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Showing posts from August, 2017

Roasting Hatch Green Chiles

My brother is often an inspiration for my recipes. Years ago he lived in New Mexico. It was there that he discovered Hatch chilies. Grown in the Hatch valley, these peppers are well know in the southwest as being a flavorful treat. Outside most major retailers in the Southwest, are roasters with large drums, where your just bought peppers will be tumbled until blistered. This helps with the removal of the peels.

One of our local stores had peppers two years ago, and I was able to purchase three peppers. These were roasted in the toaster oven, diced, then put on burgers and hot dogs. We were hooked, and anxiously awaited the arrival of peppers last year. Unfortunately, there were no peppers available locally.

Fast forward to this year, and I got lucky. Walked into the market, and there in front of me were these green beauties. They had about 8 pounds of mild; I only took 7. They also had a nice selection of hot, and I got about 1 1/2 pounds.

Now for the preparation, wash and dry the p…

Turkey Gravy Revisited

Today I would like to revisit turkey gravy. A few posts ago, I did a hot turkey sandwich.  In that blog, I made gravy using chicken stock.  This recipe starts with making your own stock using the turkey carcass after carving.

Begin by saving the drippings from roasting the turkey, including the vegetables used in roasting. Skim the fat from the liquid. Add the juice and veggies to a stock pot and and enough water to make 4 cups of liquid.


Next add the bones to the pot and cover and simmer for 3 to 4 hours or until the carcass falls apart.
Drain the pot through a sieve removing all the bones and other parts.
Add cheese cloth and run through the sieve again removing all the left over debris.
In another pot, add 3 tablespoons of turkey fat, and 3 tablespoons of flour. Heat until a thick roux is formed. Add 1/4 teaspoon of salt, 1 teaspoon of parsley, and 1/4 teaspoon of pepper.
Add the turkey stock and heat until thickens.

Hot Turkey Sandwich

To me, nothing says comfort food like turkey. Turkey with potatoes, cold turkey sandwiches, hot turkey sandwiches, you get the point.

Normally, I roast a turkey breast with a bacon weave. This self-basts the bird and makes it very moist. The downside is you are left with more bacon grease than turkey drippings, which doesn't make the best gravy.

 For sandwiches, I go a more traditional route. Begin by chopping vegetables for the gravy base. I use three sticks of celery, two large carrots, a small sweet onion, a clove of garlic, and a teaspoon of parsley. Add the veggies to the bottom of a roasting pan, then add two cups of chicken broth.

Now to prepare the turkey breast. Rinse the breast well and pat dry. Place on a roasting rack and brush with melted butter. Lightly season with herbs de provence.
Use the spices sparingly, they can be quite strong.

Bast the turkey about every 30 to 45 minutes with melted butter. After about two hours, check for browning. When the breast is golden…