| Pavo Matambre |
| 2 Tablespoons olive oil, divided |
| 3 Shallots, finely chopped |
| 1 Pound fresh spinach leaves, washed and dried |
| 1 Large carrot, peeled and cut into 1/4-inch spears, about 6 pieces |
| 1 5-Pound SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick |
| As needed kosher salt and freshly ground black pepper |
| 3 Large hard cooked eggs, shelled |
| ½ Cup dry white wine |
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- Preheat oven to 350 degrees F.
- In a heated sauté pan, with 1 tablespoon of olive oil, add shallots and cook until translucent. Add spinach and wilt 3/4 of the way, set aside and chill through. Once chilled, squeeze excess water from spinach and set aside.
- Blanch carrots in salted boiling water until al dente, place carrots in ice water bath and chill completely. Drain and set aside.
- Season turkey breast with salt and pepper. Place spinach evenly over turkey breast leaving 1/4-inch space around each side. Arrange carrots and eggs on top of spinach.
- While keeping the stuffing inside, roll up the turkey breast. Tie firmly through the length of the breast with butcher string. Season roulade with salt and pepper.
- In a medium heated large sauté pan, with 1 tablespoon of olive oil, place the roulade in the pan and lightly brown all sides by turning the meat. Pour wine over turkey. Cover turkey with foil and bake in preheated oven until internal temperature reaches 165 degrees F.
- Transfer turkey to a steamtable pan. Cover and chill turkey completely - about four hours.
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| Pavo Ropa Vieja |
| 6 Tablespoons olive oil, divided |
| 2 Pounds BONELESS SKINLESS TURKEY THIGHS |
| 1 Tablespoon kosher salt |
| 1 Teaspoon freshly ground black pepper |
| 1 Teaspoon ground cumin |
| 1/4 Cup red wine vinegar |
| 2 Cups TURKEY STOCK |
| 2 Medium Spanish onions, julienne |
| 3 Cloves garlic, chopped |
| 1 Medium green pepper, seeded and julienne |
| 1 Medium red pepper, seeded and julienne |
| 1 Cup peeled, seeded and coarsely chopped Roma tomatoes |
| 1 Tablespoon tomato paste |
| 1/2 Cup cooked green peas |
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- Preheat oven to 350 degrees F.
- In a heated braising pan, add 3 tablespoons olive oil. Season turkey thighs with salt, pepper and cumin. Brown thighs on all sides. Add vinegar and poultry stock and deglaze. Cover pan and bake for 40 minutes or until turkey falls apart easily.
- Allow turkey to cool and shred thighs into medium size strings, set aside.
- In a saucepan, heat 3 tablespoons olive oil and sauté onions until slightly brown. Add garlic and peppers and cook until vegetables are soft. Stir in tomatoes, tomato paste and shredded turkey.
- Cover and simmer over very low heat until vegetables and turkey become a stew. Add green peas to serve.
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| Crawfish Stuffed Pavo |
| 6 Tablespoons olive oil, divided |
| 6 Shallots, finely chopped |
| 2 Pounds shitake mushrooms, cleaned and sliced |
| 2 Pounds crawfish meat, cooked |
| As needed kosher salt and freshly ground black pepper |
| 8 (4-ounce) TURKEY BREAST CUBES, cut about 2x2-inches square |
| 2 Tablespoons flour |
| 2 Large eggs, beaten for egg wash |
| 2 Cups plantain chip crumbs |
| As needed olive oil |
| As needed unsalted butter |
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- Preheat oven to 350 degrees F. In a sauté pan heat 3 tablespoons olive oil; add shallots and cook until translucent. Add mushrooms and cook 2 minutes. Add crawfish meat and mix with vegetables. Season with salt and pepper.
- Chill completely.
- Season turkey with salt and pepper. Slice a pocket in each turkey cube and stuff mushrooms-crawfish mixture into pockets.
- Coat each turkey cube in flour. Dip in egg wash and then dip in plantain crumbs. Cover and hold for service in the refrigerator.
- Per order: In a medium heated sauté pan, heat oil and butter and brown turkey cubes on all sides.
- Remove excess oil and cook in oven for 10 minutes or until cook through. Slice in half (on a bias) to serve.
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| Plating |
| 8-Ounces watercress salad |
| 3 Tablespoons olive oil |
| 2 Tablespoons sherry vinegar |
| 3 Tablespoons vegetable oil |
| 8 Tablespoons lemon aioli |
| 1 Tablespoon unsalted butter |
| 3 Cups mashed sweet potatoes |
| 8 Tablespoons cranberry sauce |
| As needed pickled onions |
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- Divide a rectangular dinner plate in three sections. On one end, place a small amount of watercress salad seasoned with salt pepper, olive oil and sherry vinegar. Top with a slice of Pavo Matambre. Garnish with aioli.
- In the middle of the plate, place 2 tablespoons of mashed sweet potato and top with Pavo Ropa Vieja. Garnish with plantain chips.
- On the other end of the plate, spoon 1 tablespoon of cranberry sauce and place Crawfish Stuffed Pavo on top. Garnish with pickled onions.
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