Saturday, November 26, 2011
Chef Fabian Quiros, Executive Chef at the Salt Creek Grille in Plainsboro offers a way to use leftover turkey to create an entirely new dish.
- HOLIDAY GUIDE
-
Saturday, November 26, 2011
Turkey Tacos with Chipotle Sour Cream and Fiesta Slaw – Turkey leftovers are kicked up a notch when seasoned with ancho chili powder, paired with a zesty chipotle sour cream, then topped off with a tangy cabbage slaw Ingredients Combine turkey, lime juice, paprika, chili powder and jalapeno in a large bowl. Stack up 2 of the tortillas, lay about 4 ounces of the turkey mixture down the center. Top with fiesta cabbage slaw and a spoonful of the chipotle sour cream. Garnish with cilantro leaves. Yields 4 servings Fiesta Cabbage Slaw: Place cabbage and onion in a large bowl. In a smaller bowl, whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper to taste. Garnish …
Friday, November 25, 2011
Chef Fabian Quiros, Executive Chef at the Salt Creek Grille in Plainsboro offers a way to use leftover turkey in soup.
- HOLIDAY GUIDE
-
Friday, November 25, 2011
Make a deliciously hearty and easy soup with turkey and corn leftovers mixed with tomatoes, beans, and warm southwestern spices. Ingredients In a sauce pot, combine turkey, onion, vegetables, jalapeno, garlic, chili powder, cumin, salt and ground black pepper. Stir and add the chicken broth, tomatoes, corn and beans. Cover and cook on low for 1 hour. When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Yields 4 servings.
Thursday, November 24, 2011
This bird deserves attention beyond its starring role on the holiday table.
As Thanksgiving approaches, turkey may be on your mind. The Butterball on your table might seem like a far cry from the wild birds we sometimes spot stalking through the pines, but they actually belong to the same species – one with some interesting characteristics and a long history with humans. What it is: The wild turkeys that roam our forests and farmlands belong to one of several subspecies found all over the U.S. Our eastern wild turkeys are big birds – males can grow to 4 feet and may weigh more than 20 pounds. The females, or hens, are smaller and slimmer, with relatively dull brown and gray feathers. The male’s plumage is bulkier, with feathers that can contain iridescent shades of purple, green and gold. In the spring, his naked…
Chef Fabian Quiros, Executive Chef at the Salt Creek Grille in Plainsboro offers a way to use leftover turkey and cranberry sauce.
- HOLIDAY GUIDE
-
Thursday, November 24, 2011
Leftover cranberry sauce is mixed with mayo and Dijon to make a tart and creamy aioli that tastes great when paired with turkey, spinach, cheese, and bacon. Ingredients Spread aioli across one slice of flatbread. Layer spinach, bacon strips, roasted red peppers, turkey and burrata cheese. Roll up tightly. Slice into 1" pinwheels and serve. Yields 4 servings. Cranberry Aioli Mix cranberry sauce, mayonnaise, mustard and orange juice in a small bowl. Cover and refrigerate until needed.
