Peppered Turkey Poblano Yolando

3 Servings

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Peppered Turkey Poblano Yolando Ingredients

1 Shallot; minced	1 Shallot; chopped
1 Chipotle chili; minced	3 Green onions; chopped
1 Clove garlic; minced	2 Poblano peppers; coarsely
6 Sprigs cilantro; chopped	1 Green yolando pepper;
1 c Honey	1 Red yolando pepper; coarsely
1 tb Lemon juice	12 Pearl onions
1 tb Red wine vinegar	1/8 oz Each thyme
1/8 oz Cumin	1/8 oz Coriander buds
1/8 oz Cracked pepper	Salt and pepper to taste
1 1/2 lb Turkey	Cornstarch or arrowroot

Instructions for Peppered Turkey Poblano Yolando

Combine 1 shallot, chipotle chili, garlic, cilantro, honey, lemon juice, wine vinegar, cumin and pepper in bowl; mix well. Adjust lemon juice to taste. Cut turkey into strips; rinse and pat dry. Add to marinade. Marinate in refrigerator for 1 hour or longer. Drain, reserving marinade. Saute 1 shallot and green onions lightly in large skillet. Add turkey, peppers and pearl onions. Saute until turkey is cooked through. Season with thyme, coriander, salt and pepper. Mix reserved marinade with enough cornstarch or arrowroot to thicken in saucepan. Cook until thickened, stirring constantly. Serve with turkey and peppers. Yield: 2 to 3 servings. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Alan Barnum, Caesars Palace Hotel. Bacchanal Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Caesars Palace Posted to KitMailbox Digest by J Pellegrino on May 19, 1998

Main Ingredient: TurkeyCuisine: Uncategorized