This week I embarked on a journey to see what myself and a few other intrepid grill masters could create using the same ingredients… And a grill. As I’m a bit late with this, I’ll be brief.
It’s a Chopped kind of arrangement. We get a list of ingredients and our task is to incorporate all of them in a dish. This month’s ingredients were:
- Turkey (either whole or part)
- Soba Noodles
- A vegetable that isn’t green
For me this is a comfortable list, as I cook with soba noodles all the time, and Turkey and almonds pair well with Asian flavors. I’ll also admit to playing pretty safe by simply smoking the turkey while I was smoking a picnic ham, but I was rushed.
The end result was a very good dish that I will make again, though this time I’ll smoke a breast instead of cutlets.
In all, this was a fun challenge, but next month’s has more of that “chopped” feel, and includes some things that are going to challenge the heck out of me. Stay tuned!
- 1 pound smoked turkey breast, sliced in thin strips
- 2 packages (4 servings) soba noodles
- 2 Tbsp olive oil
- 1 onion, diced finely
- 1 1/2 cups pumpkin puree
- 1 Tbsp curry powder
- 1 Tbsp honey
- The juice of 1 lemon
- 1 tsp dark brown sugar
- 2 tsp Chinese Five-Spice powder
- 1 cup chicken stock
- Salt and pepper to taste
- 1/2 cup sliced almonds
- Cook soba noodled according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook onions, stirring often, until translucent (about 2 minutes.)
- Add pumpkin puree, curry powder honey, lemon juice, brown sugar and five-spice powder. Cook, stirring often, until fragrant.
- Stir in chicken stock until the pumpkin has the consistency of a good tomato sauce. Check for seasoning and add salt and pepper as desired.
- Toss noodles in sauce until well coated. Place in bowls, top with turkey and almonds. Serve immediately.
What I would have done differently had I thought of it at the time:
Something green for color would have been nice.