Eye Studded Turkey Tenderloin Pearl Onions And Black Olives Recipes

TURKEY AND POBLANO RED EYE STEW

Steps:

• Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
• Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
• Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken.
• Serve the stew in shallow bowls.
• Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
• Preheat the oven to 325 degrees F.
• Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

PEPPERY HERBED TURKEY TENDERLOIN

Steps:

• Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large shallow dish; add turkey and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain turkey, discarding marinade. Sprinkle turkey with pepper and 1/2 tsp. salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce.

ROASTED BLACK OLIVES AND PEARL ONIONS

Steps:

• Preheat oven to 300°.
• Spread the olives on a large baking sheet and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy, but not crisped or burned.
• Let them cool in the pan (they'll dry more and become a bit crunchier).
• Meanwhile, cut off the root end of each onion, but don't peel them.
• In a small saucepan, heat 2 cups water and the vinegar to a boil and drop in all the onions, cook for 5 - 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them, but not mushy.
• Drain and let them cool.
• Remove the skin (or pop the onion out of the skin by squeezing at the top).
• If the onions are 3/4" or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole.
• Toss the olives, onions, and orange zest in a bowl.
• Dress with the oil and juice to taste.
• Marinate briefly or overnight, refrigerated, if you want.
• Serve at room temperature in a shallow bowl with a serving spoon.