Iowa Grilled Turkey Tenderloin

– from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation

Ingredients:

1 pound turkey tenderloins

2 tablespoons lemon juice

1/4 cup soy sauce

1/4 cup vegetable oil

1/4 cup dry sherry or red wine

2 tablespoons dehydrated onion

1/4 teaspoon ginger

Dash of pepper and garlic powder

Directions:

Wash hands.  Cut turkey into three to four ounce serving size.  Blend all ingredients together and marinate turkey in a covered container in the refrigerator for several hours.  Cook turkey as desired; grilled over hot coals six to eight minutes per side, broiled in the oven, bake, or in a table top grill. Cook until middle is no longer pink and the internal temperature reaches 170º.  Serves four.

Back to story http://www.ag.iastate.edu/stories/2011/11/talking-turkey-for-more-than-60-years/

Lamb Ragu and Pappardelle Pasta

– from the kitchen of Kevin Rettig (’94 food science and technology), general manager, The Café

Ingredients:

½ pound diced Pancetta or bacon

1 cup diced yellow onion

½ cup diced celery

½ cup diced carrots

2 ½  pounds ground lamb

½ cup flour, all-purpose

½ cup white wine

½ cup tomato paste

1 quart whole milk

½ cup heavy whipping cream

Directions:

Cook pancetta in a large stock pot on medium heat.  Once pancetta starts to crisp, add vegetables and cook in rendered fat.  When vegetables are tender, turn heat up to high and add the ground lamb.  Season lamb and veggie mixture with salt and pepper and cook lamb until brown on all sides.  Add flour and mix until incorporated.  Add tomato paste and white wine. Cook until the wine is almost evaporated.  Reduce heat to low.  Add one-third of the milk, cook until reduced to sauce consistency.  Repeat process until milk is gone.  Add cream, check seasonings, and remove from heat.  Serve over pappardelle pasta.

Back to story: http://www.ag.iastate.edu/stories/2011/11/serving-up-local-foods-using-old-world-methods/

Joe’s Homemade Pizza

–from the kitchen of Joe Jacobs (senior, horticulture)

Ingredients:

2 tomatoes, thinly sliced

Prepared pizza dough (Boboli)

4-6 leaves fresh basil

fresh garlic or garlic powder or garlic salt

1 whole bell pepper (any color), diced

½ onion, diced

2 cups mozzarella cheese

Directions:

Layer on pizza dough in this order: sliced tomatoes, basil, garlic, peppers, onions, cheese.  Cook in a pizza cooker or in the oven at 375°Ffor about 15-18 minutes. Makes one 16-inch pizza.

Back to story: http://www.ag.iastate.edu/stories/2011/11/growing-successful-managers/

Mexican Chicken

– from the kitchen of Kevin Shalinske, professor food science and human nutrition

Ingredients:

3-4 boneless skinless chicken breasts

14-28 ounces chicken broth or stock

Taco seasoning packet

1, 8-ounce can tomato sauce

4-5 bay leaves

Tabasco sauce or red pepper to taste

Directions: Place chicken breasts in a large skillet.  Add chicken broth to cover bottom half of the chicken.  Sprinkle top of chicken with one third to one half a package of taco seasoning.  Turn on high to get the broth almost boiling, then turn down to simmer stirring occasionally.  Cover and let it simmer at least an hour – the longer the better.  Do not let stock go dry – add more as needed.  Shred chicken in the pan with the stock (I think it is easiest using two wooden spoons).  After chicken is shredded, add tomato sauce, the rest of the taco seasoning and the bay leaves.  Turn up the heat to heat through, then reduce heat, cover, and simmer.  Simmer about an hour or so stirring occasionally to move the bay leaves around.  Remove bay leaves before serving. Use as a filling for tacos, burritos, egg omelet, pizza topping, etc.

Back to story: http://www.ag.iastate.edu/stories/2011/11/you-are-what-you-eat/