Pumpkin Succotash with Stewed Clams

December 6th, 2010 § 0 comments § permalink

Serves 6 as a side dish

INGREDIENTS

1 cup turkey stock
¼ pound fresh lima beans (or dried lima beans soaked overnight)
2 tablespoons turkey fat
1 leek, washed and chopped
3 scallions, chopped (keep white and green parts separate)
2 dozen little neck clams, rinsed
½ pound pumpkin, peeled and cubed
1 ear of corn, kernels removed from cob
¼ pound sunchokes, peeled and cubed
Sea salt

PREPARATION

Boil lima beans in turkey stock until tender.

In a large skillet over medium-high heat, add turkey fat. Sauté the leeks and white part of the scallions, cook, 2 to 3 minutes. Add the clams, and sauté for a few minutes. Add the other vegetables one by one, waiting for each one to be almost cooked before adding the next. Add the boiled lima beans, and let everything cook together until all of the clams have opened.
Season with salt and garnish with reserved greens of scallions and serve.

©Recipe Property of Jacques Gautier, Palo Santo

Pavo en Mole Verde

December 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

½ pound tomatillos, husked
½ pound poblano chilies
¼ pound jalapeño chilies
1 bunch scallions, rinsed and roots removed
2 cups turkey stock
1 cup pumpkin seeds, toasted
1 bunch epazote
1 bunch culantro
¼ cup turkey fat
3 pounds turkey (dark meat)
½ pound nopales, spines removed and cut into pieces
Salt
¼ cup Guaje Seeds

PREPARATION

Preheat oven to 450°F.
On a baking sheet, roast tomatillos, chilies, and scallions. Remove scallions and tomatillos once they are cooked enough, 15 minutes. Continue to roast the chilies until their skins are puffed and black, about 15 minutes more. Remove from the oven, and allow the chilies to cool and sweat for 10 minutes in a covered container. Once cool enough to handle, peel and remove the seeds of the chilies, and set aside.

Meanwhile, heat the turkey stock to a simmer in a sauce pan.

In a blender, grind the toasted pumpkin seeds, and then add the tomatillos and chilies. Add a small amount of hot stock to help liquefy the ingredients. Add the scallions, epazote, and culantro, and blend until smooth.

Heat the turkey fat in a braising pot over medium flame. Sauté the turkey meat, and cook until browned, about 7 minutes. Add the green purée and say remaining stock, and season with salt. Bring to a simmer, and cook until the meat is tender and ready to fall off of the bone. Add the nopales, and cook 5 more minutes. Adjust the seasoning with a little bit more salt. Garnish with Guaje seeds, and serve with tortillas.

©Recipe Property of Jacques Gautier, Palo Santo

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