LOCAL CHEF AND TURKEY AMBASSADOR SHARES TREASURED RECIPES

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) November 17, 2008 -- HOLLYWOOD, Fla. – November 14, 2008 – From his family at Lola’s on Harrison to yours, Chef Michael Wagner, "Turkey Trendsetter" for 2008, shares a holiday menu containing dishes certain to bring families together and create memorable gatherings this holiday season. Chef Wagner’s recipes showcase traditional holiday dishes with a contemporary spin.

Chef Wagner has a simple approach to cooking that lends itself well to turkey being a stand-out on the menu – start out with great ingredients, support local farms, and use as many resources as possible. Guests are delighted year-round with his holiday-inspired Pan Roasted Turkey Tenderloins with Caramelized Brussels Sprouts, Creamy Polenta and Pomegranate-Sun-Dried Cherry Gravy that is consistently the most popular menu item.

“The uniqueness of the turkey tenderloin on our menu is something guests cannot find anywhere else. Then pairing it with the freshest and finest local South Floridian ingredients allows us to create memorable dishes that our diners want to come back for. Turkey is such a great alternative to chicken and has had a consistent presence on our menu.”

Accompanied with warm holiday wishes, Chef Wagner shares his coveted recipes this season to share with family and friends in the comfort of home. Yields: 8

Turkey Tenderloin Marinade

2 cups olive oil 12 cloves of fresh garlic
½ bunch fresh basil 4 (14-16 ounces) turkey tenderloins
½ bunch fresh sage To taste salt and freshly ground black pepper

Place oil, herbs, garlic, salt and pepper in a blender/food processor and puree. Cut each tenderloin in half yielding 8 portions, approximately 7 to 8 ounces. Place tenderloins in a non-reactive dish and pour marinade over turkey. Cover and marinate in the refrigerator for up to 12 hours.

Caramelized Brussel Sprouts

2 lbs. brussel sprouts, cut in half 1 tsp. butter

4 tbsp. butter 1 large whole onion, sliced

To taste salt and freshly ground black pepper
Blanch Brussels sprouts in salted boiling water for 6-8 minutes or until fork tender. Remove sprouts and chill in ice bath. In a sauté pan, heat 4 tablespoons butter and add sliced onions, salt and pepper. Cook until flavors are incorporated. Add sprouts and toss well. Caramelize vegetables and finish with 1teaspoon butter.

Sundried Cherry Gravy

½ oz. butter 1/3 cup dried cherries
½ oz. flour 2 tbsp. sugar
1 ½ cups turkey stock ½ tsp. fresh sage, chiffonade

To taste salt and freshly ground black pepper

Make a roux with butter and flour. Cook for 5 minutes. Maintain hot poultry stock in a separate pot. When the roux is brown, add 1 ladle of stock at a time, whisking well with each addition. When all stock is incorporated, reduce heat to low and cook for 10 minutes, stirring frequently.

Steep cherries in warm water with sugar. Drain and reserve juice. Add cherries, reserved cherry juice, salt and pepper. Remove from heat and add sage.

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