| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
3 |
Servings |
INGREDIENTS
| 1 |
|
Shallot; minced |
| 1 |
|
Chipotle chili; minced |
| 1 |
|
Clove garlic; minced |
| 6 |
|
Sprigs cilantro; chopped |
| 1 |
c |
Honey |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Red wine vinegar |
| 1/8 |
oz |
Cumin |
| 1/8 |
oz |
Cracked pepper |
| 1 1/2 |
lb |
Turkey |
| 1 |
|
Shallot; chopped |
| 3 |
|
Green onions; chopped |
| 2 |
|
Poblano peppers; coarsely chopped |
| 1 |
|
Green yolando pepper; coarsely chopped |
| 1 |
|
Red yolando pepper; coarsely chopped |
| 12 |
|
Pearl onions |
| 1/8 |
oz |
Each thyme |
| 1/8 |
oz |
Coriander buds |
|
|
Salt and pepper to taste |
|
|
Cornstarch or arrowroot |
INSTRUCTIONS
Combine 1 shallot, chipotle chili, garlic, cilantro, honey, lemon juice,
wine vinegar, cumin and pepper in bowl; mix well. Adjust lemon juice to
taste. Cut turkey into strips; rinse and pat dry. Add to marinade. Marinate
in refrigerator for 1 hour or longer. Drain, reserving marinade. Saute' 1
shallot and green onions lightly in large skillet. Add turkey, peppers and
pearl onions. Saute' until turkey is cooked through. Season with thyme,
coriander, salt and pepper. Mix reserved marinade with enough cornstarch or
arrowroot to thicken in saucepan. Cook until thickened, stirring
constantly. Serve with turkey and peppers. Yield: 2 to 3 servings.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
NOTES : Recipe by Chef Alan Barnum, Caesar's Palace Hotel. Bacchanal
Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las
Vegas, NV
Recipe by: Las Vegas Best Bets/Caesars Palace
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
19, 1998
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