Don’t know what to do with all of those Thanksgiving leftovers? Two of Houston’s hottest chefs came on the Noon show with recipes to transform your meal:
2 tablespoons chopped ham
2 tablespoons chopped turkey
1 table spoon kim che
1 tablespoon green onion finely chopped
3 cups rice flour
1 1/2 cup chicken broth
3 whole large eggs
1/2 cup cubed cooked sweet potato
salt and pepper to taste
Mix together flour, broth, egg, and potato in a large bowl.
Heat medium non-stick pan over medium to high heat
Add turkey, ham, kim che, and green onion
Brown nicely and then flip. Brown second side.
Thanksgiving Banh Mi
Courtesy: Bar Boheme
Tumeric Butter Recipe:
Whisk 1 tablespoon of tumeric with 2 cups of melted butter, reserve
Cranberry Sauce Recipe:
Whisk 1 can of whole cranberry sauce w/ 1 tablespoon of sage and 1/2 tsp of sichuan pepper oil over low heat. Chill and reserve.
Devilled Egg Pate:
Hard boil and peel 5 large eggs. Remove yolks and puree with 1 cup of mayonaisse, 1 tsp yellow curry powder, 1 tsp ground rosemary, 1 tsp salt. Reserve.
Marinated Carrot and Beets:
Combine ½ cup shredded beets with ½ cup shredded carrots. Add 4 tablespoons white vinegar and 1 tsp of sugar. Toss and reserve.
Pull meat from a presmoked turkey leg. Dip small chicnks of meat in turkey stock, and dredge in dried cornbread stuffing. Fry for 30 seconds at 350 degrees.
1. Brush Bahn Mi roll with tumeric butter, and toast until warm.
2. Cut roll down the center.
3. Spread one side with devilled egg pate.
4. Spread one side with cranberry sauce
From bottom to top, fill the roll with the following:
1. Marinated Carrot and Beets
2. Fried turkey pieces
3. Microgreens of your choice