Turkey Aioli
Baked Teriyaki Potato Chips
Braised Carrots and Onion
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Our last dinner from the barbecue grill until next spring! I'm still cleaning out the pantry - using the last of the teriyaki marinade. If you don't have any you can mix soy sauce, brown sugar and olive oil, 1 tbs each.
Grilled Turkey Aioli
Total time: 30 minutes
The 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.
Ingredients:
- 2 - 4 turkey cutlets - depending on size, 12oz total (360gr)
- Marinade:
- 3 tbs soy sauce
- 3 tbs mayonnaise
- 3 tbs olive oil
- 1 tsp garlic powder - or 2 cloves minced
- 2 tsp dried basil
Instructions:
- 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 15 minutes - or longer if you are doing other stuff, up to 45 minutes.
- Remove turkey marinade and cook on barbecue 4 - 8 minutes turning once or under broiler for 12 - 15 minutes turning once - or sauté in large skillet 10 - 15 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.
Baked Teriyaki Potato Chips
Total time: 35 minutes
The Teriyaki Marinade caramelizes on the bottom of the chips, making a chewy crust around the edges.
Ingredients:
- 2 medium potatoes
- 1 - 2 tbs Teriyaki marinade or sauce
Instructions:
- Slice potatoes in about 1/4 inch (.5cm) thick slices. (Or a little thinner.)
- Put potato slices and Teriyaki in a bowl and stir well to coat.
- Lay on a nonstick baking sheet (if you have one - just makes it easier).
- Bake in a 400F (200C) oven for 30 minutes.
- Turn half way through if you like.
- Remove and serve.
Braised Carrots and Onions
Total time: 30 minutes
Sautéed onions and chicken stock bring out the natural sweetness of carrots as well as making this common vegetable a bit more interesting.
Ingredients:
- 2 - 3 carrots depending on size and hunger
- 1/2 onion
- 1/3 cup (3oz, 90ml) chicken stock
- 1 tbs olive oil
Instructions:
- Peel carrots, cut in half, then each half again so you have carrot sticks.
- Cut onion 'half' in half again (vertically) and slice thickly - 1/4 inch (you will have 'quarter slices').
- Heat oil in saucepan. Add onions and sauté until tender and starting to brown.
- Add carrots and stock.
- Cook, covered, 15 - 20 minutes or until vegetables are done.
- Remove cover, drain and serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl, medium bowl, small saucepan,
lid, baking sheet, barbecue grill or large skillet
Turn oven on, 400F (200C)
Slice potatoes
Toss potatoes with teriyaki, bake
Mix marinade for turkey, spoon over turkey |
Slice onion, sauté
Turn on barbecue grill
Peel, cut carrots
Add carrots, stock to onions, cover, simmer
Pause while stuff cooks
Cook turkey
Turn turkey
Remove turkey, potatoes
Serve all |