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updated 9/28/2005 2:25:49 AM ET 2005-09-28T06:25:49

Recipe: Smoked Turkey En Croute

  • 1/4 lb butter softened
  • 2 cups smoked turkey
  • 1 cup minced shallots
  • 1 tsp. crushed garlic
  • 3 tbsp. heavy cream
  • 2 tsp. Dijon mustard
  • 1 tsp. dry mustard
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped chives
  • 1/2 tsp. black pepper
  • 2 tsp. Worcestershire sauce
  • 1 baguette (about 8 inches long by 3 inches wide, or longer depending on width)

Using a food processor, grind the turkey breast. In a large mixing bowl, cream butter well. Beat in smoked turkey, shallots, garlic, cream, Dijon and dry mustard, parsley, chives, black pepper and Worcestershire sauce.
Slice off both ends of bread and with a long knife, hollow out center leaving about 1/3 inch crust.
To easily fill the baguette, place the smoked turkey mixture into a pastry bag or a plastic storage bag with a corner cut off. Standing bread on one end, fill hollow cavity with turkey mixture. Be careful not to overfill, as you might break through the thin walls of the baguette. As an alternative to the pastry bag, you can simply push the mixture into the baguette using a long spoon.
Wrap the filled baguette with plastic and refrigerate for several hours until cool enough to slice. Slice in 1/4 slices with a very sharp knife or electric knife. For a more interesting presentation, make more than one baguette using one of the variations below.

Trim 3 asparagus stalks and place in salted boiling water for about 1 — 2 minutes depending on thickness of the stalks. You want asparagus spears to stay stiff and crunchy.

Immediately plunge into ice water bath. Pat dry. Push stalks into the baguette before refrigerating. When sliced the sliced stalks add a colorful and flavorful extra texture to the bread slices.

Roast 1 large red pepper under broiler until skin is charred. Steep pepper in a brown paper bag until cooled. Remove skin and seeds and slice in long narrow ribbons. Add red peppers to turkey mixture before filling bread.

Recipe: Guacamole

  • 2 ripe avocados
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. fresh lime juice
  • 2 medium tomatoes, seeded and coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, mashed and chopped
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp salt

Cut avocados in half and remove pits. Scoop out fruit into a mixing bowl and mash with lemon juice and lime juice. Add tomatoes, onions, garlic, cumin, chili powder and salt. Garnish with a thin slice of lemon and lime and serve with tortilla chips.

Recipe: Gazpacho

  • 2 large tomatoes, peeled
  • 2 medium cucumbers
  • 1 medium onion, peeled
  • 1 medium green pepper, quartered and seeded
  • 1 medium yellow pepper, quartered and seeded
  • 1 medium red pepper (for roasted)
  • 12 oz tomato juice
  • 12 oz spicy tomato juice (like a V8)
  • 1/3 cup olive oil
  • 1/3 cup red-wine vinegar
  • 1/4 cup Tabasco
  • 1 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 cloves garlic
  • 1/2 cup crusty bread cut into 1/2” cubes
  • 1/3 cup chopped chives

Make croutons: Preheat oven to 375 degrees F. Put diced cubes on a baking sheet and bake until golden brown, about 10 minutes.
Roast red pepper: Roast red pepper under broiler until charred on all sides. Place in a paper bag and let steep until cool. Remove from bag and remove skin and seeds. Chop.
Make soup: In an electric blender, combine one tomato, one cucumber, half the onion, 1 quarter each of the green and yellow peppers, roasted red pepper and 1/3 cup regular tomato juice. Blend, covered at high speed for 30 seconds to puree the vegetables.

In a large bowl, mix the pureed vegetables with remaining tomato juices, 1/4 cup olive oil, the vinegar, Tabasco, salt and black pepper.

Refrigerate mixture, covered, until well chilled — about 2 hours.

Rub inside of small skillet with garlic (keep garlic). Add rest of oil. Sauté croutons in oil until flavored and browned. Remove from heat and set aside.

Coarsely chop remaining tomato, cucumber, onion, green and yellow pepper. Put each of the chopped items and croutons in separate bowls. Crush reserved garlic. Add to chilled soup, mix and serve immediately. Serve gazpacho in individual bowls with a sprinkle of chives on top. Have your guests add additional vegetables, croutons as toppers. Offer additional hot sauce for those who want an additional kick.


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