Turkey Paillards With Summer Fruit Salsa Food

TURKEY PAILLARD

Steps:

• Preheat oven to 375 degrees F.
• Slice turkey on the bias into four ½-inch slices. Season with salt and pepper and rub with chopped herbs.
• Over high heat, add butter and grapeseed oil to a large skillet with ovenproof handles. When butter melts and oil is hot, panfry the turkey slices until golden, about 2 minutes per side.
• Transfer pan to oven and cook until meat is no longer pink, about 5 minutes. Remove pan from oven. Transfer cooked turkey to a plate. Keep warm.
• Return skillet to stovetop over high heat. Add white wine and Worcestershire sauce to the pan to deglaze. Reduce the pan sauce until syrupy and just starts to thicken, about 3 to 5 minutes. Pour sauce over turkey. Serve immediately.

TURKEY BURRITOS WITH FRESH FRUIT SALSA

Steps:

• For salsa, combine the first seven ingredients. Chill until serving., In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat., Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.,

JAMAICAN JERK TURKEY BURGERS WITH TROPICAL FRUIT SALSA

Steps:

• To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup of red onion and 14/ cup green pepper, cilantro and lime juice. Set aside.
• To prepare burgers, in a large bowl, combine remaining 1/2 cup red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg and mix well. Add turkey; mix thouroughly. Shape turkey into four 1 inch thich patties; cover and refrigerate for a minimum of 20 minutes.
• Preheat broiler. Broil burgers until cooked through, flipping once, about 20-25 minutes total. Serve each bruger topped with about a heaping 1/3 cup of salsa.

TURKEY PAILLARDS WITH SUMMER FRUIT SALSA

Steps:

• TO MAKE THE SALSA: In a medium bowl combine the peaches, nectarines, plums, onion, cherries, chile, and 1 tablespoon of the lime juice. Rinse the turkey breast under cold water and pat dry with paper towels. With a sharp knife and slicing on the diagonal, cut the breast into four equal-sized slices, about 3/4 inch thick each. Place the slices between two sheets of plastic wrap on a cutting board. Using a meat mallet or the bottom of a small, heavy pan, pound the slices into 1/4-inch-thick paillards. Brush the paillards with the remaining 2 tablespoons of lime juice, then lightly brush or spray with vegetable oil and season with salt. Grill over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.