INGREDIENTS:11 lb. bone-in turkey breast
½ qt. Oak sauce (recipe follows)
2 lbs. kernel corn
3 lbs. romaine lettuce
36 oz. black beans, drained
12 oz. roasted red peppers, julienne
12 oz. roasted yellow peppers, julienne
2 lbs. cooked bacon, chopped into bits
12 oz. sliced green onions
12 oz. sliced black olives
12 each sun dried tomato 12 inch tortilla shells, fried into basket shape
12 oz. shredded Monterey jack cheese
2 cups olive oil
1 cup white wine vinegar
½ cup chopped fresh parsley
½ cup diced red onion
½ cup diced pickled ginger
Salt & pepper to taste
Yield: 24 oz.
1 cup prepared hickory-smoke-flavored barbecue sauce
1 cup soy sauce
¼ cup prepared chicken wing sauce
2 Tbsps. balsamic vinegar
1 each, dried basil and oregano
1 Tbsp. olive oil
¼ cup water
1 tsp. roasted garlic base
1 tsp. roasted red pepper base
Cajun Magic Blackened Redfish and Montreal Steak Seasonings to tasteDIRECTIONS:1. Preheat oven to 325°F.
2. Split and debone the turkey breast. Marinate it for 2 hours in three-quarters of the Oak sauce. Reserve remaining sauce for dressing preparation.
3. Place turkey breasts on the charbroiler, skin side down. Turn twice (in 10 minute intervals) to create diamond marks on meat.
4. Place turkey breast skin side up in a roasting pan and cover with the leftover marinade. Bake in a preheated 325°F oven until internal temperature of 150°F. Let turkey rest ½ hour before slicing. Reserve pan drippings for the salad dressing.
5. For the dressing: Pour the drippings from the turkey pan into a bain marie. Add all other ingredients except the oil. Add the remainder of the Oak sauce. Slowly whisk in the olive oil to finish the dressing. Whisk in some cold water if dressing is too thick.
6. To build each salad: Place 4 ozs. romaine lettuce into the tortilla shell. Top with the roasted corn, then black beans. Next add 5 oz. of thinly sliced turkey breast. Top with peppers & bacon bits. Drizzle with 3-4 oz. of the dressing. Finish with the olives, green onions and shredded cheese.
For Oak Sauce:
1. Blend all ingredients together. Adjust flavor to taste.
SERVINGS:24 oz.From:Recipes from J. Keith Morrison, Duke University