PB2 Turkey Roulade by Chef Jason Davis
Bell Plantation's corporate chef, Jason Davis makes a great holiday entree, Turkey Roulade...easy to make, super delicious.
Ingredients
2 slices bacon, chopped
1 cup chopped onion
1 tbsp PB2
1 7 oz. bag of PB Thins, slightly crushed
1 1 teaspoon chopped fresh rosemary
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 cups fat-free, lower-sodium chicken broth, divided
3 cups chopped peeled Granny Smith apple (about 2 medium)
1/2 cup cranberry sauce with whole cranberries
3 (12-ounce) turkey tenderloins
1 tbsp butter
3 fresh rosemary sprigs
1 tablespoon all-purpose flour
1/2 cup of apple cider
Preparation
1. Preheat oven to 325°.
2. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, PB2, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.
3. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.
4. Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin and top with PB Thins; roll it up, starting with long sides. Secure about every 2-inches with twine.
5. Heat oil in a large frying pan or Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. If use a frying pan, move the browned tenderloins to a roasting pan. Bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices.
6. Strain off some of liquid from roasting pan, or use chicken stock. Combine flour and 1/4 cup cooking liquid or chicken stalk, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to the roasting pan or frying pan you browned your turkey roll in. Stir in reserved 1/2 cup apple cider; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.
Chef Stewart Davis of Flannery's Bayou & Barbecue Prepares Summer Salads
Chef Stewart Davis of Flannery's Bayou and Barbecue in Fruitland is here to make cucumber and fresh tomato salad, pineapple salsa, and cold Caribbean jerk chicken salad!
BREAK DOWN A CHICKEN WITH CHEF ALLISON DAVIS AND ANTHONY FROM CRITCHFIELD MEATS
INSTRUCTIONS:
1.First thing you do is go between the legs. And then you find the knuckles, but remember, you cannot go through the bone, so you have to go around and you have to cut through the joints.
2. Sprinkle it with salt and pepper, and enjoy cooking however you like!
Watch above for tips and strategies from Anthony of Critchfield Meats.
PICNIC DAY VLOG | bbq,chicken karahi & kabab,s with @Shah-Sisters
Barbeque Chicken Recipe, bbq chicken grill , how to make barbecue kabab at hotel , chicken karahi???????????????? ,cold drinks????and nanns
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