Roberta Said:What are some great after-Thanksgiving, leftover turkey receipies?
Canola oil, for shallow frying
1 large minced onion
1 tablespoon minced ginger
1 tablespoon fresh minced thyme
1 tablespoon fresh minced sage
2 tablespoons fresh minced flat leaf parsley
2 tablespoons fresh minced cilantro
1 quart turkey stock (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf: simmered for at least 3 hours), strained
1 cup shredded white meat
1 cup shredded dark meat
2 cups leftover stuffing
1 cup blanched corn
4 eggs, lightly beaten
1/2 cup shredded Parmigiano-Reggiano
Salt and pepper, to taste
In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.
For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.
PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.
BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay.
1/2 cup peanut oil
1 tablespoon sugar
1 cup rice vinegar
1/2 teaspoon ground Szechwan peppercorns
1 teaspoon red pepper flakes
1 small head Napa cabbage, 1/8-inch ribbons
1 large carrot, peeled and shredded
1 cup sliced scallions
Salt and black pepper, to taste
8 slices rye bread
8 slices Swiss cheese
8 slices turkey breast
Butter, to cook the sandwiches
Preheat a large griddle or 2 large non-stick saute pans on low heat. In a small saucepan heat the peanut oil until very hot. In a small bowl, whisk together the sugar and vinegar. Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar. In a large bowl, mix together the cabbage, carrots and scallions. Toss the salad with the vinaigrette and season with salt and pepper. Lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey. Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich. Butter the top part of the sandwich. Add some butter to the griddle and move sandwich around to completely coat with butter. When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes. Slice on the bias and serve hot.
Dawn Said:How do you cook for a picky person and not be boring?
We Answered:I also do not eat pork, but do eat beef. However, I prefer chicken most of the time. There are too many websites out there, many of which have already been mentioned in some of the answers you have received. The key is to try new and different things. Indian and Pakistani cooking can be a lot of fun. Chicken Chapli Kebabs are wonderful alternative to plain chicken burgers or hamburgers. And you can always control the amount of spices you add. I also do not like things to be too spicy. Also, try looking up some Persian and Afghani recipes. They are very mild, but full of flavor.
For Chicken Chapli Kebabs, it is easier if you find an Indian or Pakistani grocery store and look for the Shan Chapli Kebab spice mix.
For two pounds of ground chicken, I add a couple of onions and tomatos. I'm not sure how much.....but it will be rather chuncky. Put more onions than tomoates. If you want it hot, add some sliced green chilies. Add some fresh grated garlic and ginger to taste (about 1 bulb of garlic and about a 1 inch piece of ginger), and about two teaspoons of salt. Then add about half of the Shan Chapli Kebab spice mix for mild Kebabs, or the whole box for more spicy kebabs. Add one large egg to the mixture. Mix everthing together really well. The form the chicken into patties (I make the patties as I put them in the pan, as they tend to stick to the plate or to each other if you try to make them all at one time.). I find that it is easier to work with ground chicken if your hand are wet, as it doesn't stick to your hands so bad. Fry the Kebabs just as you would hamburger patties. I use a good cast iron or non stick skilliet and coat the bottom with oil. Once I add the patties to the skillet I drizzle a little more oil over the top of each patty. Cook on each side for about 7 - 10 mintues, or until they are golden brown on each side. Low heat is the key to make sure the chicken gets done from the inside and doesn't burn too fast on the outside. I keep a lid on the pan as I am cooking them.