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Food & Drink

Best Tips And Recipes From Chefs For Thanksgiving Leftovers In San Francisco

November 19, 2012 12:00 AM

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(Cindy Warner)

(Cindy Warner)

Thanksgiving leftovers make inspired works of art in the hands of San Francisco chefs. The best tips and recipes from a San Francisco chef for Thanksgiving leftovers come with a twist of romance if not humor, particularly when it’s time to get your garlic on. Give these aromatic creations a taste, courtesy of The Stinking Rose in the heart of North Beach and Town Hall in the Financial District. Turkey, stuffing, cranberries, yams and mashed potatoes all get a little more love following the feast.

stinkingrosedavidperezcindywarner karenburgos Best Tips And Recipes From Chefs For Thanksgiving Leftovers In San Francisco

(Cindy Warner)

The Stinking Rose
325 Columbus Ave.
San Francisco, CA 94133
(415) 781-7673
www.thestinkingrose.com

Chef Juan Carlos Becerra of The Stinking Rose suggests a few recipes for your leftovers. See what the pro has to say.

Turkey Hash

Dice the leftover turkey meat and mix it with the leftover stuffing. Add a few roasted garlic cloves to the mix. After combining those ingredients together, form the mixture into small round patties. Heat a skillet to medium-low heat and drizzle it with extra virgin olive oil. Sear each side of the patties for one or two minutes and sprinkle with salt and pepper. Serve the patties with your choice of eggs and add a hollandaise sauce for an extra treat.

Turkey Soup

Use leftover mashed potatoes and yams and blend them with two parts cream, one part water. Bring this to a boil and add more of the cream or water to reach your desired consistency. Cube the leftover turkey and add it to the mixture. Let the soup simmer for about an hour and then serve.

Turkey Sandwich

Slice the turkey into your desired thickness. Smear two slices of sourdough bread with butter and rub with an open end of a garlic clove. Toast the slices and then layer on the turkey. Spread cranberry along the top slice and add in a few mixed greens and your choice of cheese.

Turkey and Barley Casserole

Cube your leftover uncooked yams and sauté them. Add in some barley and turkey broth to the large sauté pan. Cover the pan and let the mixture simmer until the barley it tender. Add in cubed turkey and feta cheese. Then season with salt and pepper to taste.

Related:  Best Italian Food in San Francisco

Town Hall
342 Howard St.
San Francisco, CA 94150
(415) 908-3900
www.townhallsf.com

Owner Mitchell Rosenthal used to be the executive chef and wrote a cookbook called “Cooking My Way Down Home.” Included in the cookbook was this jambalaya full of caramelized onions and spicy sausage to warm your heart on a foggy day. Current executive chef Max Hosey graduated from the New England Culinary Institute and has worked in eight cities around the world, including London. He also has a few options for those Thanksgiving leftovers, one being a favorite family recipe for potato pancakes after Thanksgiving.

Jambalaya with Smoked Andouille and Turkey

  • Half-cup canola oil
  • 3-4 pounds turkey, skinless, cut into 3-inch pieces
  • 2 large yellow onions diced
  • 2 tablespoons butter
  • 2 cups andouille sausage cut into half-inch pieces
  • 1 cup tasso cut into half-inch pieces
  • 2 tablespoons Town Hall Spice Mixture or cajun spices
  • 1 green pepper, diced
  • 1 celery stalk, diced
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 15-ounce can crushed tomatoes or tomato sauce
  • 1 tablespoon tomato paste
  • 2 cups long grain white rice
  • 3 cups chicken stock
  • 2 bay leaves
  • Green onions for garnish

Preheat the oven to 375 degrees Fahrenheit. Brown the turkey for about two minutes in the canola oil, remove the turkey from the pan and save only one-fourth cup of the remaining oil. Add the butter and brown the onions for about five minutes, scraping and stirring with a wooden spoon to get browned bits from the bottom. Add the andouille, tasso and a tablespoon of the Town Hall Spice Mixture to the pan. Stir for about 10 minutes to brown the ingredients. Add green pepper, chili, celery, garlic, another tablespoon of seasoning and salt and continue stirring for another 10 minutes. Add the tomato paste and tomato sauce and return the turkey to the pot. Stir over medium heat for a couple of minutes.  Add the rice, chicken stock, bay leaves and bring that to a boil. Cover and transfer to the oven for 30 minutes or until rice becomes tender and absorbs the stock. Let the dish rest for 5 minutes and discard bay leaves. Serve and enjoy!

Chef Max Hosey’s Potato Pancakes

  • 1 pound leftover mashed potatoes
  • 1 cup all purpose flour
  • 3 egg yolks
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika

Mix all ingredients together. Form round patties with the mixture and then pan fry in a skillet over a medium-low heat until golden brown.

Related: Best Cookbooks from San Francisco Chefs

Cindy Warner is a freelance writer and a San Francisco Bay Area native. Cindy has covered SF theater and opera for Examiner.com via her bicycle since January 2009. Check out her work on Examiner.com.

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