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Its summertime and the living is tasty!
It is time to head out to the backyard, fire up your grill propane or charcoal, it matters not and get the party started.
Backyard barbecues are an annual ritual for many folks, some of whom incorporate recipes that have been handed down for generations. Do you have a recipe youd like to share with your fellow readers? If so, e-mail it to bdumas@thedailypoundridge.com along with photos of you in action behind the grill. Well get it up on the website so everyone can enjoy your culinary vision.
To get things started, heres a recipe for grilled turkey kabobs with honey-mustard sauce thats sure to be a real crowd pleaser.
Turkey Kabobs:
1 1/2 pounds skinless, boneless turkey breast
1/3 cup olive oil
1/2 cup dry white wine
2 large cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
Honey mustard sauce (see below)
Rinse the turkey under cold water and pat dry. Cut in small (1-by-1 inch) cubes and place in a medium bowl. Add olive oil, wine, garlic, salt and pepper and toss until well mixed. Cover with plastic wrap and marinate two to four hours at room temperature or overnight in refrigerator.
Start your grill. Thread turkey pieces on long metal skewers and place on oiled grill four to six inches from the coals. Grill, turning skewers occasionally until barely cooked about ten minutes. Brush with honey mustard sauce. Grill until kabobs are browned on the outside and cooked through about five more minutes. Brush with more sauce and remove from grill. Pour remaining sauce over kabobs.
Honey Mustard Sauce:
1 cup heavy cream
3 tablespoons dry white wine
1 tablespoon honey
1 tablespoon coarse-ground mustard
In a medium saucepan, boil cream over medium-high heat until reduced by half about six to eight minutes.
Stir in wine, honey and mustard and cook until heated through about one minute. Remove from heat and use on the turkey kabobs.
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