A perfect way to use the leftover turkey from the holidays.
No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.
Toast seeded nacho chilies in dry pan till darkened, about 4 min.
Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent.
About 6 minutes.
Add chili paste, it should be about 3 Tbsp,
Cook mixture until it thickens, about 4 minutes.
Add the 2 cans of hominy, turkey stock, and cooked turkey.
season with salt and pepper.
Simmer for 10-15 minutes
Serve with tortilla chips,
Great light fare for summertime menu
In large mixing bowl, pour water over cracked wheat.
Let mixture stand 20 minutes to allow wheat to become soft.
Add the chopped herbs and vegetables to bowl and toss to mix.
Combine oil, lime juice, salt, peppermolases, and pepper sauces in a bowl. Mix well.
Add to wheat mixture, mix well.
Chill and serve.
This Pozole is made with hominy, just like the traditional version, just minus the pork.
Very delicious too.
Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor
Combine pork, salt and water in medium pot.
Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes.
Remove from heat, let pork cool in liquid.
Drain still warm liquid into bowl, and set meat aside.
Put ancho chilies into cooking liquid,and soak for 20 minutes.
put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
In dutch oven over med-high, warm oil.
Add onion and saute until golden 10 minutes.
Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
Stir in pork.
Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.
Great for parties or a light lunch
Cold Poached Salmon with Dill Sauce
Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes.
When salmon turns pink, remove it from the liquid and chill it.
Slice cucumbers very thin and place on salmon.
While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.