Mona from Who's the Boss
should've taught you that old things can still be exciting. Oh
, so exciting. Here, some of Dallas's top food & drink mavens give you ridiculously easy ways to turn boring old leftovers into something you'd totally do in the kitchen. Click the links for full recipes.Smoked Turkey Korean Salad
From Joung Mo Koo, [rohst]
Ease your rate of expansion by tossing together a leftover turkey salad spiced with a Korean mustard dressing made by mixing Dijon with honey, mayo, and lemon, though if Liz isn't wearing those Brooklyn Without Limits jeans you can get the requisite "pow" from chili powder.
Korean mustard: there's surprisingly little to it, as you'll learn right hereThanksgiving Panini
From Salvatore Gisellu, Urban Crust
Turkey sandwiches are so pauvre (pov?). Instead scarf down a stuffing/gravy/craisin-jalapeno relish panini that doesn't require a panini press to make (an oven and a pan, and you're ready to get as round as...the pan).
Don't be a peenini. Make this sandwich!Leftover Turkey Soup
From Brian Luscher, The Grape
Ham and turkey get hot and wet with butternut squash, corn, shiitakes, and wild rice. No, seriously, Condoleezza got down
Probably she did, but who didn't? It was Stanford! Get down on this recipe here
. Turkey Hash in Puff Pastry
From Chef DAT, The Underground Chef
This family recipe's actually a little
challenging, but the need for extra ingredients and a bit more prep's mitigated by Chef DAT actually including "drink two glasses of bourbon" in the instructions -- providing 80-proof to everyone that you really do
know how to cook.
It's still really not that difficult. Hit DAT recipe like the aspiring amateur you are
.Black Friday Margarita
From Jason Kosmas, Marquee Grill & Bar
If you still need more booze, try this tequila creation, Turkey Day'd up with cranberry sauce (not the jelly), then balanced out with honey syrup, lime juice, and OJ, a reminder to be thankful you're not in jail, or worse, playing for the Bills.
It's so easy a Charles Mann could do it, and he played for the Redskins. Click here for the recipe