Pan Fried Turkey Cutlets With Braised Red Cabbage And Roasted Oranges Food

PAN-ROASTED TURKEY CUTLETS WITH RED CABBAGE AND ORANGES

Steps:

• Melt 2 tbsps of butter in a large heavy pot over a high heat.
• Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown.
• Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
• Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven.
• Bake for about an hour, stirring at least twice.
• Cut off the peel from the oranges and slice into rounds.
• When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil.
• Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches.
• Cover the cutlets with foil to rest.
• Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat.
• Add the orange slices and cook until golden. This will take just a few minutes.
• Serve and enjoy!

CURED DUCK WITH BRAISED RED CABBAGE AND ASPARAGUS

Steps:

• Combine sugar, salt, garlic, rosemary and thyme and cover the duck evenly. Refrigerate for 24 hours. Preheat oven to 275 degrees F. Place cured duck in a roasting pan and cook for 3 1/2 to 4 hours, or until leg bone twists free with ease. Let duck cool, de-bone and julienne meat. Thinly slice the cabbage. In a pot add cabbage, jalapeno peppers, 1/2 cup red wine vinegar, dry mustard, black pepper, salt, celery salt and 1/2 cup water. Bring to a simmer, turning and stirring often for 20 minutes.
• Blanch the asparagus in boiling water until tender and immediately shock in ice water bath. Reheat the duck, cabbage and asparagus and plate. Garnish with rosemary and sprig.

TURKEY CUTLETS WITH PLUM SALAD

Steps:

• Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
• Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
• Grill the turkey until cooked through, about 2 minutes per side.
• Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

BRAISED RED CABBAGE

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

SPRING GREENS WITH ORANGES

Steps:

• Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.

TURKEY CUTLETS: CHULETAS DE PAVO

Steps:

• In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
• Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
• Heat a grill.
• Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.

APFELROTKOH (BRAISED RED CABBAGE)

Steps:

• Thinly shred the cabbage and let it soak in a bowl of water.
• While the cabbage is soaking, chop the bacon and onion.
• Peel and core the apple, then slice it.
• Add the bacon (or vegetable oil) to a large pot and sauté until browned (or oil is heated).
• Add the onion and sauté until golden.
• Add the apple vinegar to deglaze the pan.
• Add the honey, spices, apple, and salt.
• Drain the cabbage and add to the pot, a handful at a time, stirring as you ad it until it wilts a little.
• Braise the cabbage for up to an hour and a half until the cabbage is soft. If there is liquid left, you can let the cabbage absorb the liquid.

PORK CHOPS WITH RED CABBAGE

Steps:

• For Cabbage--.
• Heat oil in skillet over medium heat.
• Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
• Stir in balsamic vinegar.
• Season to taste with salt and pepper.
• For Pork--.
• Heat oil in another skillet over medium high heat.
• Season pork chops with salt and pepper.
• Rub with marjoram.
• Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
• Transfer cabbage to platter.
• Place pork chops atop cabbage.
• In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
• Stir with wooden spoon, scraping up any browned bits.
• Pour sauce over pork and serve.

NORWEGIAN FRIED VENISON CUTLET WITH CURRANT SAUCE & BRAISED RED CABBAGE

Steps:

• Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times.
• Drain the meat thoroughly.
• Season the meat with the salt& pepper& then dip in the flour.
• Dip the cutlets in the beaten egg& then in the bread crumbs.
• Melt the butter in a skillet& sautè the cutlets 6 minutes on each side, or until browned& tender.
• Transfer the cutlets to a heated serving plate.
• Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles.
• Pour the melted jelly sauce over the cutlets.
• On DAY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar& grated apple.
• Stir in the red cabbage& allow to marinate overnight in the refrigerator.
• On DAY TWO, in a sautè pan, heat the olive oil& butter.
• Add the onions& cook until glossy.
• Add sugar& stir.
• Cook until the sugar is caramelized.
• Deglaze with apple cider vinegar& red wine.
• Season with salt& pepper.
• Add the cabbage mixture& cook covered for about 30 to 40 minutes.