Servings: 12 Meal Type: Breakfast, Brunch Ethnicity: New American Establishments: Restaurant, Business and Industry Account, Catering Operation Food Cost Percentage: 25 Chef: Daniel Brule Location: Florida
Chef Daniel Brule is a graduate of the CIA and has worked in a variety of food service fields, including hotel operations, in-flight service, business & industry and healthcare.
Directions
1. Place ground turkey in a stainless steel bowl. Add maple syrup, lemon juice, spices and herbs. Mix well.
2. Fold in blueberries.
3. Scale out and form into 2-ounce patties.
4. Cook patties on a preheated 325 degree F. griddle until the internal temperature reaches 165 degrees F.
5. Serve hot on warm plates with a breakfast entree. Garnish plate with chopped parsley.
This recipe was developed by Daniel Brule, Certified Dietary Manager, Manatee Glens Hospital in Bradenton, FL. The sausage recipe was the award winning breakfast recipe in the 1999 NTF Turkey with a Twist National Recipe Competition.
Chef Judi the other recipe I found Sunday’s New York Daily News.
From Chef Wichael White Chef/partner at Fiamma and Vento
Tuscan Ham serves 12 – 15\
Ingredients
1/2 cup olive oil
1 (12 LB bone-out fresh ham)
2 Tablespoons salt or to taste
2 Tablespoons ground black pepper
12 cloves garlic peeled and minced
4 Tablespoons chopped fresh rosemary
4 tablespoon spoons fresh sage
1/4 cup chopped fresh dill
zest of 2 oranges
Zest of 2 lemons
2 cups of white wine
Directions
1. Oil the ham on all sides and rub with salt and pepper into the flesh.
2. Rub the garlic, sage, rosemary, and dill into the ham.
3. Rub the ham with the orange and lemon zest.
4. Place the ham into a glass dish and pour the wine on top of it.
5. Cover tightly with plastic wrap for 1 day.
6. Remove meat from refrigerator and tie it at about 1 inch intervals to form an even roll.
7. Allow the meat to sit at room temperature for about 45 min.
8. Preheat oven to 325
9. Brush the meat with olive oil and bake it 4 1/2 to 5 hours until it reaches an internal temperature of 155 degrees.
10. Remove from the oven, tent with foil a let stand for 15 min before carving.
11. Slice 1/8 inch thick.
12. Serve with some crusty Italian bread the has been drizzled with some of the pan juices.
13. Seasoned with coarse sea salt if desired.
