I hope they love it! It’s a delicious salad!!
This week it’s all about turkey!
Roasted turkey fried turkey and smoked turkey! We are trying to go a little bit healthier in my house for the holiday feasts. Having said that why not just buy the turkey breast all white meat much leaner. So I came up with the perfect combo for a rub using our fresh local grown oranges and Ancho chili for a little kick and three fresh herbs. Let me tell you it’s fantastic I gave myself a pat on the back with this one and so moist and juicy it melts in your mouth.
1(6 to 7 pound) Turkey breast
2 oranges quartered plus juice of 1 orange about ¼ cup or less is okay
1 rosemary clipping
4 basil leaves
1 fresh oregano clipping
1 large ancho chili pod mild
½ cup olive oil plus 2 tablespoons
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon pepper
Preheat oven at 325 degrees. Rinse turkey breast well and pat dry with paper towels. Stuffed cavity of breast with orange pieces, rosemary, basil leaves and oregano.
Brush turkey breast with 2 tablespoons olive oil. Place turkey breast in a roasting pan on a rack. Put about ½ inch of water in the pan. Place in oven.
Place Ancho chili pod in a bowl of hot water for 10 minutes to softened the chili. Remove seeds and roughly chopped the chili.
Add to a food processor the chili, remaining olive oil, garlic cloves, red wine vinegar, and juice of 1 orange, seas salt, paprika and pepper. Pulse until forms a thick sauce.
After turkey has cooked for 1 hour remove from oven and cover with chili sauce using a brush. Return to turkey breast to oven and bake an additional 1 hour 45 minutes to 2 hours or according to package instructions.
Remove from oven place a loose piece of aluminum foil on top of turkey breast let rest 20 minutes before slicing.
I am slowly but surely returning into the cooking world after taking a 4 months break due to my watercraft accident on July 5th, 2015.
I had the privilege and was honored to have been ask to do cooking demonstration at the World Food Championships again this year and to share one of my favorite Off the Hook on the Plate recipe my Grouper Florentine, the crowd received me well and enjoyed my dish. What a fabulous time and I am looking forward to do many more in the future.
Thank you all for your support.
1 ¼ pound white firm fish (I used grouper) cut in 4 equal pieces
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 ½ cup red bell pepper chopped
2 cloves garlic minced
1 (9 oz.) bag flat leaf spinach
2 ounces cream cheese
¼ cup half & half
¼ cup parmesan cheese
Sea salt & cracked black pepper
On stove top on medium heat in a large frying pan add 2 tablespoons olive oil and 1 tablespoon butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of sea salt and pepper mix until all of the spinach have wilted down add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and your spinach is now more like a cream spinach.
In a separate frying pan on medium high heat, add remaining oil and butter. Season fish on both side with sea salt and pepper and place in hot pan. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes.
Place spinach mixture on the bottom of a plate and top with piece of fish, drizzle with any remaining sauce. Bon Appetit!