Grilled Turkey With Piquillo-Pine Nut Sauce

Recipe Ingredients

1/4 cup	59ml	Pine nuts
8		Turkey cutlets - (abt 1 lb total)
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Piquillo peppers - (half 8 1/2-oz jar) - seeds removed
2 tablespoons	30ml	Pine nut, hazelnut or walnut oil
2 tablespoons	30ml	Peanut oil
		Sherry vinegar - (optional) to taste

Recipe Instructions

Heat the oven to 300 degrees. Toast the pine nuts until very lightly browned, 8 to 10 minutes. Cool.

Place the turkey cutlets in a shallow dish. Add the olive oil and salt and pepper to taste and turn to coat all sides. Set aside while heating a grill.

Combine the piquillos, pine nuts, pine nut oil and peanut oil in a blender and process until smooth. Season with salt to taste. Add a splash of vinegar if desired.

Grill the turkey until just done, about 2 to 3 minutes on each side. Divide among serving plates and spoon piquillo sauce in a ribbon over the cutlets, passing the remainder on the side. (Makes two-thirds cup sauce)

This recipe yields 4 servings.

Each serving: 366 calories; 32 grams protein; 2 grams carbohydrates; 1 gram fiber; 25 grams fat; 3 grams saturated fat; 82 mg. cholesterol; 122 mg. sodium.

Source:
The Los Angeles Times, 11-03-2004

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