Recipes adapted and reprinted, with permission, from Toni Tipton-Martin’s Jubilee: Recipes From Two Centuries of African American Cooking, Clarkson Potter/Publishers, 2019. Chile Rubġ tablespoon each of chili powder, ground cumin, brown sugar, kosher salt, black pepperġ½ teaspoon each of chipotle chile powder, dried oregano, garlic powder, onion powderĭirections: In a small bowl, combine the spices. Stir in the pecans and season to taste with salt and black pepper. Cook until the sauce is reduced by one-third, about 20 minutes. Gradually whisk the reserved stock into the pan in a slow, steady stream, scraping up browned bits at the bottom of the pan. Sprinkle in the chili powder and cumin and sauté for 2 minutes. Add the minced onion, minced garlic, and chile pepper, and sauté until softened, about 1 minute. Pour off and discard all but 2 tablespoons of the pan drippings from the turkey roasting pan. Strain the stock through a colander and reserve. Remove the stock from heat when the turkey is done. Bring to a boil, then reduce the heat to low, cover, and simmer while the turkey roasts, adding water as necessary to keep the water level. Giblets and neck (reserved from a whole turkey)Ģ tablespoons pan drippings from a roast turkeyġ small Scotch bonnet pepper, minced, or to tasteĭirections: In a large saucepan, combine 3 cups water, turkey giblets and neck, onion quarters, celery, crushed garlic clove, salt, and black pepper.
Note: Add the chile rub to the turkey prior to roasting, and reserve the pan drippings for the chile-pecan sauce. The cookbook includes the lovely roast turkey recipe, but the real gems are the rub and sauce.
Tipton-Martin offers Creole and Southwestern flavor inspirations gleaned from Texas chef Artaway Fillmore – who in 1929 published what is now "one of the rarest black cookbooks" – with her roast turkey with chile-pecan sauce recipe. Tipton-Martin amassed a collection of antique black cookbooks dating back to 1827, and in Jubilee: Recipes From Two Centuries of African American Cooking, she shares techniques and recipes beyond traditional African American and Southern soul food. Just in time for the holidays, culinary journalist and community activist Toni Tipton-Martin has released the follow-up to her James Beard Award-winning book The Jemima Code.
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