Ancho Roasted Turkey Breast With Corn And Tomato Salsa Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 each: Ancho peppers,
1 1/2 tsp: Corn oil,
1/2 cup: , boiling water
Salt to taste,
1 centiliter: Garlic, peeled
1/2 each: Turkey breast, (skin on),
1/2 medium: Onion, quartered
-about 3 pounds,
1 1/2 tsp: Fresh lime juice,
CORN AND TOMATO SALSA
1 medium: Ear fresh corn,
1 each: Fresh jalapeno, seeded and
1 large: Ripe tomato, peeled, seeded,
-diced,
-and minced,
3 tbsp: Fresh lime juice,
1 small: Celery stalk, minced
1/2 tsp: Ground cumin,
1 small: Onion, minced
1/2 tsp: Salt,
1 large: Garlic clove, minced
1/4 cup: Cilantro, chopped
Directions:
The Turkey:
Preheat the oven to 350F, then turn up to 500F. Arrange the
anchos on a baking sheet and heat in the oven until softened, about 2
minutes. Cut open the anchos, discard the stems, seeds, and veins,
rinse the anchos and place in a small bowl. Cover with boiling
water, and let soak for 30 minutes. In a food processor, combine the
anchos with some of the soaking liquid, the garlic, onion, lime
juice, oil, and salt. Process until smooth, about 2 minutes. The
ancho puree can be made up to 3 days ahead and refrigerated in a
covered container.
Score the turkey skin at 1" intervals and rub the ancho puree over
the turkey breast. Let marinate at room temperature for about 1
hour. Cook the turkey breast in a preheated 400F oven for about 30 to
40 minutes. The internal temperature should register 180F. Slice and
serve with the salsa.
Corn and Tomato Salsa:
Cook the corn in salted water to cover until tender, about 2 to 4
minutes. Drain and rinse under cold water, then scrape the kernels
from the cob. In a medium-size bowl, stir together the corn and
remaining ingredients until well blended. Cover and refrigerate
until ready to serve.
Elmar E. Prambs of Four Seasons Hotel,_Red Hot Peppers_ Jean
Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by
Jeff Pruett
Submitted By JEFF PRUETT On 11-07-95
Source from luhu.jp
Preheat the oven to 350F, then turn up to 500F. Arrange the
anchos on a baking sheet and heat in the oven until softened, about 2
minutes. Cut open the anchos, discard the stems, seeds, and veins,
rinse the anchos and place in a small bowl. Cover with boiling
water, and let soak for 30 minutes. In a food processor, combine the
anchos with some of the soaking liquid, the garlic, onion, lime
juice, oil, and salt. Process until smooth, about 2 minutes. The
ancho puree can be made up to 3 days ahead and refrigerated in a
covered container.
Score the turkey skin at 1" intervals and rub the ancho puree over
the turkey breast. Let marinate at room temperature for about 1
hour. Cook the turkey breast in a preheated 400F oven for about 30 to
40 minutes. The internal temperature should register 180F. Slice and
serve with the salsa.
Corn and Tomato Salsa:
Cook the corn in salted water to cover until tender, about 2 to 4
minutes. Drain and rinse under cold water, then scrape the kernels
from the cob. In a medium-size bowl, stir together the corn and
remaining ingredients until well blended. Cover and refrigerate
until ready to serve.
Elmar E. Prambs of Four Seasons Hotel,_Red Hot Peppers_ Jean
Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by
Jeff Pruett
Submitted By JEFF PRUETT On 11-07-95
Source from luhu.jp