Today is #Cabernet Day, a social media event organized by Rick Bakas. People near and far will be drinking Cabernet Sauvignon and sharing their experience on Twitter, Facebook, or perhaps even a blog. Just in case you need an excuse to drink some wine and join the fun, check out the post from Vinotology offering Eleven Reasons to participate in #Cabernet Day. At our place we not only drink and Tweet, we also get our feast on! If you want to up your game and add some food to the mix, perhaps our menu will give you some inspiration.
Posts Tagged ‘Ground turkey’
What to do with leftover taco filling? Throw in a few more ingredients and you’ve transformed those leftovers into a completely different meal! I’ve adapted this recipe from The New Basics Cookbook. Serves 4.
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, cored, seeded, and chopped
- 1 teaspoon dried Mexican oregano
- 1/4 cup catsup
- 1 – 15 ounce can roasted diced tomatoes
- 1 cup leftover seasoned ground turkey
- 1 – 15 ounce can black, pinto, or kidney beans
- 1 teaspoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 4 hamburger buns, ciabatta rolls, or slices of rustic bread of your choice
Heat the oil in a large frying pan over medium heat. Add the chopped onion and bell pepper and cook until translucent. Add the remaining ingredients and cook until the turkey meat is reheated. Meanwhile, toast the bread. Spoon the meat mixture over the bread, and serve.
The previous night’s ground turkey mixture gets seasoned with a spice rub that includes coriander, thyme, cayenne, garlic, chili powder, smoked paprika, and black pepper. You could also use prepackaged taco seasoning.
We don’t play by the traditional rules that say red wine calls for red meat! A nice Washington Syrah with a balance of spice and fruit is a good option with this dish. We tried it with Gamache Vintners Syrah.