\n
![\"Turkey](\"..\/..\/Images\/20110814\/_turkey.jpg\")
<\/p>\nwhich was Bovine Spongiform Encephalopathy or BSE as it is known. It was a terrible time to be a cow for sure, but for an Iowa boy raised on beef it was food hell. I did not want holes in my brain, or at least not any more than I have now so stopped eating beef. Yes, you heard it I stopped eating beef but it was culinary suicide so I came up with this recipe. <\/p>\n
Design goals were:
\n\tFeel like a steak
\n\tLook like a steak
\n\tTaste like a steak<\/p>\n
Feel like a steak:
\nIt had to be thick and have the muscle fibre of a steak. A little difficult to cut, so you needed a knife. But when it was in your mouth it had to explode with juice and then the chew needs to melt it. Texture is the only difference between a steak and hamburger.<\/p>\n
Look like a steak:
\nDark with a nice browned outside but a soft and yielding flesh inside. Have a nice cut with a sharp knife.<\/p>\n
Taste like a steak:
\nDeep rich flavour. Juicy and making you want that next bite.<\/p>\n
We have the design goals now for a little experimentation, alright a lot. I came up with the meat which was turkey breast steaks (the key is in the name). Costco does a really nice turkey breast steak which is thick and large, it is Costco after all.
\n<\/p>\n
Unlike a chicken breast you can see the muscle fibres in a turkey breast so it was going to have the texture. Turkey is a little tougher than chicken so had the feel. The next problem was colour and flavour. <\/p>\n
Colour and flavour s is why the “Herb Garden Marinade” was developed, or kind of happened. Not everything I have come up with is by design this one was dumb luck. I went to the herb garden and grabbed a bit of everything.<\/p>\n
Chives
\nBay leaves
\nThyme
\nParsley
\nRosemary
\nMarjoram
\nSage leaves
\n![\"Herbs\"\/](\"..\/..\/Images\/20110814\/_rawherbs.jpg\")
<\/p>\n
Use the kitchen scissors to cut up the chives and then fold the bay leaves up into a package and cut thin shreds from it using the scissors. Clean the stems and bugs out of the rest of the herbs and then scrunch them up into a pile on the cutting board and chop until you have a roughly chopped pile of herbs.<\/p>\n
The colour and deep rich flavour was going to be sorted by Mushroom Ketchup.
\n![\"Mushroom](\"..\/..\/Images\/20110814\/_mushketch.jpg\")
\nIt stains the turkey meat brown and gives it a deep rich flavour.<\/p>\n
Put the chopped herbs into a plastic container and add about \u00bc cup each of olive oil, and Mushroom Ketchup and stir with a fork.
\n![\"Herb](\"..\/..\/Images\/20110814\/_marinade.jpg\")
<\/p>\n
In go the turkey breast steaks (this recipe makes 4 Costco style). Put the “tight” fitting lid on the plastic container and give it a good shake and into the fridge over night. When ever you get a beer or something from the fridge give your meat a shake (I am sure there is a joke here somewhere :-). The next day it will look like this.
\n![\"After](\"..\/..\/Images\/20110814\/_marinated.jpg\")
<\/p>\n
Heat a grill pan to medium low and cook the turkey for 10 minutes on each side. You just want to just hear it sizzle, just no more.
\n![\"Cooked](\"..\/..\/Images\/20110814\/_cooked.jpg\")
<\/p>\n
It does work on the BBQ also on direct heat but again not too hot, otherwise it will burn and not cook through.<\/p>\n
Here it plated up with Honey Mustard Slaw<\/a> and baked beans.\n Wow this is great! The flavour is so in your face with all the herbs. If you close one eye and cut the meat it is like a lovely medium steak. Medium steak is not optimal but you need to make sure this is cooked through as you do not want to eat rare turkey. <\/p>\n which was Bovine Spongiform Encephalopathy or BSE as it is known. It was a terrible time to be a cow for sure, but for an Iowa boy raised on beef it was food hell. I did not want holes in … Continue reading ![\"Plated](\"..\/..\/Images\/20110814\/_plated.jpg\")
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