Thanks to Holli for yesterday's post, and her tips for avoiding cliched and stereotypical characters.
When we lived in Miami, we had two huge mango trees and enjoyed their bounty in the summertime. It might be winter now, and fresh mangoes hard to come by, but here's something to look forward to. The turkey is fine without the relish. Or you could try frozen mango. Or peaches, or nectarines. Summer will be here soon enough, and you'll be ready.
Curry Seared Turkey Breast with Mango Mint Relish
For the turkey
1 t curry powder
1/2 t salt
1/2 t ground ginger
1/4 t cayenne pepper
1 turkey breast tenderloin, ~ 1 lb
1 T olive oil
1 1/2 T seasoned rice vinegar
For the relish:
Mango Mint Relish
1 ripe mango, peeled
1/2 small red onion, finely diced
1 jalapeno, seeded & minced
3 T minced fresh mint leaves
2 T seasoned rice vinegar.
Heat oven to 425. Combine seasonings in a small dish. Sprinkle over
Heat a large cast-iron skillet over high heat. When it is very hot, add
oil and heat briefly. Add turkey and brown both sides, about 2 minutes
Transfer pan to oven. Cook until internal temperature reaches 160, about
20 minutes. Transfer meat to a platter. Add vinegar to pan, swirl around
and pour over meat. Serve turkey thinly sliced with mango mint relish.
Dice mango, combine with remaining ingredients. Mix lightly.
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