Turkey Breast with Jalapeno-Peach Jam

Adapted from Weber's Big Book of Grilling.

Paste
2 Tbs. black peppercorns
2 Tbs. cumin seed
2 Tbs. chili powder
2 Tbs. dried oregano
2 Tbs. dried sage
2 tsp. granulated garlic or 1 tsp. garlic powder
1/2 cup fresh lime juice
3 Tbs. extra-virgin olive oil

1 bone-in turkey breast, about 8 lbs.

Jam
3 firm ripe peaches, peeled and finely chopped (about 2 cups)
1/2 cup apricot or peach preserves
1/3 cup peach juice
2 Tbs. granulated sugar
1 Tbs. cider vinegar
2 jalapeno peppers, stemmed, seeded, and minced
1 1/2 tsp. chopped fresh cilantro

Canola oil
Kosher salt

Crush the peppercorns and cumin seed, then combine with the remaining paste ingredients.

Coat the turkey breast with the paste.  Place in a large, resealable bag, press the air out of the bag, and seal tightly.  Refrigerate for 8 to 24 hours.

In a heavy-bottomed saucepan, combine the peaches, preserves, juice, sugar, and vinegar.  Bring to a boil, then reduce heat to medium-low and continue cooking, stirring often, until the peaches are cooked and then liquid has thickened, 30 to 40 minutes.  Allow to cool for 10 minutes, then pour into a food processor and process until smooth.  Add the jalapenos and cilantro.  Cool to room temperature, cover, and refrigerate.  (The jam may be made up to three day sin advance.  Bring to room temperature before serving.)

Follow the cooking instructions listed on the package of your turkey breast.  It will be about 3 1/4 hours at 325 F for an 8 lb. turkey.  A meat thermometer inserted in the thickest part should read 170 F.  RecipeTips.com has a pretty good guide for how long to cook a turkey using various methods and temperatures.

Allow turkey to rest for 20 minutes prior to slicing.  Serve warm with jam.

Notes:
- I'm not sure a resealable plastic bag large enough to accommodate the turkey exists, so I'l be honest: I used a clean, plain plastic, 13-gallon trash bag and tied a knot in it, then set it in a casserole dish, just in case.
- The jam ingredients were doubled in the original recipe, but it makes a TON, so I've cut it.
- The recipe also calls for mesquite wood chunks or chips, which I purchased but forgot to use.  Rather disappointing.  I've read that you can use them in the oven, but since I didn't actually try it, I'll just give you the link on how to do it.
- Technically this is a grilling recipe, but we decided to make it in the oven when we realized how long it would take to cook an 8 lb. bone-in turkey breast on the grill (we couldn't find 4-5 lb.-breasts as the original recipe called for).  If you opt to try it on the trill (I'm sure it would be delicious!), then follow these instructions:

"Prepare the grill for indirect cooking over medium heat (350-450 F).
"Follow the grill's instructions for using wood chunks (soaked for at least 30 minutes).  Lightly coat the turkey with canola oil and season with salt.  Brush the cooking grates clean.  Grill the turkey breast, skin side up, over indirect medium heat, with the lid closed, until the internal temperature reaches 165 F, 1 to 1 1/2 hours (remember, this is for a 4-5 lb. turkey).  Remove from the grill and let rest for 20 minutes before slicing (the internal temperature will rise 5-10 degrees during this time."

Avocado Fries

From Circle B Kitchen, adapted from Sunset Magazine.

I know, this sounds like one of the strangest things ever, but it is so good!  The panko coating is nice and crunchy, while the avocado insides get all soft and creamy.

Canola oil for frying

1/4 cup flour
1 tsp. kosher salt, divided
2 large eggs, beaten
1 1/4 cups panko
2 firm-ripe medium or 3 small avocados, pitted, peeled, and sliced into 1/2" wedges
Grated parmesan for serving (optional)

Preheat oven to 200F.  In a medium saucepan, heat 1 1/2" oil until it registers 375F on a deep-fry thermometer.

Meanwhile, mix flour with 1/2 tsp. salt in a shallow bowl.  Put eggs and panko in separate shallow bowls.

Sprinkle avocado slices with the remaining 1/2 tsp. salt.  Dip each slice in flour, shaking off excess.  Dip in egg and then panko to coat.  Set on plates in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds.  Transfer slices to a plate lined with paper towels.  Keep warm in oven while cooking remaining avocados.  Sprinkle with salt and a little grated parmesan.  Serve warm or at room temperature.

Notes:
- These do not make good leftovers, even if you crisp them up in the toaster oven.  They take on an unappealing, somewhat fishy flavor.  And I like fish.  So you want to make only the amount you plan on eating, and then toss the rest.
- Try mixing together ranch dressing and salsa for a yummy dipping sauce!

Southwest Rub

Good for red meat, pork, poultry, seafood, and vegetables.

Adapted from Weber's On the Grill.

Yield: about 1/4 cup

2 tsp. chili powder
2 tsp. granulated garlic or 1 tsp. garlic powder
2 tsp. paprika
1 tsp. kosher salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. freshly ground black pepper

East-West Grilled Pork Tenderloin

From Weber's Real Grilling.

Serves: 4
Prep time: 15 minutes / Total grilling time: 15 to 20 minutes

Sauce
1 Tbs. dark sesame oil
1/2 cup diced yellow onion
1/2 cup cola
1/2 cup ketchup
2 Tbs. soy sauce
2 Tbs. fresh lemon juice
1 tsp. granulated garlic or 1/2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce

2 pork tenderloins, 1 lb. each
2 Tbs. dark sesame oil
Kosher salt
Freshly ground black pepper

Allow the tenderloins to stand at room temperature for 20 to 30 minutes before grilling. Trim any excess fat and silver skin from the tenderloins and coat them evenly with the sesame oil. Season generously with salt and pepper.

In a medium saucepan over medium heat, warm the oil. Add the onion and cook until the onion begins to brown, 4 to 5 minutes, stirring occasionally. Add the remaining sauce ingredients and simmer for 5 to 10 minutes. Remove from the heat.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until well marked on two sides, about 5 minutes, turning once. Brush the tenderloins with a thin coating of the sauce and continue to grill until the pork is barely pink in the center, 10 to 15 minutes, turning and basting with the remaining sauce every 5 minutes. Let rest for 3 to 5 minutes before slicing on the bias. Serve warm.

Green Chili Sauce for Pork or Poultry

Adapted from Weber's On the Grill.

Yield: about 1 cup

1 Tbs. roughly chopped roasted green chilies
1 medium garlic clove
1 Tbs. lime juice
1/2 cup lightly packed fresh cilantro leaves
1/4 tsp. kosher salt
1/4 cup sour cream
1/4 cup mayonnaise

In a food processor or blender, puree the roasted green chilies, garlic, lime juice, cilantro leaves, and salt. Add the sour cream and mayonnaise and process until smooth.

Notes:
- Matt brushed the sauce onto the chicken prior to grilling it.  We wished we had reserved some for serving, but oh well!
- Although you can roast your own chilies, we opted to just use some diced green chilies from a can

Mango Barbecued Jerk Chicken Thighs

From Healthy Cooking (June/July 2011), page 56.

Prep: 20 min + marinating / Cook: 20 min
Yield: 4-6 servings

This chicken is absolutely delicious!  It is so tender and full of bold, yummy flavors, even without adding the extra barbecue sauce.  My two-year old (who doesn't typically devour meat) asked for seconds.

2 Tbs. orange juice
1 1/2 tsp. lime juice
1 1/2 tsp. olive oil
1 Tbs. Caribbean jerk seasoning
1 clove garlic, minced
1 lb. boneless skinless chicken thighs

Barbecue Sauce:
3 Tbs. mango chutney
1 1/2 tsp. lime juice
1 1/2 tsp. honey
1 tsp. Dijon mustard
1/4 tsp. Chinese five-spice powder
1/4 tsp. minced fresh ginger root
1 Tbs. minced fresh cilantro
1 1/2 tsp. sesame seeds, toasted
1 tsp. grated orange peel

In a large resealable plastic bag, combine orange juice, lime juice, olive oil, jerk seasoning, and garlic; add the chicken.  Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.

For barbecue sauce, combine chutney, lime juice, honey, mustard, five-spice powder, and ginger; set aside.  In another small bowl, combine cilantro, sesame seeds, and orange peel; set aside.

Drain and discard marinade.  Broil chicken 4-6" from heat for 7  minutes.  Turn and broil for 6 minutes.  Divide barbecue sauce, using half to baste chicken and saving the rest for serving.  Broil 3-5 minutes longer or until chicken juices run clear.  Place on a serving dish and sprinkle with cilantro mixture.  Serve with remaining sauce.

Notes:
- I used Jamaican jerk seasoning; I'm not sure if there's a difference.

Nutrition Facts:
- 1 chicken thigh = 232 calories, 9 g fat (2 g saturated fat), 76 mg cholesterol, 297 mg sodium, 14 g carbohydrate, trace fiber, 21 g protein

Banana Oat Muffins

Adapted from AllRecipes.com.

Prep: 15 min / Cook: 25-30 min.
Yield: 12-18 muffins

1 cup + 1 Tbs rolled oats, divided
1 cup whole wheat flour
1/2 cup chopped walnuts or pecans
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large very ripe bananas
1 tsp. vanilla extract
1/2 cup sour cream

Streusel topping:
1/3 cup rolled oats
4 Tbs. brown sugar
1/4 tsp. ground cinnamon
2 Tbs. butter, chilled
1/4 cup chopped walnuts or pecans

Preheat oven to 350F.  Spray muffin tin or line with paper muffin cups

Place 1 cup rolled oats in a food processor and process until ground.  In a large bowl, combine ground oats with flours, 1 Tbs. rolled oats, chopped nuts, baking powder, cinnamon, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the banana and vanilla.  Stir in sour cream.  Mix oat/flour mixture into the egg mixture.  Spoon batter into prepared muffin pan.

To make topping, combine 1/3 cup rolled oats, brown sugar, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped nuts.  Generously sprinkle muffins with topping.

Bake for 25-30 minutes until golden brown and a toothpick inserted into the middle comes out clean.

Notes:
- One reviewer said she chose not to process the oats because she liked their texture, so do what you want.
- The original recipe also called for 1 tsp. of baking soda but neglected to say when to add it.  I completely forgot about the baking soda and the muffins turned out just fine.
- I didn't pre-mash my bananas even though the original recipe said to.  I'm getting lazy.
- I was short on sour cream and ended up using a Tbs. or so of vanilla yogurt to make up for it.  No problems.