Turkey Left-over’s Left-overs

Turkey Hash, yeah, nothing says that the thanksgiving is over like a plate of eggs over easy, toast, and a helping of turkey hash. It’s a nice brunch item, and since it uses small sized pieces of turkey, you can make this from the left-over’s left-overs.

 

Here’s what you’ll need:

  • 1 rib of celery
  • 1/2 of a medium onion
  • 1 green pepper
  • 1 red pepper
  • 1 cups turkey
  • 1/2 cup turkey gravy
  • salt and pepper, to taste

Chop the vegetables and sauté them with a little butter in a skillet. When they are tender, add the turkey and the gravy. You can add a little water if the left over grave is a bit on the thick side. Sprinkle with salt and pepper to taste. I usually serve this on toast and top with an egg.

medium_turkey-hash

Paprika Pan Fried Trout

Trout remains one of farmed fishing best kept success secrets. Trout has been ‘farmed’ here on long island for a long time. The Cold Springs Harbor hatchery has been active for 100 years now. The even host there own ‘catch and keep’ program in the waters around Cold Spring Harbor. So, what would be a simple way to handle your trout… how about a Smokey Paprika pan fried fillet.

 

Here’s what you’ll need:

  • 1 or 2 Trout fillets
  • 2 ounces butter
  • 1 plate of all-purpose flour
  • Dash of smoky paprika
  • Salt and pepper to season the flour

 

Mix a dash of smoky paprika with a table spoon or two of flour and place that on a plate.

Dredge the trout fillets through the four and season with a little salt and pepper.

Heat a pan over a moderate high heat and melt the butter. Turn down the heat; do not let the butter burn. Toss the fillets in and listen to the sizzle.

Wait just a minute or two to flip the fillets once the flesh firms up.

Give the fish another minute or two then plate them up.

Serve with fresh veggies and perhaps some skillet potatoes.

pan fried trout