Turkey: Jerk Turkey Cutlets with Cranberry-Habanero Salsa

posted by Terrytx 11-14-100 10:40 AM

* Exported from MasterCook *
Jerk Turkey Cutlets with Cranberry-Habanero Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup (2-inch) sliced green onions
2 tablespoons ground allspice
2 tablespoons fresh or 2 teaspoons dried thyme
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 Tablespoon honey
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons black pepper
3/4 teaspoon salt
3/4 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon habanero hot pepper sauce or other hot pepper sauce
1/2 teaspoon ground cloves
2 cloves garlic, minced
1 habanero pepper, seeded and chopped (optional)

12 (2-ounce) turkey cutlets
1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
1 tablespoon vegetable oil, divided
Cranberry -Habanero Salsa (follows)

To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.

To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.

Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and saute for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.

Serving size: 3 cutlets and 1/4 cup salsa Totals include salsa: 316 cal, 8 g fat, 40.7 g pro, 19.4 g carb, 1.2 g fiber, 102 mg chol, 731 mg sod.

Cranberry-Habanero Salsa:
1 1/2 cups fresh or frozen cranberries
3 tablespoons thinly sliced green onions
2 tablespoons fresh orange juice
2 tablespoons honey
1 tablespoon water
1 tablespoon finely chopped green bell pepper
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1/8 teaspoon salt
1/2 habanero pepper or 1 serrano chile, seeded and minced
dash of black pepper

To prepare salsa, place cranberries in a food processor; pulse 3 or 4 times until chopped. Combine cranberries, onions, and the remaining ingredients in a small bowl. Cover and refrigerate.

Yield: 1 cup serving size 1/2 cup: 60 cal, 0.1 g fat, 0.4 g pro, 15.8 g carb, 0.7 g fiber, 0 mg chol, 76 mg sod.

Source: "Cooking Light-11/00"

Serving Ideas : Serve with Vanilla Sweet Potatoes.

NOTES : Good flavor, but a bit heavy on the allspice. Cut back to 1 tbl.

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