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turkey rolls
Grilled Turkey Pesto Rolls

alliolii potatoes
Grilled Potatoes with Allioli


green beans parmesan
Green Beans Parmesan

Menu Plan for the week of August 16, 2013: Day 2 Recipes

Pesto Turkey Rolls
Grilled Potatoes Allioli
Green Beans Parmesan

Cooking time:  45 minutes      Cooking schedule: see below for instructions

     There is a bit of fussing with this dinner: tying the turkey rolls, making the Allioli, but the results are worth the effort.  Serve any leftover Allioli with the Turkey Rolls - cut with mayo if you like. You may have to ask the butcher to slice the turkey.... It needs to be thin, like the veal for scaloppine.

Grilled Turkey Pesto Rolls                             Preparation and cooking time:  35 minutes
  These are a bit fussy because each roll has to be tied separately, but they are well worth the extra time.  If doing for a larger group, assemble ahead. 

3 thin turkey cutlets, 10oz (300gr), mine were 9" by 5" by 1/8" (23cm by 13cm by 1/3cm)
3 tsp pesto sauce
3 thin slices prosciutto
6 large basil leaves
kitchen string

Lay the turkey cutlets flat.  Spread each cutlet with 1 tsp pesto sauce.  Top with 1 slice of Prosciutto and 2 basil leaves.  Starting from the short end, roll up.  Cut into thirds.  Tie each slice of roll with string to keep from unfurling as it cooks. Place the rolls in an oiled grill basket, cover securely and  cook over direct heat for 6 - 8 minutes per side.  Or your could use a grill pan or place directly on grill.  The basket just makes it easier.
When done, snip and remove string.  

Note:  If you can't get turkey cutlets, use 2 chicken breasts: cut almost through, starting on the 'straight' edge of the breast, giving you a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Fill the 'pocket with pesto, Prosciutto and basil, tie and grill.

Grilled Potatoes with Allioli                            Preparation and cooking time:  35 minutes
   Simple grilled potatoes, finished with freshly made allioli. If you like garlic, you will absolutely love this... But, be careful not to use too much.  In this case a little goes a long way!

2 medium potatoes
1 tbs olive oil
1/2 tsp paprika
1/2 tsp dried thyme
1 - 2 tbs Allioli

Slice potatoes in half the long way, then in half again.  Then slice in half or thirds the short way.  Put oil, paprika and thyme into a large bowl and mix well.  Add potatoes and toss, coating thoroughly.  Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these).  Cook on barbecue (grill) for 25 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. 
When done remove potatoes and place on a paper towel briefly to remove the excess oil. Toss potatoes with 1 - 2 tbs Allioli and serve.

Note:  Could also be done in 400F (200C) oven for 30 minutes.

Allioli                                                                                           Time: 15 minutes
   This is the Spanish/Catalan method, without egg yolks.  It's heavy on the garlic, and very hot!  Yes, garlic packs a lot of heat when fixed this way!  You can cut it with commercial mayonnaise if you like.  This makes about 4 tbs of allioli. It can't be made ahead as it tends to 'break' upon sitting - still good, but it has to be pounded back together. 

4 large cloves of garlic
1/4 tsp sea, kosher or other coarse salt
2 - 3 tbs good olive oil

Info:  You have to do this with a mortar and pestle. (see below for substitutes) The garlic has to be mashed.  A blender or food processor will not work - you'll get a bland garlic mayonnaise.  The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor. 
Method: Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt is needed to help break down the garlic.  Pound with the pestle until you get a paste.  Yes, this will take awhile.  (It took 10 - 15 total minutes for me to make this.)  When you have a thick paste add the olive oil a few drops at a time and work into the garlic.  Once the drops are incorporated, add a few more.  Continue adding oil until it becomes difficult to incorporate then stop.  If you add too much the sauce will break - the oil will separate from the garlic.  This should look like a very thick mayonnaise.

Note:  If you don't  have a mortar and pestle you can use a small, deep bowl (ceramic if possible) and the round handle of something - table knife, spatula, rolling pin, something fairly large.  You could also mash the garlic and salt into a paste on a plastic cutting board (or in a heavy food bag) with a meat pounder, first, then put it into a bowl and incorporate the oil using a fork or whisk. Just remember that the garlic needs to be really mashed or it won't accept the oil.  And if nothing seems to work, just add the mashed garlic and oil to some mayo.....

Green Beans with Parmesan                            Preparation and cooking time:  25 minutes
   A simple treatment letting the full flavor of the green beans shine through.  Use either regular green beans or the flat Italian Romano beans.

6oz (180gr) green beans
1/4 cup (2oz, 60ml) chicken stock
1 tbs butter
2 tbs Parmesan

Top and tail beans.  Cut into 1 1/2" (4cm) lengths or leave long if small - nicer presentation.  Put in small skillet with stock, put on medium heat and bring to a boil.  Turn heat to low, cover and simmer until done - about 10 minutes.  Drain beans and put into a serving bowl.  Melt butter in the same pan.  Return beans to pan and toss to coat with butter.  Put back into serving bowl, sprinkle with Parmesan, stir gently and serve.

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
kitchen string, mortar and pestle or substitute, small
skillet with lid, barbecue grill, grill basket or pan

Turn on / light barbecue grill
Cut potatoes, toss with oil, paprika, thyme
Put potatoes on grill
Top and tail beans, cut
Make turkey rolls, set aside
Grate Parmesan if needed

Start to cook beans
Make Allioli
Start to cook turkey
Mind potatoes
Remove beans from skillet
Return skillet to heat, melt butter
Turn turkey
Finish beans
Remove potatoes, finish
Remove Turkey Rolls

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