How to Make Timeshare Turkey Bolognese

How to Make Timeshare Turkey Bolognese Hello, this is Chef John from Foodwishes.com with timeshare turkey bolognese. Sorry about the bad sound but we’re down here in Arizona for spring training and I don’t have all my equipment with me. But I want to record this dinner we just did and to give you a few tips on cooking while traveling. The great thing about these timeshare hotel suites is they usually have a kitchen which is great except they’re very minimal. You get you sink, your microwave, your stove, and a couple of crappy Ginsu knives and they got some pots and pans but they’re covered in with shmuts. So make sure you rinse stuff off even if it looks like it was washed, give it a rinse. So here we go. I took the one skillet they had and some olive oil and I got a couple of pounds of ground turkey and I’m going to just kind of sauté that and break it up. In the meantime, I’m going to cut up one onion and man is that knife horrible. So don’t try to cut things too small. You’re going to have to make some compromises, better larger chunks of onion than a trip it to some emergency room in a foreign state. So, I’m going to throw the onions in there. That’s one whole onion. I’m going to keep sautéing that and breaking it up on medium heat and then I made a little well in the center because I chopped up a couple of cloves of garlic. And again, because the knives were so horrible, I chopped it larger than I normally would, so I want to give a little head start, so I sautéed it in the middle of there, softened it up a little bit and then I mixed it in. Now, there were no spices. So at the store, I got one of these grinders of salt and pepper which I really like, sea salt and fresh ground black pepper and they also had one for Italian herb. So one of the challenges with cooking on the road, you got to keep things really simple because you’re just -- you’re not going to have a big pantry to draw from. So that was pretty much it for herbs and spices. So I’m going to keep cooking that and sautéing that until all the turkey is broken up and the onions get kind of soft. Alright, give that a toss. Then I’m going to add my secret ingredient and half a cup of milk. By the way, I get some emails, “How can you ever toss things in the pan?” There you go. How do you like that? After the milk has kind of cooked in for about two minutes, I’m going to add my tomato sauce, just the jarred tomato sauce in about third of a jar of water. Bring that to a simmer. I also bought some fresh parsley because I have to have a little fresh stuff in here. And again, there was no knife I could use to mince this. There were not any knives that weren’t serrated. So, I used my scissors and I just snipped them off then I kind of minced them once they were in here. It worked. It wasn’t the prettiest thing I’ve ever done. Alright, we’re going to stir that in and this is going to simmer for one hour and because it’s in a wide large pan, you’re going to have to keep an eye on it and every once in a while throw a splash of water in there because you want to keep it at that level. Alright, and as it cooks, that turkey is going to soften. It’s going to tenderize, turkey is very, very lean and it can be very dry so you want to make sure you really cook it into that sauce so it just kind of melts in there. I think the milk actually helps with that for some strange reason. I boiled a pound of rigatoni. I’m going to pour my sauce over and you know my trick, stir in the sauce, taste, adjust the seasoning and let it sit for about five or six minutes to soak in the sauce. Actually, throw the cover on there as shown and that was it, a delicious, delicious Timeshare turkey bolognese on rigatoni. When you cook on the road you want to keep it simple. Alright, you don’t want to have to buy a lot of different ingredients and this worked out just fine. The reviews were very positive. They said it was a homerun. And then I said “Hey, I'll do the jokes.” Sorry again for the bad sound, bad equipment, but you know what, hey, you get a recipe, come on. Stop complaining. Anyway, go to the site and get the ingredients and as always, enjoy.