Chipotle and Guava Turkey
Created by Chef Silvana Salcido Esparza, owner and chef of Barrio Café in Phoenix and
Barrio Queen in Scottsdale, Arizona
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon shallots, minced
- 2 cloves garlic, minced
- 1 1/2 tablespoons tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup white wine
- 4 tablespoons cold butter, cut into 8 equal pieces
- 1 tablespoon sugar
- 1/4 cup Tabasco® Chipotle Pepper Sauce
- 1 cup Até de Guayaba (guava paste) or membrillo (quince paste)
- 1 large turkey (approx. 20 lbs)
- 2 cups turkey or chicken stock, more as needed
Preparation
In medium sauté pan over medium heat, add oil and shallots; sauté until shallots start to turn translucent. Add garlic and continue to sauté until garlic starts to soften. Work in tomato paste by constantly scraping bottom of pan, preventing paste from burning, for 30 seconds. Add salt and pepper and continue to sauté for one minute. Deglaze pan with white wine and simmer until it reduces by half. Add 1 piece of butter, sugar, Tabasco Chipotle Sauce and guava (or membrillo); whisk and bring to a simmer then reduce to low for two minutes. Allow glaze to cool to room temperature before using.
Preheat oven to 325°F and place rack on lowest position.
Discard turkey giblets and neck. Rinse turkey with water and pat dry. Place remaining butter under skin of turkey. Rub skin with glaze; season with salt and pepper. Position aluminum foil tent over turkey. Pour stock into bottom of roasting pan. Cook for approximately 4 hours, basting every 30 minutes with glaze and pan drippings, adding more stock if needed. Remove foil after 2 hours and 30 minutes. Continue cooking and basting until a thermometer placed in meaty part of thigh reaches 180°F.
Let turkey stand for 20 to 30 minutes before carving.
Serves 12-15.
Ham and Cheese Stuffed Chayotes
Created by Maggie Jimenez, Mexican TV host, fashion and cooking expert.
She has hosted Univision’s cooking and lifestyle show “Delicioso” for two years. Her ability to come up with healthy and easy-to-do recipes as well as her knowledge in fashion has established her as one of Hispanic Television’s most loved characters. She also hosted Telefutura’s weekend cooking show “Que Sabor!”
Ingredients
3 medium-sized chayotes
8 tablespoons (1 stick) butter, room temperature
1 cup ham, diced
1 teaspoon sugar
1 tablespoon Tabasco® Garlic Pepper Sauce
1 teaspoon salt
1/2 teaspoon white pepper
1 cup Manchego cheese, grated
6 tablespoons bread crumbs
Preparation
Preheat oven to 350°F.
In a saucepan with enough water to cover chayotes, boil chayotes for 8-10 minutes, or until just softened.
Remove from water, dry and peel chayotes. Cut in half and scoop out flesh, leaving 1/2-inch remaining. Set flesh aside.
Mash flesh with butter, ham, sugar, Tabasco Garlic Pepper Sauce, salt and pepper. Fill chayote shells with mixture, topping with cheese and bread crumbs. Bake in oven 5 minutes, or until cheese is melted.
Makes 6 servings.
Buchanan’s Old Fashioned Drink
Ingredients
1 oz. of Buchanan’s® DeLuxe™ Blended Scotch Whisky
1 sugar cube
1 oz. simple syrup
2 splashes of Angusta bitters
Splash of water
Lemon or orange peel for garnish
Preparation
Muddle a sugar cube with the bitters in a rock glass.
Add Buchanan’s DeLuxe Scotch Whisky, splash of water, simple syrup and ice.
Use a lemon or orange peel twist for garnish.
Ideal Serving
Rocks Glass
Yield
1 drink, no drink contains more than 0.6 fl oz alcohol
Citric Christmas
Ingredients
3/4 oz Tequila Don Julio Añejo
1/4 oz Orange Liqueur
1/4 oz Mezcal
1/2 oz Fresh Grapefruit Juice
1/4 oz Agave Nectar
2 dashes Angostura Bitters
Grapefruit Peel for Garnish
Preparation
Combine Tequila Don Julio Añejo, Grand Marnier, mezcal, fresh grapefruit juice, agave nectar and bitters in a cocktail shaker with ice. Shake well.
Double strain into a Collins glass with ice.
Garnish with grapefruit peel.
Ideal Serving
Collins glass
Yield
1 drink, no drink contains more than 0.6 fluid ounces of alcohol
Romina Nabhen
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