Red Chile Turkey Breast with Succotash Salsa Recipe courtesy of Bobby Flay Marinade: 2 tablespoons ground white pepper 2 tablespoons ground cinnamon 2 tablespoons ground ginger 1/4 cup light brown sugar 1/4 red wine vinegar 1 tablespoons sesame oil 1/4 cup peanut oil 1 tablespoons ground fennel seed 1 tablespoon pureed canned chipotles 2 tablespoons ancho chile powder 1 turkey breast (4 to 5 pounds) fresh or frozen Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through. Succotash Salsa: 1/2 cup finely chopped red onion 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 1 jalapeno, finely diced 1 cup fresh corn kernels 1 cup baby lima beans, (if frozen thawed, if fresh blanched) 2 cloves garlic, finely chopped 1/4 teaspoon cumin 3 tablespoons fresh lime juice 1 tablespoon olive oil Salt and freshly ground pepper Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature. Recipe Summary Difficulty: Easy Yield: 4 servings
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