Honey citrus sauce poured onto turkey	Steve Gontram

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Jerked Paillard of Turkey Breast

Source: St. Louis Post-Dispatch, June 27, 2007

Yield: 6 servings

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Ingredients

• 2 lb boneless turkey breast (whole or tenderloins), preferably free-range

• 1/4 cup purchased jerk seasoning

• Salt

• Freshly ground black pepper

• Sweet potato puree with jicama-sweet pepper slaw (see recipe)

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Preparation

Prepare a hot fire in the grill. (Hardwood charcoal or a wood-burning grill are preferred.)

Slice the turkey diagonally into 1-inch-thick medallions. Sprinkle generously with jerk seasoning, and salt and pepper to taste. Let sit for 5 to 10 minutes.

Grill turkey until just cooked through, about 2 to 3 minutes per side (closer to 2 minutes if using turkey tenderloins). Remove from grill; let sit about 5 minutes. Serve with pureed sweet potatoes and jicama slaw.

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Sweet Potato Puree With Jicama-Sweet Pepper Slaw

• 3 large sweet potatoes

• 1 large jicama, peeled and sliced 1/4-inch thick

• 1 large red bell pepper

• 1 large yellow bell pepper

• 1 large green bell pepper

• 1 medium sweet yellow onion, such as Texas Sweet or Vidalia

• 1/4 cup verjuice or white grape juice

• Salt

• Freshly ground black pepper

Preheat oven to 350 degrees. Place sweet potatoes on a baking sheet and roast until very soft, about 45 minutes to an hour.

Place jicama slices on a hot grill grid; cook until lightly charred but still crisp. Slice the jicama into 1/4-inch matchsticks. Transfer to a large bowl.

Stem, seed and core the peppers. Cut the peppers and onion into thin strips. Add to the bowl with the jicama. Pour in the verjuice; season with salt and pepper to taste.

Prepare the sweet potato puree by scooping the hot meat of each sweet potato into a food processor. Puree until smooth; season with salt and pepper.

Divide the puree equally among 6 plates. Then divide the slaw equally on top of each mound of puree.

Yield: 6 servings