thanks to Louise Stewart of Grant Corner Inn
Cranberry Salsa
2 cups dried cranberry chopped
1 cup fresh kumquats, thinly sliced
1/2 cup balsamic vinegar
3 scallions finely chopped
1/3 cup white onions finely chopped
1/2 cup fresh cilantro chopped
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon thyme
1/4 teaspoon paprika
Pinch cayenne
Salt and pepper to taste
Turkey Hash
2 ounces chorizo sausage
5 tablespoons butter
1 large chopped in 1/2 inch dice
1/2 jalapenos seeded and finely chopped
3 pounds turkey breast cooked and chopped
1 1/2 tablespoons cilantro finely chopped
1 tablespoon chives chopped
1/2 cup fresh coarse bread crumbs
2 teaspoons grated lemon rind
2/3 cup chopped mild green chilies
Combine salsa ingredients in a medium bowl stir well to mix..
Cover and refrigerate at least 1 hour.
Combine white sauce ingredients in a small bowl; set aside.
Meanwhile fry chorizo in a large saucepan.
Drain well and remove from pan.
Melt 3 table spoons butter in the same pan sauté onion and jalapeno until transparent.
Add turkey cilantro, chives bread crumbs lemon rind green chilies and reserved white sauce.
Stir well to blend well and season to taste.
Melt remaining butter in a large skillet when sizzling. add hash. Flattening with a spatula. Cook over heat about 25min or until under side is crisp and brown
Serve topped with cranberry salsa. Serves 6.
The trick to the next recipe is using fresh green Buy them fresh chilies.
Buy when they are in season then freeze enough to last until the next crop.
Serve with bacon, hash browns and a flour tortilla for a hearty breakfast.
Although guests complain that they gain 10 pounds with each visit they gladly order this again and again
