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Ingredients

8 Turkey scaloppini (thin fillet cutlets), 3oz. each
Barbecue spice or Cajun Spice to season (recipe follows)
Cooking oil as needed
2-3 slices Bacon, finely diced
1 1/2 tblspn.Celery, finely diced
1 1/2 tblspn.Red and green bell peppers, finely diced
4 Scallions, minced
1/3 cup Barbecue sauce (recipe follows)
2/3 cup Cream
Squeeze of Fresh lime juice
Salt to season
Fresh ground black pepper to season

Method
Prepare barbecue sauce and spice mixture per recipes, reserve (pre-made barbecue sauce and spice may also be used).

Preheat a large sauté pan over medium heat. Season turkey fillets with barbecue spice. Add a small amount of oil to pan and carefully add seasoned turkey. Cook for 2 - 3 minutes on each side until done, remove and reserve.

Add bacon, celery, peppers and scallions to pan, sauté until tender. Add barbecue sauce and cream to pan, bring to a simmer. Season with squeeze of fresh lime, salt and pepper.

Simmer until sauce thickens slightly. Return turkey fillets to pan and coat with sauce. Shingle turkey scaloppini on a warm serving platter and top with sauce. Garnish with minced scallions and serve.

Makes 4 Servings

Chef Larry's Ancho Honey BBQ Glaze
Ingredients

1/4 cup Olive oil
1 cupOnion, diced
2 tbsp. Garlic, chopped
2/3 cup Red wine vinegar
2 tsp. Ground cloves
1 tsp. Ground allspice
1/4 cup Cilantro leaves, chopped
1/2 cup Brown sugar
1/2 cup Honey
1 cup Ancho chile puree
12 oz.Tomato ketchup
1 tbsp. Worcestershire sauce
Salt to taste
Fresh ground black pepper to taste

Method
Heat olive oil in a sauce pan and sauté onion and garlic until translucent. Add the vinegar, cloves, allspice and cilantro and simmer until reduced by 1/2.

Add the brown sugar, honey, and Ancho chile puree, ketchup and Worcestershire sauce. Simmer for 15 minutes or until proper consistency is achieved.

Place in blender and puree until smooth. Adjust seasoning and chill.

Makes 1 quart

Chef Larry's Cajun Spice
Ingredients

1/2 cup Paprika
1/2 tsp. Cayenne pepper
1 tsp. Black pepper
1/4 cup Thyme leaves
1/4 cup Oregano leaves
2 tsp. Granulated garlic
1/4 cup Salt

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.