Russian Turkey Roulades

talk food

Gluten-free diets have been generating a lot of buzz with many caregivers and physicians touting the benefits of a diet free of wheat, barley, rye and oats.
Diets like this are restrictive by nature, but Chef Walter Staib of City Tavern says that doesn’t mean they have to be boring and bland.
Chef Walter shows us some gluten-free dishes that are so good you won’t realize anything is missing.

Russian Turkey Roulades
Adapted From Black Forest Cuisine ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London

Serves 8
2 pounds Dietz & Watson® Home Style Turkey Breast, to 1/8 inch slices
2 ½ cups Dietz & Watson® Mixed Pepper Mayonnaise
½ cup Dietz & Watson® Roasted Red Peppers, chopped
1 teaspoon powdered mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon ground cayenne pepper
1 cup finely cubed carrots, cooked and cooled
1 cup finely cubed celery root, cooked and cooled
1 medium potato, peeled, cut into small cubes, cooked, and cooled (about 1 cup)
1 cup fresh peas, cooked and cooled
2 heads Bibb lettuce, cored and leaves separated
Chopped fresh curly-leaf parsley, for garnish
Dietz & Watson® German Potato Salad for serving

1. Whisk together the mayonnaise, mustard, Worcestershire sauce, salt, white pepper, and cayenne pepper in a medium bowl to make a dressing.
2. Combine the roasted red peppers, carrots, celery, potatoes, and peas in a large bowl. Reserve 1 cup of the dressing for serving and gently toss the vegetables with the remaining dressing.
3. To serve, place about 2-3 tablespoons of the salad onto each slice of the Dietz & Watson® Home style turkey breast, and roll into a roulade. Place the Bibb Lettuce leaves onto a large serving platter. Place the German potato salad on the center of the platter. Arrange the roulades on the salad and sprinkle with parsley.

Angus Roast Beef Green Bean & Mushroom Roulade
Adapted from Black Forest Cuisine ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London

Serves 8
2 pound Dietz & Watson® Angus Roast Beef, to 1/8 inch slices
½ cup Dietz & Watson® Horseradish
2 pounds fresh green beans, trimmed
2 red bell peppers, slice into sticks approximately the size of the green beans
4 tablespoons walnut oil or olive oil
2 tablespoons red wine vinegar or balsamic vinegar
1½ teaspoons Dietz & Watson® Stone Ground Mustard
About ½ pound white button mushrooms, sliced
2 medium shallots, peeled and chopped
Salt
Freshly ground black pepper
Dietz & Watson® Cucumber Salad for serving
Radicchio leaves, for serving

1. Bring a large saucepan of salted water to a boil over high heat. Toss in the green beans, and cook for 10 to 15 minutes, until the beans are just tender but still firm. Drain and place them in a large bowl.
2. Whisk together the oil, vinegar, and mustard in a small bowl until the dressing is blended.
3. Add the red peppers, mushrooms and shallots to the bowl of green beans, and pour the dressing overtop. Season with salt and pepper, tossing gently to coat.
4. Generously spread the horseradish onto each piece of roast beef.
5. Place 2-3 tablespoons of the salad onto each slice of the Dietz & Watson® Angus Roast Beef, and roll into a roulade. Place the radicchio leaves around a large platter then add the cucumber salad on the center the platter. Arrange the roulades on the salad.

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