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Grilled Turkey Escabeche Serves 6 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano Pinch of ground allspice Pinch of ground cloves 2 1/4 pounds raw turkey breast, cut into thin scallops Extra virgin olive oil Salt and freshly ground black pepper, to taste 7 1/2 tablespoons unsalted butter, cold 2 medium red onions, diced 1 1/2 teaspoons salt 1 cup white vinegar 2 cups chicken or turkey stock 1 tablespoon cracked black pepper In a small bowl, combine the cumin, oregano, allspice, and cloves. Cover turkey slices with plastic wrap and pound to evenly flatten to between 1/4- to 1/8-inch thick. Brush lightly with olive oil, sprinkle all over with salt and pepper and spice mixture, and reserve. Preheat grill or broiler. Melt 3 tablespoons of butter in a medium skillet over low heat. Cook onions with the salt, stirring and shaking the pan frequently, until onions are golden, about 15 minutes. Pour in vinegar, turn heat up to high, and reduce by half. Add stock and reduce by half again. Slice remaining cold butter. Reduce heat to low and whisk butter into the sauce a little at a time. Remove from heat and stir in the cracked pepper. Grill or broil turkey slices, less than a minute per side. Top with cracked pepper sauce and serve immediately. Great accompanied by your favorite yam dish and/or sautéed greens. |
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