Recipe: BBQ Turkey Thighs and Salad with a Blueberry Balsamic Reduction
The weekend means that I like to:
- BBQ (along with every other day of the week) and
- try something new.
This leads to dinner and with my wife nursing, we have had to stay away from strong vinegars and garlic for the last year. Hence salads have become a little predictable. Having a little more energy recently with the kids becoming a tiny bit less work, I decided I had to break away from the standard salad dressing, although not straying too far. The recipe is for 4 people.
The Recipe: Turkey Thighs
- 2 lbs of flatten turkey thighs;
- 2 tsp sea salt;
- 1 tbsp oregano;
- 1 tbsp roasted paprika;
- 1 tbsp mexican chili powder;
- 15 peppercorns;
- 2 tbsp of Olive Oil.
Pound turkey thighs with meat pounder until about 1/2 inch thick (this will be a bit of work). Grind sea salt, oregano, paprika, chili powder and peppercorns in a mortar and pestle. Coat both sides of turkey thighs with spices and drizzle with olive oil. Work the rub into the thighs with your hands and let sit for about 20-30 minutes. Heat one side of BBQ on high, add the thighs to the opposite side of the BBQ (using an indirect heat method). Flip after about 15 minutes depending on the heat of the BBQ (I like it to get as hot as possible, about 600F). Remove after about 30 minutes and enjoy
The Recipe: Raspberry and Baby Greens Salads with a Balsamic Blueberry Reduction
- 1/4 cup of blueberries (you can use frozen if they are out of season);
- 1/4 cup of balsamic (the everyday stuff, nothing fancy needed);
- 1/2 lemon;
- pinch of sea salt;
- 1 tbsp of honey.
- 5 oz package of mixed baby greens;
- 1/4 cup of Gouda broken into small pieces by hand;
- 1/2 cup of raspberries;
- 10 raincoast crisp crackers broken in pieces;
- 3 tbsp of Olive Oil (the good stuff.
Combine balsamic, blueberries, honey, salt and lemon in a small sauce pan and heat over high heat stirring occasionally until reduced by half or 10-15 minutes. Strain reduction though a sieve to remove blueberries and let cool by placing in fridge for 20 minutes. Combine greens, cheese, raspberries and crackers in a larges bowl. Drizzle olive and reduction over top, you may not need it all. The dressing should cover all the leaves, but should not pool at the bottom. Toss and enjoy!