1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground mustard
2 teaspoons fresh lemon juice
4 teaspoons canola oil
1/2 teaspoon black mustard seeds
6 fresh or 10 frozen curry leaves, torn into pieces
3 tablespoons finely chopped scallion
Salt, to taste
1. Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, ground mustard and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.
2. When the shrimp have marinated, combine the oil, mustard seeds and curry leaves in a large wok, frying pan or kadai over medium-high heat. Cook, stirring, until the mustard seeds crackle and the curry leaves brown around the edges, 1 to 2 minutes.
3. Add the shrimp and cook, stirring, 30 seconds, stirring often.
4. Add the scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.
Preheat oven to 350°.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins.
This pear chutney topping is the key to giving the Mar-a-Lago Turkey Burger that extra zing. Recipe made by Jeff o’ Neill Source: Oprah.com
Mar-a-Lago Turkey Burger
Servings per recipe: 6
* 1/4 cup thinly sliced scallions
* 1/2 cup finely chopped celery
* 3 Granny Smith apples , peeled and diced
* 1/8 cup canola oil
* 4 pounds ground turkey breast
* 2 Tbsp. salt
* 2 Tbsp. black pepper
* 2 tsp. Tabasco® chipotle pepper sauce
* 1 lemon , juiced and grated zest
* 1/2 bunch parsley , finely chopped
* 1/4 cup Major Grey’s Chutney , pureed
auté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump’s private club in Palm Beach. “I believe [it] may be the best turkey burger in the entire world,” she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant. Recipe by Jeff O’ Neill Source: Oprah.com
Vegetable Stir Fry with Toasted FlaxSeed
Servings per recipe: 4
1 Tbsp. Canola Oil
3 1/2 cups FLAV-R-PAC’s Asian Blend
(includes broccoli, green beans, mushrooms, red pepper strips, and onion strips
1/2 each Zucchini, small, halved lengthwise and cut into 1/2 inch slices
1 1/2 cups Cauliflower, cut into bite-sized pieces
1/2 cup Carrot, thinly bias-sliced
1/2 cup Green pepper, cut into strips
2 tbsp. Ground Flax Seed
1 each Garlic clove, whole, minced
1 tbsp. Ginger, fresh, grated
1/4 cup Chicken Broth
2 tbsp. Soy Sauce
1 tbsp. Vinegar
1 tsp. Cornstarch
1 tsp. Sugar, granulated
1 tbsp. Flax Seed, whole
Toast the flax seed by spreading the flax seeds in a small metal pan. Bake at 350 degrees F for 3 to 5 minutes. Stir while toasting. In a large frying pan, add oil and stir fry the vegetables over medium heat for 5 minutes. Place lid over vegetables and cook 2 more minutes to steam slightly. In a small bowl, combine ground flax seed, garlic, ginger, broth, soy sauce, vinegar, and sugar. Pour over vegetables, and cook and stir 1 minute, or until heated through. Sprinkle with 1 tablespoon of toasted flax seed.