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Dark Admission: Pre-fab Jarred solutions to Thanksgiving Leftovers

post #1 of 3
Thread Starter 

There's only so many things you can do with turkey leftovers before your tastebuds rebel at the sameness. Sure I like turkey soup, sandwiches, pot pies and such. Tetrazini hasn't been a favorite but I've resorted to it a few times. Tamales have been a pretty successful freezer leftover for me too.

 

This year, I tried to cuisine shift some of the leftovers, again in a Latin direction.

 

I resorted to Dona Maria Pipian sauce and some Goya Recaito.

 

I was thinking of a green rice and thought the recaito would help me get there. A cup of long grain rice, about 1/2 cup minced onion, a clove of garlic, some lime zest, 1/4 cup recaito into some rendered turkey fat.  Smelled pretty good. Sauted until the rice was all chalky, and then added water and cooked. Finished with juice from half of the lime. It was much paler and milder  than I anticipated and I would probably triple the amount of recaito I used next time. It was a pleasant rice dish, but not quite the flavor intensity or color I was thinking of.

 

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Used some turkey stock to mix up the pipian sauce. Sliced up some turkey leftovers and combined them with some of the sauce.  A little visit to the microwave to bring up to temp. I'd have used more sauce myself, but I've got kids to think about so I coated the turkey lightly and had pipian on the side to add more of for those who wished.

 

Toasted some corn tortillas on cast iron until they bubble and speckle.

 

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Load up the tortilla with some turkey.

 

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Some cabbage, hot sauce, a little squeeze of lime.

 

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Tastes pretty good even with a traditionally flavored sage turkey.  Kids ate it well and liked it. Always a plus. And any change in the leftovers is a welcome one.

 

Other thoughts. Now I've got pipian and recaito to use up. I'll probably portion the pipian into a half cup block and the recaito into 1/2 cup amounts for the freezer.

 

Daisy Martinez has a pretty good recaito recipe if you want to make your own. http://www.daisycooks.com/pages/recipes_detail.cfm?ID=5

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 3

I did something similar with some of my turkey leftovers - Dona Maria Mole sauce.  In a very non-Mex rendition, I served with fried potato.

 

Whether pipian or mole, I prefer Donia Maria to the other brands onthe shelf.  One thing I noticed though is that I think they are making their jars thinner and I keep breaking them as I pry out the paste.  But it is probably better than plastic... so just an observation and not a complaint.

 

My kids wouldn't eat the mole, unfortunately -- too spicy for them.

post #3 of 3
Thread Starter 

I've used the Mole before too. My kids agree, too spicy. The pipian is milder.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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