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Cooking on the Wild Side September 2013

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Cajun Black-Eyed Peas

  • ½ lb. dried black-eyed peas
  • Water to cover
  • 1 cup cubed Tasso or smoked ham
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup olive oil
  • 1 yellow or green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. packaged mushrooms, chopped
  • 1 14 oz. can diced tomatoes
  • 1 tsp. thyme
  • ¼ tsp. chipotle or cayenne pepper
  • 1 dash bottled hot sauce

Place peas in heavy saucepan, cover with water. Add Tasso or ham, salt and pepper. Bring to boil, reduce heat, cover, and cook until tender. In large, deep skillet or heavy saucepan, heat olive oil. Sauté bell pepper, onion, garlic and mushroom until soft. Add black-eyed pea mixture, tomatoes, chipotle pepper and hot sauce. Mix well and simmer about 15 minutes.

Grilled Turkey Salad

  • 2 lbs. grilled turkey breast
  • Salt & pepper
  • 1 small red onion, chopped
  • 2 stalks celery, sliced
  • 1 cup seedless grapes
  • 1 cup walnuts, coarsely chopped
  • 2 cans low sodium chicken broth
  • 1 cup mayonnaise
  • 1 Tbsp. curry powder

Cut grilled turkey into chunks. Add onion and celery. Mix mayonnaise and curry powder. Pour over turkey mixture, and mix well. Fold in grapes and walnuts. Salt and pepper to taste. Serve on bed of lettuce, or make a sandwich, or roll in flour tortilla with shredded lettuce.

Grilled Wild Turkey Appetizers

  • 1 ½ lbs. wild turkey breast
  • 1 lb. smoked bacon
  • ¾ cup packed brown sugar
  • 2 Tbsp. chili powder
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ cup soy sauce

Cut turkey into small chunks. Cut bacon slices in half. Wrap chunks of turkey with ½ slice of bacon, and secure with toothpick. Set aside. Mix brown sugar, chili powder, salt and black pepper in small bowl. Set aside. Pour soy sauce in small bowl. Dip each appetizer in soy sauce, and dredge in brown sugar mixture. Place on grill heated to medium, and cook about 25-30 minutes until bacon is crisp and turkey is done. May be served with honey mustard dressing.

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