Season Five
CD RELEASE PARTY episode#: 5088
Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze
Grilled Onions with Spiced Summer Apricot Mustard Glaze
Sesame Soy Glazed Black Cod with Grilled Bok Choy
Mediterranean Salad
Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze
2 turkey breasts approximately 3 – 4 lb with skin & bone removed (2kg) Rub: 6 cups of apple wood chips (1.5 liter) Apricot Mustard Glaze: |
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Wash and pat the turkey breast dry using a paper towel.
In a bowl add cinnamon, brown sugar, fresh nutmeg, pepper, dried oregano and chili flakes. Rub the turkey breast all over to coat. Place them in a sealable plastic bag and let chill in the refrigerator overnight.
Prepare the apricot mustard glaze. In a saucepan set over low heat combine apricot jelly, Dijon mustard, lemon juice, rice wine vinegar, and shallots stir to combine. Simmer on low heat for 5 minutes and then remove. Separate 1 cup for a dipping sauce the other for glazing during the smoking process.
The next day, prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips in a bowl of cold water to soak for 1 hour and reserve 2 cups (500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.
Remove turkey from refrigerator and rub the kosher salt all over.
Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the turkey breasts on the side of the BBQ without direct heat. Smoke the turkey over indirect heat for 2 hours or until thermometer set in the thickest part of the breast reaches 165-170F. Every 30 minutes paint the turkey with the apricot glaze.
Remove from grill tent with aluminum foil to allow to rest 15 minutes before slicing. Serve with remaining glaze.
Yield: Serves 6-8
Grilled Onions with Spiced Summer Apricot Mustard Glaze
Apricot Mustard Glaze: In a saucepan set over low heat combine apricot jelly, Dijon mustard, lemon juice, rice wine vinegar, and shallots stir to combine. Simmer on low heat for 5 minutes and then remove. Peel and slice the Vidalia onion into approximately ¼” thick slices. Brush both sides with olive oil. Place them on to a baking sheet ready for the grill. |
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Preheat grill to medium heat. Oil grill and place onions on to cook for 3 minutes. Flip the onions over and baste with the apricot glaze and continue to cook a further 2-3 minutes.
Remove and serve with glaze as a dipping sauce.
Serves 6-8
Sesame Soy Glazed Black Cod with Grilled Bok Choy
| Sesame Glaze: ¼ cup soy sauce (125ml) 1 tablespoon rice wine vinegar (15ml) 1 tablespoon white sugar (15ml) 1 tablespoon sesame seeds, toasted (15ml) 2 teaspoons peanut oil (10ml) 2 teaspoons chopped fresh garlic (10ml) 2 teaspoons grated fresh ginger (10ml) 2 tablespoons sake (30ml) 2 teaspoons cornstarch (10ml) 6 8-ounce portions skin on Black Cod fillets bones removed skin on ¼ cup sesame glaze (60ml) see recipe 1 tablespoon peanut oil (15ml) salt and pepper to taste 8 small (baby bok choy) cut in half lengthwise 2 tablespoons sesame glaze (30ml) 1 tablespoon peanut oil (15ml) salt and pepper to taste |
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Mix soy sauce, rice wine vinegar, white sugar, sesame seeds, peanut oil, garlic and ginger in a sauce pan. Place over low heat allow to simmer. Mix the cornstarch with the sake until smooth. Whisk into ingredients in same pan. Continue to cook for a further 2 – 3 minutes or until slightly thickened. Remove from heat allow to cool.
Rinse fish and pat dry with a clean towel. Place the fish on a tray. Oil lightly with sesame oil and season with salt and pepper.
Place cleaned bok choy in a bowl and toss gently with oil, salt and pepper.
Preheat grill to medium-high heat. Oil the grill liberally. Place fish flesh side down over direct heat. Cook for 4 minutes or until nice char marks are achieved. Flip and paint with sesame glaze. Allow to continue to cook a further 4 – 5 minutes. Remove from grill. Paint again with sauce.
Cook Bok Choy for 1.5 minutes over direct heat. Flip and paint with sesame glaze. Cook a further 1.5 minutes or until tender crisp.
Remove and serve with the cod fish.
Mediterranean Salad
| 3 pounds baby red potatoes – cooked and cooled (1.5kg) ½ cup fresh parsley chopped roughly (125ml) 1 cup of can artichokes quartered (250ml) ½ red onion chopped small dice (125ml) ¼ cup olives pitted and halved (60ml) Dressing: 1/3 cup red wine vinegar (80ml) 2 tablespoons olive oil (30ml) 1 tablespoon grainy mustard (15ml) 1 tablespoon fresh oregano chopped (15ml) 1 tablespoon fresh basil chopped roughly (15ml) 1 tablespoon fine minced garlic (15ml) salt and pepper to taste |
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Place the potatoes in boiling water to fully cook them for approximately 12 minutes. Remove from water and let cool slightly. Once cool, cut the potatoes into quarters along with the artichokes and place in a bowl. Add the chopped parsley, diced red onion, and some olives. Add in some olive oil and lightly mix.
In a separate bowl combine red wine vinegar, grainy mustard, oregano, basil, salt & pepper, garlic and olive oil. Blend thoroughly. Pour over salad, toss and cover. Chill in refrigerator until ready to serve.
Serves 6
ROBERT RAINFORD
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