Here's a simple dish that taste better after a day of cooking. Most people have all this already in their pantry. **This is not low fat paleo eating**
.1lbs of Organic ground turkey.
.1 medium sized Spanish onion diced . 1/2 cup diced shallots.
.2 jalapenos(seeded or not) diced or a small 1/2 Scotch Bonnet pepper grated or thinly sliced..a little goes a long way if your not experienced.(See note**)
.1 tbs spoon diced shallots.
.6 garlic cloves chopped.
.1/2 cup golden raisins
.1 tbs high quality Dijon mustard like (Edmund Fallot brand).
.1 cup diced shiitake or cremini mushrooms. and a few sliced for garnish in sauce.
.1 small can of diced black or green olives, drained.
.1/4 cup lardons or chopped low sodium organic bacon raw..more or less is fine.
.1 cup low sodium good quality chicken stock. find best store bought if you don't make any.
1 tbs tomato paste.
.1 average sized can of fire roasted chopped tomatoes or make your own??
.1 tbs of roasted red pepper olive oil.
.1 tbs organic lard or 1/2 tbs of grass fed raw or reg unsalted butter/olive oil mix.
.2 tbs spoons lemon or lime juice.
.1/2 tbs of cayenne pepper and 1/4 tsp for tomato sauce.
.1 tbs of Herbes de Provence.
.1/4 tsp of ground Allspice.
.Sea salt and pepper to taste.
.Small amount of room temp butter.
Now let's do this 'Iron Chef" style.....Bobby where are you!!!!!!!!
Season turkey with herbs, cayenne, salt/pepper and Allspice.
Heat a large saute pan on medium heat and add lard or butter olive oil mix. Wait till bubbles subside if using butter/olive oil mix and add onions and cook till translucent about 5 min then add garlic wait a minute and add meat and hot peppers. Saute about 10 min until done and add raisins, olives and mushrooms.
Meanwhile a medium size sauce pan saute lardons or bacon for about 5 min. Remove the lardons and put on paper towels. In the rendered fat add the shallots and saute about 5-7 min on low heat..you want to sweat them. Add tomatoes paste saute about 2 min then add stock, cayenne and reduce by half about 10 min on med high heat. Add the can tomatoes and lemon and reduce by half again. Salt/pepper and whisk in mustard. Add sliced mushrooms and lardons and heat through about 5 min. Whisk in a little butter into sauce at last minute off the heat.
Scoop some of the meat into a ramekin or shallow cup and mold/compress meat into it while the meat is still hot and wait about 2 min and carefully place a plate/bowl over ramekin/cup..use a kitchen towel and invert it onto the plate. Ladle the sauce around and serve and drizzle some red pepper oil on sauce.
Goes great with fried plantain chips and sauteed baby carrots in butter, a Sauv blanc ,Pinot Gris, Viognier( Not paleo obviously).
Note**Ware rubber medical exam gloves(Drug store) for this pepper because the oils are very
hot and your fingers will heat up and God forbid you touch your eye lids after handling these babies.
Lardons..http://images.google.com/images?hl=en&q=lardons&um=1&ie=UTF-8&ei=4dhKStWkFYqYMYLelKsB&sa=X&oi=image_result_group&ct=title&resnum=431893121
