Yield: 25 Food Cost: 23 Establishment: Restaurant   Ethnicity: Asian   Meal Type: Main Course, Entrée   Product Type: Boneless Breast

Ingredients

1/2 Cup Pommery mustard

4 Cups dry red wine

2 Cups olive oil

1/4 Cup fresh chopped thyme

1/4 Cup fresh chopped rosemary

1/4 Cup minced garlic

1/4 Cup coarse grind coriander

1/4 Cup coarse grind black pepper

2 Tablespoons salt

4 6-8 Pounds TURKEY BREASTS, boneless, skinless

4 Tablespoons canola oil

1/4 Cup minced garlic

1/4 Cup minced ginger, peeled

16 Cups cooked long grain rice, day old

1 Dozen eggs, soft scrambled

1/2 Cup chive batons

4 Cups English peas, blanched

4 lemons, juiced

4 limes, juiced

4 oranges, juiced

1 Cup extra virgin olive oil

4 Cups snow peas, blanched

4 Cups snap peas, blanched

1-1/2 Cups sweet red pepper, seeded and chopped

Marinade

Prepare marinade in a large bowl by mixing together the mustard, wine, 2 cups olive oil, fresh herbs, 1/4 cup garlic, coriander, pepper and salt. Check for seasonings. Marinate turkey breasts in a covered pan for 6-12 hours. (The marinating process can be hastened by slicing the breast into 4 to 6 long, thin slices.)

Grill Turkey

Season the breast with salt and freshly ground black pepper. Grill the breast over low heat to an internal temperature of 170 degrees F. Let rest for 15 minutes before slicing.

3 Pea Fried Rice

Coat a wok with canola oil and add 1/4 cup each garlic and ginger. Cook until soft. Stir in rice, mixing well. Add eggs, chives and English peas. Stir-fry and heat thoroughly. Adjust seasonings as required. Cover and hold for service.

Citrus Vinaigrette

Blend citrus juices together. Gradually incorporate the oil in a thin steam. Reserve 1/2 cup for plating. Toss vinaigrette with the snow and snap peas. Adjust seasonings as required. Cover, chill and hold for service.

Plating and Service

Place 1 cup mound of hot molded fried rice at the twelve o'clock position on the plate. Layer with 2 thick slices (6 ounces) of turkey breast. Garnish with 1/3 cup snow and snap pea salad. Sprinkle with chopped red peppers. Drizzle Citrus Vinaigrette over the presentation.

Recipe Source: Recipe provided by Chef/Owner Ming Tsai of the Blue Ginger in Wellesley, MA. Chef Ming is the chef, host and executive producer of "Simply Ming".

Nutrition Facts Calories 870   Calories from Fat 160 % Daily Value* Total Fat 18g 28% Saturated Fat 3.5g 18% Cholesterol 435mg 145% Sodium 410mg 17% Total Carbohydrate 39g 13% Dietary Fiber 3g 12% Sugars 4g   Protein 129g   Vitamin A 25% Vitamin C 70% Calcium 10% Iron 50% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4