Chourico Content

For three months now I haven’t wanted to cook. I have come home feeling exhausted, worn down and depressed. Kisa asks a one-word question “pizza?” and my only response is another question “order out or make in?” I’m not feeling guilty about the laziness. We got a pizza stone and peel for our wedding and I truly enjoy making fresh pizza at home. But, but, but. It’s not what I consider cooking. I’m not really making anything when I lay down a crust with sauce and cheese.
Tonight, all that ended. I shook off the blues and I’m back in the kitchen. My first recipe to ring out the old year is chourico/turkey sub sandwiches in honor of the Saturday night Patriots game.
Ingredients:

• chourico, red and spicy, stripped of casing and chopped small
• ground turkey
• sweet vidalia, chopped tiny
• zesty tomato sauce
• ruby red tomatoes, diced
• crunchy, bright jalapenos (I cheated with jarred because I prefer my friend, Mrs ‘Fro), chopped smaller than small
• dried oregano
• sugar
• black pepper (fresh cracked, of course)
• tapioca
• big black olives, sliced
• monterey jack cheese, shredded
• fresh, fresh, fresh rolls, guts taken out
• crunchy tortilla chips (I like red hot blues)

I prefer to cook the turkey and chourico in batches, alternating between the two. End with a batch of turkey so it can soak up the crusty bits of chourico left behind. This method also gives the otherwise grayish turkey a deeper color. The whole thing stews for 6-12 hours so the flavors can have a lasting relationship and not just a one night stand. Serve with plenty of napkins and water for the wimps.