Grilled Turkey Breast With a Little Mississippi Mud Pie on the Side

DEAR SOS: Please can you obtain the recipe for grilled turkey served at Border Grill? It is a wonderful dish and I am an avid turkey eater as I am allergic to chicken.

--JANET

DEAR JANET: We thoroughly enjoyed this grilled turkey dish. During the barbecue season you may want to grill the meat as the restaurant does and make the sauce separately, but you may also saute the turkey.

BORDER GRILL VINEGARED GRILLED TURKEY BREAST

1/2 turkey breast

Salt, pepper

Flour

Butter

1/2 cup diced red onion

6 tablespoons vinegar

1/2 cup chicken stock

1 teaspoon cracked black pepper or to taste

Slice turkey breast across grain into small escallops. Pound until formed into thin escallops.

Season turkey to taste with salt and pepper. Lightly flour, shaking off excess. Grill escallops or saute quickly in about 2 tablespoons butter, but don’t overcook because escallops dry out very quickly.

Heat 1/4 cup butter in skillet. Add onion to pan and saute quickly. Add vinegar, chicken stock, cracked pepper and salt to taste. Bring to boil. Reduce heat slightly and cook until sauce is reduced by half.

Cut 2 tablespoons cold butter into small bits and whip into sauce until smooth. Serve hot turkey slices with vinegared pepper sauce spooned over. Makes 4 servings.

DEAR SOS: Some time ago there was a recipe for Mississippi Mud Pie. I lost it. Would appreciate it if you could find it.

--NELSON

DEAR NELSON: It took some deep-sea diving in our files, but we managed to save it from a muddy bottom fate. Marriott’s Grand Hotel in Point Clear, Ala., originally shared the recipe with us.

MISSISSIPPI MUD PIE

14 cream-filled chocolate cookies

1/4 cup clarified butter

1/4 cup used coffee grounds

1 tablespoon butter

1 cup dessert whipped topping mix, chilled

1 1/2 tablespoons instant decaffeinated coffee powder

1 quart plus 3 cups chocolate ice cream, cooled to 14 to 16 degrees

1/4 cup coffee liqueur

1/2 cup chocolate fudge sauce

Place cookies, clarified butter and used coffee grounds into blender container and blend until thoroughly combined. Pour mixture into buttered 9-inch pie plate. Spread evenly with spatula. Place piece of plastic wrap over mixture, top with second pie pan and press firmly to distribute mixture, making certain bottom and sides are evenly covered. Remove second pan and plastic sheet and chill shell.

Blend whipped topping mix with coffee powder, stirring until dissolved.

Place chocolate ice cream in thoroughly chilled mixing bowl. Whip at medium speed with wire whip until smooth, from 2 to 10 minutes.

Immediately add whipped topping mixture and liqueur. Continue whipping on high speed until mixture thickens, from 2 to 10 minutes, depending on volume. Mound mixture into chilled pie shell. Immediately place in freezer and freeze 6 to 8 hours.

Quickly cover top of pie with chocolate fudge sauce and return to freezer to freeze completely. Run thin-bladed knife around edge of crust to loosen from pan. Cut and serve frozen. Makes 1 (9-inch) pie.

Note: It is important to chill bowl when whipping ice cream and handling preparations as quickly as possible to prevent melting. Prepare day ahead for best results.

DEAR SOS: Some time ago you printed a delicious-sounding peanut butter fudge microwave recipe. Since I don’t own a microwave oven I would prefer a recipe using an ordinary gas stove. Can you help?

--MIRA

DEAR MIRA: Certainly and with pleasure, as one peanut butter fudge fan to another.

PEANUT BUTTER FUDGE

2 tablespoons butter or margarine

1 (5.3-ounce) can evaporated milk

1 2/3 cups sugar

1/2 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups peanut butter-flavored pieces

1 teaspoon vanilla

1 cup semisweet chocolate pieces

Combine butter, evaporated milk, sugar and salt in saucepan. Bring to full boil over medium heat, stirring occasionally. Cook, stirring, 4 to 5 minutes.

Remove from heat and stir in marshmallows, peanut butter pieces and vanilla. Stir vigorously 1 minute to melt marshmallows and blend. Pour into buttered 8-inch square pan. Cool.

Melt chocolate pieces and spread over fudge. Chill and cut into squares before serving. Makes about 2 pounds.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.