I know, I know.. after all that huffing and puffing about the “best thanksgiving tip ever” I ended up going down comfort highway. Instead of making the Bloody Mary I made this carefree simple soup. Oh man oh man, it was some good down home chow if I do say so myself. I made rich stock with the carcass and loose meat, added some carrot, celery, onions and some Texas long grain rice at the end. Tons of fresh pepper, crackers and tobasaco..hmm hmm good… to the very last drop..

Turkey and Rice Soup
Serves 10 people

For the stock
1 abandoned turkey carcass with meat left on the bones, chopped into 4 parts
1 yellow onion rough chopped
2 stalks of celery, ends and ribs removed and chopped
1 large carrot, peeled and chopped
1 bay leaf
6 peppercorns
Cold water to cover

Put all of the ingredients in a big stock pot and cover with cold water. Bring to a boil and lower it to a gentle simmer. Let simmer for 2 hours. When the water dissipates then simply add more fresh water. Take off heat and pour into 2nd pot through the china cap or sieve. Clean out stock pot and pour stock back into it. Set aside. When the bones cool pick out the shredded meat and set to the side. Discard the bones.

For the soup
3 tablespoons vegetable or canola oil
2 yellow onions, medium dice
2 stalks celery, cleaned and medium chopped
2 carrots, peeled and medium chopped
1 teaspoon fresh Mexican oregano, chopped
Any leftover turkey, chopped
Salt and black pepper
*we want all the vegetables to be roughly the same size to achieve even cooking
2 cups cooked white rice. Preferably a good variety like Texas long grain.

Make the rice.Place the 2nd pot on medium heat. Let heat for a minute and then add the oil. Add the onions, celery, carrots and oregano. Sautéed for 5 minutes and then add 2 to 3 quarts of the stock. Bring to a simmer and let cook for about 20 minutes or until the veggies soften up a bit. We DON’T want them mushy like Uncle Al’s. When ready, add the turkey and heat through; about 3 minutes is all that’s needed. To ServeLadle some soup into a bowl and add some rice. Not too much though as it will puff up and make it too mushy. Season with some fresh pepper and a shot of hot sauce. Some people like to add crackers too! Gobble gobble.

What’s for Breakfast?

Cold fried chicken and slaw for breakfast?? What! why that’s crazy talk.. well that’s what we eat all the time. Sushi, cured meats, cheese, olives, tacos, beets, fresh sliced tomatoes, braised cabbage and miso soup … I get a lot of people saying” I could NEVER stomach that stuff first thing”.. HA! Is all I have to say… After downing coffee, OJ, eggs, bacon, flapjacks and pastries…I ask you “what’s harder to stomach?” huh huh..

Anywho, the primary reason I thought of this is because Molly and I just eat whatever’s in the fridge. There’s usually not allot to eat at home simply because we don’t stock up, rather eat as we go… often our morning food is what you see in this picture.. sashimi with cold noodles…. “so how did you come to this you ask?”.. well..I had a tasting the day before and was left with random tidbits…kinda like how we chefs create the “special” of the day.. The noodles, carrots and sprouts were from the duck spring rolls, the tomatoes came from the crab cake garnish and the sashimi was from a salad with watercress, avocado, radishes and fresh lemon.

And you no what? it was delightfully light, tasty and full of energy.. the perfect meal!… what’s not for breakfast I ask you?