What?!? You still have leftover turkey?

OK. Here is the deal. I am trying to avoid running a restaurant. I get myself involved in insanely complex cooking projects to get it out of my system, and that has worked until recently. Now, after cooking some giant multi-course dinner for 300 people, I wake up the next morning wanting to do it all over again, to correct things that could have gone better, etc.

Basically, I think that I am feeding fuel to the fire.

These last couple of days I have been fighting a cold. It is something I do maybe once every couple of years. I used to get a cold once a year, but that was weak, so I am cutting back.

What really makes me think that I am doomed is that yesterday I slept most of the day (with a little blogging break, and a little bit of putting some stuff away, but mostly it was all about sleep). However, I ended up making a turkey pot pie with dough made from scratch and an additional mirepoix/marsala reduction and a selection of fresh herbs I gathered in the garden. I really did not have the energy for a project like that, but the lure of cooking won.

Sick. I know.

Today, I realized that we still had some turkey leftover, and it would not be edible in another day or two, so I fried it in goose fat and olive oil (I would have used freshly rendered lard, but I had used all of that yesterday in my pie crust) with garlic, onions, cumin, cinnamon, pimenton agrodulce, Mexican oregano, and salt. After it had fried for a bit, I poured in a splash of tequila, roasted garlic salsa, and a generous dash of tamarindo syrup and reduced it. We made quesadillas out of that, with Monterrey Jack and flour tortillas, serving some more salsa on the side.

I highly recommend this recipe, as the frying and tamarind correct the dryness that five day old cooked turkey has.

You could also add a chipotle to the mix, as that is a great flavor with these sorts of things.