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Man Cook Book

Man Cook Book

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Publicado porwritecorral

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Published by: writecorral on Apr 16, 2009
Copyright:Attribution Non-commercial

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09/30/2012

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http://artofmanliness.com

61

Submitted by Jerry Ayers, Arlington, TX

Ingredients

• 1” cinnamon stick

• 1/4 tsp cardamon seeds

• 4-6 Ancho Chilies

• 1 small onion, finely chopped

• 2 - 4 cloves of garlic, minced

• 6 dried apricots, finely chopped

• 8 dried dates, finely chopped

• 1 tsp ginger, minced

• 4 oz SchafB Chocolatemaker Chocolate 80-90% cacao,

finely chopped

• 1/4 cup pecans or walnuts , toasted and cooled.

1/4 cup pumpkin seeds, toasted and cooled

• 1/2 cup chicken stock or water

• 1 8-10 lb turkey cut into pieces

For Garnish

• Chopped Cilantro

• Chopped Mint

• Toasted Pumpkin Seeds

• Cocoa Nibs

Directions

1. Toast the spices in a hot skillet until they release an aroma, approximately 3-5 minutes.

Remove from heat and let cool.

2. Place the dried chilies in a 425 degree oven for 10 minutes until they plump and are

slightly toasted. Remove from oven and let cool.

3. Remove the stems from the chilies and shake out the seeds. Place chilies and cooled

spices in a spice grinder or coffee mill and process until powdered.

4. Combine the chili spice mixture with the remaining ingredients (except the turkey and

garnish ingredients) in a blender or mortar and pestle and blend until a smooth paste is

formed. Add more chicken stock or water if needed.

5. Preheat over to 375 degrees.

6. Rinse the turkey pieces and pat dry. Sprinkle with salt and pepper.

7. Place the individual turkey pieces on separate pieces of foil. (For a unique presentation:

use banana leaves in place of the foil.)

8. Divide the ancho chili and chocolate sauce evenly among the pieces of turkey. Seal each

http://artofmanliness.com

62

piece tightly in its pouch.

9. Bake for 2 hours or until the juices of the largest piece of meat run clear or the internal

temperature reaches 180 degrees.

10. Remove from oven and allow to sit for 5-8 minutes before serving. Unwrap and slice

into individual portions and serve each portion on a bed of rice or quinoa.

11. Garnish with any combination of garnish ingredients or allow each guest to garnish as

they please from a choice of the garnish ingredients.

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