Wondering what to do with all the leftover turkey? Try this easy recipe using your turkey to make a delicious pad thai. It’s a light and refreshing dish, especially after the over indulging on Thanksgiving. Give it try. If you don’t have left over turkey save the recipe for when you have leftover chicken or for a fast weeknight dinner use a store bought roasted chicken.
From by the bay wishing you delicious leftover food memories!
Turkey Pad Thai
Ingredients for Sauce
- 4 tablespoons lime juice
- 3 tablespoons fish sauce
- 5 tablespoons sugar
- 1/4 teaspoon red chili flakes
Ingredients Pad Thai
- 4 tablespoons canola oil
- 2 garlic cloves, minced
- 1 tablespoon shallots, chopped
- 1 cup shredded turkey meat
- 2 eggs, lightly beaten
- 1 package pad Thai brown rice noodles, cooked according to directions
- 5 ounces bean sprouts
- 1 cup chopped napa cabbage
Ingredients to garnish
- 1/4 cup cilantro leaves, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup scallions, sliced thinly
- 1 lime cup into wedges
In a small bowl place all the ingredients for the sauce, whisk well and set aside. Heat 2 tablespoons of oil in a large saute pan. Add garlic, shallots and turkey. Heat for 1 to 2 minutes until the garlic and shallots are softened. Set aside. Heat remaining oil, then add the eggs and scramble, reduce heat and add sauce, cabbage and noodles. Mix well. Add back the turkey mixture along with bean sprouts and mix well again. Turn pad Thai on to a platter , top with garnish and serve immediately.
I was wandering through the Food Hall in Grand Central Terminal and happened upon these beautifully packaged and very addictive tasting peanuts! They are from ” The Redhead” Restaurant in Manhattan http://theredheadnyc.com/. They are without a doubt the perfect combination of sweet and salty, and then you add bacon and well this is one perfected recipe. Fortuantely, it seems as if the recipe was shared with Food and Wine and Meg Grace, who I think is a fantastic contributor. Now you can head to Murray’s Cheese Shop in Grand Central and buy these tasty little morsels or you can make them just as easily. I suggest using a great quality thick cut bacon – such as one using bershire pork and if your tastes lean to the spicy side like mine do, I increased the about of Old Bay Seasoning from 3/4 teaspoon to 1 teaspoon. The menu at “The Redhead” reads ” because everything is better with bacon” and isn’t that so true!
From by the bay wishing you tasty food memories, with bacon please!
Maple- Glazed Peanuts and Bacon
Recipe from “The Redhead” restaurant published in Food and Wine by Meg Grace
Makes about 4 cups
1/2 cup pure maple syrup
3 cups unsalted roasted peanuts ( 1 pound)
1/2 teaspoon dry mustard
1 tablespoon thyme leaves, minced
1/2 teaspoon cayenne pepper
3/4 teaspoon Old Bay Seasoning
3 thick slices of bacon , 3 ounces ( note I use a little more)
1 tablespoon fine sea salt or kosher salt
1 teaspoon coarse sea salt such as Maldon Salt
Preheat oven to 325 degree F. In a medium skillet , cook the bacon over modrate heat until crisp. Transfer to paper towels to drain and cool. Finely, chop the bacon into small pieces. In a medium bowl mix together the thyme, fine sea salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper lined baking sheet and roast for about 30 minutes, stirring at least once, until the maple syrup has thickened. Remove from oven and sprinkle with coarse sea salt. Let peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to a glass jar or a bowl and serve.
Peanuts will last 5 days when stored in an airtight container – but these are SO GOOD, it’s not likely to last!
Everyone serves pie on Thanksgiving! I do too , but I like to go along with the abundance theme and serve several desserts and sweets. Here are two great recipes to add to your feast of desserts . The first recipe is for a cranberry and pecan biscotti ( this is also great to serve at breakfast too) and the other is for the perfect peanut brittle. I was never a fan of peanut brittle until the first time I tried it at Craft Bar in New York. I went from loathe to love! Fortunately, Tom Colicchio shared his recipe in “Craft of Cooking”. I’ve tweaked it a little but it’s sublime. Enjoy!
Come back on Wednesday for some great leftover ideas.
From by the bay wishing you the happiest Thanksgiving and fond food memories!
Adapted from “Craft of Cooking” by Tom Colicchio
Makes one 10 x 15 – inch pan
2 cups sugar
1/4 pound unsalted butter
6 tablespoons corn syrup
1/2 teaspoon baking soda
3/4 pound shelled dry roasted salted peanuts
1 1/2 teaspoon sea salt
extra coarse sea salt to top – Maldon preferred
Line a rimmed baking sheet with non-stick aluminum foil or non-stick baking pad. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the peanuts. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. Sprinkle with the coarse sea salt. Let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.