In a diabolical twist of events…one February morning we were awakened with an emergency call…A family member was not doing well and the circumstances were acute — and dire.
FF 24 hrs and we were in sunny Miami with no sunny perceptions amongst us.
Trapped in a freezing cold ICU room for multiple days; pumps beeping, dialysis machine clanking, ventilators bonked out the songs plaguing our tired minds. My eyes go crosseyed watching the three lead. Is that really V-tach? (It was).
The food we will put in our bodies for the next 3.5 days is despicable at best. Rumbling tummies filled with gas, soured by stress, long for vibrant veggies and sweet, succulent teeth sinking meals, but no alas. Not now.
We can’t leave…
Fritos and airport food. Coconut milk lattes at midnight and two day old deli sandwiches…my digestive system had become a disposable and receptacle for most things that require a stomach pump.
Volatile rectal sounds and nausea, 2 episodes of emesis, cramping, gurgling. I felt like a human garburator*.
It made me romanticize about when I had time to sit at lunch. To eat a burger topped with caramelized wine soaked mushrooms and crispy shallots.
A vibrant platter of colorful mango salsa crossed my dwindling gaze…”Oh nope!” just strabismus that idealized an iv cart piled with old blood, mepilexes and test tubes.
Will my GI tract recover?
Sometimes situations are the unthinkable. In the off kilter juncture that you find yourself curled in the fetal position guarding a delicate relative who may not vie to see tomorrow, just remember that relationships are the most precious thing in our lives. Not lunch.
One day, you will get back to that dreamy salsa and burger. And in the event you have to make one at home instead, I promise this one will be worth your while.
Feeds 4-5 Hangry, Tired Folks; Takes about 1 hr
Ingredients and Method for Mango Salsa (Make this first)
- 3 Champagne mangoes, cubed
- 1/3 large red onion, small dice
- 1/2 poblano pepper, small dice (or use a jalapeño if you prefer more spice)
- 1 large handful yellow, cherry tomatoes, halved
- 1 avocado, cubed
- Juice of 2 limes
- 1/2 tbsp ground garlic
- 1 tsp ground cumin
- Salt
In a medium bowl mix all ingredients together and salt with about 1 tsp. Refrigerate immediately and until use.
Ingredients and Method for Wine Soaked Shiitakes and Crispy Shallots
- 1 large container Shiitake mushrooms, fibrous stems removed and sliced
- 1/2 cup good Chicken Stock
- 1/2 cup good white wine (presumably like the sauv blanc your drinking)
- 3 tbsp extra virgin olive oil
- 1 clove freshly minced garlic
- 4 shallots, sliced thinly (use a mandolin)
- 1 cup canola oil
- Salt
In a large frying pan heat the canola oil over med/high heat. Add the shallots and about a tsp of salt. Fry until golden – this takes no time, so don’t leave your post ~ (2 min.)
Remove the shallots with a slotted spoon and place on a paper towel lined plate.
Keep whatever oil is left in the pan and add the extra virgin olive oil to it. Turn the heat down to medium.
Add the mushrooms in along with another tsp of salt. Cook down for 3-4 minutes.
Add the stock and the wine to the mushrooms as well as the garlic and cook on medium low until the liquid is mostly evaporated (about 5-7 min). Then you can set these aside.
Ingredients and Method for Turkey Burgers and Assembly
- 1 lb ground turkey
- 1 tbsp ground garlic
- 1/2 cup panko bread crumbs
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp chili powder
- 1 tbsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 4 buns or you could get really fancy and make these Cheddar Scallion Biscuits
- 4 slices raw red onion
- 4 thick slices medium sharp cheddar cheese
- 8 leaves of leaf lettuce
- Mayonaise
Light your grill to medium high heat.
Combine all ingredients listed above — from turkey to olive oil — in a large bowl and mix until just incorporated. Make 4 large turkey burger patties – think the size of your palm.
Grill the patties for 5-6 min on side one and then another 4 on side two. Then top with cheese and cook another minute or so (until oozy). Remove from grill. Place the buns on the grill and cook for about 30-45 seconds to get a little golden crunch, then remove.
Here’s your assembly: Line bottom bun with lots of mayo. Then 2 leaves of lettuce and a slice of onion. Next is the burger topped with wine soaked mushrooms and globs of mango salsa. Top everything with crispy fried shallots. (Feel free to omit the top bun:). Happy chins abound!
*Garburator – A legitimate Canadian word for garbage disposal. I love those crazy canucks.
Love eating the rainbow?? How about Coconut Sambal Shrimp Tostadas or Homemade Tostones and Mojo…Or Grilled Strawberry Steak Salad with Burrata. Perhaps your more interested in Blonde Chili Poblano Blanco with Crispy Hominy? Shall I go on? Ok try this Baked Red, White and Black Garlic Salad. This and everything else you wanna eat under the Delicious Manifesto/Recipes Tab:)
