Posted: 10/22/2006 9:01:37 PM EDT
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Pretty basic set up. Boneless wild turkey breast strips, lightly sauteed with the last of the frozen morel mushrooms from last Spring and hungarian peppers from the folks' garden in olive oil with garlic, shallots, sea salt and fresh ground pepper. Then cooked in coconut juice (the maracuchos of Venezuela cook everything "con coco"--I remember my grandmother back in the Old Country grating coconut meat and painstakingly squeezing the juice out of it. Imagine my delight when I found cans and more cans of the stuff at WallyWorld!) seasoned with curry, cumin, and red pepper. Broccoli thrown in half-way through the reduction process and served over basmati rice with mango chutney.  That's the shotgun that kilt the 17 pound tom, those shells are from the same box that held the shell that pulverized its little red head, the turkey wing bones barely visible by the Tabasco were used to call this meal's guest of honor in. Betwixt all that and the fine cuisine, I feel I should be excused the absence of silly rulers, napkins and such. 
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