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Source: Food and Wine Quick from Scratch

Turkey Burgers
The focaccia adds to the Italian flavor of these juicy burgers but use any bread or rolls you like. A nice change from the usual!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 11 minutes
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1 1/2 pounds ground turkey
1/4 cup dry bread crumbs
1/4 cup Grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 scallions, including green tops, chopped
salt, to taste
1/4 teaspoon fresh ground black pepper
2 tablespoons milk
1 egg, beaten to mix
2 tablespoons cooking oil
1/4 pound provolone cheese, sliced
1/2 cup mayonnaise
3 tablespoons pesto sauce, store-bought or homemade
1 ten-inch round focaccia
1/2 pound tomatoes, sliced




In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk and egg. Form the mixture into 4 patties, each about 1-inch thick. Chill until ready to cook.

In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.

Alternatively, grill the burgers on a hot grill over medium-hot coals. Oil the grill first, as the turkey mixture will stick.

Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.

Top the bottoms of the foccaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.


Wine Recommendation: This meaty sandwich should be paired with a fresh, full-flavored red, perhaps one made from the versatile, food-friendly barbera grape. Several are imported from Italy’s Piedmont region.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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