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Leftover Turkey?

Posted on: November 22nd, 2016 by fcasio
Brennan's of Houston Thanksgiving

Thanks Creole Roasted American Turkey: Dirty Rice Country Dressing, Abbeville Molasses Roasted Sweet Potato, Lemon Broccolini, Cognac Gravy and Cranberry Satsuma Chutney

 

 

If you’re like most families, you WILL have some leftover turkey and need ideas on how to repurpose it other than the classic leftover Thanksgiving Sandwich. Here is a fan favorite and…did we mention it only takes one pot!

Texas Creole Turkey Chili Frito Pie

Yield: 1 1/2 Gallons, Serves 12

3 Tbsp                    Grapeseed Oil

5                              Cloves    Garlic, Crushed

5                              Bay Leaves

1 Cup                     Finely Diced Yellow Onion

2 Tbsp                    Finely Diced Jalapeno, Seeded

1 Cup                      Finely Diced Bell Pepper

4 Stalks                  Finely Diced Celery

2 to 3lb                  Left Over Turkey, Diced Medium

¼ Cup                    Creole Meat Seasoning, or to Taste

2 Tbsp.                   Chili Powder

¾ Tbsp.                  Cumin

¼ Cup                    Tomato Paste

2 Cups                   Roasted and Diced Tomato, Skinned & Seeded

2½                          Cups Turkey Stock

3 Tbsp.                   Masa

2 Tbsp.                   Worcestershire

2 Tbsp                    Hot Sauce

½ bunch                Cilantro, Chopped Fresh

2 cups                    Red Beans, Pre Cooked or Canned

2 Cups                   Sour Cream

2 Cups                   Shredded Cheddar Cheese

4 Tbsp.                   Minced Chives

To Taste                Salt and Cracked Black Pepper

12 Bags                 Individual Portion Fritos

 

  • Heat Oil Over Medium Heat In A Large Sauce Pot.
  • Add Garlic, Onions, Celery, Bells & Jalapenos, Cook for 2-3 Minutes Until Tender
  • Increase Heat to High. Add Diced Turkey and Brown.
  • Add Seasoning and Tomato Paste, Continue to Cook for 1-2 Minutes More to Caramelize.
  • Add Diced Tomatoes and Stock, Bring to a Boil. Reduce to a Simmer for 1½-2 Hours.
  • In A Separate Bowl Combine Masa and Worcestershire into a Paste. Whisk Into Simmering Chili to Thicken. Stir in Cilantro and Red Beans. Heat Through and Adjust Seasoning.
  • Serve with Sour Cream, Cheddar Cheese, Chives and Fritos

 

What to do with leftover Crawfish Boil?

Posted on: May 22nd, 2012 by fcasio No Comments

It’s summertime and one of our favorite Summer feast include a crawfish boil. If, by chance, you have leftovers here is a soup recipe that will bring those leftovers to life.

 

Atchafalaya Basin "Crawfish Boil" Bisque

Atchafalaya Basin "Crawfish Boil" Bisque

Crawfish & Corn Bisque

Yields: 8 servings

Ingredients:

  • 1 oz                grapeseed oil
  • 3                      ears of corn, shucked (crawfish boiled)
  • 1/2 c              onions, small dice (crawfish boiled)
  • 2 stalks         celery, small diced (crawfish boiled)
  • 1 oz                mushrooms, small diced (crawfish boiled)
  • 1 oz                carrots, small diced (crawfish boiled)
  • 5 cloves       garlic, minced
  • 4 oz               Andouille, small diced
  • 1 oz                butter, unsalted
  • 1 ea                red bell pepper, small diced
  • 1 ea                green bell pepper, small diced
  • 2 ea                bay leaves
  • 1/2 c              Chardonnay
  • 1 oz                 sugar cane vinegar
  • 2 tsp               Creole seafood seasoning
  • 1 Tbl                thyme, fresh
  • 1/4 c               flour, all purpose
  • 1-1/2 qts       crab stock or chicken stock
  • 1 c                    heavy cream
  • 4 oz                 artichokes, small diced (crawfish boiled)
  • 4 oz                 red bliss potatoes, small diced (crawfish boiled)
  • 1 lb                   crawfish tail meat
  • 1 bunch          green onions, sliced thin
  • 6 dashes         hot sauce or to taste
  • as needed      Kosher salt
  • as needed      black pepper, freshly ground

Method:

  1. In a large, heavy guage pot, add oil over medium heat and then add celery, onion, bell peppers, garlic and Andouille. Stir well.
  2. Cooking until onion is translucent and the Andouille is render, about 3 minutes. Do not brown. Then, add flour 1/4 at a time, constantly stirring with a wooden spoon.
  3. Cook about 2 minutes or until all flour is well incorporated. It will have a nutty smell and a pale color. Deglaze with Chardonnay and add bay leaves.
  4. Whisk crab stock, Creole seasoning and sugar cane vinegar into pot until well incorporated. Bring to a boil, and then simmer for 5 minutes. Add cream and thyme, constantly stirring.
  5. Gently add artichokes, potatoes, carrots, corn and crawfish tail meat. Season with hot sauce and adjust seasoning to taste.
  6. Serve with a sprinkle of green onion.

 

This was just one of the dishes Chef Trace cooked up during our debut 2012 Cooking Class. Click here to see more photos of the Crawfish Jubilee Cooking Class or join us on an upcoming Cooking Class event:

Jun 08: Farmer’s Corner

Jul 27: Picnic Basket

Aug 24: On the Sauce

Sep 28: Stirring the Pot