On Sunday Zac and I were watching Food Network and Guy's Big Bite came on. I don't usually watch it, but Zac really likes him from Diners Drive Ins and Dives so we decided to watch. He made Turkey and Green Chile Al Forno. I love turkey recipes because they usually indicate low fat. I think this recipe is not too bad (minus the 1 1/2 cups of heavy cream), but oh well everything in moderation right?! It was really good!
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 pound ground turkey (80/20 blend)
1/2 cup diced onion
2 teaspoons minced fresh garlic
3 tablespoons all-purpose flour
1 tablespoon onion powder
1 teaspoon cumin
Kosher salt and fresh cracked black pepper
1 cup low-sodium chicken stock
1 1/2 cups heavy cream
1 cup frozen corn, thawed
12 ounces penne rigate
1/4 cup olive oil
1 tablespoon minced garlic
Garnishes:
1 lime, zested
2 cups creme fraiche
4 ripe Roma tomatoes
Directions
Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.
From Guy Fieri & Food Network
