Recipes by Debbi Snook | Wine Commentary by Gary Twining
If you love crispy turkey skin, this Asian roll-up has it, along with turkey meat spiked with sweet bean sauce, scallions and the crunch of cucumbers. A quick trip to an Asian grocery store will meet your needs, and so will some better-stocked supermarkets. Thanks to Jane Buder Shapiro of Shaker Heights for the inspiration.
Photo Caption: Turkey takes on a new personality in this dish. (Photo by Beth Segal)
Turkey skin left from Thanksgiving bird
1 TBS five-spice powder
1 pound cooked turkey, preferably dark meat
1 bunch scallions, trimmed and quartered lengthwise, then halved crosswise into 4-inch pieces
Half of a hothouse cucumber, washed and thinly sliced
1 package (at least 12) mu shu pancakes (or good quality, thin flour tortillas)
1/2 cup hoisin sauce, mixed with
1 TBS rice vinegar
Heat oven to 350 degrees.
Place turkey-skin pieces on a non-stick mat (or sheet of nonstick foil) on a rimmed baking sheet. Sprinkle liberally with five-spice seasoning and a bit of salt. Cover with a second mat (or foil) and second baking sheet. Place pan in pre-heated oven for 10 minutes, or until most of the fat runs out and the skin becomes very crispy. Monitor so it doesn’t burn. Remove skin and place on paper towel-lined plate to drain.
Warm the meat by wrapping in foil and placing in the oven.
Remove pancakes from plastic package and, while still frozen, wrap in clean dish towel. Microwave on high for 30 second intervals until warmed. Keep in towel until ready to use.
Let everyone make their own, taking a pancake, painting the center area with the hoisin and vinegar mixture. Arrange crisp skin and warm meat at the center of pancake, add vegetables and roll up. Makes 6 servings.
Gary: The sweet and salty character of the hoisin sauce, the addition of vinegar and heat all lead to a wine choice with a light hint of sweetness and firm acidity. Look for a softly sweet Gewürztraminer, which is often served in our state for Thanksgiving and Christmas dinners with turkey and the holiday fare. White-wine blends with a bit of residual sugar that include Gewürztraminer, Pinot Gris, and Silvaner, such as those found in Alsace, can be a very pleasant pairing. Cool-climate Riesling with low alcohol, residual sweetness and crisp acidity would certainly be lovely. Look for Mosel and Rheingau Rieslings from Kabinett and Spätlese harvest levels. Vouvray and Chenin Blanc in a semi-sweet style are also good matches to this flavorful dish.