1.Spicy Turkey Burgers
- 2 pounds lean ground turkey
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh ginger root
- 2 fresh green chile peppers, diced
- 1 medium red onion, diced
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon salt
- 1/4 cup low sodium soy sauce
- 1 tablespoon freshly ground black pepper
- 3 tablespoons paprika
- 1 tablespoon ground dry mustard
- 1 tablespoon ground cumin
- 1 dash Worcestershire sauce
- Preheat the grill for high heat.
- In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
- Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
2.Peach-Mustard Pork Chops
- 4 (1 1/2-inch thick) pork chops
- Safflower or corn oil, for brushing
- Kosher salt
- Freshly ground black pepper
Peach-Mustard BBQ Sauce, recipe follows
Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
To serve: Drizzle the chops with more sauce and serve.
Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Cook’s Note: The bourbon is stirred in at the end–uncooked–to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.
Yield: about 1 1/4 cups
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- 4 (6 ounce) salmon fillets
- 1/2 cup butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 1 1/2 teaspoons fines herbs
- 1/4 cup chopped fresh dill
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
- Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
- Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
- Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.