Wassailing with Richard Blais

Wondering about large, shiny, and expensive gifts for the holidays?  Chef Richard Blais was on the ready to demonstrate a few things you might add to your list for Santa this year.  Even better, he took a little time out of his day to show me how to make Eggnog ice cream in minutes!  If you remember how much I love ice cream, you know he has my heart. 

If you watch Top Chef (you should), you'll remember Richard Blais from Season 4: Chicago, and from Top Chef Masters.  What you might also remember, is that he a gadgety, and sciencey guy.  Also, very lovable and down to earth.  Nothing egotistical or arrogant about him.  His first culinary position might surprise you.

So, sit down.  Take a load off, and watch Chef Blais perform some magic.  (and enjoy his caught off guard expression with my last question)

And a quick cheat sheet for your convenience:  

:28    How to make ice cream/gelato using dry ice?

4:35  What do you like to cook around the holidays that isn't as traditional, or different?

5: 48 What do you recommend if you don't have a double oven and are preparing meals for the holidays?

7:30  There is a mixed attitude with fast food in the food world.  Some What are your fast food guilty pleasures, if any?  (spoiler - he loves the McRib!)

Leftover Thanksgiving Turkey Enchiladas

As I mentioned in my last post, my husband REALLY loves turkey.  Or at least, right before Thanksgiving he thinks he does, which means even though we have ten plus available homes to attend and eat turkey at on Turkey Day, we still must make our own a few days later.

While on my journey to find creative uses for the oodles of leftover turkey (two people are not really a match for a 14 lb turkey) I found another usable recipe.

Enter my easy chicken enchiladas recipe.  Simply substitute your leftover white meat (chopped) for the chicken and you have another possibility in the month long journey of finishing off a large bird.

Good luck to you!  We're down to a bag of turkey.  Maybe another recipe or two and we'll be down to 0.  Curry turkey perhaps?