Recipe: Jason Cooley's BBQ Coffee Glazed Turkey Medallions
Chef
Jason Cooley
Restaurant/Operation
Perry's Downtown in San Francisco
Menupart
Poultry
Daypart
Lunch,Dinner
Region
American
Source
Manufacturer
Turkey Medallions
Yield: 1 serving
Unsalted butter
1 oz.
Yellow onion, small dice
4 oz.
Garlic, minced
1/4 oz.
Strong coffee
2 oz.
Worcestershire sauce
2 oz.
Ketchup
2 oz.
Apple-cider vinegar
1 oz.
Chili powder
1 tsp.
Kosher salt
1/2 tsp.
Red chili flakes
1/2 tsp.
Turkey tenderloin
8 oz.
Mango black pepper chutney
recipe follows
1. To make coffee glaze, melt butter in heavy pan. Add onion and garlic, sauté until vegetables are soft. Add coffee, Worcestershire sauce, ketchup, apple cider vinegar, chili powder, salt and chili flakes. Simmer for about 45 minutes; strain and cool. 2. Marinate turkey tenderloin in the coffee glaze for 15 minutes. Remove, and grill turkey tenderloin 3 to 3 1/2 minutes per side, 3" to 4" from the flame, basting with additional coffee glaze, to an internal temperature of 170 degrees F. 3. Slice turkey on the diagonal. Arrange sliced turkey tenderloin on a warm entreé plate and top with the mango black pepper chutney. Serve with broccoli florets, turned carrots and new potatoes.
Mango Black Pepper Chutney
Orange
1/2
White wine vinegar
3 Tbsp.
Sugar
3 Tbsp.
Brown sugar
3 Tbsp.
Jalapeno pepper, seeded and minced
1/3
Mango, peeled and small dice
1
Fresh ginger, peeled and minced
1 tsp.
Nutmeg, freshly grated
1/4 tsp.
Black pepper, coarse grind
1/2 tsp.
Zest and squeeze the juice from the orange. Combine wine vinegar and sugars. Cook and stir until well blended and syrupy. Stir in orange juice, zest and jalapeno. Cook for 10 minutes. Add mango and ginger. Stir in nutmeg and pepper.
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