I diced up some leftover turkey and pan-fried it in some turkey shmaltz until browned. Then I added some white rice and more shmaltz, plus a touch of sesame oil and fried it all up. Added a couple of spoonfuls of gravy and mixed it in to heat through, then plated it up.
In another pan I made a quick omelette, rolled it out on top of the rice, and laid some ketchup and a little bit of sriracha chili sauce on top the egg.
It was wonderful.
Aloha,
Nate
Decided to do something a little different than the regular microwaved Thanksgiving leftovers for lunch.
I heated up some turkey shmaltz in a pan and added about 1-1/2 cups of stuffing (sausage, bacon and chestnut with homemade croutons) and fried that up for a few minutes until heated through. Laid that down on the plate.
I diced some turkey and fried that up in more shmaltz until the turkey had some nice browning on the edges. Laid that on top of the stuffing.
Finally, I spooned some reheated giblet gravy on top of the whole pile.
Came out pretty good. For the second helping, I added a beaten egg to the stuffing to see if it would hold together better (I had in mind a kind of “French toast” concept). Ehh. Don’t think I needed to do that.
Aloha, Nate
From the October/November 2001 issue of Fine Cooking Magazine. The secret is to separate the egg whites from the yolks and beat the whites until they are glossy and can form soft peaks. Baking soda and baking powder were also used in this recipe to give it more lightness.
With a little butter and real maple syrup, this was great!
Aloha, Nate
One of my favorite movies is “Tampopo”. It is a Japanese film about food. A great movie to watch if you can get your hands on it. There is a central story about a truck driver helping a ramen shop owner improve her ramen, but there are many substories revolving around it. One of my favorite scenes from the movie is of a hobo making “omurice” (Omurice is simply fried rice with an omelette on top) for a young boy:
Annie made some fried rice last night so I quickly cooked and omelette, plated it up, and squirted on a little ketchup. It was great!
Aloha, Nate
