| Ponzu Dipping Sauce |
| 1/2 Cup freshly squeezed lemon juice |
| 1 Cup soy sauce |
| 1/2 Cup mirin sauce |
| 1 Teaspoon fresh gingerroot, peeled and grated |
| 1 Teaspoon minced fresh garlic |
| 1 Tablespoon dried bonito flakes |
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- Mix lemon juice, soy sauce, mirin, ginger and garlic. Bring to a boil and then add bonito flakes. Adjust seasoning if needed.
- Hold for service.
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| Turkey Medallions |
| 3 Pounds PRECOOKED TURKEY MEDALLIONS, 2 ounces each |
| 1 Cup teriyaki sauce |
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- Toss precooked turkey medallions with teriyaki sauce. Place medallions on a sheet pan.
- Cook in a preheated 325 degree F oven for 10 minutes or until the internal temperature registers 165 degrees F. Reserve warm for service.
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| Cinnamon Chive Noodles |
| 14 Ounces papparedelle noodles |
| 1/2 Teaspoon ground cinnamon |
| 2 Teaspoons fresh chives, chopped |
| 1/2 Teaspoon each kosher salt and coarse ground black pepper |
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- Cook papparedelle noodles until tender.
- Toss with cinnamon, chives, salt and pepper to taste.
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| Bok Choy |
| 2 Large Heads bok choy |
| 1 Ounce olive oil |
| 1 Teaspoon minced fresh garlic |
| 1/2 Teaspoon each kosher salt and coarse ground black pepper |
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- Sauté bok choy with olive oil and garlic. Cook until tender. Add salt and pepper to taste.
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| Assembly and Service |
- Place cinnamon pasta in the center of 10-inch dinner plates. Place hot teriyaki marinated turkey medallions on top.
- Arrange bok choy on the side and sprinkle with chives. Serve with Ponzu Dipping Sauce.
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