Deep-Fried Turkey with Peanut Oil

Chorizo-Spiced Latin Style Brine

Ingredients:

• 1 cup Honey
• 5 qt. Water
• 2 cups Apple cider
• ½ cup Molasses
• 1½ cups Salt
• ½ cup Chorizo Spice (see below)
• 1 Tbsp. Allspice berries, toasted and ground
• 2 Tbsp. Coriander seeds, toasted and ground
• ¼ cup Fresh marjoram, chopped (or dried)

Directions:
Combine the molasses, honey, and very hot water until dissolved; add the remaining ingredients and cool to 45°F to 50°F. Add the protein, ensuring that it is completely submerged. For a 12 pound turkey, marinate for 24 hours in the refrigerator. Rinse and dry for a few hours; discard the brine. Deep-fry according to instructions.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.

Chorizo Spice

Ingredients:

• 4½ Tbsp. Sweet paprika
• 1 tsp. Cumin, ground
• 1½ tsp. Garlic powder
• 1 tsp. Italian oregano, dried
• ¼ tsp. Cayenne powder
• 2 tsp. Marjoram, dried
• Salt and black pepper to taste

Directions:
Combine all ingredients.

Monte Cristo del Rio Grande

Ingredients:

• Egg Mixture
• 4 ea. Eggs
  
• ¼ tsp. Cayenne pepper
  
• 1 tsp. Kosher salt
  
• ¼ cup Club soda
  
• ½ Tbsp. Lime zest, finely grated

• Sandwich
• 6 slices White or whole-wheat sourdough bread, each buttered on one side
• 6 ea. Pepper jack cheese, thick slices, about 6 oz total
• 6 oz. Smoked ham, such as Black Forest, sliced
• 8 oz. Deep-fried turkey, sliced into thin slices
• 4 Tbsp. Strawberry jam, plus extra to serve
• ½ cup Powdered sugar

Directions:
For the egg mixture: In a medium bowl, combine all ingredients and whisk well; chill until ready to use.

For the sandwiches: Set half of the slices buttered side up, and cover with the cheese slices, folding them over if they extend past the edges. Layer the ham and turkey over the cheese, and spread the jam over the turkey. Place the top slice of bread on, buttered side down. Press and wrap in plastic wrap until ready to use.

Pour the oil into a deep heavy-duty saucepan to fill it halfway. Heat the oil to 350°F (175°C), measuring the temperature on a deep-fat thermometer. You can use your turkey fryer. Cut the sandwiches on a diagonal into triangles. Dip each sandwich piece into the egg mixture for a few moments like french toast, thoroughly coating it. Fry the pieces 2 or 3 at a time, being careful not to overcrowd them in the pan. Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain. Allow the oil to come back up to temperature before you fry the next batch of sandwiches.

Place the sandwiches on a platter. Sift a very heavy layer of powdered sugar over them, and serve with additional jam on the side. Yield: 6 Tapas size portions.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.

Latin-Style Turkey Tostada Salad with Spicy Peanut Dressing

Ingredients:

• 1 lb. Deep-fried or roasted turkey, diced
• Salt and black pepper, freshly ground to taste
  
• 1 ea. Red onion, medium, diced
• 1 bu. Cilantro, leaves only, chopped
• 6 ea. Romaine lettuce leaves, cut into chiffonade
• 1 ea. Tomato, medium, cored, seeded and diced
• ¾ cup Anejo cheese, grated (or Parmesan cheese)
• ¼ cup Cider vinegar
• ¼ cup Olive oil
• ½ cup Peanuts, toasted and chopped
• ½ ea. Serrano chile, finely chopped (optional)
• 2 tsp. Salt
• 2 tsp. Black pepper, freshly ground
• 8 ea. Corn tortillas or tostada shells
• Peanut oil, for frying
• 1 cup Refried black beans (see below)
• 3 Tbsp Sour cream
• 1-2 ea. Avocados, medium, peeled, pitted, thinely sliced

Directions:
Place turkey in a bowl with the red onion and cilantro leaves. In another bowl, combine the shredded lettuce, tomato, and half the cheese. Combine the cider vinegar, olive oil, peanuts, optional serrano chile, and 2 teaspoons of salt and pepper in a jar; cover, and shake vigorously to combine. Pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels. Alternately, use tostada shells. Meanwhile, heat the beans through in a small pot.

To assemble, spread a thin layer of beans on each crisp tortilla. Top with about 1
teaspoon of sour cream and a few avocado slices. Pour enough dressing on the reserved turkey mixture to coat generously and toss well. Divide among the tortillas. Toss the remaining dressing with the salad mixture and generously cover each tostada with salad. Sprinkle with the remaining cheese anf peanuts to garnish.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.

Vegetarian Refried Beans

Ingredients:

• ½ lb. Black beans
• 1½ cups Vegetable stock
• ½ Tbsp. Peanut oil
• ½ ea. Onion, minced
• ½ oz. Garlic, minced
• ½ tsp. Cumin, ground
• ¼ tsp. Coriander, ground
• ½ ea. Lime, juice
• Kosher salt to taste

Directions:
Soak the beans overnight in cold water. Drain the beans. Place the beans and vegetable in a medium stock pot and cook until beans are tender. Strain the stock from the beans and reserve. Sweat the onions and garlic in the peanut oil, add the spices, and toast. Add the beans and enough stock to keep the beans from sticking to the pan and simmer. Mash the beans by hand or use an immersion blender to finish.

Note: Use canned two 14-ounce cans of black beans, skipping to sweating the oion and garlic in the peanut oil.

© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.