* The frame/skeleton should be made into as much fresh, rich turkey stock as possible: freeze the stock if you won’t use it all within a couple of days (ice cube trays are a convenient way to freeze/use it in small quantities; bag I.Q.F. in Ziplock bags to store)
* Turkey
tortilla soup: chipotles, lime, crispy tortilla strips, onion, carrot, Mexican white cheese, fried tortilla
whiskers
* Turkey
mole enchiladas or tacos…use
bottled mole sauce
diluted w/turkey stock (Doña Maria
or Rogelio), leftover turkey meat, Mexican white cheese
* Yucatecan black mole turkey soup: charred garlic and chiles, turkey meat and stock, onion, carrot, celery, potato,black or "burnt" mole paste, shredded Mexican white cheese, pickled red onions
* Yucatecan black mole turkey soup: charred garlic and chiles, turkey meat and stock, onion, carrot, celery, potato,black or "burnt" mole paste, shredded Mexican white cheese, pickled red onions
* Turkey
Thai tom yum soup: mushroom, shallot, makroot leaves,
lemongrass, lime juice, Thai chiles, cilantro
* Turkey
sandwiches with gruyere, sautéed portobellos, sautéed onions &
garlic, roasted red bells, done paninni-style
* Turkey hash with yams (microwave the yams before dicing
& sauté in hot olive oil) instead of potatoes, with bacon lardons, mushrooms, onions, garlic,
parsley, paprika…top with poached eggs
* Fijan turkey salad with coconut milk, lime, cilantro, roasted Thai chiles, scallion, garlic, soy…serve with fried shrimp chips
* Turkey
Thai laab salad
wraps: diced turkey with minced lemongrass,
garlic, and makroot leaves,
roasted Thai chiles and shallot, mint, cilantro, fish sauce, lime juice,jicama
* Turkey
and Mexican white cheese gorditas with guajillo chile sauce
* Turkey shwarma
wraps with tatziki sauce (yogurt, lemon, garlic, pureed cucumber), turkey meat, cucumber
slivers, tomatoes, shredded Romaine; inside
pita bread
* Turkey
cakes (pan sauteed or broiled)
with Swiss cheese, minced celery, leeks, garlic, egg, sage, panko crumbs; served with cranberry
coulis
* Turkey
tapas, pa amb tomaquet style (Spain):
grilled peasant bread, smeared with garlic clove and ripe tomato, topped with
warm turkey medallions, garnish with alioli or romesco sauce
* Turkey
Lebanese fattoush salad: romaine, endive, parsley, mint, purple &
green olives, broken pita bread, garlic, green onion, sumac, lemon-sour orange-olive oil dressing, feta cheese crumbles, shredded turkey
* Turkey
tetrazini with penne: cream & turkey stock reduction
with garlic, mushrooms, Parmesan, grilled asparagus, Italian parsley, lemon zest, crushed red pepper, topped with
Parmesan
* Turkey
pizza with black sauce (black olives, a little anchovy, capers, parsley, olive
oil), bechamel, mozzarella, diced prosciutto,
mushrooms, Asiago cheese
* Turkey
sauté with onions, garlic, thin lemon slices or preserved lemons, turkey stock, ras el hanout spice blend, cinnamon, dried apricots; serve
over couscous
* Turkey bisteeya
(Moroccan pastry pie with Moroccan spices, turkey stock, onions, garlic,
just-scrambled eggs, powdered sugar & cinnamon on exterior to serve;”shell”
is made from overlapping
sheets of puff pastry
* Turkey
bisque with potatoes, celery, mushrooms,
onion, garlic, turkey stock, cream; serve
with “hushpuppies” on the side made from cornbread
stuffing mix, scallion, egg, and grated Edam cheese
*
Vietnamese Bahn Mi sandwiches made with sliced turkey,
cucumber slivers, green onions, jalapeño slices, lettuce, pickled carrot slivers, cilantro, mint; dressed with nuoc cham dressing (fish sauce + lime + water + sugar)
* Mexican turkey and chile cream bisque with
turkey, onions, garlic, pureed grilled corn, poblano chile rajas, grated
Monty jack, garnish with tortilla whiskers and chile powder (thicken with a slurry of masa harina + turkey stock
* Turkey
frittata: sliced Italian sausage, roasted red peppers, onions, garlic, porcini mushrooms,
swiss chard, Parmesan, turkey,
eggs; garnish with
stripes of green sauce: basil, parsley, anchovy, capers, Parmesan, garlic,
olive oil, bread, pureed (these are good made in large muffin tins)
* Piquillo
peppers stuffed with a mix of diced turkey (moistened with warm stock), grated Manchego cheese,
crème fraiche, jamon Serrano, roasted garlic
* Persian turkey pilau
rice casserole with currants, apricots, onion, garlic, almonds, saffron
* Turkey
pot pies: pre-bake bottom & side linings, filling of turkey, stock, carrot,
onion, garlic, potato, parsley; great in big muffin tins
* Turkey
and andouille sausage gumbo over Texmati rice: garlic, onion, celery, green bell, thyme, cayenne, bay, dark
roux, scallion
* Turkey
and green bean casserole with French
fried onion topping, but
make it with real ingredients: mushroom-garlic cream sauce, real fried onion slivers
* Louisville Hot Brown sandwich: open-faced turkey, bacon, white cheddar-mornay sauce (browned w/ a torch), chopped tomato, parmesan
* TAB (Turkey, Avocado, Bacon): toasted white peasant bread, garlicky aioli, crispy bacon, turkey meat, fontina, avocado slices, roasted cherry tomatoes, sliced red onion, shredded romaine, garlicky aioli
* Turkey salad wrap: flatbread, turkey salad (pulled turkey meat, celery, scallion, capers, red onion, diced jicama, aioli), shredded Swiss or emmental cheese, confit of roasted cheery tomato, shredded romaine
* Turkey Melt: grilled white bread, turkey salad (aioli, capers, red onion, celery, diced radish, chopped HB egg), gruyere, rosemary aioli
Mick Vann ©
* Louisville Hot Brown sandwich: open-faced turkey, bacon, white cheddar-mornay sauce (browned w/ a torch), chopped tomato, parmesan
* TAB (Turkey, Avocado, Bacon): toasted white peasant bread, garlicky aioli, crispy bacon, turkey meat, fontina, avocado slices, roasted cherry tomatoes, sliced red onion, shredded romaine, garlicky aioli
* Turkey salad wrap: flatbread, turkey salad (pulled turkey meat, celery, scallion, capers, red onion, diced jicama, aioli), shredded Swiss or emmental cheese, confit of roasted cheery tomato, shredded romaine
* Turkey Melt: grilled white bread, turkey salad (aioli, capers, red onion, celery, diced radish, chopped HB egg), gruyere, rosemary aioli
Mick Vann ©
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