NEW MEXICO RED CHILE GRAVY By Jorge de la Torre, Dean of Culinary Education, Johnson & Wales University We were very traditional at Thanksgiving meals—and being from New Mexico, that meant that some sort of chile, green or red, was present at all celebrations. 5 cups turkey stock, divided (recipe below) 1/3 cup all-purpose flour Melted unsalted butter, if necessary 3 tablespoon Chimayo or any red chile powder 1 teaspoon cumin 1 teaspoon oregano 2 cloves garlic, finely chopped Salt and pepper to taste After the turkey is cooked, remove from pan and add 1 cup turkey stock to pan and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2- quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups. Whisk together flour, 6 tablespoons reserved fat (if there is less, add melted butter), red chile, spices and garlic in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and black pepper. TURKEY STOCK Neck and giblets from a turkey 1 tablespoon vegetable oil 1 large onion, quartered 2½ quarts water 1 celery rib, rough chop 1 carrot, rough chop 3 parsley sprigs 3 thyme sprigs 1 bay leaf Pat neck and giblets dry, then cut neck into pieces with a large knife. Heat oil in a 4-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, for about 1½ hours. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. WINE PAIRING: Pircas Negras 2009 Shiraz, La Rioja, Argentina BEER PAIRING: Sahti Ale
Posted on: Mon, 18 Nov 2013 21:40:39 +0000
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