I'm so excited about tonight!
Why? Cause I'm going to a cooking class to learn how to cook Giada's food. Don't you just love Giada? I do. Her simple Italian style that's family friendly and a little updated has always drawn my attention. I'm so happy to be learning Giada's style of cooking, and getting to try out her recipes first hand!
I can't wait to come back and share with you the wonderful dishes that we will make. Wish me luck, it should be an outstanding night!
Now you're really going to think I'm crazy. But I'm not. Swear. I told you how I wanted summer to last and I'm not ready for fall yet. But what I am ready for is Thanksgiving. I love the dishes of Thanksgiving. The standard dishes like the juicy turkey, some green beans, a little dressing. So why not have Thanksgiving in August? You can you know! I won't tell.
So how about Thanksgiving in August with a summer twist? You can prepare all your dishes with summer techniques. I'll show you how!
How does this sound? Grilled Turkey with a wonderful, wonderful Balsamic BBQ Sauce. Grilled Green Beans. Lastly, Tomato Dressing, using summer ripe tomatoes and fresh summer flavors. (The Balsamic BBQ sauce is killer but the Tomato Dressing is da bomb!)
Sounds good huh? See! You can have Thanksgiving in August, at the least the basis of Thanksgiving anyways. The flavors are perfect with the summer twist, and let's face it...most of don't cook a turkey that often, do we? But I do love it! So why not?
Try this out and you will thank me for it later! First up is the recipe for the Grilled Turkey and Balsamic BBQ Sauce. I'll be posting the killer Tomato Dressing recipe next!
Enjoy Thanksgiving in August. I know I'm "thankful" that I can enjoy these wonderful flavors more than once a year!
Grilled Turkey with a Balsamic BBQ Sauce
½ c diced yellow onion
1 T olive oil
1 c balsamic vinegar
¾ c ketchup
1/3 c brown sugar
2 T Worcestershire sauce
2 T Dijon mustard
salt & pepper
2 turkey tenderloins
Preheat grill to medium heat.
Saute onion in olive oil over medium heat until soft, about 5 minutes. Stir in vinegar, ketchup, sugar, Worcestershire sauce, mustard, and salt and pepper. Bring to a boil. Reduce heat and simmer until reduced to 1 ½ cups, about 10 minutes. Set aside 1 cup for serving. Brush the tenderloins with some of the remaining sauce.
Grill turkey over medium heat for 4 minutes, then turn and grill for 4 minutes more. Baste tenderloin with sauce and turn and cook another 4 minutes. Baste second side of turkey, turning for another 2 minutes or until meat reaches 165 degrees. Let rest 5 minutes before slicing. Drizzle sauce over sliced turkey and serve with remaining sauce.