cubes. Strain the mixture through a fine-mesh sieve or tamis.Īdd back to the same dutch oven and bring the mixture to a simmer, then add in the chocolate. Add chicken stock as necessary to aid the blending process. Dry toast the spices and reserve.īlend the peppers and with about 1 cup of their soaking liquid in a high-powered blender.Īdd the remaining ingredients and blend until smooth. In a dry skillet, toast the sesame seeds and reserve. Once toasted, remove them with a slotted spoon and reserve, add more oil as necessary. Once heated, begin toasting the ingredients one at a time: almonds, peanuts, pepitas, raisins, canela stick, tortilla, and crackers. In a large dutch oven, preheat 4 tablespoons of oil. Once slightly cooled, remove the peels from the garlic. Cover with water (about 2-3 cups) and let steep for 20 minutes.īroil the onion, roma tomato, tomatillos, and garlic for 5-6 minutes or until charred. Toast peppers (seeds + stems removed) in skillet. ![]() To taste panela or brown sugar (about 1-3 Tbsp)ġ loaf crusty sourdough, cut into 1/2-1-inch cubes 4-5 ancho chili peppers, stems + seeds removedĤ-5 pasilla pepper, stems + seeds removedĤ-5 guajillo peppers, stems + seeds removedģ-4 Cups turkey or chicken stock, preferably homemade ![]()
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