cooked-up something for late lunch today that some o u may like.   something m’squeeze & me concocted back on san francisquito rd. in green valley far too long ago to be believed:  Teriyaki Turkey Burritos

1 lb ground dark meat turkey (not the breast unless you like the texture of a cooked poker deck of cards)

a third of a head of cabbage (thinly julianned longways,  then quartered)

a good sized Vidalia onion (thin thin sliced and quartered)

a red bell pepper (again julianned thin and quartered)

a couple’few cloves of garlic (thin sliced, not diced)

your favorite Italian seasoning (oregano, thyme) to taste

fresh cilantro if you got any (to taste)

cayenne pepper to taste

fresh ground pepper corns to taste

half a cup a teriyaki sauce of choice watered down by a fourth with water  (shake it up real good)

good cheddar and jack cheese, shredded

three cans refried pintos of your choice

one can [actual] black beans of choice

(sometime during the process, put all the beans and some of the seasonings together in a pot with extra virgin olive oil at the base…and slow simmer, stirring pretty much constantly.  (we like to add a tsp. of curry to our pintos…but that’s just us)

put veggies, sans the garlic, in a bowl and pour half the thinned teriyaki sauce over it, let it marinate for a bit

on medium heat, extra virgin olive oil the entire base of a large stainless steel skillet until it’s warmed then swish it around & part way up the sides

add veggie mixture, spread evenly, top with the seasonings and cover…until you can smell and hear it talking 

uncover and fold the mixture under until evenly seasoned, cover and leave it alone until you can smell it loudly (the mixture should have slightly burned to the base of the pan) 

remove from heat and bowl most of the loose ingredients, cover.

now medium reheat the skillet and deglaze it with ample sweet vermouth being sure to unglue all the charred goodness from the base

let it simmer for a bit then add the lb. of ground turkey…& simmer until bottom is done

spread garlic over turkey and then turn it until it’s nearly cooked through, then crank up the heat and deglaze the skillet again with sweet vermouth or Cuervo Gold 

add veggie mixture and stir-fry quickly/thoroughly (if too liquidy just add your everyday corn starch/water mixture to it and give it a quick stir, that should bring it all together), remove from heat and take a deep cleansing breath…

roast your large tortillas the way you like to:

1- spread refried bean mixture (“make a burrito” style)

2- spread stir-fry evenly

3- dollop some sour cream ~~ if you’re into that

4- fill-in the rest of the space with cheese

…ohhhhh, baby, now roll it up tight so it can congeal together

(if you have some seeded/roasted chipotles, serve a couple on the side, …or if it’s for me, just toss ‘em into the mix)

…give the first one to somebody you intend to sleep with later.

Peace

[just scribbled this down, hope I didn’t forget a step]