Turkey Noodle Soup, Turkey Tortilla Stew, Sichuan Braised Pork Skin
photo by Brad Robinson
Turkey Noodle Soup
4 qt turkey broth
1 lb cooked macaroni noodles
1 lb diced smoked turkey
1/4 C turkey, duck, or chicken fat
1 diced onion
3 garlic cloves, minced
1 carrot, diced
2 watermelon radishes, medium diced
1/2 head of napa cabbage, rough chopped
1 fennel bulb sliced thinly, fronds picked, stems discarded
1 bunch dino kale, rough chopped
1 kohlrabi, medium diced
1 pt cooked corn kernels
1 sweet potato, medium diced
Saute the onion and garlic in turkey fat until translucent and reserve.
Bring the turkey broth to a boil and season to taste with salt. Add all vegetables, return to a simmer and carefully watch vegetables stirring frequently, and cook until tender. Cutting the densest vegetables a little smaller and the greens larger will help all of them to cook evenly in the same pot at the same time.
Once cooked through, remove the vegetables from the broth. Mix with cooked turkey meat and ladle seasoned broth over the meat and veggies and reserve in the fridge.
To serve, bring veggies and meat in broth to a simmer and add cooked noodles right before service. Adding cooked noodles last will make sure they don’t get overcooked in the broth.
Turkey Tortilla Stew
4 qt turkey broth
1 lb smoked diced turkey meat
12 corn tortillas
2 Tb cumin
1 tsp habanero powder
1 tsp paprika
1/2 tsp marjoram (or oregano)
Puree hot turkey broth with corn tortillas and spices until smooth using a stick blender. Bring to a simmer to meld flavors and taste for seasoning. Add salt if needed and mix with cooked turkey meat and keep in the fridge.
To serve, heat up to a simmer, top with Frito’s, cheddar cheese, and pickled jalapeno.
Sichuan Braised Pork Skin
2 lb pork skin, trimmed of fat, diced
1 gal pork stock from a whole hog
1 lb diced smoked pork
2 Tb sichuan peppercorns
1/2 cinnamon stick
1 Tb gochugaru chile flake
2 Tb red pepper flake
1 star anise pod
2 Tb ground cumin
1 tsp ground ginger
1 Tb granulated garlic
5 bunches scallions, sliced
Boil the skin in stock until tender, about 60–90 minutes. Remove from the stock and combine thoroughly with the smoked pork. Set aside.
Grind the whole spices in a spice grinder and bring all ground spices together in a bowl. Add the spice mix to the simmering stock and simmer for 15 minutes for spices to hydrate and for flavors to come together. Taste for seasoning.
Mix the scallions with the cooked skin and pork and pour the broth over. Keep in the fridge.
For service, bring to a simmer and serve over white rice garnished with fresh scallion and kimchi.