Yield Makes 1/4 cup
MethodRemove orange juice mixture from heat, and stir in bourbon.
- 1/2 cup orange juice
- 2tablespoons lime juice
- 2teaspoons honey
- 4 clovesgarlic, minced
- 2teaspoons olive oil
- 1 -3teaspoons seeded and finely chopped fresh jalapeno chile pepper*
- 1tablespoon salt-free Jamaican jerk seasoning
- 1teaspoon packed brown sugar**
- 1/2 teaspoon salt
- 312 - ounces turkey breast tenderloins
- For glaze, in a small saucepan whisk together orange juice, lime juice, honey, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until reduced to 1/4 cup. Remove from heat. Whisk in oil and jalapeno pepper; set aside.
- For rub, in a small bowl stir together jerk seasoning, brown sugar, and salt. Sprinkle seasoning mixture evenly over turkey; rub in with your fingers.
- For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place turkey on grill rack over drip pan. Cover and grill 25 minutes, turning occasionally and brushing with glaze every 5 minutes. Cover and grill 5 to 10 minutes more or until done (165 degrees F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place turkey on grill rack over burner that is off. Cover and grill as above.)
- Transfer turkey to a cutting board. Cover with foil; let stand 5 minutes. Thinly slice turkey across the grain.
- 2/3 cup orange juice
- 3tablespoons Dijon-style mustard
- 1/2 teaspoon dried thyme, crushed
- 12 shallots
- 1 1/2 pounds turkey breast tenderloin, cut into 1-inch cubes
- 2 medium yellow summer squash, cut crosswise into 1-inch slices
- 18 cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- Grilled oranges and/or fresh Italian (flat-leaf) parsley (optional)
- For marinade, in a small bowl, stir together orange juice, mustard, and thyme. Peel and trim shallots, leaving stem ends intact. Cut shallots lengthwise in half; quarter any large shallots. In a large, resealable plastic bag, combine shallots, turkey, squash and tomatoes. Pour marinade over turkey and vegetables; seal bag and turn to coat. Place in a shallow bowl. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
- Drain turkey mixture, reserving marinade. On 18, 10- to 12-inch metal or bamboo* skewers, alternately thread turkey, shallots, and squash pieces, leaving 1/4-inch space between each piece and leaving 2 inches at the pointed end of each skewer. Sprinkle kabobs with salt and pepper. Set tomatoes aside.
- For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 5 minutes, turning once. Brush with reserved marinade. Discard any remaining marinade. Grill 7 to 11 minutes more or until turkey is no longer pink and vegetables are crisp-tender, turning once and adding a tomato to the end of each skewer for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
- Transfer kabobs to a serving platter; sprinkle with parsley. If desired, serve with grilled oranges and/or additional fresh parsley.
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds), cut into 2-inch chunks
- 5teaspoons extra-virgin Olive Oil
- Freshly ground black pepper
- 3/4 cup orange marmalade
- 2tablespoons chopped fresh cilantro
- 1tablespoon minced chipotle chilies in adobo sauce with 1 teaspoon sauce
- 44 - ounces boneless Pork Loin chops
- Place the potatoes in a medium saucepan and fill with water until just covered. Set pan over high heat and bring to a boil. Boil 10 minutes or until potatoes are fork tender. Drain, return potatoes to pan, add 3 teaspoons of the oil and mash until just chunky. Season to taste with salt and black pepper.
- In a medium bowl, combine the orange marmalade, cilantro and chipotle chilies with adobo sauce. Set aside.
- Heat remaining oil in a large skillet over medium heat. Season both sides of the pork chops with salt and black pepper to taste; add to pan. Cook 1 to 2 minutes per side or until golden brown. Remove pork from pan; set aside.
- Add orange marmalade mixture to the pan. Simmer, stirring frequently, 2 to 3 minutes or until mixture thickens and reduces slightly.
- Return pork chops to pan and cook 1 minute or until tender but still slightly pink in the middle. Spoon glaze over the pork and serve with smashed potatoes.