|SMOKED TURKEY BRINE|
|1/4 Cup brown sugar|
|3 Tablespoons white sugar|
|1/4 Cup Kosher salt|
|3 Quarts water|
|1/4 Teaspoon ground allspice|
|1/2 Teaspoon ground cinnamon|
|1 Tablespoon oregano leaves|
|3 bay leaves|
|8 TURKEY LEGS or 4 TURKEY HINDQUARTERS (LEG & THIGH), If using hindquarters, remove thigh bone|
- In a saucepot, mix together the sugars, salt, water, spices and herbs. Bring to a simmer, stirring until the sugars and salt are dissolved. Remove from the heat and allow to cool.
- Pour the cooled brine over the turkey parts, completely covering the turkey.
- Place in the refrigerator and allow to marinate for at least 12 hours but no more than 14 hours.
- Remove turkey from the brine and quickly rinse off the herbs and spices under cold water.
- Smoke the turkey at 300 degrees F for 1.5 hours with light applewood smoke (or according to the manufacturer's directions), or until the turkey parts are cooked through to an internal temperature of 180 degrees F. If a smoker is not available, use pecan or mesquite wood with a wood burning grill and replenish the wood as needed to maintain a 300 degree F heat.
|SMOKED TURKEY PICADILLO TOSTADAS|
|3 Tablespoons vegetable oil|
|3 Ounces red onion, sliced|
|3 Ounces yellow bell pepper, sliced 1 inch strips|
|3 Ounces red bell pepper, sliced 1 inch strips|
|2 Tablespoons brown sugar|
|1/8 Teaspoon ground allspice|
|1/8 Teaspoon ground cinnamon|
|2 Tablespoons sherry vinegar|
|1/4 Cup sliced almonds, toasted|
|1/2 Cup cilantro leaves|
- Remove poultry from turkey legs and shred into bite size pieces. Measure 4 pounds of shredded smoked turkey.
- Heat saute pan over medium-high heat and add oil. When oil begins to smoke, add onions and saute until they start to brown on edges; add 4 pounds turkey and peppers and continue to cook over medium-high heat.
- Once turkey and peppers begin to brown, add brown sugar and spices. Cook until sugar is melted, approximately 45 seconds.
- Deglaze pan with vinegar and continue to cook until all liquid is evaporated. Remove from saute pan and cool on a sheet pan. Once cool, stir in almonds and cilantro leaves.
|BLACK BEAN SPREAD|
|2 Cups black beans, cooked|
|6 Ounces liquid from cooked black beans|
|2 Tablespoons peanut oil|
|1/4 Cup white onion, fine dice|
|1 Tablespoon garlic, minced|
|6 Ounces chipotle sauce, prepared sauce|
|2 Teaspoons ground cumin, toasted|
|2 Teaspoons ground oregano, toasted|
|2 Teaspoons red wine vinegar|
- Puree cooked beans and liquid in a food processor until smooth. Set aside.
- Heat peanut oil in a large saute pan, over high heat. Saute onions and garlic until they begin to brown. Add pureed beans, chipotle sauce, cumin and oregano.
- Lower heat to medium and allow entire mixture to thicken, stirring occasionally, about 10 minutes.
- After mixture thickens, stir in vinegar.
|1/4 Cup red pepper, fine dice|
|1/4 Cup red onion, fine dice|
|5 serrano chiles, seeded and fine dice|
|1/4 Cup Roma tomatoes, seeded and fine dice|
|2 Tablespoons cilantro, fine chop|
|1 Tablespoon mint, fine chop|
|4 avocados, small dice|
|2 limes, juiced|
|To Taste kosher salt|
- Thoroughly mix all ingredients in a mixing bowl. Season to taste.
- Pack the avocado salsa into a ring mold to form the base for the tostada.
- Note: The salsa must be used immediately or discoloration will occur.
|SERVICE AND PLATING|
|12 corn tostada shells, 7 inch, fried crisp|
|3/4 Cup Queso Fresco (or substitute plain feta cheese)|
|As needed cilantro leaves|
|As needed sliced almonds, toasted|
- Cover tostada shells with black bean spread and top with picadillo mixture.
- Serve with avocado salsa. Garnish with fine crumble Queso Fresco cheese and additional cilantro leaves and toasted sliced almonds.
- Can be served hot or cold. If served hot, omit cooling step in picadillo method.
- Note: May also be served as a lunch entree.
Recipe developed by Chef Gary Kucy. This savory presentation was selected as the winner in the Appetizer Category in the National Turkey Federation "Anything Goes, With Turkey™" Innovative Menu Contest. The food cost percentage for this appetizer selection is 19% at the Coyote Cafe with a menu price of $5.95.