Archive for the ‘Thanksgiving leftovers’ Category

Chef Bill Beck’s Potato Crusted Salmon

November 26, 2011

Leftover mashed potatoes should not go to waste.  Rather than just reheat and eat, try this simple but impressive recipe, which Chef Bill presented on Good Day Philadelpihia yesterday…Chef Bill would never steer you wrong.

Potato Crusted Salmon

1 1/2 cups mashed potatoes

4 4 oz salmon fillets

salt and white pepper to taste

4 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

Heat oven to 425.

1.  Pat fish dry with paper towels and season lightly with salt and white pepper.

2.  Lightly spread skinless side of each fillet with mustard.

3.  With your hands, gently pat mashed potato onto mustard coated side of fish until it is evenly covered.

4.  Refrigerate 15 minutes so potato adheres to fish.

5.  In ovenproof, nonstick skillet, heat oil.

6.  Place fish, potato side down, gently into pan.

7.  Saute 2-3 minutes.

8.  When crust is brown and crisp, carefully flip fillet, place pan in heated oven, and cook, skin side down, for another 5-7 minutes until center of fish is opaque in color.  Serve immediately.

Mashed Potato Pancakes

November 25, 2011

As a Chef, Bill Beck has always sought creative ways to present food.   These “Day After” Potato Pancakes are a unique way to repurpose mashed potatoes into something new and delicious…..

“Day After” Potato Pancakes

2 lbs leftover mashed potatoes

4 oz grated raw onion

3 egg yolks

3 TBSP flour

1/2 cup Panko bread crumbs

3 TBSP butter, divided

pinch nutmeg

Kosher salt and fresh ground pepper to taste.

1.  Saute onion in 1 TBSP butter on low til tender, 3 minutes.

2.  Combine potatoes, eggs, flour and nutmeg in  bowl; mix well.

3.  Mix in onion, salt and pepper.

4.  With wet hands, form mixture into small pancakes, and dip into panko bread crumbs to coat.

5.  Heat remaining butter in skillet.  Saute pancakes in butter on low heat until  lightly browned, flip, and cook til crispy.  Serve immediately.

Chef Bill Beck’s Thanksgiving Leftover Sweet Potato Soup

November 24, 2011

Made too many sweet potatoes?  Never fear, Chef Beck has a delicious, healthy way to use them….he’ll be showcasing this on Good Day Philadelphia at 9:20am Friday, but in case you’re out Black Friday shopping then, here’s the recipe.

“Leftover” Sweet Potato Soup

3/4 cup chopped celery

1/2 cup chopped onion

1 TBSP vegetable oil

2 lbs sweet potatoes

3 cups chicken broth

1 bay leaf

1/2 tsp dried basil

1/8 tsp nutmeg

Kosher Salt and fresh ground black pepper to taste

In a 4 quart pot, heat oil over medium heat and saute celery, onion and bay leaf until caramelize, about 5 minutes.  Add remaiing ingredients, bring to boil over medium heat and simmer 5 minutes.  Cool slightly, remove bay leaf.  In blender or food processor, puree soup in batches until smooth.  Return to pan and heat through.

Turkey and Stuffing Leftovers Transformed

November 23, 2011

As seen on TV.….

We all love turkey and stuffing on Thanksgiving–but after the meal on the big day the leftovers can be a bit monotonous.  For the next few posts, we’ll be sharing some of Chef Bill’s creative recipes that use leftovers–but the dishes are so unique and delicious, no one will give you “This, AGAIN?!” when you present it.  We promise.

Turkey and Dumplings

For Stuffing Dumplings:

3 cups traditional stuffing

1/2 cup milk

4 egg whites

2 TBSP butter, melted

2 TBSP parsley, chopped

1/4 tsp dried thyme

1/2 tsp garlic powder

salt and white pepper to taste

1.  Place stuffing in mixing bowl; set aside

2.  Combine remaining ingredients in separate bowl and whip til thoroughly blended.

3.  Combine stuffing and mixture, blending well with your hands, making sure to break up pieces of bread.

4.  Let stand 15 minutes, and form into 1 oz balls to be cooked in turkey stew.

For Turkey Stew:

3 cups chopped cooked turkey meat

1 onion, chopped

2 stalks celery, chopped

3 potatoes, peeled and cubed

1 1/2 cups carrots, peeled and chopped

1 1/2 cups corn kernels

1 TBSP poultry seasoning

1 tsp onion powder

1 tsp garlic powder

2 qts turkey stock (recipe follows–or use good quality store bought chicken stock)

1 TBSP butter

salt and ground black pepper to taste

1.   Melt butter in 5 qt stock pot and add onion, celery, potatoes, carrots, and corn.  Cook, stirring frequently, 10-12 minutes til tender.

2.  Add spices and stir, then add stock and meat.  Simmer 15 minutes.

3.  Add stuffing dumplings to the simmering stew, cook another 15 minutes on low simmer.

Turkey Stock:

1 leftover roasted turkey carcass

1 onion, quartered

2 stalks celery, cut into 8 pieces

1 lb carrots, cut in 1/2 inch rounds

1 bay leaf

4 sprigs parsley with stems

4 sprigs thyme with stems

1.  Pull turkey apart into smaller pieces so it fits into large stockpot, then add cold water to cover, approx 5 qts.

2.  Add remaining ingredients, bring to rolling boil, and reduce to simmer.

3.  Simmer, uncovered, 2 hours, until liquid is reduced by 1/2.

4.  Strain, discard solids, and reserve stock for stew or other use.