Heat a large skillet and add the olive oil. Add the ground turkey. Cook
until crumbly and lightly
browned, "chopping" the meat up with a spoon or spatula as
it cooks. Cook for about 5 minutes.
Remove the cooked meat to a bowl with the juices. Reserve.
Using the same pan you cooked the turkey in, add the second measurement
of olive oil and the
butter. Stir in the garlic, onions and bell peppers and sauté
for 10 to 15 minutes over medium-high
heat, stirring occasionally. Stir in the tomato, the tomato paste, red
wine, sherry, capers, raisins,
scallions. Stir. Lower the heat to medium-low. Season to taste and cook
about 10 to
12 minutes. Reserve.
For the rice
2 Tablespoons extra virgin olive oil
1 jalapeño, stem and seeds discarded, minced
4 cloves garlic, finely sliced
1/2 red onion, peeled and diced medium
1 bay leaf,
2 cups long grained rice
2 1/2 cups chicken stock
Salt and freshly cracked pepper to taste
In a saucepan, heat the olive oil and the butter. When the butter has
melted, stir in the jalapeño
and garlic and cook for about 20 seconds over medium-high heat. Stir
in the onion and bay leaf.
Allow to cook until well glazed, stirring occasionally. Stir in the
rice, salt and pepper. Add the chicken
stock and stir once. Bring to a boil and then immediately lower the
heat to a simmer. Cover the pan
and cook for 10-15 minutes, or until all of the stock is gone. Reserve.
If you are adding black beans:
It is best to cook dry beans (not canned). Allow for about 2 ounces
of cooked beans per portion.
Use your favorite
recipe. The recipe need not call for too many ingredients since the
and rice are well seasoned!
Spoon the rice into a large platter or ceramic casserole. Top with the
prepared black beans, if using.
Top that with the picadillo. Serve hot, or cover and heat in the oven
when ready to serve.
Norman's Tip: For a Southwestern kick, I add 1 1/2 Tablespoons
of a purée of chipotle chile peppers
and tomato paste.
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