Indian Infused Turkey Lettuce Wraps w/ Cherry Chutney

tantalize all 5 senses...

I've made many different types of lettuce wraps, but this is probably my favorite. It combines all 5 sensations of taste we can detect - salty, sour, sweet, bitter, and umami (or savory). A dish is said to be balanced when most (or all) of these tastes are incorporated. The final sense, umami, is relatively new to the scene. Albeit, proposed over 100 years ago, it was not widely accepted as one of the senses of taste until 1985. This term has become increasingly popular in American vernacular over the past decade, but is still referred to as savory by many.

Beyond balance and taste, these lettuce wraps are super easy. A simple cherry chutney, 6 ingredients including salt, are put into a sauce pan and simmered...ready when you are! And, ground turkey is infused with Indian aromatics and spices. This is a good opportunity to introduce yourself, your family, or friends to the flavors of India. Make these lettuce wraps when you need a quick, easy, and flavorful dinner. Here's how...

Ingredients - Serves 4
Chutney
3/4 lb. Fresh Cherries, pitted & halved
1/2 C Dried Cranberries
1 Orange, zest & juice
1 tsp. Yellow Mustard Seed
2 T Cider Vinegar
Kosher Salt

Lettuce Wraps
Olive Oil
1.25 lbs. Ground Turkey (suggest Jenny-O 20 oz. package)
3 Green Onions, whites & greens separated & chopped
1 inch Fresh Ginger, grated
2 Cloves Garlic, minced
1/2 T Ground Cumin
1/2 T Ground Turmeric
1 tsp. Ground Coriander
1 tsp. Garam Masala
1/2 tsp. Kosher Salt
Pinch of Cayenne
2 T Rice Wine Vinegar
2 T Cilantro, chopped
Boston Lettuce, leaves separated, cleaned, & patted dry
Optional: Hot Sauce

Directions
Begin by making the chutney:
In a heavy-bottomed sauce pan combine all the ingredients except for the salt. Bring to a boil, then reduce the heat to simmer. Cook until thick and syrupy, 20-25 minutes, stirring occasionally. Remove from the heat. Add a pinch of salt, stir smashing the cherries a bit, and cool until ready to serve.

Cook the turkey filling: Heat a large skillet over med-high. Add 2-3 T olive oil and the turkey. Spread into an even layer in the pan. Leave, undisturbed, for 3-4 minutes to brown the meat. Once the meat has begun to caramelize, add the onion whites, ginger, and garlic. Stir to incorporate and continue cooking.

As the meat browns, make the spice mixture. In a small bowl combine the cumin, turmeric, coriander, garam masala, salt, and cayenne. Stir to blend.

In the final minute of cooking, add the spice mixture and vinegar to the turkey. Stir to combine everything well. Allow the vinegar to cook out and then remove from the heat and stir in the green onion tops and cilantro. Taste for seasoning; add as needed.

Finally, build the lettuce wraps: Place a lettuce cup on a plate. Add about 1/4 cup Indian infused turkey mixture and top with a couple tablespoons of cherry chutney. If desired, add a few drops of your favorite hot sauce. Wrap up and eat...then repeat. Enjoy!

Grilled Plum & Shrimp Skewers with Cumin Scented Couscous

fire brings out full fruit flavor

Grilling fruits make them plump and juicy. And, there is just something about the caramelization that only the grill can give to anything that touches it. One of the first fruits I had grilled was pineapple. SO GOOD! The charred edges are crisp while the insides remain soft and juicy. It's an easy change up to throw some fruit on the grill when making dinner.

In this recipe I grill the plums along with the lemon after seasoning them with an unexpected spice rub. Paired with grilled onions and shrimp and a cumin scented couscous this meal is different, but tasty. I've taken most of these flavors from Indian or Middle Eastern dishes I've learned to make. This recipe is very easy and can be a good way to introduce yourself or family to these different cuisines. Make this for dinner when you need a change from the norm. Here's how...

Ingredients - Serves 4
1T Sugar
1T Kosher Salt, plus 1 tsp. for the couscous
1/2 tsp. Cinnamon
1 lb. Peeled & Deveined Shrimp
4 Purple Plums, quartered
1 Medium Red Onion, quartered
1 Lemon, quartered
1 Garlic clove, minced
1 inch Ginger, minced
1 Shallot, minced
1T Olive Oil
1tsp. Cumin
2C Couscous
2 1/2C Vegetable Stock
Topping: Chopped Cilantro

Directions
Begin by making the spice rub: mix the sugar, 1T salt, and cinnamon in a small bowl.

Skewer the shrimp, plums, red onion, and lemon each on their own skewers. It is best to do this since the shrimp might be done before the onion, etc. Rub all but the onion with the spice rub and set aside. Preheat the grill at this time.

Next make the couscous: in a sauce pan over med-high heat saute the garlic, ginger, and shallot in the olive oil until soft. Add the couscous, cumin, and salt and saute for another minute, or until fragrant. Then add the veggie stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until al dente, about 10-12 minutes.

While the couscous cooks, grill the skewers. The onion will take the most time, about 10 minutes. The plums, shrimp, and lemon will only take about 4 minutes per side. Once everything is cooked through, remove the skewers to a tray and then remove everything from the skewers.

Serve the grilled plums, shrimp, and onions on top of the couscous topped with chopped cilantro. Squeeze the grilled lemon over top and enjoy a unique flavorful meal!