Sunday, November 26, 2006


My BMI is actually only 22.7 according to

Best leftover turkey usage: Jambalaya-style risotto. Heat 1 tbsp olive oil over medium heat in pan with minced shallot, chopped celery and onion (I used leeks because I had leftover from my stuffing mise en place). When slightly softened, add chopped red and green bell pepper. Add arborio rice and saute until rice gets slightly shiny, with that white dot in the middle of each grain. Add 1 cup of tomato juice and 1 cup halved grape tomatoes. Toss in a sprig of thyme. Add 1/2 tsp. paprika, 1/4 tsp of celery salt, couple cracks of black pepper, fat pinch of chili flake, and a few fat drops of liquid smoke. Stir. Add 1 cup of hot chicken or turkey stock, stirring nearly always. When stock is absorbed, add another cup of hot stock. Keep doing this until rice is almost done. Add cooked, chunked turkey to risotto and stir in. Add fat pinch of kosher salt (to taste; my homemade stocks are never salted). When risotto is just shy of done (I like it a skosh softer than al dente), add final cup of stock, a handful of peeled prawns, and a handful of frozen chopped okra. Shoot a few dashed of Tabasco in there. Plate; top with grated sharp cheddar and chopped parsley.

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