Turkey Cutlet with Tart Cherry Sauce
3 to 4 tablespoons butter or oil, plus 2 tablespoons cold butter, cut into 4 chunks, for finishing
1 1/2 pounds turkey breast cutlet, sliced 1/2-inch thick
Salt and pepper
1/2 cup all-purpose flour
1 cup Merlot wine
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
1 (15-ounce) can tart cherries (recommended: Oregon)
Preheat the oven to 200 degrees F.
In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
Serve the turkey cutlets on individual plates with some sauce spooned over the top.
Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.
Tonight, I’m serving fresh asparagus and tossed salad.
Blue Moon Over Smithfield Virginia – Beer-Mushroom Sauce (for pork chops)
4 tablespoons flour
2 tablespoon butter or margarine
8 ounces mushrooms, sliced
1 teaspoon thyme
16 ounces(2 cups) Blue Moon beer, room temperature
8 boneless pork center loin chops (1 1/2 inch thick)
Melt butter in a large nonstick skillet over medium-high heat.
Lightly flour chops and brown quickly on both sides and them remove pork chops.
Add mushrooms and thyme and sauté 1 minute.
Return chops to skillet, add Blue Moon beer and bring to boil.
Cover and simmer for 12 to 15 minutes.
Tonight, I’m serving with sautéed yellow and green squash and a fresh garden salad.
Slow Cooker Lemon Garlic Chicken II
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Tonight I’m serving with mashed cauliflower and fresh garden salad
Hoisin & Cranberry Roasted Chicken
2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed
1/4 teaspoon Chinese five-spice powder (see Notes)
1/4 teaspoon salt
4 tablespoons all-purpose flour, divided
2 tablespoons canola oil
1 large shallot, minced
1/4 cup dry sherry (see Notes)
1/2 cup coarsely chopped cranberries, fresh or frozen (thawed)
1 1/4 cups reduced-sodium chicken broth, divided
3 tablespoons hoisin sauce (see Tip)
1 teaspoon brown sugar
Preheat oven to 450°F.
Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with five-spice powder and salt. Place 3 tablespoons flour in a shallow dish. Dredge both sides of the chicken in the flour. Heat oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to a baking sheet. Bake until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes.
Return the pan to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.
Meanwhile, combine the remaining 1 tablespoon flour and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.
When the chicken is done, return the pan to medium heat, add the chicken, turn to coat with the sauce and reheat until the sauce is warm. Serve the chicken with the sauce.
Tips & Notes
Notes: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section at the supermarket or with other Asian ingredients.
Sherry is a fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be high in sodium. Instead, look for dry sherry with other fortified wines at your wine or liquor store.
Tip: Hoisin is a brown, thick, spicy-sweet sauce made from soybeans and a mix of spices. Look for it in the Asian-foods section. We use Wei chuan hoisin, which has about 300 mg sodium per tablespoon.
Easy Cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake
Tonight, I’m serving with snow peas with a garlic, butter and lemon sause along with a garden fresh salad.
Rosa di Parma (Pork Tenderloin)
2 teaspoons fresh sage, finely chopped
1 1/2 teaspoons garlic, minced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 pork tenderloins, trimmed (1 1/4 pounds each)
4 thin slices Italian Parma ham (Prosciutto di Parma)
1 cup Parmigiano cheese, freshly grated
3 teaspoons extra-virgin olive oil
Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
Preheat oven to 450°F.
You’re going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you’ll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180°. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Tonight I’m serving with spaghetti zucchini, and fresh garden salad.