[El Jefe]

I had some of the Turkey breast yesterday. Let me tell you guys how my wife and I did it

We made a batter of
1 cup flour
2/3 cup of Milk
2 eggs
Adobo (without pepper)
Garlic powder (not too much Adoba has some)
Paprika 1/4 teaspoon
Cumin just a dash or two
A little salt (Adobo has some)
Black pepper use your judgement
A little crush pepper flakes to taste

Put it all in a bowl and whip into a batter. cut the Turkey into bite size pieces, put some of the pieces into the batter and let them sit. When you put that first batch in put more in the batter so it absorbs the batter.

Heat up oil to 375 degrees (I use peanut oil) DO NOT USE OLIVE OIL, any vegetable oil will do.

 

[Guest]

That sounds great!!!! [tasty]

Only problem is, you didn't call me to come over for dinner[rofl]

 

[Guest]

My best friend's wife is cuban, she made us dinner one night with deer sausage, don't ask me how she made it, but she said it was a typical cuban dish she just replaced the pork sausage with deer meat, and let me tell you, it was out of this world[tasty]

 

[230grain hollowpoint]

Why not olive oil??????

 

[mack]

[tasty] now i really want a turkey!!!

 

[JERSEY BOB]

Why not olive oil??????

probably because this sounds like more of a high temp deep fry cooking than the usual saute' that olive oil is good for. just my guess.

 

[Drop Tine]

Sounds [tasty]

 

[El Jefe]

olive oil will burn at that high temperature. BHC what you had is call Morsilla, the closes thing to real Morsilla I ever had was in Cockcrane, Ontario, Canada. We were hunting Bears with a Tribe of Canadian Natives (they don't like to be call Indians) and one of their wife, her name was Anita, that in itself is a complete other story. Anyway she took Moose and Bear meat and she made this long sausages. They taste just like the Morsillas I had in Cuba when I was a young fellow.

 

[red65]

They taste just like the Morsillas I had in Cuba when I was a young fellow.

Tony Isn't Morsillas blood sausage?

 

[BamBam]

Sounds great!!![up][patcheye]

 

[El Jefe]

The Portuguese make a blood sausage, it looks like Chorizos, I have like 10 of them in my frige right now. My son in laws mother makes them every year.
You could be right I'm going to call my mother today to make sure I have the right name, but I do believe that is what is call. Also it depends on what part of Cuba you came from they had different names.

 

[wild work]

El Jefe,
I love to try foods from different cultures. Your posts of your cultural foods sound good to me. I saved the recipe you posted and will put it in my recipe box. Oh yea! I love to cook.

My g-mom said, "The way to a man's heart is through his stomach".

My g-pop said, "Yes, but while your down there."

Ryan

 

[WoodruffLou]

that souns great [up]

 

[230grain hollowpoint]

olive oil will burn at that high temperature. BHC what you had is call Morsilla, the closes thing to real Morsilla I ever had was in Cockcrane, Ontario, Canada. We were hunting Bears with a Tribe of Canadian Natives (they don't like to be call Indians) and one of their wife, her name was Anita, that in itself is a complete other story. Anyway she took Moose and Bear meat and she made this long sausages. They taste just like the Morsillas I had in Cuba when I was a young fellow.

Years ago when I worked in Carlstat we used to go to a Cuban restaurant in UC for lunch some times. A Cubano that I worked with there knew the owner. Not only the food, but the hospitality of the place was excellent. The owner used to take us back in the kitchen to see what they were cooking that day. I am salivating as I type thinking about the ox-tail dish they had, Jefe you can probably refresh my memory as to the Spanish name of the ox-tail dish.

 

[red65]

Rabo Encendido [tasty][tasty]

refresh my memory as to the Spanish name of the ox-tail dish.