Poultry
Ingredients
For burgers:2 lbs ground turkey
1/2 cup panko breadcrumbs
1 egg, lightly beaten
2 tbsp Worcestershire sauce
Zest of 1 lemon
1/4 cup green onion, sliced thin
1/4 cup red bell pepper, seeded and diced into small pieces
Salt and pepper to taste
For glaze
3 tbsp tamarind paste
3 tbsp honey
2 tbsp lime juice
2 tsp canola oil
2 tsp ginger, peeled and grated
Directions
1. Make glaze: - mix together all ingredients and bring to a simmer. Simmer slowly until glaze has thickened and become syrupy, like maple syrup. Remove from heat and set aside.2. Preheat grill to medium high heat.
3. Mix together the ground turkey, breadcrumbs, egg, Worcestershire sauce, lemon zest, green onion and red bell pepper. Season mixture with salt and freshly cracked black pepper.
4. Divide the mixture into 6 equal portions. Shape each portion into a burger patty.
5. Place burgers on hot grill. Once cooked halfway through, flip to other side. Brush each burger with 1 tbsp of tamarind glaze. Continue to grill burgers until cooked all the way through to 165°f.
6. Remove from grill and serve immediately.
Ingredients
For chicken:1 natural whole chicken
1 bunch cilantro, washed and stems removed
2 garlic cloves, peeled
Half a jalapeño pepper, seeded
1 tbsp dried oregano
2 tsp Balducci's Ground Cumin
1 tsp Balducci's Ground Coriander
1/4 cup lime juice
2 tbsp Balducci's Red Wine Vinegar
1/4 cup canola oil
Salt and pepper to taste
For relish:
2 garlic cloves, peeled
1/2 cup canola oil
1/2 bunch cilantro, washed, stems removed, and finely chopped
2 tbsp red onion, minced
3 tbsp lime juice
1 tsp Balducci's Ground Cumin
Salt and pepper to taste
Directions
1. Remove the backbone from the chicken by cutting with a sharp knife along the side of the bone. Discard.2. Cut the chicken into 6 pieces. Cut the chicken in half by cutting down the breastbone. Separate the breasts from the legs. Separate the legs from the thighs. Separate the breasts from the wings. You should have 8 pieces when butchering is complete. Rub chicken on all sides with salt and pepper.
3. Make the marinade. Place the cilantro, garlic, jalapeños, dried oregano, cumin, coriander, lime juice, red wine vinegar, and canola oil in a blender. Blend until smooth. Season to taste with salt and pepper.
4. Place the chicken in a shallow glass baking dish. Pour 3/4 of the marinade over the chicken and rub well into skin on all sides. Cover chicken and place in refrigerator to marinate, at least 2 hours. Place remaining marinade in fridge until ready to serve.
5. Meanwhile, make the relish. Slice the garlic cloves very thin using a knife, or on a mandolin. Heat all but 2 tbsp of the oil in a sauté pan over medium heat. Add the garlic slices and fry until golden brown and crispy. Remove garlic from the oil and set aside on a paper towel to drain. Once drained, rough chop the garlic and combine with cilantro, red onion, lime juice, cumin and remaining canola oil. Season to taste with salt and pepper. Set relish aside until ready to serve.
6. Preheat the grill to medium high. Remove the chicken from the marinade. Place skin side down on the grill until well marked. Skin should get crispy and dark. Flip chicken to the other side and finish cooking until internal temperature when taken with a stem thermometer is 165°F.
7. To serve, place chicken on a plate and brush with reserved marinade. Sprinkle garlic relish over top of chicken. Serve immediately.
Ingredients
6 boneless, skinless chicken breasts1/4 lb fig and almond cake (found in the cheese department)
1/4 lb Brie
1/4 cup Dijon mustard
1 cup Panko breadcrumbs
1/4 cup olive oil
2 tbsp rosemary, picked and minced
Salt and pepper as needed
Directions
1. Pre heat the oven to 425f.2. Slice the fig cake and brie into very thin slices.
3. Pulse the breadcrumbs, olive oil and rosemary in a food processor until the breadcrumbs are completely moist. Season breadcrumb mixture lightly with salt and pepper.
4. Butterfly the chicken � lay the chicken down flat on a cutting board. Starting on one side, slice the chicken in half towards the other side so the breast opens up like a book.
5. Season the interior of each chicken breast with salt and pepper.
6. Divide the fig cake and brie slices equally between the chicken breasts. Lay the fig cake and brie on the inside of the chicken breast.
7. Close the chicken breast back up. Roll it slightly so the seam where the breast was cut open ends up underneath.
8. Place the chicken breasts on a foil lined cookie sheet, seam side down.
9. Season the exterior of the chicken with salt and pepper.
10. Brush the top of the chicken with a thick coat of Dijon mustard.
11. Press the rosemary breadcrumbs into the Dijon mustard so the entire top of the chicken breast is coated. Spray the breadcrumbs well with pan spray.
12. Place the chicken breasts in the oven. Bake for about 20 minutes, until breadcrumbs are golden brown and the internal temperature reaches 165f.
13. Remove chicken from oven and serve immediately.
Ingredients
6 boneless, skinless chicken breasts2 cups plain yogurt
3 tbsp curry powder
1/4 cup cilantro, finely chopped
Salt and pepper to taste
1 cup mango chutney (found in the grocery aisle)
Directions
1. Whisk together the yogurt and curry powder.2. Season the chicken breasts with salt and pepper on all sides. Place the chicken in a shallow glass baking dish.
3. Toss the chicken in the curried yogurt. Cover the baking dish and place in the refrigerator. Let the chicken marinate overnight.
4. When ready to cook, pre heat the oven to 450f.
5. Remove the chicken from the marinade and place on a foil lined cookie sheet. Spoon a tablespoon of the marinade on top of each breast.
6. Bake for about 20 minutes, until the internal temperature reaches 165f and the chicken is golden brown on the exterior. Check the chicken halfway through cooking. If it is browning too quickly, cover the chicken with foil for the remainder of the cooking time.
7. Remove chicken from oven and let rest for 5 minutes before serving.
8. To serve, arrange the chicken on a platter and sprinkle with cilantro. Serve with mango chutney on the side.
Ingredients
1 whole natural chickenMarinade:
3 tbsp lemon juice
3 tbsp canola oil
Salt and pepper as needed
1 lemon, sliced thin
Glaze:
1 1/4 cups lemon juice
3/4 cup honey
1/4 cup soy sauce
1 tbsp garlic, peeled and minced
1 tbsp ginger, peeled and minced
2 tsp lemon zest
1 tsp thyme, picked and chopped fine
Directions
1. Remove the backbone from the chicken and discard. Remove the wing tip from the chicken wing and discard. Cut the chicken into 4 pieces - 2 breasts with the wings attached and 2 legs / thighs.2. Season the chicken pieces well with salt and pepper. Toss the chicken in the lemon juice and canola oil. Place in a shallow glass baking dish. Cover and place in refrigerator. Let marinate for an hour.
3. While the chicken is marinating, make the glaze. Place all ingredients in a pot. Whisk to incorporate completely. Bring to a low boil, reduce to a simmer. Simmer until liquid has reduced by about half, and is thick and syrupy. It should be able to coat the back of a spoon.
4. Pre heat the oven to 375f.
5. Remove the chicken from the refrigerator. Drain any remaining marinade from the baking dish. Arrange chicken skin side up in the baking dish. Bake for 30-45 minutes, until internal temperature reaches 165f and the skin is golden brown and crispy. Five minutes before the chicken is done cooking, brush each piece with a thick coat of the glaze. Continue baking until done.
6. Remove chicken from the oven and let rest for 5 minutes before serving.
7. To serve, arrange on a platter. Brush the chicken with any remaining glaze. Garnish with thinly sliced lemon.
Ingredients
6 natural chicken breasts2 cups Balducci's Balsamic & Extra Virgin Olive Oil dressing
1/4 cup Balducci's Classic Balsamic Vinegar
1 lb ball fresh mozzarella cheese
6 fresh basil leaves
Salt and pepper to taste
Directions
1. Place the chicken in a shallow glass baking dish. Season well on all sides with salt and pepper. Pour the dressing over the chicken and coat well on all sides. Cover and place in refrigerator to marinate for at least 2 hours.2. Preheat the grill to medium high.
3. Remove the chicken from the marinade and place on the grill. Grill on each side until internal temperature when taken with a stem thermometer reaches 165°F. 2 or 3 minutes before done cooking, brush balsamic vinegar on chicken breasts and continue to cook; the vinegar will caramelize on the chicken.
4. Remove chicken from grill and arrange on a platter.
5. Cut the mozzarella cheese into 6 equal slices.
6. Chiffonade the basil leaves - stack leaves on top of each other, then roll up like a cigar. Slice basil into very thin strips.
7. Top each chicken breast with a piece of fresh mozzarella. Sprinkle basil chiffonade over top. Serve immediately.
Ingredients
Bone in pork chops - 4 eaBalducci's Honey Ginger marinade - 1 cup
Peaches, peeled and small diced - 2 cups (about 2 to 3 peaches)
Red bell pepper, seeded and small diced - 1/2 cup
Green onions, thinly sliced - 1/4 cup
Red onion, minced - 2 tbsp
Fresh lime juice - 1/4 cup
Honey - 1 tbsp
Cilantro, washed and chopped - 2 tbsp
Fresh ginger, peeled and minced - 1 tsp
Jalapeno pepper, seeded and minced - 1 tsp
Salt and Pepper - as needed
Directions
1. Place the pork chops in a sturdy plastic zip bag. Pour the marinade over the chops. Seal the bag well and place it in the refrigerator for at least an hour, preferably over night.2. Make the salsa. Whisk together the lime juice and honey. Pour the dressing over all the ingredients and gently toss to coat. Season the salsa to taste with salt and pepper. Refrigerate the salsa until you are ready to serve the chops.
3. When ready to cook the chops, preheat the grill to high.
4. Remove the chops from the bag. Discard the bag and excess marinade. Season the chops well on all sides with salt and pepper.
5. Place the pork chops on the hot grill and cook for 5 minutes. The pork chops should release easily from the grill and be well marked. If this does not happen then continue to cook the chops on the original side until they release easily.
6. Flip the pork chops and continue to cook on the opposite side until internal temperature reaches 145f. This will take an additional 4 - 6 minutes depending on the thickness of the chop.
7. Remove the chops from the grill and let them rest at room temperature for a few minutes before serving.
8. When serving, top each chop with a generous scoop of the salsa.