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Red Chile Turkey Breast with Succotash Salsa
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    Red Chile Turkey Breast with Succotash Salsa

    Marinade:

  • 2 tablespoons ground white pepper
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1/4 cup light brown sugar
  • 1/4 red wine vinegar
  • 1 tablespoons sesame oil
  • 1/4 cup peanut oil
  • 1 tablespoons ground fennel seed
  • 1 tablespoon pureed canned chipotles
  • 2 tablespoons ancho chile powder
  • 1 turkey breast (4 to 5 pounds) fresh or frozen
  • Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.
    Yield: 4 servings Succotash Salsa:

  • 1/2 cup finely chopped red onion
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 jalapeno, finely diced
  • 1 cup fresh corn kernels
  • 1 cup baby lima beans, (if frozen thawed, if fresh blanched)
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon cumin
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.

    From: Bobby Flay
    Posted By: Food TV.Com
    Post Date: 11/21/98

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