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Grilled Turkey Aioli
Grilled Potatoes, Onions
and Carrots
Menu Plan for the week of April 19, 2013: Wednesday's Recipes
Grilled Turkey Aioli
Grilled Carrots, Onions and Potatoes
Cooking time: 33 minutes for menu Cooking schedule: see below for instructions
Our first complete dinner from the barbecue grill. Summer is starting. It can all be done in the oven if the weather doesn't cooperate.
Grilled Turkey Aioli Preparation and cooking time: 30 minutesThe mayonnaise makes a very thick marinade for the turkey cutlets, coating them and browning nicely. If you can't get turkey cutlets, buy a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.
2 - 4 turkey cutlets - depending on size, 12oz total (350gr)
Marinade:
3 tbs soy sauce
3 tbs mayonnaise
3 tbs olive oil
1 tsp garlic powder - or 2 cloves minced
2 tsp dried basil
In small bowl whisk together the ingredients for the marinade - whisk well: it should emulsify (come together thickly). Spoon over turkey and let marinate for 10 - 15 minutes - or longer if you are doing other stuff, up to 45 minutes.
Remove turkey from marinade and cook on barbecue 4 - 8 minutes turning once or under broiler for 8 - 10 minutes turning once - or sauté in large skillet 8 - 10 minutes (you get the picture). Baste with any remaining sauce. In all cases it depends on thickness. Test for doneness by slicing and peaking. Serve.
In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.
2 - 3 medium carrots
1 red onion
2 medium potatoes about 12oz (350gr) total
2 tbs olive oil
1 tbs balsamic vinegar
1/2 tsp oregano
1/4 tsp sea salt or regular salt
Peel carrots and onion. Slice the carrots in half lengthwise and then in half or thirds the short way. Slice onion in half, then each half in thirds. Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
In a medium bowl mix oil, vinegar and herbs. Add vegetables and toss well to coat.
To Roast in oven: Put vegetables on a baking sheet with a lip or in a shallow roasting pan. Bake in 400F (200C) oven for 30 minutes or until done, stirring occasionally. Vegetables should be lightly browned and tender. Remove, sprinkle with sea salt and serve.
To Grill on barbecue: Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat 20 - 30 minutes, until vegetables have a nice color and potatoes are done. Serve.
Cooking schedule: 30 minutes |
Add vegetables, stir to combine |
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