Grilled marinated turkey breast with 3 pea fried rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Pommery mustard |
| 1 | cup | Red wine |
| ½ | cup | Olive oil |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | tablespoon | Chopped fresh rosemary |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Coarsely-ground coriander |
| 1 | tablespoon | Coarsely-ground black pepper |
| ½ | tablespoon | Salt |
| 1 | Skinless turkey breast | |
| === 3 PEA FRIED RICE === | ||
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Minced ginger |
| 4 | cups | Cooked long-grain rice; usually day old |
| 3 | Eggs; scrambled | |
| 2 | tablespoons | Chive batons |
| 1 | cup | English peas; blanched |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | cup | Snow peas; blanched |
| 1 | cup | Snap peas; blanched |
| === CITRUS VINAIGRETTE === | ||
| Juice of 1 lemon | ||
| Juice of 1 lime | ||
| Juice of 1 orange | ||
| ¼ | cup | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Make marinade in a large bowl. Check for seasoning. Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.) Season the marinated breast and grill on low grill heat, 20 to 25 minutes.
If it is a large breast, butterfly it so that it will cook through; if necessary, finish in a 350 degree oven. Let rest for 15 minutes before slicing.
For 3 Pea Fried Rice: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly.
Check for seasoning. Toss snow and snap peas with Citrus Vinaigrette. Check for seasoning.
For Citrus Vinaigrette: Mix all ingredients well.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A24) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 494 Calories (kcal); 44g Total Fat; (85% calories from fat); 7g Protein; 10g Carbohydrate; 140mg Cholesterol; 883mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai
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