- 2 tablespoons minced fresh ginger
- 1 garlic clove, minced
- 1 serrano chile, seeded and minced
- 1 teaspoon chopped thyme
- 1/8 teaspoon ground allspice
- 1 tablespoon canola oil, plus more for rubbing
Sunday, September 18, 2016
Tuesday, July 12, 2016
Sunday, July 3, 2016
Meanwhile, in a small bowl, whisk together 1 c mayonnaise, 1/4 c buttermilk, 2 T Dijon mustard, 2 T whole grain mustard, 1/2 c dill, 1/4 t celery seed, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Sunday, January 24, 2016
Tuesday, December 8, 2015
Preheat the oven to 350 degrees F.
Place a 1-2 boneless turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine 1/2 t garlic powder, 1/4 t dry mustard, 1/4 t Rosemary and sage, salt, pepper, 1 T olive oil, and 1 T lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 30 min, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.)
If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
Slice and serve with the pan juices spooned over the turkey.