Saturday Beefcake: The Main Course back to Boyland
Sonoran Turkey CutletsTurkey Cutlets, eight, brined*
Sweet Paprika
Papaya or Pear Nectar, twelve ounces
Tequila, three tablespoons
Lime Juice, fresh squeezed, three tablespoons
Light Brown Sugar, two tablespoons
Jalapeno Jelly, two tablespoons
Garlic Cloves, four, mashed
Kosher salt, three quarter teaspoon
1. Once the turkey is rinsed and dried, sprinkle with the paprika.
2. Place nectar, tequila, lime juice, sugar, jelly, garlic and salt into a saucepan over low heat and heat until jelly and sugar dissolve.
3. Mix well and simmer for ten minutes more.
4. In a skillet sprayed with cooking spray, heat all the cutlets until lightly browned, about two to three minutes on each side.
5. Layer the cutlets in the skillet with the sauce spooned over them and then reheat for about four minutes.
6. Plate them two each with the sauce.
*This is brining in a nut shell: While traditional brining was meant to preserve meat, the purpose of flavor brining is to improve the flavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. Flavor brining also provides a temperature cushion during cooking--if you happen to overcook the meat a little, it will still be moist.
At a minimum, a flavor brine consists of water and salt. Other ingredients may include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, beer, liquor, bay leaves, pickling spices, cloves, garlic, onion, chilies, citrus fruits, peppercorns, and other herbs and spices. Many recipes call for bringing the ingredients to a boil to dissolve the sugars and bring out the flavor of herbs, then cooling the mixture to below 40°F before use.
From www.virtualweberbullet.com
Natural bodybuilder Skye Boyland [yes, that is his real name] is back to adorn this special recipe, another from Ralph Felder. Excuse us while we kiss this Skye.
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