Turkey steaks, Mexican quesadilla, guacamole, salsa, and cheesecake with a blueberry topping.

 

BBQ’d  turkey steaks.

 

1 large turkey breast steak per person, pounded to ensure even thickness all the way through

Zest and juice of 2 limes

1 clove garlic, crushed

1½ tsp good quality chili powder (or use a combination of 6 parts ground cumin and cayenne pepper powder)

3 tablespoons good olive oil

1 tsp salt

 

Combine all the above ingredients together well and pour over the turkey steaks. Marinate the steaks for at least 2 hours but no longer than 4 hours.

 

Drain the steaks well and pat dry. Grease the grills lightly with oil and heat the BBQ to high. Once the BBQ is hot, add the steaks. Cook for 2 minutes and then rotate the steaks 90° to give good grill marks. Cook for another 2 minutes and flip. Cook for another 2 minutes and rotate again. Continue to cook until the turkey has reached an internal temperature of 165°F and the juices run clear. Let the turkey rest for 5 minutes before serving.

 

Guacamole

2 avocados

Juice of 1 lime

2 Tablespoons red onion, finely diced then soaked in water for 10 minutes

1 small jalapeno, finely diced

1 Tablespoon fresh chopped cilantro

Salt to taste

 

Cut the avocados in half and cut through to the skin in a large dice. Use a spoon to scoop the flesh from the skin. Repeat with all halves and place the flesh in a bowl.

Drain the onions and add all of the remaining ingredients to the avocado. Toss well together and allow the guacamole to sit for 10 minutes before using to allow the flavors to blend.

 

Fresh salsa

3 large tomatoes, diced

1 small jalapeno, finely diced, ribs and seeds removed

¼ cup finely diced red onion soaked in water for 10 minutes

Salt to taste

Juice of 1 lime

¼ cup fresh chopped cilantro

Combine all of the ingredients and mix together well. Let the salsa sit for 10 minutes to allow the flavors to blend.

 

Quesadilla

1 cob of corn

Butter as required

4 large or 8 small wheat tortillas

3 cup shredded cheese

Pickled jalapenos to taste, finely diced

 

Husk the corn and brush it well with butter. BBQ the corn until it is well roasted and almost burnt. Let the corn cool then cut the kernels off the cob.

Place two tortillas on a work surface and spread half of the cheese evenly over the surface of both tortillas. Top the cheese with the corn kernels and then the diced jalapenos. Top with the remaining cheese and the remaining tortillas. This can be done well ahead of time.

Place the prepared quesadillas on the BBQ and grill on one side just until the cheese starts to melt. Flip and grill on the other side.

Remove from the grill and cut into 8 even triangles.

 

Fresh blueberry cheesecake

1¼ cup graham cracker crumbs

2 Tablespoons sugar

¼ cup melted butter

 

Preheat the oven to 350°F.

Combine the crumbs, butter and sugar together well. Pour into a 8 inch spring form pan and press firmly down on the bottom and as far up the sides as you can go without getting the mixture too thin. Bake in the oven just until golden brown, approximately 10 minutes. Cool completely before adding the filling.

1 cup regular cream cheese – do not use the spreadable type

1 cup sour cream

Zest of 2 oranges

½ cup sugar

Add all of the above to a bowl and mix together well until light. Set aside until later.

½ cup orange juice (use the oranges that you have removed the zest from already for this)

1 envelope gelatin

¼ cup sugar

 

Add the sugar to the juice in a small pan over high heat and bring just to a simmer. Do not let the juice boil. Remove from the heat and sprinkle the gelatin over the top of the juice and wait just until it dissolves. Stir to be sure that the gelatin is evenly distributed throughout the juice. Pour ¼ cup into the sour cream mixture and fold gently just until combined. Pour the mixture into the prepared crust and chill for 1 hour.

Pour the balance of the gelatin mixture over 2 cups of fresh washed and picked over blueberries and hold at room temperature while the rest of the cheesecake chills. Once the cheese part of the cheesecake has set up, pour the blueberries over top of the tart and chill for 2 hours before serving.

Garnish the edges of the tart cheesecake lightly sweetened whipped cream just before serving.

 

Cathie Hamilton
Certified Culinary Scientist
E-mail Cathie Hamilton

 

 

 

 

 

 

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