August 1, 2005
| MENU ITEMS THAT STICKOUT: Lemon Grass and Ginger Marinated Turkey & Shrimp Pinwheels make a memorable? and flavorful? menu statement. |
Inspired recipes for chicken, turkey and duck demonstrate the menu versatility of poultry. On this month's recipe pages, you'll find examples that range from regional American fare to ideas with an ethnic accent. Check out the fresh flavors of Warm Chicken Salad with Tangerine, Tarragon and Arugula, a recipe from Chef Allen Susser of Chef Allen's in Aventura, FL. A hearty chicken recipe from executive chef Cory Schreiber of Wildwood Restaurant in Portland, OR, combines roasted chicken with Wisconsin Asiago, Fennel, Prosciutto and Cherries.
From The Sitting Room in Seattle comes the recipe for Smoked Duck Breast and Red Grape-Hazelnut Salad. Your turkey-loving customers will appreciate recipes such as the Lemon Grass and Ginger-Marinated Turkey and Shrimp Pinwheels, from Chef Rob Joyce of Radisson Airport Hotel in Warwick, RI, as well as the recipe for Mesquite-Grilled Turkey Medallions with Caribbean Salsa.
Look for these other recipe ideas, too: Grilled Chicken with Summer Vegetables and Lemon Vinaigrette, from Chef Jeremy Grandon of Jeremy Restaurant & Bar in Keego Harbor, MI, plus Spanish-style Paella, Smoked Chicken Bistro Salad, Barbecued Chicken Pizza, and Szechuan Hot and Sour Chicken.
Photo Credit: National Turkey Federation
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