The main meats this year were Crock Pot Kalua Pig and a new Asian-style brined turkey (more on that later this week), for which our guests were guinea pigs. We also attempted a miso-mustard sauce for green beans that we wisely tasted before subjecting out guests to it. Miso and mustard were just not meant to be friends, so it was a quick fix with a Shoyu-Sesame sauce instead.
What can you do with leftover Kalua pig and turkey? Here's what's cooking this week.
My Daddy's Killer Fried Rice using kalua pig and kim chee. Any salted pork product makes a mean fried rice. Pairing kim chee, which gives a little more crunch and zing to the overall texture, and kalua pig, which is very soft and almost sweet, is winning.
Turkey Satay Pillsbury Manapua. This is a grand experiment. I'm tossing the leftover turkey, shredded carrots and probably chard with Chicken Satay sauce and then using the construction techniques of Pillsbury Manapua.
Hot Chicken Salad, using turkey. I love this recipe and don't make it often enough because the majority of the household is not crazy about olives. However, the influential minority that cooks dinner loves olives, so it's on the menu this week.
Pistachi-zu Tofu. Something light before Christmas.
Amici's Pizza and Hockey Night. I've been craving Amici's Boston and Milano pizzas for a good month now and have also saved up for it.
I'll be posting the Asian brined turkey later this week as well as potluck items for Christmas eve and Christmas Day. 'Til then...Eat Well.Be Well.