In this Yucatan-inspired recipe, capon is gently poached, yielding silky, succulent meat, and then served in a lime broth. For hormone-free birds, seek out humanely raised capon from a purveyor like D’Artagnan, which does not use any growth stimulants.
Larger than a chicken, but smaller than a turkey, the capon is regarded for its broad breast and flavorful white meat. Capons are actually roosters that have been castrated at a young age and grow tender and plump, making them ideal for a holiday dinner.
Serves 8 to 10
Vegetable oil, for frying
6 corn tortillas, cut into thin strips
One 7 to 9-pound capon, giblets reserved
Sea salt and freshly ground black pepper, to taste
8 cups chicken stock
1 tablespoon dried Mexican oregano
6 bay leaves
5 cloves of garlic, peeled
3 strips (1 x 2 inches) of grapefruit zest
1 cinnamon stick
6 fingerling potatoes, cut into 1 inch chunks
3 chayotes, cut into 1 inch chunks
3 leeks, white parts only, cut into 2 inch pieces
2 carrots, cut into 1 inch pieces
2 ribs of celery, cut into 1 inch pieces
1/3 cup lime juice
3 plum tomatoes, cored and cut into 3/4-inch pieces
3 red or green serrano chiles, stemmed and sliced
2 limes, cut into wedges
1 bunch (1 to 2 cups) cilantro, chopped
1 avocado, diced
Heat 1 inch of vegetable oil in a deep, 12 inch cast-iron skillet over medium-high heat until a deep-fry thermometer reads 350 degrees F. Add tortilla strips and cook, stirring occasionally, until golden brown and crisp, about 3 minutes. Using a slotted spoon, transfer to a paper towel–lined baking sheet.
Pat capon dry and season liberally, inside and out, with salt and pepper. Let sit at room temperature 1 hour.
Place capon, neck, stock, and enough water to cover bird in a large stockpot. Add oregano, bay leaves, garlic, zest, and cinnamon; bring to a boil. Cover and reduce to gentle simmer; cook 1 hour.
Add capon heart and gizzard, the potatoes, chayotes, leeks, carrots, and celery; gently simmer 20 minutes. Add capon liver; simmer 10 minutes more. Remove from heat; let stand 15 minutes.
Transfer capon, giblets, and vegetables to serving platter; cover with foil. Discard bay leaves, garlic, zest, and cinnamon. Bring broth to a boil, add lime juice and tomatoes, and season with salt.
Carve capon at the table. Ladle broth into bowls; top with capon, giblets, and vegetables; and serve with tortilla strips, chiles, limes, cilantro, and avocado on the side for guests to add to their bowls.
Whether your holiday party is an office fiesta or a family reunion, we’ll help you celebrate in style in Las Vegas and Downtown LA, or let us bring the party to you with Border Grill Catering. Please contact your local Special Events Manager for additional information.
From intimate dinners or large cocktail parties for the entire office, our restaurants can accommodate parties of all sizes. And we love to customize menus and decor to fit any special occasion. Your guests will love our handcrafted cocktails, bold flavors, and festive vibe. Our Special Events Managers will make sure you have everything you need to make your event a success!
Border Grill is here to lend a helping hand this holiday season with a variety of Thanksgiving crowd pleasers — all available to go! Impress your friends, family, and colleagues with gourmet tamales, sensational sides, delectable desserts, and more. Leave the cooking to us when you order 48 hours in advance and pick up at the restaurant in Los Angeles or Las Vegas.
If your get-together is in the Southern California area, please ask us about our Quick Catering option and leave the driving to us too!
At Border Grill Forum Shops, select from a variety of tasty holiday dishes including Rotisserie Chicken, Chipotle Mac & Cheese, and Pork Tamales or choose Hoja Santa Roasted Turkey, Chipotle Honey Smoked Ham, and Roasted Cauliflower Steak at Border Grill Downtown LA. Both menus offer an array of vegetarian appetizer options and sides as well, from roasted vegetables and honey lime yams to a nontraditional take on cranberry salsa.
Don’t forget to top things off with our freshly juiced border margarita mix or seasonal lemonades plus a tasty pumpkin dessert to keep your holiday guests full of good cheer.
Freshly cracked rather than pre-cracked peppercorns make a huge difference in this Grilled Turkey with Cracked Black Pepper Sauce since the pepper is more a featured ingredient than a mere seasoning. A great fast entree for entertaining, this would make a terrific nontraditional turkey dinner with Baked Yams.
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Pinch of ground allspice
Pinch of ground cloves
2 1/4-pounds raw turkey breast, cut into thin scallops
Extra virgin olive oil
Salt and freshly ground black pepper, to taste
Cracked Black Pepper Sauce (see recipe below), for serving
In a small bowl, combine the cumin, oregano, allspice, and cloves.
Cover turkey slices with plastic wrap and pound to evenly flatten to 1/4- to 1/8-inch thick. Brush lightly with olive oil, sprinkle all over with salt and pepper and spice mixture, and reserve. Preheat grill or broiler.
Grill or broil turkey slices, less than a minute per side. Top with Cracked Black Pepper Sauce and serve immediately. Great accompanied by your favorite yam dish and/or sautéed greens.
Cracked Black Pepper Sauce
7 1/2 tablespoons unsalted butter, cold
2 medium red onions, diced
1 1/2 teaspoons salt
1 cup white vinegar
2 cups chicken or turkey stock
1 tablespoon cracked black pepper
Melt 3 tablespoons of butter in a medium skillet over low heat. Cook onions with the salt, stirring and shaking the pan frequently, until onions are golden, about 15 minutes. Pour in vinegar, turn heat up to high, and reduce by half. Add stock and reduce by half again.
Slice remaining cold butter. Reduce heat to low and whisk butter into the sauce a little at a time. Remove from heat and stir in the cracked pepper.