What Would Brian Boitano Make?

Well, Brian Boitano would make Coq au Vin-guine, but as I am famously allergic to chicken, I am making Dinde au Vin-guine per his recipe from his Food Network show. Hint, dinde is turkey in french.

I went to Wally World (WalMart) today and, thus had to make a couple of substitutions. I subbed pearl onions for the cipollini onions and bacon for the pancetta. Sigh, guess that's what I get for slumming it.

I also have:

linguine

olive oil

salt

black pepper

merlot wine

crimini mushrooms

flour

flat leaf parsley

tomato paste

garlic cloves

thyme

butter

turkey cutlets (on sale!)

I cut the turkey cutlets to bite size pieces.

Before lightly coating them in seasoned flour.

This was set aside in the refrigerator until needed.

Then I brushed clean the crimini mushrooms and sliced about half of them for the dish. The Foodie Daughter does not like mushrooms, so I opted to leave the rest for another meal.

And then it was time to get emotional. The package directed me to drop the onions in boiling water for a couple of minutes before rinsing under cold water. Honestly, I found it just as easy to simply peel the things as is. However, nothing stopped the tears. It got so bad that I couldn't see what I was doing. Tears were streaming down my cheeks and I was in pain. I was beginning to wonder if this dish was worth all this misery.

All right, fast forward a bit. The bacon has been cooked and drained and now the onions are cooking. The cat was busy being cute, so the Foodie Daughter had absconded with my camera for a while.

Then the mushrooms and the turkey were browned.

The garlic and tomato paste were cooked for a couple of minutes before the wine was added to the pan. This was allowed to reduce for a few minutes before the rest of the ingredients were added back in.

Finally the Dinde au Vin-guine was plated and presented to the hungry family.

The verdict?

This goes into the recipe rotation, but I will definitely be halving the recipe as it makes a lot of food.