Mike Mohan, publisher in Native Health. Discussion »
Chef Paul Molina(left)
Chicago - Chef Paul Molina, Kickapoo/Mexican, sent a timely recipe that promises to be simple and tasty dish. You may be asking yourself, who is the Publisher of the Native Native Network to be recommending great cooking? Be assured it is a family connection to great food. My brother Kevin Mohan, Menominee, a restaurateur known the country over for his soups, prepared Paul's Turkey Soup and gave declared it "Fabulous". Rare and High praise I assure you.
This comes of no surprise once you see Paul's education - Le Cordon Bleu Miami in Miramar and dual degrees in culinary arts and hospitality from the Illinois Institute of Art Chicago.
So, if you have always wanted to be famous for your soup, or you just want to good and healthy meal for the cold Fall and Winter days ahead, here is
"I like to make stock from the turkey itself, and use the giblets and neck." Paul tells us.
You can use leftover turkey just debone and put to the side. It is also the same for fresh frozen, just debone the turkey and refrigerate. You want to sweat the mixture of onions, carrots, and celery in oil; you want this mixture to be soft.
Always start stock with cold water. Fill pot with about four quarts of water, let this come to a boil with bones, then let it simmer. Always remember to remove impurities. Skim any foam or scum at the top with a spoon or ladle. Add peppercorns, bay leaves, thyme, parsley, sage, and garlic. Let simmer for about 3 to 4 hours, then strain mixture.
I would chop that turkey up real good like, then add it to the stock. All your veggies you can go in, also. I like everything in so you do not have to worry about a thing. You add your rice later so it has some texture. It's soup when it all comes together. I am not trying to be fancy here. Add your favorite veggies also; it is supposed to be healthy and hearty for cold Fall and Winter nights. If you want to thicken it up, add a potato smashed up.
You can sweat your veggies first but whatever you do, dump everything in and go watch some football. Remember to taste your food so people do not complain.
Paul Molina, Kickapoo/Mexican, studied culinary arts the Le Cordon Bleu Miami in Miramar, Florida and received dual degrees in culinary arts and hospitality from the Illinois Institute of Art Chicago. A resident of Chicago, he currently works at the University of Illinois at Chicago as a clinical assistant in Oral and Maxillofacial surgery. He says he loves the dental field, but also loves cooking, and is looking for a job at a restaurant. In his spare time, he drums with War Club, an American Indian drum group from Chicago.
Note to first time chefs: Kevin wants to offer a recommendation. It is often understood by seasoned professionals, whether in a commercial or home kitchen. But for the rest of us, add the rice to the bowl just before serving your family or guests. It will keep the rise or any starch from getting soggy.
updated November 26, 2012 1:20 pm est; posted November 25, 2011 3:50 pm est
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