Mojo Turkey Palomilla Steak & Arroz Moro

Marinated seared turkey cutlet, ceviche onions, avocado butter, congri black beans, rice and pumpkin fritters.

By: Tomas Garrido, Signature Chef

Prep Time: 8 hours 30 minutes
Cook Time: 25 minutes

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 pound congri rice
4 mojo marinated turkey cutlets
1/2 cup marinated ceviche onions
1/2 cup avocado butter
8 pumpkin fritters
8 lime wedges
3 tablespoons cilantro leaves, minced

Congri Rice
1 cup vegetable stock
1 teaspoon olive oil
1/4 cup yellow onion, diced 1/4 inch
1/4 cup green pepper, diced 1/4 inch
2 teaspoons whole clove peeled garlic, minced
1 teaspoon oregano leaves, fresh, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground bay leaves
3/4 cup black beans, canned, drained
1/2 cup converted white rice, dry

Mojo Marinated Turkey Cutlets
2 tablespoons lemon juice
2 tablespoons lime juice
1 pound 4 ounces reduced sodium turkey breast roast, cut into 4 cutlets
2 tablespoons orange juice
2 teaspoons oregano leaves, fresh, chopped
1 teaspoon ground cumin
1/4 teaspoon paprika
1 tablespoon olive oil
1 teaspoon whole clove peeled garlic, chopped
1 teaspoon jalapeno peppers, seeded, chopped
1 1/2 tablespoon cilantro leaves, chopped
1 1/2 tablespoons yellow onion, diced 1/2 inch
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Marinated Ceviche Onions
3/4 cups red onion, sliced thin
1 tablespoon white vinegar
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 1/2 teaspoons cilantro leaves, minced
1 tablespoon jalapeno peppers, seeded, sliced thin

Avocado Butter
2 teaspoons roasted garlic
2 tablespoons butter, softened
1/3 cup avocado, peeled, diced 1/4 inch
1 teaspoon white vinegar
1 teaspoon olive oil
1/8 teaspoon kosher salt

Pumpkin Fritters
1/2 cup pumpkin, canned
2 tablespoon sugar
1/4 cup all purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/2 kosher salt
1 egg
1/4 teaspoon baking powder
Deep fat frying oil

Allergens:

Eggs, Gluten, Milk, Wheat

Nutritional Information

Directions:

Congri Rice: In a stock pot, heat oil, add onions and sauté until translucent. Stir in green peppers, garlic, oregano, cumin and bay leaf. Saute until peppers and garlic are soften. Add black beans, stir until well blended. Add vegetable stock, stir, bring to a boil. Reduce heat to low. Add rice, mix until well blended. Simmer for 15 to 20 minutes. Pour black bean and rice mixture into 9×9 inch pan. Cover bake in a 350 degree F oven for 20 minutes until rice is cooked and tender. Gently fluff rice with a fork.
Mojo Marinated Turkey Cutlets: Cover cutlets with plastic wrap and lightly pound meat with a mallet to tenderize. In a food processor, combine all ingredients except turkey breast. Pulse until well blended. Arrange cutlets in a single layer in shallow pan. Pour marinade over turkey. Evenly coat both sides. Cover. Refrigerate for 8 hours to marinate. Drain and discard excess marinade. Preheat heat flat top grill to medium high heat. Grill turkey for 6-8 minutes on each side.
Marinated Ceviche Onions: Steam onions for 1 minute. Place warm onions in a bowl, add vinegar, olive oil, salt and pepper. Toss to coat. Refrigerate, let stand 2 hours before use. Add cilantro and jalapeno peppers. Toss to coat, refrigerate 6 more hours to marinate. Drain and discard excess marinade.
Avocado Butter: In a bowl, add butter, avocado, roasted garlic, white vinegar, olive oil and salt. Mix until well blended. Place parchment paper on clean surface, Spread avocado mixture on 1/3 of the paper. Roll paper to form a round roll of avocado butter. Slice to serve.
Pumpkin Fritters: Combine all ingredients in a mixer bowl. Mix for 3 minutes on medium speed. Using a #40 scoop, drop fritters into a 350 degree F deep fat fryer. Fry for 2 1/2 minutes or until fritters float. Use skimmer to remove fritters from frying oil. Drain on wire rack.
For Service: Place 1/2 cup congri rice on a plate, place 1 mojo marinated turkey cutlet on top of rice, place 1 tablespoon ceviche onions on top of cutlet to the left and 1 tablespoon avocado butter on top of cutlet to the right, next to onions. Sprinkle 1/2 teaspoon minced cilantro on top of onions and butter. Serve with lime wedges. Place 2 pumpkin fritters on plate.