Day 4. Ugg.
This stubborn little experiment of waste-not-want-not reminds me of this redundant, albeit hilarious, Family Feud game:
As random as it is for this gentleman to take turkey to the beach, it's not a bad idea to bring the beach to my turkey. Vacations refresh the soul, and, after multiple days of turkey, my palate could use some refreshment.
This is the view from my sister's honeymoon in Jamaica. I can almost hear the reggae above the soft crash of waves, almost feel the light salty breezes. I can almost taste the Red Stripe beer, but wait, there is another lingering flavor...oh, right. It's everlasting turkey.
It is only a photograph after all. I am still here, far from the beach, and close to giving up this tiresome venture. Jamaican Jerk Sauce, take me away!
Jamaican Jerk Turkey Pasta
1lb cooked turkey, chopped*
1 onion, sliced
1 green pepper, sliced
1 pint grape tomatoes
1 Tablespoon Jamaican Jerk Sauce - my version from Jamaica is really spicy, use your own judgement depending on what your sauce tastes like
1/2 pound fettuccine
*If using raw meat, cook through and then add in step 3.
1. Bring a large pot of water to a boil.
2. Saute the onions, green peppers, and grape tomatoes until soft. Slightly crush the tomatoes so they release their juices.
3. Add Jerk Sauce and meat and heat through.
4. In the meantime, cook the pasta according to the package directions.
5. Siphon off 1 cup of pasta water before draining, and add it to the vegetables and meat.
6. Drain the pasta and return it to the pot without rinsing.
7. Toss the pasta with the veggies and meat and serve.
Here is the turkey that is still left. Fork, too. Too. Much. Turkey.