Cornmeal Bao With Turkey And Black Pepper Sauce Recipes

TURKEY AND CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Steps:

• For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
• Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
• Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
• For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
• For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
• To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.

CORNMEAL BAO WITH TURKEY AND BLACK PEPPER SAUCE

Steps:

• Cornmeal Bao:
• Stir sugar and yeast into 2/3 cup warm (100°) water in a small bowl. Let sit until foamy, about 5 minutes. Whisk flour, corn muffin mix, salt, and baking powder in a large bowl to combine. Stir sugar mixture into dry ingredients, then stir in 2 Tbsp. oil. Mix just until a shaggy dough forms.
• Turn dough out onto a work surface. Gently knead just until smooth (be careful not to overwork). Transfer to a lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm spot until dough is puffed and yields easily when poked, about 1 1/2 hours.
• Divide dough into 16 balls and gently roll between your palms until smooth. Roll out each ball to a 6x3" oval, lightly brush with oil, then fold in half crosswise. Cover bao with a damp cloth and let rise until slightly puffy, 60-90 minutes.
• Place a bamboo steamer lined with parchment paper over a large pot of simmering water (or you can use a steamer basket). Steam bao in batches until firm to the touch and cooked through, 10-12 minutes per batch.
• Sauce and assembly:
• Cook sugar and soy sauce in a small saucepan over medium heat, stirring often, until sugar is dissolved; let cool.
• Transfer to a small bowl and mix in chile, ginger, garlic, dark soy sauce, mushroom soy sauce, vinegar, and pepper. Let black pepper sauce sit 30 minutes to allow flavors to meld.
• Build sandwiches with bao using turkey, black pepper sauce, mayonnaise, pickles, carrots, and cilantro.
• Do Ahead
• Dough can be made 12 hours ahead; chill instead of letting rise. Let rise 2 hours. Bao can be steamed 1 week ahead; tightly wrap and freeze. Thaw and steam 3 minutes to restore softness just before serving. Sauce can be made 3 days ahead. Cover and chill.

PASTRAMI-STYLE GRILLED TURKEY BREAST

Steps:

• Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle. Place turkey on a large rimmed baking sheet and rub all over with oil and sprinkle cavity and all over outside with salt, then do the same with spice mixture. Let sit at room temperature at least 1 hour, or cover and chill up to 12 hours.
• If chilled, let sit at room temperature 1 hour before grilling.
• If using a charcoal grill, fill a chimney with charcoal and light. Once coals are covered with ash, spread half on each side of grill, leaving center empty. Set top grate on grill. If using smoking chips, scatter a handful evenly over coals. Place turkey on center of grate (do not allow any part of turkey to extend over coals). Cover grill. Insert an instant-read thermometer into hole in hood. Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180°F each time), until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, 75-90 minutes. Maintain grill temperature as close as possible to 350°F throughout process, opening vents to increase temperature and closing vents to reduce it and adding more charcoal as needed. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.
• If using oven, preheat to 425°F. Place turkey on a large rimmed baking sheet. Roast, rotating baking sheet once, until skin is golden brown and most of fat in skin has rendered, 35-45 minutes. Reduce oven temperature to 250°F and continue to roast turkey until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 45-60 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.

CORNMEAL-CRUSTED BLACK BEAN BURGER

Steps:

• Mix black beans, egg, red bell pepper, cilantro, chili powder, cumin, garlic powder, and hot sauce in a large bowl with your hands until evenly mixed.
• Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
• Divide mixture into 1/3 cup portions; shape into 3-inch burgers.
• Spread cornmeal into the bottom of a shallow dish.
• Press the burgers into the cornmeal to coat both sides.
• Heat olive oil in a large skillet over medium-high heat.
• Cook burgers in hot oil until the center is hot, about 8 minutes per side.