GORDON RAMSAY RECIPES

I love, love, love Peruvian-style rotisserie chicken, and
have been meaning to do a video on this magical marinade forever, so it’s kind
of funny that it makes it Food Wishes debut slathered all over a Thanksgiving
turkey.

By the way, to the hundreds of you who requested Peruvian chicken, I
checked with our legal department, and this counts.

My usual ethnic food disclaimer applies; I have no idea how
close this is to your “authentic” recipe, but based on what I’ve tasted at some
very good Peruvian restaurants here in San Francisco, I think I did pretty
well. I also think this technique translated beautifully to the much larger
bird.

Above and beyond the vibrant taste, the spice rub formed an
almost airtight crust during the long, slow roasting, and it was truly one of
the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some
salt-crust versions I’ve enjoyed before.

As I mentioned in the video, I took some of the same
ingredients used in a green sauce that’s usually served along side, and used it
to make a pan gravy. I was very pleased with this last minute experiment, and
it actually reminded me, in taste and texture, of a Chile Verde, which is never
a bad thing.

Below the ingredients, I’ll give you the rather simple
formula for achieving perfect doneness, which will work no matter how you
flavor your turkey, but if you’re looking for something deliciously different
on your Thanksgiving table, then I hope you give this Peruvian turkey a try.
Enjoy!

Peruvian Turkey Ingredients:

1 whole turkey, ready to roast

For the spice rub:

12 cloves garlic

1 tbsp dried oregano

3 tbsp paprika

1 tbsp smoked paprika

1/2 cup ground cumin

2 tbsp freshly ground black pepper

1/2 cup soy sauce

1/3 cup vegetable oil

1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub.
Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a
1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and
roast at 325 F., for about 15 minutes a pound, or until the internal temp in the
thickest part of the thigh is 170-175 F.
Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done.

For the sauce:

1 cup crème fraiche

juice of one lime

I cup chicken broth

2 jalapeno

1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat.
Puree above and deglaze roasting pan with the mixture. Bring to a boil, and
cook until the mixture thickens into a gravy. Season and serve!

Blackened wild salmon filets seasoned with cayenne, paprika and herbs are seared in a skillet then topped with a fresh mango salsa – if you can take the heat, then you’ll love this dish!

I picked up some wild salmon and was in the mood to make it blackened and thought it would pair perfectly with a mango salsa. I searched for a good blackened spice rub and came upon a recipe from Alex Guarnaschelli^[1]. Now, I’m a little bit of a spice wimp, I will admit and I had to open my windows while this cooked because the spice was making me cough (yikes!). Naturally I was kinda nervous that this would be too spicy for my taste buds, but the sweet mango salsa gave me a relief from the heat and although it was a little hot, I was able to eat it just fine (along with a glass of water).

Next time I make this, I may replace the cayenne for chili powder to tone it down, but if you like it hot I wouldn’t change a thing! I used salmon because of all the wonderful omegas but you can use whatever fish you like (cooking time may need to be adjusted). This is ready in less than 30 minutes start to finish, so it’s perfect for a weeknight meal. Enjoy!

Blackened Salmon with Mango Salsa
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz salmon with salsa • Old Points: 5 • Points+: 6 pts
Calories: 227 • Fat: 7 g • Carb: 12 g • Fiber: 2 g • Protein: 30 g • Sugar: 8 g
Sodium: 681 g • Cholesterol: 76 mg

Ingredients:

For the mango salsa:

1 large ripe mango, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro
1 small clove garlic, minced
2 tbsp fresh lime juice

For the salmon:

1 tablespoon paprika
1 tablespoon cayenne
5 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
1 lb (4 pieces) wild salmon fillet, skin-on
cooking spray (calculated with 1 tsp canola oil)

Directions:

Combine all the salsa ingredients in a bowl, season to taste with salt and pepper and refrigerate salsa until ready to serve. Makes 1 cup.

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the salmon fillets.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and generously spray with oil. When very hot add the salmon, flesh side down and cook for 2 to 3 minutes. Use a spatula to carefully turn the salmon, then cook an additional 5 to 6 minutes.

Arrange the salmon on a platter, top with mango salsa and serve immediately.

References

^{^} Alex Guarnaschelli (www.foodnetwork.com)

Gordon Ramsay Recipes

Tag: spice rub

Peruvian Turkey for Thanksgiving – What? Are You Chicken?

Blackened Salmon with Mango Salsa

References