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Pan-Roasted Turkey in Bourbon-Mustard Sauce
| Turkey Cutlet |
| 8 Ounces TURKEY CUTLET, gently pounded to an even thickness |
| 1 Ounce olive oil |
| 2 shallots, cut in half |
| 1/2 Cup seedless red grapes, roasted with balsamic vinegar until just cooked |
| 1 Ounce bourbon |
| 2 Tablespoons Dijon mustard |
| 1 Sprig fresh tarragon |
| 2 Ounces TURKEY STOCK |
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- In an ovenproof skillet, brown turkey cutlet in hot oil. Add shallots and grapes. Place the pan in a preheated 325 degree F oven.
- When cutlet is done, remove cutlet from skillet and hold warm. Return skillet to stove top, add bourbon (which will flame), mustard, tarragon and stock, mixing all together.
- Simmer to reduce, approximately 1 minute.
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| Prep for Rice Pilaf |
| 8 Cups diced sweet onions |
| 1 Cup unsalted butter |
| 2 Cups currants |
| 4 Cups cold water |
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- Cook diced onions in hot butter until soft. Add currants and cold water. Simmer 3 minutes.
- Hold for service.
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| Service |
| As needed pine nuts |
| As needed cooked rice |
| As needed sugar snap peas, cooked |
| As needed fresh tarragon for garnish |
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- For each order, combine 2 ounces onion mixture, 1/2 ounce pine nuts and 1-1/2 cups cooked rice. Heat to serving temperature.
- For each order, ladle bourbon sauce, shallots and grapes over warm turkey cutlets. Spoon rice pilaf onto warm dinner plate. Complete presentation with hot sugar snap peas. Garnish with additional tarragon.
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| Chef: Chef/Owner Jim Solomon | | Restaurant: The Fireplace Restaurant | | Location: Brookline, MA |
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