bargainsonwine

Left overs

So have you been looking at leftovers all day. Maybe you’ve used a little turkey for a

sandwich or two. Well here is a couple of my really favorite use up recipes

Turkey Gumbo, Mom’s Turkey a la King and Turkey Tettrazini.

Oh and if you still have a big batch of mashed potatoes to go with the above try adding a

little more unsalted butter, 1/4 cup heavy cream or milk and shredded smoked Gouda. 3 lbs

of potatoes would take 3/4 lb of the cheese so you be the judge.

Any Brussels sprouts – How about this. take 5 or 6 strips of bacon cut crosswise into thin

strips. some thinly sliced red onions 3 or 4 large garlic cloves halved lengthwise, leftover

Brussels sprouts cut in half salt and fresh ground pepper.

In a deep skillet cook the bacon over moderate high heat until browned, about 8 to 10 min.

remove bacon from pan, add onion and garlic reduce heat to medium cook until softened 4

to 5 min. add cooked Brussels sprouts and cook until golden brown on outside add the

reserved bacon, salt and pepper to taste, cover and simmer about 10 min stirring

occasionally.

TURKEY GUMBO

leftover turkey about 4,5,6 lbs whatever you have white and dark, bones and all

5 cups water

1 medium yellow onion, quartered

large celery rib cut into 5 pieces

1 bay

1 tbsp salt plus 3/4 tsp salt

3/4 tsp cayenne

3/4 cup vegetable oil

3/4 cup all purpose flour

1 cup chopped yellow onion

1 cup shopped green pepper

1 cup chopped celery

1/2 lb smoked sausage cut into 1/4 inch thick slices

2 tbsp chopped green onion

2 tbsp chopped fresh parsley

In a large pot put he water, turkey (bones and all) quartered onions,celery pieces, bay leaf

and the cayenne. Bring to a boil over high heat and then reduce to simmer about 30 min

until meat falls off bones. Remove turkey, strain and reserve broth.

In a large pot, over medium heat, combine oil and flour, stirring slowly and constantly

making a dark brown roux, about 15 to 20 minutes. add the chopped onions, bell peppers,

celery cook stirring until veggies are soft 8 min. Add the reserved broth and stir until the

roux mixture and broth are combined. Bring to a boil, then reduce heat to medium low and

cook uncovered stirring occasionally for about an hour. Remove any skin from the turkey

meat and pick any meat off the bones. Chop meat coarsely. Add the turkey and sliced

sausage to the gumbo. Cook another 15 minutes re3move from heat and let rest about 5

minutes. Skim off any fat the rises to the surface. Stir in Green onions and parsley. serve

hot.

TURKEY A LA KING

leftover turkey 3 to 4 lbs

1 large onion chopped

1/2 cup chopped celery

4 tbsp flour

1/2 cup sliced mushrooms

1/2 cup frozen peas

1 tbsp chopped pimiento

salt and pepper

Cook turkey in large pot with 2 cups water onion, celery salt and pepper until meat comes

off bones. pick all the turkey off the bones, discard skin cut meat into pieces and reserve.

mix flour with a little cold water making a smooth paste. Add flour mix to pot stir constantly

to avoid lumps. Add rest of ingredients, including turkey pieces. Add a little milk until right

consistency ( thick is good). Serve over left over biscuits or mashed potatoes.

TURKEY TETTRAZINI – TINA’S

Now this is a cool recipe one of my favorites, you guessed it, it involves pasta. My Mom was

very good about giving credit to here friends recipes and this was her good friend Tina, who

I don’t really remember but I sure remember how much I like her recipe.

spaghetti 16 oz – cooked

2 lbs or so of left over turkey chopped

1 chopped onion

1 chopped green onion

2 small cans sliced mushrooms

Mix all ingredients together – put into a baking dish large enough so its 1/2 inch down from

the top. Pour SAUCE (see below) over all. Bake until browned and bubbly, about 30 min at

325.

SAUCE 1 cup white sauce ( 2 tbsp butter, 2 tbsp flour and 1 cup milk, 1/4 tsp each salt &

pepper and 1/8 tsp paprika. Melt butter in sauce pan, add flour, salt, pepper and paprika.

Stir until blended and smooth. Add milk slowly stirring constantly to avoid lumps. cook until

smooth and thickened. If too thick, thin with milk. makes 1 cup)

Add to white sauce 1/2 cup each of shredded old English cheddar and shredded American.

Mix together – pour over mixture in baking dish. **substitute any cheese you like.

So if you try these and like them or come up with any variations let me know. Enjoy

Thanksgiving Day

HAPPY THANKSGIVING TO EVERYONE Just finished talking over the video phone to January

and the kids, Cory was hard at work in the kitchen making the turkey dinner. I am off in a

couple of hours to a neighborhood gathering and the traditional dinner. So what to bring???

Have you ever received gifts of pumpkin butter. What do you do with 4 jars of it. I know

you make pumpkin butter pie.

Well I went to the “knife full of cinnamon” cookbook, (see my first blog) and found Mom’s

pumpkin pie recipe. Made sense to me. substitute pumpkin butter for pumpkin pie filling

and leave out the molasses as pumpkin butter is already pretty sweet.

put it altogether and discovered that it took about 30 minutes extra to cook. But be careful

when you try this recipe as I am at 2500 hundred feet elevation so that may make a

difference. I’ll bet nobody at the dinner will bring a pie like this. I did a souffle cup of filling

just to make sure it was OK and I LIKE IT. So if you have or can get some pumpkin butter

give this a try.

Thanksgiving breakfast

Yes it’s almost here, one of my favorite days, one where you get to eat all you want, all day

long and never get scolded. Oh yes and watch football while your grazing through the hours

leading up to a meal that’s taken 3 days to prepare.

Once the family got to an age where thanksgiving dinner went to 4 pm instead of 1 pm one

of my favorite things to do for the girls and any family members who had shown up the

night before was a festive early morning breakfast. I spent as much time planning breakfast

as the “big” dinner. I would order Kringle’s from Berndtsen’s bakery in Milwaukee, find the

freshest fruit the store had to offer and make sure the juice was freshly squeezed.

For the adults a fresh pot of coffee and bellini’s

BELLIN RECIPE

- well chilled – 3oz Raspberry sparkling ( or champagne with a 1/2 oz of chambord) 1 oz

apricot nectar in a champagne flute.

for the kids – fresh OJ, concord grape juice and martinelli’s sparkling apple cider.

FRESH FRUIT PLATTER

I would get up well before others and have a platter of fresh fruit ready to serve as

everyone slowly migrated to the kitchen. I stayed away from traditional fruits and went with

an assortment of Kiwi, papaya, mango, dates, figs, persimmons, berries, tangerines and

blood oranges if they were available.

Then they would spot the Kringle, which was a perfect compliment to the fruit.

while they were all occupied with the fruit and the kringle I would be finishing up the sit

down part of breakfast. Just a few things to keep them going until that first mid morning

round of appetizers would show up, usually just as the parade was finishing and the first

game was due to come on.

Scrambled eggs with a little cheddar and mild chilli’s

Bacon ( home grown and thick cut) EXTRA crispy – if you can’t raise your own go to a good

butcher shop and get their smoked and cured thick cut, you’ll be glad you did.

OVEN FRIED POTATOES

- red potatoes cubed, coated with olive oil, sprinkled with minced garlic, salt, pepper and

dried basil. mix oil and spices in plastic bag, add potatoes and shake to coat. spread on

baking sheet and drizzle oil from bag over potatoes. bake at 425 until potatoes are crisp.

OVEN BAKED FRENCH TOAST

- this is the best french toast I have experienced so I just had to steal the recipe. this and

the extra crispy bacon with maple syrup are always the big hit.

recipe:

1/2 cup butter – melted

1/2 cup sugar

1 tsp cinnamon

3 eggs

1/2 cup milk

1/2 cup orange juice

1/2 tsp vanilla

1 loaf of french bread sliced thick – 3/4 inch

maple syrup

fig jam

In a large rectangular glass casserole spread a 1/4 cup butter, 1/4 cup sugar and 1/2 tsp of

cinnamon evenly on the bottom.

Mix OJ, milk, eggs and 1/2 tsp vanilla in rectangular dish suitable for dipping the bread.

Dip the sliced bread and layer in pan over butter and sugar mixture. drizzle over the top of

bread the remaining 1/4 cup of butter, 1/4 cup sugar mixed with the 1/2 tsp cinnamon.

Bake in oven, preheated to 400 for 10 to 12 minutes flip slices over and bake another 12

minutes. serve hot with syrup and jam.

if its to close to organize this for thanksgiving don’t forget Christmas is coming.

HAPPY THANKSGIVING

Football goulash

First of all growing up in the 50

′s and 60′

s a lot of things Mom made were called “goulash”

and they were always hearty and delicious. But first a little about the web site. Its moving

forward with photo’s and dialogue supplied by Joe and myself. Decided the first three wines

will be the Merlicious Suave Blanc, Dancing Vine Cab and Stray dog Zin. All of which do a

really good job complimenting the recipes to date.

OK back to the “goulash”. So Saturday was a beautiful day, just right for grilling, decided to

do a little mixed grill. Some nice large boneless country ribs, whole butterflied chicken

breasts, linguica sausage from Lockeford sausage company, and a couple dozen large

shrimp in the shell all in a molasses and ketchup (Slovak) BBQ sauce, turned out great in

the new smoker. But I ended up with leftovers, one large rib about 8 to 10 oz, half a

chicken breast, one linguica sausage about 6 oz, and 9 BBQ shrimp. So football Sunday

morning I checked out the rest of the frig and found plenty to work with. In days past I

would simply “lop” all this together and call it good. But now, in case it turns out good, I

write what I do down. And It was a good thing I did on this one. This and the Stray Dog zin

was a great combo, had a couple of bowls while watching football on a beautiful fall day.

this recipe will serve at least three so adjust as you need.

BBQ RIB, CHICKEN, SAUSAGE GOULASH

Don’t feel like you have to wait for leftovers, you can BBQ the meats just for this recipe.

cut up the rib, chicken and sausage into 1/2 inch cubes

6 to 9 BBQ shrimp

2 cans s&w diced tomatoes ( any flavor you like)

1/2 large green pepper

1/2 tsp beef bouillon powder or one cube

1/2 cup water

1/2 tsp Emeril’s southwest seasoning

1/4 cup red wine ( stray dog zin)

1/2 cup sliced mushrooms

2 large cloves garlic – chopped fine

1 – 4oz can sliced black olives

1/4 really large red onion ( or half a small onion) chopped large

grated asiago cheese

crusty bread

In a large skillet add the tomatoes, bouillon, southwest seasoning, red wine, mushrooms,

green pepper and onion. saute until onions just start to get tender. add chopped olives, rib,

chicken and sausage simmer 6 to 8 minutes on medium high. Add shrimp, salt and pepper

to taste simmer 15 more minutes and then serve with grated cheese and warm bread. (

don’t hesitate to get creative and use whatever you have available) Don’ t forget the stray

dog zin.