Dr. Michele Carbone | Food Recipes Page | Dr. Michele Carbone

When I came to the United States in 1989, I had never eaten turkey. For the first few years I was here, I had several great Thanksgiving dinners at the houses of American friends. Then, one year in the early 1990s, I decided to try cooking Thanksgiving dinner myself. My wife and I had been to a restaurant called the Red Sage, in Washington, D.C., run by Chef Mark Miller. We loved the restaurant and bought his book Coyote Café. That book had the recipe for a Tex-Mex flavored turkey that was different from any other turkey recipe I had ever eaten. I decided to try it, and now it’s been my family’s traditional turkey recipe every Thanksgiving.

Here’s a link to the recipe on the Food and Wine website:

http://www.foodandwine.com/recipes/coyote-cafes-yucatec-stuffed-turkey

Over the years, I have made a couple of small variations to this recipe:

I use a roasting bag to keep the turkey moist as it cooks.
I use the Chipotle in Adobe sauce (from the Mexican section of the supermarket) instead of the recipe’s recommended Cascabel chilis, hot peppers, and achiote.

Suggested Wine Pairing

The added spice and heat that the peppers give this turkey recipe require an assertive red wine. I suggest you serve it with a Barbaresco or a Cirò Rose.

Mediterranean - Blog Title (2)

One of the world’s most palatable styles of food is Mediterranean cuisine. With a historic trinity of basic ingredients in olive, wheat, and tomato, the foundation for this approach to cooking has greatly expanded throughout the years, while still remaining true to its culinary roots. The key to these recipes is using good-quality extra-virgin olive oil (preferably from Italy), Italian plum tomatoes (Pomì is a brand easily available in most supermarkets), and fresh ingredients whenever possible.

Pasta with Tuna Sauce

Ingredients

Pomi crushed tomatoes

Olive oil

Canned tuna, preferably with olive oil

Black olives, chopped

Grated Pecorino cheese

Basil leaves, to taste

Salt, red and black pepper, to taste

Pasta (your choice of style)

Preparation

Coat the bottom of a large saucepan with olive oil and heat on low to medium. Add roughly half of a box of Pomi tomatoes, sauteing them for about 4-5 minutes. Then, add the tuna, salt, and pepper and cook on medium heat for 5-7 minutes. After that, turn off the heat and add the chopped black olives and basil leaves.

Meanwhile, cook the pasta of your choice in a boiling pot. Once that is ready, add the sugo and mix. Then add the grated Pecorino cheese to taste.

Dr. Michele Carbone | Food Blog

Coyote Cafe’s Yucatec Stuffed Turkey

Pasta with Tuna Sauce