It has only been about two years since I decided cooking 7 breakfasts, making 7 lunches, and tossing together 7 dinners a week just wasn't fair. I put my foot firmly down (they can still measure the rumble using a Geiger counter I am sure) and Paul started to cook one meal a week.
I'm still holding out for breakfast in bed but given that fact that I wake three hours BEFORE he does I don't expect that this will happen anytime soon!
When Paul first started to cook he stuck to fairly simple choices. Lately he has been selecting more complicated recipes and I am the happy recipient of his burgeoning cheffin' skills.
Last night he made a recipe from Cooking Light - Fiery Turkey Fillets with Mango Salsa. This involved a marinade, grilling, and chopping up all sorts of things for the salsa. Paul, the new master planner timed it all well and dinner was a huge hit. He served the turkey with rice, leftover grilled beets (nicely paired with feta), and salad.
Turkey
1/2 cup coarsely chopped cilantro
1/2 cup fresh lime juice
1/4 cup minced onion
3 tablespoons New Mexican Chile Powder
2 tablespoons chopped oregano
1 tablespoon Ancho Chile powder
2 tablespoons dry white wine
2 tablespoons olive oil
2 tablespoons minced chipolte chiles in adobo sauce
1/2 tsp salt
1/2 tsp ground cumin
3 cloves of garlic, minced
1 3 pound boneless turkey breast half, skinned and cut into 8 fillets
Salsa
2 cups diced peeled mango (about 2 mangoes)
1 cup chopped English cucumber
1 cup chopped red bell pepper
1/2 cup chopped red onion
1 tablespoon seasoned rice vinegar
1 tsp hot sauce
1/2 tsp salt
2 Serrano chilies, seeded and minced
Combine the first 12 ingredients in a large resealable plastic bag to make the marinade. Add the turkey fillets. Seal and marinate int he refrigerator for an hour, turning the bag occasionally.
To prepare the salsa. Combine the mango with the cucumber, red proper, red onion, vinegar, hot sauce, salt, and chopped chillies. Let sit for at least an hour to allow the flavours to blend.
Preheat the grill and brush with an oiled cloth.
Remove the turkey fillets from the marinade.
Place the marinade in a small saucepan. Bring to a boil. Boil for a minimum of two minutes. Remove from heat. Reserve 1/2 cup to serve as a sauce, use the remaining cooked marinade to baste the turkey as it grills.
Place the turkey fillets on the heated grill. Grill until done (about 5 minutes per side).
Serve the fillets with the salsa on top, pass the sauce.
For dessert we actually had a cocktail! You may recall that last week we attended a summer drinks class. One of the drinks we sampled was a Milestone's Bellini. This is really a form of granita with lots of booze added for fun effect i.e. a huge adult snow cone. We bought all of the ingredients and Paul made a batch to try. While it isn't meant as dessert we enjoyed it after the meal!
Milestone's Bellini
250 ml Peach Schnapps
200 ml white rum
500 ml sparkling wine
1 package of peach drink crystals
1 liter 7-Up
Boone's Sangria
In a large flat container mix the first four ingredients. Fill with 7-Up. Freeze. Every few hours stir it to break up the ice crystals. Spoon into martini glasses. Drizzle with Boone's Sangria.
This is Paul's attempt at this wonderful drink:
I awarded it two thumbs up! This is significant because I don't really like peach flavoured drinks!
I think it is time for Paul to cook all the meals!
WOW! I'm impressed!
Posted by: Rose | July 23, 2007 at 09:52 PM
Perhaps if you are lucky he will make some for you when you visit!
Posted by: Jerry | July 25, 2007 at 07:22 AM
Where do you get the peach drink crystals from? I've been looking forever and I can only find peach iced tea crystals! Help please!
Posted by: Alexis | June 30, 2008 at 09:55 AM
Hi Alexis - I'll post here and send you an e-mail. You can find them in the grocery store in the juice aisle - near the other powdered drinks. I bought mine at Ultra Mart. You can also get them at M and M meat shops.
Posted by: Jerry | June 30, 2008 at 10:08 AM