Sunday, September 19, 2010

" 3 is not a crowd" kitchen! kitchen!

Fritatta muffin nestling on parmesan crisps
topped with carmelized onion and garnished
with chives.... serve as an appetizer or
for lunch with green salad is great too!

Kitchen! Kitchen!'s " 3 IS NOT A CROWD"...... 3 different ways of embracing your ground turkey.... one recipe done 3 different ways !!!! A Spunky Meatloaf, a Turkey Cake Fiesta and a Turkey Frittata Muffin... great for anything and all day!

What You Will Need..... per recipe .....
About a pound / a pkg. of ground turkey
(I like Jennie O or Butterball - they have happy turkey - must be from California)...
1 medium chopped onion
4 cloves garlic finely chopped
1/2 cup of chopped cilantro
A squirt of tomato paste (about 1 tablespoon)
Olive oil
Kosher salt
Black pepper
1/4 cup bread crumbs
2 tablespoons of buttermilk
1 egg

Garam Masala Powder
Cumin Powder
Coriander Powder

What to do.....
In your large bowl sprinkle some salt and pepper to the ground turkey, bread crumbs, egg, buttermilk and chopped cilantro.  Set aside.  Heat some olive oil - about 2 tablespoons in a pan - saute the onion and garlic until soft.  Make a well in the middle of the pan and stir in the aromatics.  Mix thoroughly with the onion and garlic and squirt in the tomato paste.  Stir and simmer for a minute and let cool. After this has cooled, incorporate the "sauteed goodies" into the raw turkey mixture waiting patiently in your bowl and mix thoroughly.

AS A MEATLOAF: Suggestion: Add some roughly chopped toasted pistachios to the mixture to give it a little bit of "spunk"
Get your meatloaf pan and spray the bottom and all sides with vegetable spray to prevent from sticking.  Cover with aluminum foil and bake for 40-50 minutes at 350 degree F.  Take the cover out and broil for about 2 minutes or until golden brown.  Put the pan closer to the heat.  You cannot do your nails while this is browning - keep a close watch or it will end up with a badly burned top.  Slice and transfer to a serving platter, top with carmelized onions for that touch of sweetness surprise.  Great for sandwiches too!

Get your muffin pan out and spray all sides with vegetable oil (even if your pan is a non-stick)
Fill each muffin "compartment" to the top with the turkey mixture and make sure the meat is comfortably nestled.  Cover with foil and bake at 350 degree F for 40-50 minutes.  Remove cover and brown under the broiler.  Same as you would with the meatloaf.  Let cool and arrange on your  serving platter. Garnish with finely chopped red bell pepper.

AS A FRITTATA MUFFIN.... you will need an additional of .......
4 large eggs (6-8 if you have a large muffin pan)
1/4 cup heavy cream
1/2 cup of Monterey Jack Cheese shredded
2 cups of roughly cut "day old" italian bread or baguette (our bottom crust)
Whisk the eggs and heavy cream together and set aside..
Get your clean muffin pan..... and...we are doing some layering.....
Spray with vegetable oil the bottom and all the sides of the pan, spread thinly some of the prepared "day old bread" at the bottom of each muffin compartment. Drizzle some of the whisked eggs on the bread and wait a bit until the bread absorbs the liquid. Then add about 2-3 tablespoon of turkey mixture, spreading evenly just halfway each compartment, do another thin layer of the bread.  Slowly add the whisked eggs without spilling over and sprinkle the top with grated cheese.  Bake at 350 degree F for 25-30 minutes until golden brown.
Let cool and transfer to a cake stand (after all they looked like miniature cakes) top with carmelized onions and garnish with chopped cilantro. It's fiesta time!! where is that pinata??!!

* Here's an after thought - you may do a whole pan frittata- just follow same procedure except you will be using a large oven proofed pan instead.

......So who says three is a crowd? Not at kitchen! kitchen!
* You can also use ground beef, ground veal or ground pork or combine all three * Think out of the box!

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