Indian Butter Turkey with Afhgan Basmati Rice and Spanakopit​a

This is the last episode of saving my leftover Thanksgiving turkey, combining cuisine from Greece, India and Afghanistan. The turkey meat was sauteed Indian style-with garam marsala, ground cinnamon, ground coriander seeds, green cardamon pods, tomato sauce, Greek plain yogurt and heavy whipped cream. The rice was made with ghee, garlic, saffron threads, a shredded carrots, dry raisins…

Moroccan Turkey Pastilla (Meat Pie) and Cous Cous

Pastilla is a traditionally Moroccan dish. For me, it’s another idea to deal with my leftover turkey from Thanksgiving. The pastille is made with layers of phyllo dough on turkey meat, spinach and shallot mixture, toasted sliced almond and scrambled eggs. The savory pastry was baked in a convection oven under 375F for 20 minutes….

Crab Cake Dinner with Creme Brûlée

Posted by Jeff Parsons This crab cake dish is made with back fin crab meat, sauteed finely diced onion and celery mixture, lemon juice, mayonnaise, honey spicy mustard, bread crumbs, whisked eggs. cayenne pepper, minced garlic, and salt. The side is sauteed Brussels sprouts and baby carrots. The crab cake sits on a homemade aioli…

Thai Chicken Pizza with Pot Sticker

This pizza is made with Thai red curry paste and coconut milk instead of tomato sauce. The topping includes aged English cheddar, sauteed onion, scallion, sliced chicken breast, green bell pepper and Thai basil. The pizza dough is made from olive oil, whole wheat flour, bread flour, kosher salt and dry yeast. The pizza was…

Lamb Tagine with Cous Cous

The lamb tagine dish was made from leg of lamb cubes, chicken broth, tomatoes, okra, yellow onion, fresh garlic, dry bay leaves, cloves, star anise, green cardamon, fennel seeds, and coriander seeds. The dry spices were toasted and grinded using a coffee grinder. The meat and onion were browned and then all the other ingredients…