The Leftover

The Turkey LeftoverThis post is long overdue, especially as it deals with the Thanksgiving leftover. My family loves Thanksgiving day. Everything about it. We also love the leftovers, however can only take so much of the leftovers. My wife and I are ridiculous as are morning breakfast, the day after Thanksgiving, is typically turkey, mashed potatoes, stuffing, and whatever else we can do to get sleepy again. Before I had to throw away dishes from Thanksgiving, I did make my wife and I a ‘snack’ one evening as we were working hard around the house and needed some energy. I am going to call this one the Turkey leftover and will most likely recreate this one again and again.


  • Bread (I used the Rosemary Bread I made)
  • Mashed Potatoes
  • Smoked Gouda Cheese
  • Butter, oil
  • Turkey
  • Gravy
  • Whatever else you want to throw in to the mix

I stated by heating a couple of pans. One pan was set on low with a lightly buttered slice of rosemary bread, and a slice of smoked gouda cheese. I put a lid on this pan as I wanted the cheese to melt.

In the other pan, I used a small amount of olive oil and heated that through. During this time I made cakes, that were about the size of my slice of bread, out of the mashed potatoes. Shape these cakes when your potatoes are cold, otherwise they do not really work out. Cook these through and flip over during the cooking process. As these were cooking, I lined up the shredded turkey pieces along side to warm through. Once ready, top the potato cake onto of the smoked gouda slice, and top with the turkey and warm gravy.

Trust me, it was delicious.


Curry Ingredients

My desire to dive into Indian cuisine has begun. I have been thinking about the food for a few weeks now, and a conversation was started with an employee at the Marquette University Law Library. Naimish and I have discussed food in the past, in particular restaurants around town, and grocery stores for Indian shopping. So after viewing a couple of weeks ago, and doing a simple search for Curry, my mouth began to water. Then, the light came on while walking past Naimish, and I asked him about curry. He discussed the regions of India and where the region he is from, they eat spicier food. The light got brighter as I love hot and spicy food. I asked him to send over his curry recipes, of which he did on Friday afternoon. I picked up a couple of the spices which I did not have in stock, and made his recipe for curry, without the eggs, of which his recipe was labeled as ‘Spicy Egg Masala’.

CurryI ate this Friday, Saturday, and Sunday in a couple of different ways. Friday was with baked chicken, Saturday was with potatoes, and Sunday morning on top of a egg cooked over easy. As I could not compare with a curry from Naimish, the flavors were pretty awesome.

  • Onions – 2, medium size, finely chopped
  • Tomato – 1. medium size, finely chopped
  • Green chilies – 2, medium size, medium hot, finely chopped
  • Fresh Ginger – 1-inch size, finely ground
  • Fresh Garlic – 3 cloves, finely ground
  • Vegetable oil – 1 tablespoon
  • Red chili powder – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Garam masala (Special Indian spice) – 1/2 teaspoon
  • Coriander leaves – a small bunch or 2 teaspoons, finely chopped (optional)
  • Salt – 1 teaspoon or adjusted to taste
  • Warm water – 1-1/2 cups

Method: Heat a pan and pour in the oil. Put the onions, tomato, green chili, and ginger and garlic in vegetable oil to a turn it into a coarse paste. . Saute it till golden brown. Add the Add red chili, coriander, turmeric, cumin, and garam masala powders and saute again for another minute. Sprinkle a few drops of water at this time, if needed. Saute until the oil separates from the paste. Add the 1-1/2 cups of warm water, and the eggs and cook over low heat for 10 minutes or until the sauce reaches the required thick consistency. Serve it hot with rotis, plain or jeera rice, or bread. Enjoy!

Rosemary Bread

Rosemary Bread

During the Thanksgiving period, I was looking for some great bread to make a panini, or simply eat. This year instead of buying a nice rustic loaf from the breadsmith, I decided to make my own. Bring on the Rosemary bread. This took a few hours, and an overnight process but well worth it. To sum things up, my wife and I ate a loaf as soon as it came out of the oven, with the simplicity of butter. This was outrageous in flavor, however the panini was triple that, especially with Gouda cheese. Let’s get started.

Rosemary BreadThis is my first time making bread, however this is definitely not the first time I have used the same ingredients; flour, yeast, and oil. The cool thing here is to make an agent prior to making the dough and going through that process. The agent is funky. The breakdown:

Ingredients – The Starter (Start the day before)

  • 1 Cup Warm Water
  • 1/4 teaspoon active dry yeast
  • 2 Cups all-purpose flour

To make the starter, combine all the ingredients in your electric mixer. Beat at a medium speed until the mixture pulls from the sides. Transfer to a plastic container, cover with a towel at room temperature, and leave out overnight.

Building the dough is next.

Ingredients – The Dough

  • 2 Tablespoons active dry yeast
  • 1/2 cup of the starter (above)
  • 2 cups of warm water
  • 3 Tablespoons of olive oil
  • 3 Tablespoons of chopped, fresh rosemary
  • 2 teaspoons of salt
  • 4 cups of all-purpose flour

Rosemary BreadTo make the dough, use the mixer and combine the yeast, starter, and warm water in a bowl. Beat this until it is milky white and begins to foam, roughly five minutes. Change over to a dough hook, then add the olive oil, rosemary, salt, and 3-4 cups of the flour. Continue to beat this until it pulls from the sides of the bowl. Add more flour if the dough gets too soft. Continue to use the dough hook for roughly 10 minutes or so.

Shape the dough into a ball, and place in a lighly oiled bowl, making sure to coat. Cover with a lighltly dampened warm towel, and let rise for a couple of hours.

Punch down the dough, divide into two pieces, and shape into loaves, placing on a baking pan. Cover again and let it rise until doubled for another hour.

Preheat the oven to 425, make a few slashes across the bread, and bake until it is golden brown, roughly 45 minutes. Take off and let cool on racks, if you have them.

Serve with pasta, salads, sandwiches, or even plain.

Homemade Sausage

SausageYou have to love the KitchenAid Mixer. As stated in previous posts, my parents bought me a mixer for my high school graduation present. Along with the mixer, came a couple of attachments. One is the grinder, and the other is the sausage stuffer. As this title of this post states, you can tell which attachment I used. Not. I actually use both when I make the sausage, as I like to grind my own pork, then marinade, then stuff. This is a process and normally takes a couple of hours to do. Let me also say that it is a bit messy, however the process is well worth the time. I say it is worth the time, because you can make your own sausage, the way you like it. You add how you like your sausage. I have been making this type of sausage for years, and typically do not steer away from it. You are probably asking why. Why? Because they are so darn good, and they can be eaten sliced, or on a bun. I especially love them with the thai dipping sauce.


  • Pork Shoulder
  • Natural Casing (get from your butcher)
  • Salt
  • Pepper
  • Garlic Powder
  • Oyster Sauce
  • Thai Peppers, seeds removed
  • Special Rub (this batch)
  • Lime Juice

SausageCut your meat into blocks that will fit into the grinder tube, and begin your grinding process. Once all of your meat is ground, add the ingredients listed above, and make certain you coat all of your pork mixture. What I do at this time is make a small, thin patty, and cook in a fry pan. You do this to make sure that the flavors are right before you begin the stuffing process. If the flavors need adjusting, then now is the time. My batch was a bit too salty, so to balance that to this batch, I added sour, and that was lime juice. Once my flavors were perfect, I cleaned the grinder, and got the stuffer device ready.

The stuffing process is somewhat tricky doing it by yourself, so be ready. You first need to rinse and clean the casing in cold water. If you cannot stomach the casing, then go buy your sausage at the store. The casing is slimy, somewhat stinky, and just plain weird, but heck, it is what can make a sausage so darn good. Once you have the casing cleaned, place the entire casing onto the stuffer. You do this because the pork mix will begin feeding into the casing and start forming the sausage.

Here is the trick. Have three hands. 😉 Kidding. Start feeding the mixture into the top of the stuffer, setting your mixer on a medium speed, like four or five. You need to handle the casing, carefully not to over stuff, yet make it so it is like a sausage. You will need to massage the sausage a bit. I know what it sounds like, but it is true. You have to form the sausage. Continue this process until all of your mixture is done. You should have a coil of sausage. This is where you can carefully twist the sausage wherever you want the links to end. Make them as short or long as you want. Once they are all twisted, I package them as I would want to cook them, in packs of four, six, eight, or ten. Wrap them in plastic wrap, seal in tin foil, then store in a ziplock bag.

SausagePlease be mindful that you will want to save a few for quick grilling Heat up the grill, and cook as you would like a normal sausage. When ready, simply eat on a bun, or slice and serve with the thai dipping sauce.

Trust me these are sweet, and spicy and are truly delicious. Enjoy.