| Ingredients |
| CHEDDAR JALEPENO BUTTERMILK BISCUITS |
| 4 Cups flour |
| 2 Tablespoons baking powder |
| 2 Teaspoons salt |
| 1/3 Pound unsalted butter |
| 1-3/4 to 2 Cups buttermilk |
| 1 Cup Cheddar cheese, finely shredded |
| 1 jalapeno, seeded and minced |
| TURKEY SAUSAGE GRAVY |
| 1 Teaspoon canola oil |
| 1/4 Pound GROUND TURKEY, dark and light meat |
| 1-1/2 Ounces butter |
| 3/4 Cup flour |
| 1 Quart heavy cream |
| 1 Teaspoon ground sage |
| 1 Teaspoon ground fennel |
| 1/2 Teaspoon celery salt |
| To Taste Kosher salt and freshly ground black pepper |
| 1/2 Cup TURKEY STOCK |
| TURKEY FRIED STEAK |
| 3 Pounds TURKEY BREAST, raw |
| 1 Cup flour |
| 2 Cups Japanese (Panko) bread crumbs, (do not substitute regular bread crumbs) |
| To Taste Kosher salt and freshly ground black pepper |
| 1 Pint buttermilk |
| POACHED EGGS |
| 20 large eggs |
| As needed salt |
| As needed distilled white vinegar |
| GARNISH |
| 1 Bunch fresh herbs, cleaned and drained |
| 1 Quart assorted fresh berries, cleaned and drained |
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| Cheddar Jalapeno Buttermilk Biscuits |
- Combine 4 cups flour, baking powder and 2 teaspoons salt in a medium bowl. Slice cold butter into 1/4 inch cubes and work into dry ingredients until mix resembles very coarse breadcrumbs.
- Blend Cheddar and jalapeno into dough.
- Slowly stir 1-3/4 to 2 cups buttermilk into flour and mix. Dough will be very soft and sticky. Additional buttermilk may be used, if required.
- Turn onto a well-floured surface and knead into a soft ball. Roll out to about 1/2-inch thick and cut into rounds. Place on a half sheet pan (24 per pan). Bake in a preheated 425 degree F. oven for about 10-12 minutes until tops are golden brown. Hold warm for service.
- Yield: 24 biscuits
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| Turkey Sausage Gravy |
- Brown ground turkey in oil on medium-high heat. Reduce heat to medium and add butter to browned turkey, stirring in melted butter.
- Slowly whisk in 3/4 cup flour.
- Whisk in cream and blend thoroughly.
- Add seasonings. Stir in turkey stock for flavoring and to desired consistency. Hold warm for service.
- Yield: 20 ounces
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| Turkey Fried Steak |
- Slice raw turkey breast into 5-ounce portions, cutting crosswise against the grain.
- Pound evenly to 1/4-inch thickness.
- Combine flour and Japanese bread crumbs with salt and pepper. Lightly dip turkey into buttermilk; allow excess to drip off the turkey.
- Dredge turkey in the flour/breadcrumb mix.
- Fry in hot oil until turkey reaches an internal temperature of 170 degrees F. and is golden brown and crisp. Drain and let rest a few minutes before plating.
- Yield: 10 turkey steaks
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| Poached Eggs |
- Crack eggs into small custard cups.
- Per order: Fill a large skillet with water to within 1/4-inch of rim. Season water with 2 teaspoons salt and 1/4 cup vinegar. Bring water to a boil over high heat, reduce heat to a simmer. Carefully lower 2 eggs per order into simmering water. Poach until whites are completely set and yolks are medium firm, about 3-5 minutes.
- Remove with a slotted spoon, allowing excess water to drain. Trim eggs.
- Yield: 10 servings
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| For Service |
- Cut each biscuit in half and place at the top of the serving plate. Place turkey fried steak at 6 o'clock position.
- Top each biscuit half with a poached egg.
- Garnish with fresh herbs and berries at 3 o'clock position.
- Ladle a 2-ounce portion of turkey sausage gravy across middle of turkey steak.
- Serve hot with additional Cheddar Jalapeno Biscuits in a breadbasket.
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