RECIPE OF THE MONTH
Peppery Grilled Turkey Breast
INGREDIENTS
2 tablespoons light brown sugar
1 tablespoon salt
1 teaspoon cayenne pepper
½ teaspoon ground mustard
1 bone-in turkey breast (5 pounds)
1 cup reduced-sodium chicken broth
¼ cup white vinegar
¼ cup Austin Pepper Jam
2 tablespoons olive oil
PREPARATION
In a small bowl, combine the brown sugar, salt, cinnamon, cayenne and mustard. With fingers, carefully loosen the skin from both sides of turkey breast. Spread half of spice mixture under turkey skin; secure skin to underside of breast with wooden toothpicks. Spread remaining spice mixture over the skin.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan, grill, covered, over indirect medium heat for 30 minutes.
In a small saucepan, combine the broth, vinegar, jam and oil. Cook and stir over medium heat for 2 minutes or until jam is melted. Set aside ½ cup. Baste turkey with some of the remaining jelly mixture. Grill 1 to 1 ½ hours longer or until a meat thermometer reads 170 degrees, basting every 15 minutes.
Cover and let stand for 10 minutes. Remove and discard turkey skin if desired. Brush with reserved jam mixture before slicing.
CONDIMENTS
Austin Pepper Butter
INGREDIENTS
1/2 Cup butter, softened
1/2 Cup Austin Pepper Jam
2 Teaspoons, chopped fresh parsley
PREPARATION
Stir all ingredients together.
Jalapeno Pepper Glaze
INGREDIENTS
1- 8 oz. jar Austin Pepper Jam
1/2 bunch fresh cilantro, roughly chopped
Zest of 1/2 lime
1 Tablespoon fresh lime juice
2 cloves garlic, crushed
2 scallions, chopped into 1 inch sections
(Optional: 1 jalapeno pepper, seeded, de-veined and chopped into a small dice)
PREPARATION
Combine all the ingredients (except the optional jalapeno) in a blender. Pulse until well blended.
Taste your mixture. If you like more heat in your glaze, add the additional jalapeno. Transfer to a jar and refrigerate. This glaze should last at least a few weeks.
I spread a light layer onto whatever meat I’ll be grilling. For fish 45 minutes prior to cooking, for chicken and beef 2-6 hours. Since the glaze contains sugar, when grilling use a lower heat to avoid burning.
Hot and Spicy Mustard
INGREDIENTS
Yellow Mustard
Austin Pepper Jam
PREPARATION
Mix equal parts yellow mustard and Austin Pepper Jam together. The uses for this are endless - we just had it on chicken strips as a dipping sauce and it was out of this world delish. My son just kept coming back to it. Try it – it’s great!!
Austin Pepper Glaze
INGREDIENTS
1 jar Austin Pepper Jam
1/2 bunch fresh cilantro, roughly chopped
Zest of 1/2 lime
1 T fresh lime juice
2 cloves garlic, crushed
2 scallions, chopped into 1 inch sections
PREPARATION
Combine all the ingredients in a blender. Pulse until well blended.
Taste your mixture. If you like more heat in your glaze, add additional jalapeno. Transfer to a jar and refrigerate. This jam should last at least a few weeks.
I spread a light layer onto whatever meat I’m grilling. For fish 45 minutes prior to cooking, for chicken and beef 2-6 hours. Since the glaze contains sugar, when grilling use a lower heat to avoid burning.
Pomegranate Balsamic Dressing
INGREDIENTS
3 garlic cloves
Add:
1/2 cup Pomegranate Pepper Jam
1/4 cup balsamic vinegar
2 Tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups olive oil
PREPARATION
Combine all ingredients except oil in blender. Blend well. With machine running, slowly add oil until thoroughly blended.
Raspberry Pepper Jam Vinaigrette
INGREDIENTS
Olive Oil
Red wine or balsamic vinegar
3 Tablespoons Raspberry Pepper Jam
Salt
Pepper
Garlic
PREPARATION
Equal parts olive oil and your favorite vinegar (red wine or balsamic are my favorites). Add pepper jam, salt, pepper, and garlic to taste. Wisk, pour over salad and serve.
