We hope you had a wonderful Thanksgiving with friends and family.  And, now to focusing on gifts for those you  cherish. What better gift that keeps on giving than a cooking class, gift box or autographed cookbook.  You may select the type gift certificate or gift box you wish at 20% off--good all weekend through Monday for giving a useful and lasting gift--rather than giving an object.  

And, arm chair shopping is definitely much easier than elbowing through crowded stores and standing in line.

Most everyone by the time they reach middle age has about all they really want.  That is why giving a gift like our cooking classes is so meaningful.  They will learn tips and techniques for all kinds of cooking in our classes.  Each class is full participation, so each attendee learns by doing--the very best way to learn such skills as knife technique, pastry and bread baking, sauce making and how to cook with chiles.  (By the way, there are still 2 spaces left for our ever popular Southwestern Christmas class Thursday, December 6 at 5 PM)

With our gift certificates, they are useable for a year and can even be renewed upon request.  Our gift boxes have assortments of fresh, pure chiles, and ingredients plus an autographed cookbook and each can be shipped to whomever you designate, making your shopping for friends and family far away so easy.

And. here's a  couple of favorite recipes for turkey to savor.  You don't have to use all the left over turkey right away.  If packed in freezer weight, vapor proof packaging--roasted turkey will last 6 to 9 months.  (for lots and lots of favorite recipes and all kinds of freezing hints, tips and storage times--get my newly republished Freezer cookbook.) 

Turkey Chili with a Margarita Splash

I developed this recipe for a special at my former Pecos River Café restaurant in New York City. The tequila adds a pleasant mellow flavor, however it can certainly be left out. Rum or sherry could be substituted.

Yield: 4 servings

1 medium onion, chopped

1, 14 ½ ounce can low-sodium, low-fat chicken broth

½ cup coarsely chopped green chili or 1, 4 ounce can chopped green chili

1, 15 ¼ ounce can black beans

2 cups chopped, cooked turkey or 1 pound ground skinless turkey breast or chicken, sautéed

1 ½ teaspoons ground cumin

Optional Garnishes

1 lime

Jigger of tequila, optional

1. Place the onions in a cold, heavy saucepan. Saute over medium-high heat for about 2 minutes, or until the onion starts to brown on the edges. Reduce the heat to medium-low and cook, stirring, for about 5 minutes, or until the onions darkens or caramelize in its own juices. Immediately add the broth, chiles, beans, turkey, and cumin. Simmer for 8 to 10 minutes.

2. Serve with about a teaspoon or so each of freshly squeezed lime juice and tequila.

Note: to sauté the ground turkey in the microwave oven, break up the lumps place in a microwavable bowl, and cover. Cook on high for 2 to 3 minutes. Stir and cook longer if needed. To cook on the stovetop, place the turkey (as above) in a cold, well-seasoned skillet and sauté over medium heat for 3 to 5 minutes.

Turkey Tetrazzini Chili 

A takeoff to be sure of a favorite leftover turkey dish—tetrazzini—with a chili twist.   Tetrazinni is a casserole in which cooked turkey or chicken is layered with cooked thin spahetti and a sherried mushroom sauce (according to legend, it was first created  for an opera singer of the same name).  This soup-like chili has the same basic ingredients, plus green chiles.  I really prefer using fresh chiles here--they're more attractive than the canned or frozen varieties. 

Yield: 4 servings

1 Tablespoon olive oil

1 medium onion, chopped (about 1 cup)

1 clove garlic, minced

1 cup green chile ribbons, cut in ¾ inch width-wise slices (about 6 to 8 fresh green chiles, parched, peeled and sliced (can use frozen or 2, 4 ounce cans—the appearance will not be as attractive)

3 cups chicken broth

1 cup sliced fresh mushrooms or equivalent canned

4 ounces vermicelli or thin spaghetti

1 Tablespoon cumin, divided

¼ cup dry sherry

3 cups leftover turkey, diced (about 1 ½ pounds)

½ cup grated Romano or Parmesan

4 Italian flat-leaf parsley sprigs

8 sticks of grisinni (thin Italian bread sticks)

1. Add oil to a flat bottomed, large pot. Then add the onion and cook until it is clear. Add the garlic, chiles, broth, mushrooms, spaghetti and one-half the cumin. Cook for about 15 minutes or until the flavors blend. Add the sherry.
2. Add the turkey and cook about 5 more minutes. Add remaining cumin, taste and adjust seasonings. Serve with curls of freshly grated cheese, a sprig of parsley and criss-crossed bread sticks, poking out of the soup.