The Dish: Sage Peppercorn-Marinated Turkey Tips with cranberry fennel slaw

The Restaurant: Tip Tap Room

Turkey Tip Marinade (Sage Vinaigrette):

--2 cups sage leaves
--1 tsp salt
--1 tsp pepper
--1 tsp garlic
--1 tsp shallots
--3 cups olive oil
--1 cup red wine vinegar
--½ cup brown sugar
--¼ cup cracked black pepper

Puree all ingredients with Burr mixer and reserve (preferably 24 hours).

METHOD:

1) Cut 5 lbs of turkey into 2 oz cubes. Place turkey in marinade for at least 12 hours in the refrigerator.

2) When you are ready to make the dish, remove turkey from marinade (but do not rinse) then place on grill for three minutes each side, seasoning with salt and pepper as you go.

3) Finish cooking in a 350 degree oven for about 8 more minutes.

Cranberry Fennel Slaw:

--2 cups dried cranberries (chopped)
--1 cup celery sticks (cut into matchsticks)
--1 cup paper thin slices of fennel
--½ cup basil leaves chiffonade
--¼ cup sage leaves chopped
--1 cup verjus
--Juice of three limes
--Pinch of salt and pepper
--Combine all ingredients and reserve in the refrigerator (can be kept for up to three days in advance but should be reserved for at least 24 hours.)

PLATING:

Place the turkey tips on a platter and top with cranberry fennel slaw.