Recipe Ready Turkey: Roasted Turkey Breast with Fresh Figs and Kalamata Olives

April 28, 2012

Roasted Turkey Breast with Fresh Figs and Kalamata Olives

Chef Bob – Harmons Station Park
Serves 6

1               each  Harmons Recipe Ready boneless skinless turkey breast
1/4           cup  garlic — finely minced
1/2           cup  low sodium chicken broth
1               tablespoon  dried oregano
1/4           teaspoon  freshly ground black pepper
3               tablespoons  red wine vinegar
20            each  kalamata olives — pitted
3               tablespoons  capers — with some of the juice.
3               each  bay leaf
1/4           cup  brown sugar
1                cup  white wine
1 1/2         cups  fresh figs or 1cup dried figs — cut in half

In a large bowl, combine the turkey, broth, garlic, oregano, pepper, vinegar, olives, capers with juice, and bay leaves. Cover and refrigerate for at least 8 hours.

Pre-heat the oven to 350 degrees. Place the Turkey in a baking dish and cover with the marinade. Sprinkle with brown sugar and pour wine around the turkey. Bake 1 hour, or until the turkey reaches 165 degrees, basting every 10 minutes. After 15 minutes of cooking, add the figs. To serve, remove the bay leaves and transfer the turkey to a serving platter. Spoon the resulting sauce with the capers, olives, and figs, over the turkey.

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Posted in Cooking, |Meat by Chef Bob Bryant | No Comments »

Recipe Ready Turkey: Greek Turkey Burger

April 27, 2012

Greek Turkey Burger         

Chef Evan – Harmons Bangerter Crossing
Serves 4

1             pound Harmons Recipe Ready ground turkey
1             Harmons Greek chicken sausage
1/4         cup feta cheese
1/4         cup baby spinach
1             roma tomato
4            Ciabatta rolls
Salt and pepper to taste

Remove the casing from the sausage. In a medium bowl, combine the turkey and the chicken sausage.  On a warm grill, sear the burgers and cook until the internal temperature reaches 165 degrees.  Toast the rolls and place the feta, spinach, and tomato on the bun.  Place the burger on top and serve with a light salad.

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Posted in Cooking, |Meat by Chef Evan Francois | No Comments »

Recipe Ready Turkey: Turkey Drumstick Fricassee

April 26, 2012

Turkey Drumstick Fricassee

Chef Al – Harmons City Creek

4              Harmons Recipe Ready Turkey Drumsticks
1              Yellow Onion, diced
1              Carrot, diced
1              Celery stick, diced
1              branch of Thyme
1              12 oz Can of Diced Tomatoes
1/2          Cup Red Wine
4              Large Potatoes, 1 1/2 inch diced
1              Tbsp “Better than Bullion” Turkey Base
1/2          tsp black pepper

Mix all ingredients and place in a slow cooker for 4 to 6 hours or in a pressure cooker in high pressure for 30 minutes. Serve warm.

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Posted in Cooking, |Meat by Chef Al Diaz | No Comments »

Recipe Ready Turkey: Turkey Stir-Fry

April 25, 2012

Turkey Stir-Fry

Chef Bob – Harmons Station Park
Serves 6

1              pound  Harmons Recipe Ready Turkey Strips — sliced thin
2             tablespoons  soy sauce
1              tablespoon  cornstarch
2             tablespoons  rice vinegar
2             tablespoons  Canola oil
1             tablespoon  garlic — minced
1             tablespoon  ginger — minced
2            tablespoons  oyster sauce
2            tablespoons  soy sauce
2            tablespoons  mirin
2           teaspoons  sugar
1            cup  snow peas — blanched
1            cup  baby carrots — blanched
cornstarch slurry

Combine turkey with soy sauce, cornstarch,and rice vinegar. Refrigerate and let marinate 20 minutes.
Heat the oil in the wok and cook the turkey with the ginger and garlic for 2 minutes.
Add the oyster sauce, soy sauce, mirin, and sugar and cook 1 minute.
Add the snow peas and carrots. Bring all to a boil and thicken with slurry.

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Posted in Cooking, |Meat by Chef Bob Bryant | No Comments »

Recipe Ready Turkey: Pesto Turkey Tenderloin

April 24, 2012

Pesto Turkey Tenderloin                 

Chef Evan – Harmons Bangerter Crossing
Serves 4

1 1/2 – 2       pounds Harmons Recipe Ready Turkey tenderloins
1/4                cup pine nuts
1/3                cup walnuts
2                   tablespoons garlic, chopped
5                   cups fresh basil leaves
1                   teaspoon salt
1                   teaspoon black pepper
1 1/2            cups olive oil
1                  cup freshly grated parmesan

Place the pine nuts, walnuts, and garlic in a food processor.  Pulse the mixture around ten times.  Add the basil, salt, and pepper. Place the food processor on low and slowly add the oil.  Add the cheese and mix to combine.  In a bowl, add the pesto to the turkey.  Let sit for thirty minutes so the flavors can meld.  Place the turkey tenderloins on a hot grill and season with salt and pepper.  Cook until the internal temperature is 165 degrees.

CLICK HERE for a printable version

Posted in Cooking, |Meat by Chef Evan Francois | No Comments »

Recipe Ready Turkey: Yellow Curry Turkey Stir Fry

April 23, 2012

Yellow Curry Turkey Stir Fry

Chef Al – Harmons City Creek

1           Lb of Harmons Recipe Ready Stir Fry Turkey
1           Tbsp Fresh Ginger, grated
2           Tbsp Low Sodium Soy Sauce
1/2       Tbsp “Sambal” Garlic Chili Paste
1           Tbsp Yellow Curry Paste
2          Tbsp Vegetable Oil
1/2       Onion, sliced
1           Red Bell Pepper, juliened
1           Yellow Squash, halved and sliced 1/4 inch thick
1          Celery Stick, sliced 1/4 inch thick

In a bowl, mix ginger, soy sauce, sambal, and curry paste. Add the chicken and allow to marinate for 20 minutes. Heat up a wok over high heat. Once hot add the oil and then the chicken. Stir fry chicken until half cooked, add the veggies and cook until chicken is fully cooked. 1/2 Cup Coconut milk can be added if sauce is desired. Serve over steam rice.

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Posted in Cooking, |Meat by Chef Al Diaz | No Comments »

Recipe Ready Turkey: Turkey Paella

April 22, 2012

Turkey Paella

Chef Bob – Harmons Station Park
Serves 6

1               pound  Harmons Recipe Ready Turkey Tenders — Cut in half horizontally if large
3               cups  basmati rice — cooked
5               tablespoons  olive oil
3               each  ears of corn — roasted and cut off the cob
1                each  onion — diced 1/2″
4               each  carrot — diced 1/4 ”
3               cloves  garlic — minced
1/2           teaspoon  saffron threads
1               each  red bell pepper — diced 1/2″
1               each  green bell pepper — diced 1/2″
1               each  yellow squash — diced 1/4″
1/3           cup  parsley — chopped
1/2           cup  green peas
1               cup  artichoke hearts
4              cups  chicken broth
1               can  diced tomatoes — diced 1/2″
Tamari soy sauce — to taste
Real Salt and freshly ground black pepper — to taste

In a large saute pan, brown the tenders in the oil, about 6 minutes. Add the corn, onion, carrot, garlic, bell peppers, and squash and cook over medium high heat until they soften. Add the chicken broth and bring to a boil. Reduce to a simmer for about 5 minutes. Add remaining ingredients, including the cooked rice, and simmer 5 more minutes.

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Posted in Cooking, |Meat by Chef Bob Bryant | No Comments »

Recipe Ready Turkey: Turkey Osso Buco

April 21, 2012

Turkey Osso Buco

Chef Evan – Harmons Bangerter Crossing
Serves 4

4          1 pound Harmons Recipe Ready turkey legs (lower 2 inches cut off)
3          cups chicken stock, low sodium
2          onions, diced
3          carrots, diced
3          stalks celery, diced
2          cloves garlic, minced
2          tablespoons tomato paste
1           cup dry red wine
4          tablespoons oil, divided
1/4      cup flour
4         sprigs rosemary
2         bay leafs
Salt and pepper

Season the turkey with the salt and pepper and coat evenly with the flour.  Warm a large sauté pan over high heat. Add the olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides. Remove the turkey from the pan.  Warm another sauté pan and add the remaining 2 tablespoons of oil to the pan. Once the oil is hot, add the onions, carrots, celery, and tomato paste to the pan and sauté.  Cook until the veggies have a nice brown color.  Add the garlic to the pan and sauté for another minute.  Deglaze the pan with the red wine. Reduce the wine by half in the pan. Stir the stock into the pan and add the bay leaves and rosemary. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2 1/2 hours.

Serve with creamy polenta and grilled vegetables.

CLICK HERE for a printable version

Posted in Cooking, |Meat by Chef Evan Francois | No Comments »

Chef Bob Talks Turkey

April 20, 2012

Chef Bob is excited about our new Recipe Ready Turkey! Here he gives you some suggestions and tips on his favorite ways to prepare different types of turkey.

Posted in Cooking, |Meat by Harmons1 | No Comments »

Recipe Ready Turkey: Apple Stuffed Turkey Breast

April 20, 2012

Apple Stuffed Turkey Breast

Chef Al – Harmons City Creek

1         Harmons Recipe Ready Turkey Breast
1         Tbsp Butter
2         Granny Smith Apples, cored and sliced thin
1         Yellow Onion, Sliced thin
2         Tbsp Butter
Salt and Pepper to taste
Juice of 1 Lemon

In a saute pan, cook apples and onions in the butter over high heat until apples are tender. Season with salt and pepper and lemon juice. Cut a pocket in the center of the breast and fill with the apple filling. Place breast in a sheet pan lined with foil. Spread the first butter on top and sprinkle with salt and pepper. Roast in a 325 preheated oven for around 20 minutes per pound or until internal temperature reaches 165 F. Let rest for 10 minutes before slicing and serving. Serve with smashed potatoes.

CLICK HERE for a printable version

Posted in Cooking, |Meat by Chef Al Diaz | No Comments »