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Recipes for ~ Poultry
This recipe comes from Ming Tsai's Simply Ming cookbook. The neat thing about this book is he bases several different dishes off one sauce or marinade - in this case, the Soy-Kaffir Lime Syrup. I took a few liberties of my own, but the recipe remains fairly true to the original. If you like Asian cooking, I highly recommend adding Simply Ming to your collection.
This recipe is adapted from a recipe from the National Turkey Federation - "Thai Grilled Pizza." However, I didn't have any turkey on hand, so I opted for some chicken thighs I had in the freezer.
I started off with every intention to grill the pizza, as the original recipe stated, but looming storm clouds and the rumble of thunder in the distance persuaded me to abandon those plans. So, I baked it instead.
This recipe is another that we found on the website for the National Turkey Federation, originally created by the National Honey Board. The addition of the fresh pineapple chutney is well worth the extra prep time as it adds tremendous flavor and moistness to the turkey.
This recipe is adapted from Martin Yan's Three-Alarm Firecracker Chicken in one of my absolute favorite cookbooks, Martin Yan Quick & Easy. The original recipe is delicious too, but does not call for green bell pepper or orange, orange peel and orange juice.
This recipe is adapted from one originally found on the website of the National Chicken Council. We suggest serving it with sauteed sugar snap peas and a green salad to round out the fresh flavors of the chicken. As far as wine is concerned, try a light fruity white such as a Sauvignon Blanc.
The National Turkey Federation has named the month of June as "Turkey Lovers' Month" in an effort to encourage people to choose this low-fat, low-calorie source of protein for summer grilling.
This is the recipe they included with their "Turkey Lovers' Month" press release.
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