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Recipe by: rodoine
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See below ingredients and instructions of the recipe
2 tb Olive oil
4 lg Turkey leg-thigh pieces
1/3 c Sliced yellow onion
3 Garlic cloves, minced
1 tb Sesame seeds, toasted
1/4 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Coriander seeds, toasted,
2 tb Ground dried ancho or mixed
2 ts Chopped fresh cilantro
2 c To 3 c chicken stock
3 tb Smooth peanut butter
2 1/2 tb Tomato paste
4 tb Golden raisins
1 oz Unsweetened chocolate,
Freshly ground black pepper
Roasted and julienned red
Fresh cilantro sprigs
From "American Game Cooking," by John Ask and Sid Goldstein.
Heat oil in a large, heavy-bottomed saute pan and brown turkey on all
sides. Remove turkey and set aside. Add onion to pan and saute until
lightly browned. Add garlic, sesame seeds, cinnamon, cloves,
coriander, ground chile and chopped cilantro; cook over moderate heat
for 5 minutes. Add stock and simmer for IO minutes, stirring
Pour mixture into a blender or food processor. Add peanut butter,
tomato paste, raisins and chocolate and process until smooth. Return
sauce to pan, add reserved turkey and simmer, covered, until tender,
about 35 minutes. Thin with stock as necessary. Season with salt and
Arrange turkey on a warm platter. Whisk sauce until smooth and pour
over turkey. Garnish with red pepper strips, warm tortillas and fresh
PER SERVING: 660 calories, 59 g protein, 19 g carbohydrate, 39 g fat
(9 g saturated), 196 mg cholesterol, 252 mg sodium, 2 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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