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| TURKEY TACOS with RED PEPPER SALSA |
by Sam GuginoWINE RECOMMENDATION: The abundant fresh flavors of Turkey Tacos with Red Pepper Salsa call for a full-bodied and fruity dry white wine like Chardonnay to balance the spices. A chilled Beaujolais will also be a fine match if you prefer red wine. INGREDIENTS: 1 tablespoon canola oil 11/2 to 2 pounds turkey cutlets or ground turkey breast meat 21/2 teaspoons ground cumin 1/4 to 1/2 teaspoon ground chipotle or cayenne pepper Salt 1/3 cup dry white wine or fat-free, reduced-sodium chicken stock 1 bunch watercress One 7-ounce jar roasted red bell peppers 4 ounces sweet onion, such as Vidalia 1/2 cup fresh cilantro leaves, well packed 1/2 lime 1 cup low-fat sour cream or low-fat plain yogurt Twelve 6-inch flour tortillas DIRECTIONS: 1) Put the canola oil in a 12-inch nonstick skillet over medium heat. Cut the turkey into strips about 3/4-inch wide. Add to the pan and increase the heat to high. Season with the cumin, chipotle pepper, and salt to taste. Stir for 2 minutes, then add the wine. Cook, stirring periodically until almost all the liquid evaporates, about 3 minutes. 2) Meanwhile, cut 1/2-inch from bottom of the watercress bunches. Put the watercress bunches in the salad spinner and fill with water. Drain and spin dry. Wrap in paper towels to remove excess moisture. Put into a serving bowl or on a plate. 3) Drain the roasted peppers in a small colander. Meanwhile, peel and quarter the onion. Put the roasted peppers, onion, and cilantro leaves in a food processor. Pulse until coarsely chopped. Juice the lime half and add to the food processor with salt to taste. Pulse until well combined but still slightly chunky. Put into a serving bowl. 4) Spread the tortillas on a microwave-safe plate and cover with a paper towel. Cook in a microwave oven on high power for 20 seconds. Meanwhile, spoon the cooked turkey onto a platter. Put the sour cream in a small serving bowl. To assemble a taco, lay a tortilla flat and put a few sprigs of the watercress down the center. Then add 1 to 2 ounces of turkey, 1 tablespoon of sour cream, and 1 tablespoon of salsa. Do not overfill. Fold and eat. Serve 3 tacos per person. Serves 4 Source: Sam Gugino, author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Minutes Courtesy of wineanswers.com.  Recommended ReadingCooking to Beat the Clock : Inspired Meals in 15 Minutes by Sam Gugino Sure, you can cook up pasta in no time and whip up an omelet in a flash, but Sam Gugino insists you can also make sophisticated dishes, such as Duck Breast on Baby Vegetables, spending only 15 minutes in the kitchen to prepare them. Besides 60 recipes, he offers a strategy to help you quickly produce original, satisfying meals from scratch--and he doesn't mean a quick stir-fry! To prove his point, he offers recipes for a jambalaya studded with shrimp and hot sausage; a chicken curry with coconut milk; and Steak Diane, elegantly sauced with flambéed cognac and melted butter. Flavor, organization, focus, and creativity make this possible. For flavor, you need a pantry and freezer stocked with such staples as aromatic basmati rice and intense, sweet-tasting balsamic vinegar. Organization requires the right equipment, starting with a 12-inch, nonstick skillet. Focus means no radio or TV. Creativity means the ability to make substitutions--to save on a trip to the store. (courtesy: Amazon) |
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About the Author: Besides contributing to wineanswers.com, Sam Gugino is the author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Minutes and an award-winning and critically acclaimed journalist and author on the subject of food and wine. A former restaurateur, Gugino has served as the restaurant critic at the Philadelphia Daily News and the food editor at the San Jose Mercury News. Sam frequently appears on television and radio food shows, and he currently writes the "Tastes" column for Wine Spectator magazine. You can ask Sam additional questions by going to his web site, www.samcooks.com |
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