Best Jivin California Turkey Roller Recipes

CALIFORNIA TURKEY SCALOPPINE

Steps:

• Pound turkey slices between two sheets of waxed paper until thin.
• Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
• Beat egg slightly with water. Combine bread crumbs with flour, salt, paprika and parsley.
• Dip turkey slices in egg, then coat with bread crumb mixture. Chill for 1 hour.
• In large skillet heat 2 Tbl olice oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan.
• Place tomato and avocado on each turkey scallopini, then top with cheese.
• Place under broiler until cheese melts.
• Arrange on platter or individual plates, allowing 2 slices per person. Garnish with fresh parsley.

ROASTED ROLLED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 400 degrees.
• Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
• Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
• Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
• Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

ANTIPASTO CHEESE BALL CHRISTMAS TREE

Steps:

• In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
• Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).
• Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
• Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!
• Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.
• Serve with crackers of your choice, salami and prosciutto slices rolled up!
• Recipe Notes.
• The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
• If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes).
• Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.

CALIFORNIA ROLLS

Steps:

• If the crab is in sticks, cut in half. If in chunks, roughly chop. Transfer to a small bowl and fold in the mayonnaise, if using, until well combined; set aside.
• Combine the rice vinegar with 1 cup water in a small bowl. This will keep the rice from sticking to your hands.
• Place a bamboo sushi mat with the slats running crosswise directly in front of you on a clean work surface. Lay 1 piece of the nori, shiny-side down, with a short side closest to you.
• Lightly moisten your fingers with the vinegared water, and scoop up about 3/4 cup (a loose mound the size of a tennis ball) of the sushi rice with your hand and spread in a thin, even layer onto the nori, leaving a 1/2-inch strip uncovered at the edge closest to you. Flip over so the rice side is on the mat to make inside-out rolls.
• Smear a dab of the wasabi crosswise across the center of the nori. Top with some of the crab, cucumber and avocado, without overstuffing the roll. Add a squirt of Sriracha, if using.
• Lift up the uncovered strip of the nori and roll into a log over the rice and fillings with your fingertips as you roll. Wrap the roll in the mat, lining up one end of the roll against the edge of the mat. Firmly tug on the rounded mat over the roll as you pull on the edge of the mat to tighten the roll. Flip the roll over to line up the other end against the edge of the mat and repeat the tugging. Sprinkle sesame seeds over the rice.
• Moisten the edge of a sharp knife, slice the roll in half crosswise. Line up the two halves. Wipe the knife with a damp towel and cut the 2 rolls crosswise into half again. Repeat with the remaining ingredients. Serve the rolls with wasabi and soy sauce
• Place the rice in a fine-mesh sieve and rinse under cold running water, massaging the rice, until the water runs clear. Drain well.
• Transfer the rice to a rice cooker, add the water and cook according to the manufacturer's directions. (Alternatively, combine the rice and water in a 2-quart heavy saucepan with a tight-fitting lid. Cover, and bring to a boil over high heat, then reduce the heat to low and cook for 20 minutes. Remove from the heat and let rest until all the liquid is absorbed and the rice is shiny and tender, 20 minutes.)
• Combine the vinegar, sugar, salt and kombu in a small saucepan. Cook over low heat, stirring constantly, until the sugar and salt dissolve. Remove from the heat and let cool.
• Meanwhile, transfer the rested rice to a large wooden salad bowl and delicately spread into an even layer using a silicone spatula. Let the rice rest again for about 15 minutes undisturbed.
• Slowly drizzle most of the kombu vinegar all over the rice and gently fold together, without smashing any grains of rice. You can press any large lumps apart and fold the rice back into the vinegar. Taste the rice and, if desired, add more of the kombu vinegar. Continue to press the rice apart until no lumps remain and the grains are uniform and shiny. You can keep the sushi rice covered in a large Dutch oven lined with plastic wrap until ready to use. Makes about 6 cups.

JIVIN' CALIFORNIA TURKEY ROLLER

Steps:

• Make dressing: combine all ingredients in a blender or food processor and process until smooth, but not too smooth (a few chunks are nice).
• Make burgers: Combine all ingredients and form 4-8 patties (depending on what size you want).
• Grill patties on outdoor grill, or pan-fry them if you don't have a grill.
• Serve on toasted sourdough bread with liberal helpings of avocado/artichoke dressing. Serve with baby spinach, sliced red onion and/or tomato, and alfalfa sprouts.