TASTE
Poblano peppers, bananas pair well to create versatile sauce
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By Bonnie S. Benwick
Washington Post
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The banana's properties as a sweet-sauce thickener and complement to the heat of a chili pepper shine in this quick sauce, which we're suggesting can accompany a range of ingredients (keep reading).
The recipe makes more sauce than you'll need for this dish; cover and refrigerate in an airtight container for two days. Use as a dip with corn tortilla chips, or serve with lunch tacos or a salad.
We chose turkey breast chops as today's sauce recipient. They are basically 1/2-inch-thick slices of bone-in or boneless turkey breast that have been cut across the grain. But the sauce also would be good with sauteed, mild-fleshed fish and grilled items such as vegetables, pork tenderloin, chicken and marinated skirt steak.
Serve with a corn-and-black-bean salad. Adapted from "Without Reservations: How to Make Bold, Creative, Flavorful Food at Home," by Joey Altman with Jennie Schacht (Wiley, 2008).
POBLANO-BANANA SAUCE WITH TURKEY BREAST CHOPS
For the sauce:
Use tongs to hold the poblano chili pepper over a gas flame (or place on a broiler pan and broil in the oven); turn until blackened on all sides. Transfer to a plate or cutting board and cover with an inverted bowl for about 5 minutes to let it steam. Pull and scrape most of the charred skin from the pepper, but do not rinse under running water (that will wash away flavor). Discard the stem and seeds. Cut into several wide strips or pieces.
Meanwhile, smash and peel the garlic (about 1 1/2 tablespoons); mince the ginger (1 tablespoon). Cut the greens from the scallions (save the white parts for another use). Place those ingredients in the bowl of a food processor or blender.
Discard the banana peels; cut the fruit into chunks and add to the food processor or blender, along with the skinned poblano chili pepper pieces. Cut the limes in half, squeeze their juice (at least 1/4 cup) into a measuring cup and add it to the mixture, along with the cayenne pepper. Pulse or blend until smooth, stopping to scrape down the sides of the bowl or blender container as needed.
With the motor running, add the oil in a slow, steady stream until well incorporated and thick. Taste and season well with salt and white pepper.
For the turkey breast chops:
Heat the oil in a large skillet over medium-high heat.
Meanwhile, season the chops on both sides with salt and pepper to taste. Add to the pan and cook for 3 to 4 minutes, until lightly browned; turn over and cook for 3 minutes, or until cooked through.
Place 1 chop on each plate, then spoon a few tablespoons of the sauce over the meat. Serve hot.
Makes 4 servings.
