Recipe courtesy of chef Dane Scott of Seasons 52
Grilled Turkey Skewers
4 servings
Ingredients:
- 2 lbs Turkey breast, no skin
- 2 ea Onions, medium-size
- 2 ea Yellow bell pepper, medium-size
- 2 ea Red bell pepper, medium-size
- 4 tbs Ginger, fresh ground
- ¼ cup Soy sauce, low sodium
- ¼ cup Rice wine vinegar
- ¼ cup Honey
- 1 tbs Kosher salt
- 1 tbs Fresh ground pepper
- 2 tbs Extra virgin olive oil
Procedure:
- Cut peppers and onions into 1½" squares.
- Sauté on medium-high for 30 seconds with extra virgin olive oil. Let cool.
- Cut turkey into 1½" cubes and place in shallow dish.
- Mix rice vinegar, ginger, soy, and honey. Pour over turkey and let marinate for one hour.
- With a skewer, place turkey cube, yellow bell pepper and red bell pepper and then repeat 4 times with turkey, yellow and red bell pepper. Repeat procedure on three more skewers.
- Prepare grill.
- Sprinkle turkey skewers with salt and pepper. Grill on medium-high heat 6-7 minutes per side. Baste turkey with BBQ sauce halfway. Cook turkey to 165°. Keep warm.
Sauce Options:
Take favorite store BBQ for basting
(optional, add ¼ cup lime juice, 1 bunch chopped cilantro)
Or maple-bourbon glaze at holiday time
ROASTED AUTUMN SQUASH WITH SPICED CIDER GLAZE
Ingredients:
- 1 ea acorn squash or other squash varieties (butternut, delicate)
- 12 spritz (4 tbs) extra virgin olive oil
- ½ tsp Kosher salt
- Pinch black pepper, fresh ground
Procedure:
- Pre heat oven to 425°.
- Wash squash in cold water.
- Cut squash in half.
- Scrape out all seeds with large kitchen spoon.
- Cut squash into wedges (if using delicata, cut into rings or discs)
- Place squash pieces in a large bowl and season with EVO, salt and pepper.
- Stand squash cut-side up on tray.
- Spritz again with extra virgin olive oil.
- Roast in 425° oven for 30 - 45 minutes until squash is tender and caramelized.
- Cook time will vary based on squash type and how big you cut the pieces.
- Spritz twice with olive oil during roasting and turn tray in oven.
- Remove from oven and brush squash with spiced glaze.
Serves: 6
SPICED CIDER GLAZE FOR SQUASH
Ingredients:
- ¼ cup (2 oz) Apple cider
- ¼ cup Fresh lime juice
- ¼ cup Honey, Orange Blossom
- 1 tbs Chipotle Tabasco
- 1 tsp Ginger, fresh, minced
- Pinch Black peppercorns, whole
- Pinch Red pepper flakes
- 2 ea Cinnamon sticks, split
- 4 ea Star anise
- Fresh mint leaves (if desired)
Procedure:
- Combine all ingredients in small, non-corrosive sauce pan.
- Bring to boil over high heat.
- Reduce to simmer for 5 minutes over low heat then turn off.
- Allow to steep for 5 more minutes.
- Drizzle hot glaze over roasted squash wedges.
- Sprinkle with fresh torn mint leaves.
Serves: 6
Roasted Bosc Pears
Ingredients:
- 4 ea Bosc pears
- 1½ tsp Extra virgin olive oil
- ¼ tsp Kosher salt
- ⅛ tsp Fresh ground pepper
Procedure:
- Preheat oven to 400°.
- Wash pears and cut them in half. Pat dry.
- Toss pears with olive oil and salt and pepper in bowl.
- Lay pears on baking dish skin-side down, cut-side up.
- Roast pears in 400º oven for 15 minutes.
- Rotate tray.
- Continue cooking 15 minutes until soft and caramelized.
- Serve as an accompaniment.
- Top with chutney or cranberry relish for added holiday touch.
Serves: 4
