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1
Preheat oven to 400 degrees F.
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2
Begin by using a large saute pan on medium-high heat.
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3
Add 3 tablespoons of the olive oil, and saute the spinach with salt and freshly ground black pepper, to taste.
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4
Stir until spinach wilts and add the wine.
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5
Let the wine evaporate and infuse with the spinach.
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6
Remove from heat and let cool.
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7
Begin with the turkey by either pounding it or butterfly the meat to make it a thinner piece.
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8
Spread the cooled spinach evenly over the breast, along with the Gorgonzola.
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9
Carefully roll the breast tightly and then using the twine, tie the roll up in the middle and both ends.
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10
Sear the roll until golden brown on all sides in a medium sized saute pan with a drizzle of oil.
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11
When all sides are seared, put in the oven for 20 minutes.
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12
Remove and serve with espresso BBQ sauce.
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13
2 tablespoons olive oil
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14
1 small sweet white onion, finely chopped
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15
2 cloves garlic, minced
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16
1 cup balsamic vinegar
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17
Hot sauce
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18
2 cups red wine
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19
2 cups ketchup
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20
1 cup brown sugar
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21
3 tablespoons Dijon mustard
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22
1/2 cup espresso coffee
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23
Salt and freshly ground black pepper
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24
In a medium sized saucepan over medium heat, add the olive oil.
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25
Add the onions and garlic and cook until they begin to turn brown and caramelize, about 4 minutes.
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26
Deglaze the pan with the balsamic vinegar, scraping up any browned bits from the pan with a wooden spoon.
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27
Add the hot sauce, to taste, and wine.
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28
Next, add the ketchup, brown sugar, mustard, coffee, and salt and freshly ground black pepper, to taste.
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29
Let simmer for 30 minutes.
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30
(Chef's tip: if too thick, add a little water)
