The turkey meat is marinated with yogurt and Indian spices then sautéed with more spices, grated onion and tomatoes. It's finished with French's Fried Onions in the top layer. Dried cranberries are added during the par-boiling of the rice.
Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
Tuesday, November 25, 2014
Thanksgiving leftovers: Turkey Biryani
Biryani is an amazing dish which has spread all over southern Asia. It's probably best known in India, but the word biryani actually comes from the Persian word for rice 'birinj'. The most basic description for biryani is rice, spices and meat all cooked together in layers. I make a Pakki Biryani which means the meat and the rice are both partially cooked before they are layered together in an oven proof dish and baked.
The turkey meat is marinated with yogurt and Indian spices then sautéed with more spices, grated onion and tomatoes. It's finished with French's Fried Onions in the top layer. Dried cranberries are added during the par-boiling of the rice.
The turkey meat is marinated with yogurt and Indian spices then sautéed with more spices, grated onion and tomatoes. It's finished with French's Fried Onions in the top layer. Dried cranberries are added during the par-boiling of the rice.
Monday, November 24, 2014
Thanksgiving Leftovers: Pecan Pie Milkshake
This is actually one of the greatest milkshakes ever. There is plenty of pecan flavor and delicious caramelized goodness. Broken chunks of pie crust are added at the end to keep larger chunks whole.
I love milk shakes occasionally and I love pie unequivocally. This clearly is not a light dessert but it's great and easily shareable among a crowd! I serve a few ounces in a wine glass to finish a meal and people just go wild for it. We had a long discussion of exactly how you could run a pie milkshake food truck and how ridiculously popular it would be.
The ice cream and pie form a deliciously rich and tasty milkshake, bursting with the flavors of pecan pie. The sweet caro sauce and crunchy pecans are well incorporated. It finishes with little chunks of slightly salty pie crust mixed in to give an amazing salty nugget counterpoint.
I love milk shakes occasionally and I love pie unequivocally. This clearly is not a light dessert but it's great and easily shareable among a crowd! I serve a few ounces in a wine glass to finish a meal and people just go wild for it. We had a long discussion of exactly how you could run a pie milkshake food truck and how ridiculously popular it would be.
The ice cream and pie form a deliciously rich and tasty milkshake, bursting with the flavors of pecan pie. The sweet caro sauce and crunchy pecans are well incorporated. It finishes with little chunks of slightly salty pie crust mixed in to give an amazing salty nugget counterpoint.
Thanksgiving Leftovers: Turkey Cuban Sandwich
This is my new favorite sandwich! It's roasted turkey and ham over Swiss, with mustard and mojo sauce. I use muffaletta, an olive spread to replace the pickle, that isn't original but it is amazingly tasty.
Mojo sauce is a Cuban sauce which combines garlic, olive oil, and citrus juice. This is a very common collection of flavors throughout the Caribbean. A similar sauce is often used to marinate the roasted pork in a traditional Cuban. Living in the north I have found it very difficult to find a good Cuban sandwich. The only choice we have is to make one yourself! The Mojo I use is mixed into mayo for spreadability.
The typical Cuban sandwich uses Swiss cheese; if I'm feeling particularly saucy I'll replace the Swiss cheese with Gruyere which is another Swiss Cheeses. That will give the sandwich a deep nuttier flavor. Gruyere has a similar sour twang but is much more complex and layered in flavor.
Mojo sauce is a Cuban sauce which combines garlic, olive oil, and citrus juice. This is a very common collection of flavors throughout the Caribbean. A similar sauce is often used to marinate the roasted pork in a traditional Cuban. Living in the north I have found it very difficult to find a good Cuban sandwich. The only choice we have is to make one yourself! The Mojo I use is mixed into mayo for spreadability.
The typical Cuban sandwich uses Swiss cheese; if I'm feeling particularly saucy I'll replace the Swiss cheese with Gruyere which is another Swiss Cheeses. That will give the sandwich a deep nuttier flavor. Gruyere has a similar sour twang but is much more complex and layered in flavor.
Thanksgiving Leftovers: Turkey Shepherd's Pie
Shepherd's pie is an amazingly delicious and simple hearty meal which is so often done poorly. The meat is simmered in thick gravy which should be made in the pan while you are cooking it. It's a very easy dish and can easily be made with leftovers.
My turkey shepherd's pie started out as Gordon Ramsay's lamb shepherd's pie, but got adapted to Thanksgiving leftovers
My turkey shepherd's pie started out as Gordon Ramsay's lamb shepherd's pie, but got adapted to Thanksgiving leftovers
Thanksgiving Leftovers: Egg Rolls
This is a utility leftover maneuver. I keep spring roll wrappers
in the freezer ready to go for just such opportunities. This dish has nothing
to do with Asian food beyond the wrapper that we are using. They provide the
usual mushy leftovers from a Thanksgiving meal a welcome crunch. If you think
about it pretty much all of the staples of a Thanksgiving meal are quite
geriatric. There is nothing crunchy in a Thanksgiving meal. If you cook your turkey well, there isn't anything tough there either!
How do you go wrong deep frying anything?
If you fried your turkey, then this is a Meta egg roll; fried, fried turkey egg
rolls! If you use stuffing you are Frying fried turkey stuffed with stuffing eggrolls. Maybe you should cram some cranberries in there too... I'm sorry, I'll go now.
These are a pretty simple assembly process. Three ingredients wrapped in a tight roll.
Thanksgiving Turkey From Live Bird To Dressed Bird.
First off I want to say you might not want to continue down this page too much further if you are squeamish about blood or dead animals.
I have a good family friend who has a little farmstead where he has been raising organic chickens. He buys all organic feeds but supplements the feed with a huge grazing area for them to wander around in and dig all sorts of goodies out of the ground. They also gorge themselves on organic watermelon, squash, and pumpkin that they grow on the farm.
Overall these are some much loved birds.
Next season he is going to switch to all heritage breed turkeys which he'll raise from hatchlings. The birds that are raised from hatchlings on this farm are incredibly friendly and nice! They aren't skittish and will come right up to the fence to check out visitors!
These turkeys have clearly been meticulously cared for. I think you can taste that care in the meat.
The farmer had gotten so attached to his turkeys that he decided it would be nice to have a little ceremony to thank them and usher them on to their next path. He had a Monk friend from The Joyful Path Monastery in Blue Mounds come out and perform a silent blessing and let people say a few words.
It was a little hippy dippy and granola, but I think anyone who cares that much about their livestock and their food should be applauded. That level of care and compassion is what makes the happiest and best animals in the world. We should all be so lucky to get birds that taste this good!
OK final warning, it's about to get a little bloody in here...
The birds are hung on a tree by their feet and allowed to calm down a little. Then a meticulously sharped knife is quickly pulled through both of their carotid arteries and the turkey is lowered into a bucket with some mulch in the bottom and allowed to bleed out.
The turkey doesn't seem to feel much pain and doesn't really react to the knife cutting. However as the blood leaves the bird it autonomic system kicks into gear and it starts flapping its wings uncontrollably. Because we didn't have a collar big enough for the bird's wings, we had to lightly hug them to make sure they didn't break their own wings. But in a way, it's a sweet way to send them off into sleep.
Once they are dead, the birds are removed from the ropes and dipped into a water bath between 165-170 F for 10 seconds to help loosen the feathers.
I have a good family friend who has a little farmstead where he has been raising organic chickens. He buys all organic feeds but supplements the feed with a huge grazing area for them to wander around in and dig all sorts of goodies out of the ground. They also gorge themselves on organic watermelon, squash, and pumpkin that they grow on the farm.
Overall these are some much loved birds.
Next season he is going to switch to all heritage breed turkeys which he'll raise from hatchlings. The birds that are raised from hatchlings on this farm are incredibly friendly and nice! They aren't skittish and will come right up to the fence to check out visitors!
These turkeys have clearly been meticulously cared for. I think you can taste that care in the meat.
The farmer had gotten so attached to his turkeys that he decided it would be nice to have a little ceremony to thank them and usher them on to their next path. He had a Monk friend from The Joyful Path Monastery in Blue Mounds come out and perform a silent blessing and let people say a few words.
It was a little hippy dippy and granola, but I think anyone who cares that much about their livestock and their food should be applauded. That level of care and compassion is what makes the happiest and best animals in the world. We should all be so lucky to get birds that taste this good!
OK final warning, it's about to get a little bloody in here...
The birds are hung on a tree by their feet and allowed to calm down a little. Then a meticulously sharped knife is quickly pulled through both of their carotid arteries and the turkey is lowered into a bucket with some mulch in the bottom and allowed to bleed out.
The turkey doesn't seem to feel much pain and doesn't really react to the knife cutting. However as the blood leaves the bird it autonomic system kicks into gear and it starts flapping its wings uncontrollably. Because we didn't have a collar big enough for the bird's wings, we had to lightly hug them to make sure they didn't break their own wings. But in a way, it's a sweet way to send them off into sleep.
Once they are dead, the birds are removed from the ropes and dipped into a water bath between 165-170 F for 10 seconds to help loosen the feathers.
Then we spent the next 10-15 minutes plucking all of the feathers off of the each bird.
Most of them come off easily with the quick dip in hot water, but the wing feathers and some of the small body feather take some time and effort.
The final step is cutting around the anus without rupturing the digestive tract. It takes some careful cutting with a very sharp knife. You can tie off the end and then remove the intestines and organs without too much of a mess. Finally the head is removed and the trachea is freed from the neck and pulled through the cavity out with the lungs.
The turkey gets a final rinse in clean water and you have yourself a dressed bird... and some bloody feet.
See my guide on how to pack twice as much stuffing into a bird here.
-NOM!
One Secret To Double Your Stuffing!
If you're anything like me turkey is really just a stuffing delivery device. Truly great stuffing requires it to be stuffed into a Turkey, but I don't really love the birds you can buy in the supermarket. There is an alternative (slaughter your own.) You might not want to click on that link if you are squeamish.
If there was a good way to make delicious stuffing without putting it into a bird, I would be all over it, but let's be honest. The stuffing from inside the bird is about 1000 times better then the baked version.
I always want more stuffing, and with this Secret you can get twice as much stuffing into your turkey!!
Let's start off with the stuffing. This is my mother's stuffing recipe, it's the recipe that I grew up with, and it's the best stuffing in the world. I'm sure most people think that about the recipes that they grew up with but there is a key difference here. This one is my mother's recipe.
The stuffing is perfectly simple: croutons, mushrooms, onions, celery and sausage. Mostly the flavor comes from the delectable internal drippings in the turkey. In my opinion stuffing who has not cooked inside a slowly roasting fowl is not stuffing at all but rather a soggy bread casserole. Stove Top I Deny Thee!
If there was a good way to make delicious stuffing without putting it into a bird, I would be all over it, but let's be honest. The stuffing from inside the bird is about 1000 times better then the baked version.
I always want more stuffing, and with this Secret you can get twice as much stuffing into your turkey!!
Let's start off with the stuffing. This is my mother's stuffing recipe, it's the recipe that I grew up with, and it's the best stuffing in the world. I'm sure most people think that about the recipes that they grew up with but there is a key difference here. This one is my mother's recipe.
The stuffing is perfectly simple: croutons, mushrooms, onions, celery and sausage. Mostly the flavor comes from the delectable internal drippings in the turkey. In my opinion stuffing who has not cooked inside a slowly roasting fowl is not stuffing at all but rather a soggy bread casserole. Stove Top I Deny Thee!
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