Thursday, August 5, 2010

Grilled Turkey with Montreal Seasoning

The exclusion of floral spices, such as cinnamon, allspice and cloves, in Montreal steak seasoning is what makes it so delicious and world renowned. This spice blend was introduced by the Jewish immigrants from Central and Eastern Europe who came to Montreal during the 18th and early 19th centuries.

I love strong flavors, so, for me, dill seeds make this seasoning. Do not confuse the dill seed with dill weed, which has an entirely different flavor. I use whole spices to make this blend. The flavors are just as wonderful on grilled turkey breast - another favorite. After grilling the turkey I have used it to two ways - in a wrap with arugula, shaved beets and cucumber and in a simple salad with lamb's lettuce (mache), tomatoes and cucumber.

1 tablespoon dehydrated garlic
1 teaspoon whole black peppercorns
1 teaspoon coarse sea salt
1 teaspoon dill seeds
1 teaspoon red chilli flakes
1 teaspoon whole coriander

Crush all the spices in a small coffee grinder to a coarse texture. Alternatively, use a pepper mill or a mortar and pestle to crush the whole spices.

Makes about 3 tablespoons of seasoning.

Grilled Turkey Breast for Four
1 pound (.435 kilogram) boneless, skinless turkey breast
1 tablespoon extra-virgin olive oil
1 tablespoon Montreal seasoning

Preheat gas grill on high. Brush olive oil on both sides of the turkey breast. Season both sides of the breast.

After placing breast on grill, turn the grill to medium. Cover and allow to cook 5-7 minutes. Turn, cover and cook another 10-12 minutes or until the turkey reaches an internal temperature of 165 degrees. Allow to rest a few minutes before slicing.

Grilled Turkey, Beetroot and Arugula Wrap for Two
2 large whole grain wraps
6 slices of grilled turkey breast
1 cup of arugula
1 small steamed beet, thinly sliced
1/2 of a small cucumber, shaved lengthwise
2 lemon wedges, for dressing

To steam the beetroot: After trimming and peeling 5 small beets, fill a pot fitted with a steamer basket with enough water to touch the bottom of the basket (1/2-1 inch of water). Bring the water to a boil and cook the beets covered for about 15 minutes or until fork tender. Remember: You will have leftover beets for use in other recipes as the wrap only uses one beet.

To assemble: Layer the turkey, arugula, beets and cucumbers on the tortilla. Drizzle lemon juice over, to taste. Roll tightly to serve.

Grilled Turkey Salad for Two
8 slices of grilled turkey breast
4 cups of mache/lamb's lettuce
2 Roma tomatoes, quartered
1/2 of a cucumber, sliced
1/2 of a lemon, quartered

To assemble: Arrange the turkey, tomatoes and cucumber over the lettuce. Drizzle lemon juice over the salad, to taste.

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