You’d never believe there was turkey in this dish. There’s a lot of meat, for sure. But, to different people, it tasted like lamb, mutton or beef. I can speculate as to why – the burned spices, red wine – but the real answer is that Teddy is an artist. Watch him cook and you can see he’s led by his senses.
But, if you look closely, you can see something else going on. He’s constantly doing a dance with his ADHD. He plans to do one thing but the ADHD causes something else to happen. Then, he has to respond to a new situation. Again, his intention may not manifest itself and he’ll be forced to make another adjustment. It’s these constant adjustments that allow Teddy to cook the way he does. The way Teddy cooks is an extension of the way he lives his life.
We had a lot of fun making this. I hope you have fun watching it. There are some interesting ADHD moments. About 3 minutes into Part 1 Teddy is about to tell us something he read when he sees a jar of dry garlic chutney. We’ll never know what he was going to tell us.
Here’s the kind of thing that causes social problems for ADHD sufferers. Teddy had made plans with his pal Pascal to do something or other. He forgot and impulsively decided to cook. He calls me up and says, “Come right over, if you can. I’m going to cook!” So, I did. Well, here I am taping the chef when Pascal unexpectedly shows up. Neither one of us was pleased and Pascal ended up leaving. The next day, Teddy realized what he had done and apologized to us both.
Indian Vegetables and Turkey Masala
Serves 4
2 Red Bell Peppers, sliced
2 Red Onions, coarsely chopped
1 cup Frozen Corn (Trader Joe’s Organic Super Sweet Cut Corn)
1 lb. Ground Turkey
1 lb. Crimini Mushrooms, whole or coarsely sliced
4 Oz. Petite Sirah Red Wine
1 1/2 Oz. Apple Juice
4 Tbsp. Olive Oil
3 Tbsp. Butter
1 Tbsp. Deep Dry Garlic Chutney
1 tsp. Garam Masala (coriander, black pepper, cardamon, bay leaves, mace, cumin, ginger, nutmeg and cinnamon)
1/2 tsp. Taste Master Vegetable Wonder (salt, sugar, copra(?), Bengal Gram Dal, Citric Acid and Spices)
1 tsp. A-1 Sauce, unshaken bottle
Salt
* * * * * * * * * * *
Heat one Tbsp. Olive Oil in a large skillet over medium-high heat
Add 1 Tbsp. Deep Dry Garlic Chutney and 1/2 tsp. Garam Masala
Cook for a few moments until the spices smoke but are not scorched
Add the turkey and 1/2 tsp Salt cook
Add 1 Tbsp. Olive Oil during cooking to prevent burning
Continue to cook until Turkey is fully browned
Add 3 Oz. Red Wine and continue to cook
Heat one Tbsp. Olive Oil and 1 Tbsp. Butter in a large skillet over medium-high heat
Add 1/2 tsp. Garam Masala
Cook for a few moments until the spices smoke but are not scorched
Add the Red Peppers and cook, stirring frequently
Add the Red Onion and another Tbsp. Olive Oil
Cook until brown spots appear on the Red Peppers and Onions
Add to the browned Turkey
Heat remaining 2 Tbsp. Butter in a large skillet over medium heat
Add the Mushrooms
Add Taste Master Vegetable Wonder and A-1 Sauce
Add the remaining 1 Oz. Red Wine and continue to cook to evaporate the alcohol
While the mushrooms are cooking, Turn the heat to high and continue to cook the Turkey, Peppers and Onions to evaporate the alcohol
Add the frozen Corn and cook for several minutes
Add the Apple Juice
Add the cooked Mushrooms
Garnish with fresh Mint and Nasturtium blossoms
