National Culinary Review

National Turkey Federation

Mushroom Council

National Turkey Federation

in small pieces. 2) Mix mushrooms, spring onions, cashews, garlic, ginger, soy sauce, vinegar and lemon juice. Cover; chill. 3) Place 1 T. (heaping) turkey mixture in middle of each wonton wrapper. Brush edges with egg white; fold over to opposite edge to completely seal. 4) Heat oil in sauté pan.

Add pot stickers, cooking until slightly brown. Add ¼-¹/³ cup cold water; cover. Steam over medium heat to ensure turkey heated through. Uncover pan; cook pot stickers just until water has evaporated and pot stickers are re-crisped. 5) At service: Reheat coconut/ lemon grass broth. Ladle 8 oz. hot broth per order; add three pot stickers. Garnish with three cilantro leaves floating on top.

turkey broth, half-and-half and coconut milk. Bring to a boil; immediately reduce heat to low. Simmer 15-20 minutes. Season, to taste, with salt and pepper. Pass through fine sieve. Cover. Reserve for service.

Bang Bang Turkey
Julius Baliola, Chef
Huber’s
Portland, Ore.

Paris Pizza Topped with Portabellas, Boursin, Brie, Tomatoes and Grilled Chicken Peter Leonavicius, Chef Toasted Pheasant Bistro Tampa, Fla.

Yield: 12 pizzas

3 lbs., 6 oz. whole-wheat pizza dough

2 lbs., 4 oz. Boursin, softened
3 lbs., 12 oz. ( 12 medium) fresh tomatoes,
thinly sliced
1 lb., 8 oz. portabella mushrooms, thinly sliced
Salt and pepper, to taste
3 lbs. lightly grilled chicken scaloppine,
thinly sliced
1 lb., 8 oz. Brie with outer rind, sliced
¹/8- inch thick

Yield: 1 serving
1 oz. broccoli florets
1 oz. cauliflower florets
2 oz. peeled, sliced carrots
1 oz. salad oil
4 oz. turkey breast, diced
2 oz. snow peas
1-2 oz. turkey stock
Peanut/Chipotle Sauce (recipe follows)

Coconut Lemon Grass Broth

¹/³ cup olive oil

2 medium white onions, chopped

6 garlic cloves, chopped

3 stalks lemon grass, cleaned, chopped

2 medium jalapeño peppers, seeded, chopped fine

10 oz. roughly chopped fresh ginger

2 bunches cilantro, cleaned, chopped

2 qt. turkey broth

2 qt. half-and-half

1 ( 14 oz.) can coconut milk Salt and freshly ground black pepper, to taste

1) In medium-size pot, bring water to a boil; blanch broccoli, cauliflower and carrots until al dente. Plunge into cold water. Cool; drain. 2) Heat oil in nonstick sauté pan; sauté diced turkey until almost done. Add blanched vegetables and snow peas with 1 oz. stock; cook 1 minute. Add 4 oz. peanut/chipotle sauce; toss. Add more sauce, if needed. 3) Serve immediately with steamed white rice.

Method: Put olive oil in sauté pan over medium heat. Sauté onions, garlic and lemon grass; allow onions to sweat. Add jalapeño peppers and ginger; cook 3 minutes. Add cilantro; cook 2 minutes, stirring occasionally, allowing flavors to blend. Add

1) For each pizza, to order: Roll 4½ oz. dough into 10-inch circle. Spread 3 oz. Boursin cheese on pizza crust; add single layer tomato slices ( 5 oz.). Bake at 400°F for 5 minutes, or until tomato layer is warmed and crust begins to crisp. 2) Fan 2 oz. portabella evenly onto tomato layer; sprinkle with salt and pepper. Bake 2-3 minutes. 3) Place 4 oz. chicken evenly over mushrooms; scatter on 2 oz. Brie. Finish in oven 2-3 minutes (do not let Brie get too hot and melt away). 4) Cut pizza in slices; serve immediately.