1 turkey breast, boned and halved, pa, rtially frozen
1 cup plain nonfat yogurt
1 tbsp minced seeded jalapeno chili
1 tsp ground cumin
1/4 tsp cayenne pepper
2 dash nutmeg
1 dash garlic powder
Directions
Trim halved turkey breast slices of all fat and skin. Butterfly meat
by using a sharp knife, starting in center of one long side and
cutting in half to within 1/2" of second long side; open meat like a
book (using partially frozen turkey makes this process easier). Set
meat flat on a platter.
Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder
in a small bowl. Rub mixture over turkey, cover, and chill overnight
(or at least 2 hours).
Prepare barbecue. Grill meat 4 inches from heat source until cooked
through, about 4-6 minutes per side. Let stand for 5 minutes, then cut
diagonally into slices. Serve with a rice salad. Makes about 6
servings.
Servings: 6 servings
Barbecued Indian Spice Turkey Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Beef; Indian
The History of Recipes
It is quite possible to trace the history of recipes way back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient records were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to food historians is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During Roman times 25BC a roman called Apicius assembled a few documents describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks used many spices, including many that are still in use today like basil, mint and dill. Closer to modern times, there were a couple of interesting books which date from the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are not about the indian food that is served today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, including coriander, basil and rosemary. These new spices and herbs led to a torrent in recipe publications, the majority of which are now in private libraries. During the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a result the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes to help cooks of their time. By the arrival of the 1900s, cookery publications were in great demand, mostly due to increased literacy, people having more leisure time and having more money to spend. Like it or not, the introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Barbecued Indian Spice Turkey recipe.
