Double super secret ingredient!!!
Chipotle Tabasco!
I put in about 4 squirts. You can season to your heat preference…
Steak is done, so throw a piece of swiss (I like smoked swiss) on that puppy and let it melt!
Vegetables are done!
And heeeeeeeeere’s lunch! 
FOOD PORN!!!
I love this pic the best
More money shot
I actually over cooked the steak-- compare to some of the previous dishes. This is why I don’t like my oven broiler- it’s very hard to cook steak in…
OH WELL!!! Lunch is lunch!!
Never heard of chipotle tobasco, have to grab some of that.
Since you’re in Maine, try and pick up some
WO’s chipotle sauce, out of Bucksport. Some friends of mine make it. Reeeeally awesome stuff.
[quote]OctoberGirl wrote:
do you take requests?
I have some freaking ground turkey. I do it the same way each time, just cooked up with some onions, salt and pepper, maybe some basil.
do you have any exotic and wonderful recipes?
I love red, yellow and orange bell peppers! not a fan of the green for some reason.
…
ooooohhhhh will you take pictures?[/quote]
OG Teaser
OK-- As promised to OG—
What to do with ‘freakin ground turkey’?
Smoky Stuffed Peppers (featuring freakin’ ground turkey)
Ingredients include:
1 lb. Freakin’ ground turkey
Bell/Sweet Peppers (bigger = better for stuffing)
Applewood smoked bacon
Applewood smoked cheddar (notice a pattern?)
Sliced Mushrooms
EV Olive Oil
Canned tomatoes (crushed or pureed)
Tomato Paste
Buffalo Mozzerrella cheese (usually comes in a ball)
Romano Cheese
Onions (or scallions)
Garlic Powder
Parsley
Whatever else is in the picture that I missed (maybe salt and pepper)
Start fryin’ the bacon! (MMMMMmmmmmmm baaaaccooonnnn…)
Notice a lot of bacon in the past few dishes? I had to use it up. Ditto mushrooms, scallions… Again, I pretty much improvise with whatever is in the fridge/cabinets…
Crispify the bacon…
EVERBODY— CAN I GET A “CRISPIFY”???
CRISPIFY!
GIMME A “CRISPIFY”!!!
CRISPIFY!
Ok, so do the bacon thing, set aside on papertowels, drain the grease… We’re gonna reuse the pan
EVERBODY— CAN I GET A “RE-USE THE PAN”???
RE-USE THE PAN!!
OK SteelyD
We must start an affair now. Or I can marry you if you want it that way. You can do anything you want to me as long as you cook.
Disclaimer: I am male.
OK, after you drain the bacon grease, wipe the pan and add the turkey. Alternatively, you can use a new pan and put some olive oil in, heat, and then add the turkey.
I added copious amount of parsley and garlic powder after adding to the pan. Also some black pepper. You can use salt if you want, but remember, there is salt in the canned tomatoes, bacon, and cheeses, too. I usually don’t add salt to anything.
Keep the turkey moving so it cooks evenly and doesn’t burn. This is medium heat.
CAN I GET A “KEEP IT MOVIN!” ??!!
“KEEP IT MOVIN!”
I forgot to mention— you’ll want to get a pot of water boiling (pinch of salt in it) to blanche the peppers. You need to be able to submerge the peppers.
Also, if you haven’t already done so, hollow out the peppers, seeds and all, and dice up the mushrooms, onions, garlic (if you’re using it), etc.
Don’t forget ----- WASH YER VEGGIES!!!
CAN I GET A “WASH YER VEGGIES!!!” !!??!!
WASH YER VEGGIES!!
Add the peppers to the boiling water. About 1-3 minutes should do it. Blanching softens the peppers, brings out color and taste, and allows them to cook faster in the oven.
Speaking of which, you might as well fire up the oven to about 375 F.
CAN I GET A “FIRE IT UP!!!” ??
“FIRE IT UP!!!”
Incidentally, I’m yelling these as I type them…
Sooo, back to the freakin’ turkey…
Should be cooking along right about now. I used a pretty lean selection of turkey-- 70 or 80%, so it may dry up a bit-- you can alway add a little water or EVOO.
Alternatively, if there is excess liquid, you may wish to drain it out.
Either way, when the turkey is just about cooked through, add in the vegetables…
… and SHOW ME THE BACON!!! (crumbled back in the pan)
"SHOW ME THE BACON!!!
Sauce it up!!
This is about 1/2 the can of crushed tomatoes. I love “Tuttoroso” brand. Basil is included in the can…
SAUCE IT UP!!!
http://images.t-nation.com/forum_images/a/8/a80a7-08_add_cheese_bottom.jpg
Keep the turkey, sauce, etc moving in the pan.
With the peppers blanched and removed from the water (and drained), add a slice of mozzerella in the bottom of each pepper.
I previously cut the cheese… (heh)
CAN I GET A “CUT THE CHEESE!!!” ??
“CUT THE CHEESE!!!”
The freakin’ ground turkey should be done.
Add a scoop to each pepper-- don’t fill it up all the way!!
SPOON IT IN!!
Next, a lil’ sprinkle of pecorino romano (or parm) will do!