I recently read a recipe for babecued turkey cutlets...not sure where but I remembered some of the ingredients and what I forgot, I just made up! After all, isn't that what cooking everyday is all about?!
I know the recipe called for a full skin on, bone in breast. I had 3 skinned, deboned "cutlets" from Costco.... sounded good to me.
I served this with left over rosemary baby potatoes heated on the barbecue, barbecued asparagus with lemon, balsamic barbecued mushrooms and a tossed salad with a balsamic vinaigrette.
The Tossed Salad
If you have mescalin mix that's fine... I didn't! I used a romaine heart. As usual I look to see what is available for "add ins". I usually can count on some tomatoes and cucumber, the rest depends on the fridge crisper. This time it's baby carrots and some radishes. The vinaigrette is simple... Use a 2 cup measuring cup, add ~1/3 cup olive oil and half as much balsamic vinegar, 1 tsp. dijon mustard, 1 small clove of minced garlic 1 tsp. of honey and salt and pepper. Use an imersion blender to swizzle until the dressing is nice and thick. Season the salad just before the food comes inside. Don't use all of it... leftovers are always good!
And, now the rest..
-prick the 3 turkey breast cutlets with a fork
-in plastic resealable bag, add a couple of tablespoons of olive oil, a good shake of worcetershire sauce and a tsp. of dijon mustard...let that marinate for 15 minutes
Make a dry rub
-1 1/2 Tbsp celery salt
-1/2 tsp. cinamon
-1 1/2tbsp. brown sugar
-1/2 tsp ground cloves
-1/2 tsp dry mustard
Remove breasts from baggie and coat with rub. Place breasts in a foil lined pie plate (you know I like easy clean up)! Barbecue at 350 degrees F for ~1/2 and hour.
before the turkey is finished. Remove the turkey breasts from the pie plate and put them directly on the gril to "crisp" them a touch.
Leftovers
While the turkey is cooking, wrap the leftover baby potatoes in tin foil and add them to the barbecue 20 minutes before the breasts are cooked.
Mushrooms
In the mean time, clean 10 button mushrooms (medium to small) and season with oil, salt and pepper and balsamic vinegar. Use enough oil to moisten and enough balsamic to flavour...This too can go into a foil lined pie plate, mix well. It needs about 10minutes on direct heat on the barbecue. Put them on just before you put the breast directly on the grill.
Asparagus
Clean enough asparagus to serve 2 people; dry and season with olive oil, salt and pepper. Add directly to the grill as you are "crisping" the turkey cutlets. It takes aboout 6-8 minutes depending on the thickness of the asparagus... Dinner should finish at the same time. Sqeeze some fresh lemon juice over the asparagus before serving.
That's dinner... ehjoy. The good thing is, there is 1 cutlet leftover. Slice it into thin strips and it will make a great sandwich or topping for a caesar salad!
I know the recipe called for a full skin on, bone in breast. I had 3 skinned, deboned "cutlets" from Costco.... sounded good to me.
I served this with left over rosemary baby potatoes heated on the barbecue, barbecued asparagus with lemon, balsamic barbecued mushrooms and a tossed salad with a balsamic vinaigrette.
The Tossed Salad
If you have mescalin mix that's fine... I didn't! I used a romaine heart. As usual I look to see what is available for "add ins". I usually can count on some tomatoes and cucumber, the rest depends on the fridge crisper. This time it's baby carrots and some radishes. The vinaigrette is simple... Use a 2 cup measuring cup, add ~1/3 cup olive oil and half as much balsamic vinegar, 1 tsp. dijon mustard, 1 small clove of minced garlic 1 tsp. of honey and salt and pepper. Use an imersion blender to swizzle until the dressing is nice and thick. Season the salad just before the food comes inside. Don't use all of it... leftovers are always good!
And, now the rest..
-prick the 3 turkey breast cutlets with a fork
-in plastic resealable bag, add a couple of tablespoons of olive oil, a good shake of worcetershire sauce and a tsp. of dijon mustard...let that marinate for 15 minutes
Make a dry rub
-1 1/2 Tbsp celery salt
-1/2 tsp. cinamon
-1 1/2tbsp. brown sugar
-1/2 tsp ground cloves
-1/2 tsp dry mustard
Remove breasts from baggie and coat with rub. Place breasts in a foil lined pie plate (you know I like easy clean up)! Barbecue at 350 degrees F for ~1/2 and hour.
before the turkey is finished. Remove the turkey breasts from the pie plate and put them directly on the gril to "crisp" them a touch.
Leftovers
While the turkey is cooking, wrap the leftover baby potatoes in tin foil and add them to the barbecue 20 minutes before the breasts are cooked.
Mushrooms
In the mean time, clean 10 button mushrooms (medium to small) and season with oil, salt and pepper and balsamic vinegar. Use enough oil to moisten and enough balsamic to flavour...This too can go into a foil lined pie plate, mix well. It needs about 10minutes on direct heat on the barbecue. Put them on just before you put the breast directly on the grill.
Asparagus
Clean enough asparagus to serve 2 people; dry and season with olive oil, salt and pepper. Add directly to the grill as you are "crisping" the turkey cutlets. It takes aboout 6-8 minutes depending on the thickness of the asparagus... Dinner should finish at the same time. Sqeeze some fresh lemon juice over the asparagus before serving.
That's dinner... ehjoy. The good thing is, there is 1 cutlet leftover. Slice it into thin strips and it will make a great sandwich or topping for a caesar salad!
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