Bbq Coffee Glazed Turkey
BBQ Coffee Glaze
1 Ounce unsalted butter
4 Ounces yellow onion, small dice
1/4 Ounce garlic, minced
2 Ounces stiff coffee
2 Ounces Worcestershire sauce
2 Ounces ketchup
1 Ounce apple cider vinegar
1 Teaspoon chili powder
1/2 Teaspoon kosher salt
1/2 Teaspoon red chili flakes Turkey
8 Ounces turkey tenderloin
1 Ounce BBQ Coffee Glaze
Mango Black Pepper Chutney
1/2 orange
3 Tablespoons white wine vinegar
3 Tablespoons sugar
3 Tablespoons brown sugar
1/3 jalapeno pepper, seeded and minced
1 mango, peeled and small dice
1 Teaspoon fresh ginger, peeled and minced
1/4 Teaspoon nutmeg, freshly grated
1/2 Teaspoon black pepper, coarse grind
BBQ Coffee Glaze
Heat butter in a pan. Add onion and garlic, saut� until vegetables
are soft. Add coffee, Worcestershire sauce,
ketchup, apple cider vinegar, chili powder, salt and chili flakes.
Simmer for about 45 minutes. Strain, cool, cover and hold for
service.
Turkey
Purchase pre-cut turkey tenderloins/fillets or cut tenderloins from
a turkey breast. Separate the breast by cutting through the center
of the rib cage. Gently pull and separate the tenderloin from the
breast. Marinate turkey tenderloin in the Coffee
Glaze for 15 minutes. Basting with additional
Coffee Glaze, grill the turkey tenderloin 3 to 3 1/2 minutes per
side: 3" to 4" from the flame to an internal temperature of 170
degrees F.
Mango Black Pepper Chutney
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. Executive Chef Jason
Cooley of Perry's Downtown, San Francisco, CA |