Wednesday, October 19, 2011

Rachael Ray Wednesday - Turkey Club Super Mashers

This past week I have been pretty out of it due to my surgery. Pain meds and fire do NOT mix so I have had to pass the cooking baton to Kevin. Bless his heart he has taken it up without complaining, and even taken requests from me (I wanted a tuna melt soooo bad last night). But I will be much happier when we can resume our normal position in the kitchen ans get back down to the business of cooking some terrific food. Luckily I do  have a few posts in my arsenal. I tend to cook  a lot so I have several posts that I have not shared yet. This is one of them, and it just happens to be a RAchael Ray one too so I am able to keep up with the plan!!

This recipe went over really well. Everyone liked it and although I was a bit nervous about the potatoes with the fire roasted tomatoes in them, even my picky one liked them. She told me she likes fire roasted tomatoes now, just not raw tomatoes. OK, note taken. Seth said the potatoes had a pizza flavor to them, but Kevin and I both just felt they really did remind us of a club sandwich. I wasn't sure about the watercress since I have never had it before, but it added a nice flavor. Something different from spinach. I think arugala would be nice as well. It would give kind of a peppery kick to the potatoes.

Whatever the potatoes tasted like, we all really loved them. The chicken was so tender we didn't even need a knife to cut it! This is a great recipe, nothing fancy, but nice and satisfying.

Turkey Club Super Mashers

  • 8 slices applewood smoked bacon
  • 4 large Idaho potatoes
  • salt
  • 1 1/4 to 1 1/2 pounds turkey breast cutlets
  • fresh ground black pepper
  • 2 teaspoons poultry seasoning
  • 1 tablespoons EVOO
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 2 to 3 tablespoons thyme leaves, chopped
  • 1/4 to 1/2 cups milk
  • 2 cups, stemmed and chopped watercress (1 bunch)
  • 2 plum tomatoes, seeded and chopped, or for extra smoky mashers, use 1 14 ounce can diced fire roasted tomatoes, drained
  • 4 scallions, chopped

Preheat the oven to 400. Arrange bacon on a slotted broiler pan and bake it for 15 minutes, or until evenly crisp. Cool, chop, and reserve.

While bacon cooks, peel the taters and cut them into small chunks. Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Once boiling add salt, and cook until the potatoes are tender, about 15 minutes. 

Heat a large nonstick skillet over medium-high heat. Season the cutlets with salt, pepper, and poultry seasoning. Add the EVOO to the skillet. Add the cutlets and cook for 4 minutes on each side, or until golden but not firm and dry. Transfer the cutlets to a platter and cover with foil. return the skillet to the heat and melt the butter in it. Add the flour and cook together for 1 minute, then whisk in the chicken stock. Bring to a bubble and reduce the heat to simmer. Season the sauce with salt, pepper, and fresh thyme. The sauce will take about 5 minutes to become thickened gravy.

Drain the potatoes, then return them to the hot pot. Add the sour cream and start mashing. Add enough milk to get the potatoes to the desired consistency. Season the super mashers with salt and pepper. Fold in the bacon, watercress, and tomatoes ("BLT") into the potatoes.

Pile up one fourth of the potatoes on each plate. Slice the cutlets and arrange on top of the potatoes. Cover the meat with pan gravy. Top the turkey club super mashers with chopped scallions and serve.

Serves 4

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