November 23, 2021 • 21 mins
In this “Leftovers” episode, Bobby and Sophie break down all of the great Thanksgiving leftovers tips you’ll need for this week’s festival of food. Listen for leftover recipe ideas, famous turkey sandwiches, and find out why Sophie prefers leftovers to thanksgiving itself.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay, and I'm here with my
daughter and co host, and I'm always Hungry. Sophie and
I gather around my stove to cook together. Well, you cook,
I asked the questions, and eat the food. If does
any food left, you come to the table together to
share a meal, connect as a family, and tell the
stories that matter to us. Okay, So Thanksgiving leftovers such
(00:28):
a good topic. Are you leftovers fan? I'm a Thanksgiving
leftovers fan. I'm not a huge leftovers fan unless it's
like Chinese food or like tie. But I love Thanksgiving leftovers. Okay,
I'm totally with you. Usually, like if it's the Thursday night,
and then like I shouldn't say thursdaycause that's always Thanksgiving.
If it's a Tuesday, if it's a Tuesday night in
(00:49):
the middle of March, I'm not need to think leftovers.
I'm just not. I just never eat them. People put
them away in my refrigerator and then I wind him
throwing them out three years later. However, Thanksgiving as a
different ball game. I make enough turkey with leftovers of mine.
Well documented my Thanksgivings can be epic totally usually have
(01:10):
three turkeys per Thanksgiving. They way between twenty and thirty
pounds each. No, there's no joke, okay, and then you
know all the side dishes and don't I do not
make dessert. No, you have everyone bring dessert or wine, right,
it's deserted wine. That's you get. You get an assignment
if you want to be a guest and and you
know I've talked about this too, will just go over
(01:31):
really quickly. It just helps. Thanksgiving is impossible. If you
feel like you're not accomplishing what you want to Thanksgiving,
don't feel bad. You're in You're in the same boat
with everybody. It's so difficult, especially if you're feeding more
than a handful of people and you're really going all
out because like, you know, eight side dishes, turkey, gravy, stuffing,
(01:54):
you know, all kinds of salads and appetizers. You know
you're making dessert, you have wines, cocktails. I mean, honestly,
it's like insane. But now it's gonna be the day after,
and you know, it's a good way to to think about,
like what should you do with the leftovers? You know,
and some people eat leftovers for way too many days,
and they should, but you know, you have to be careful.
(02:15):
But like at least the day after, you know, maybe
the next day, like you know, everybody's inundated with you know,
turkey sandwiches, et cetera. I have a couple of things
to say about leftovers. I don't like dishes where take
all of the ingredients from Thanksgiving and put them in
a casserolee. I'm not interested in. No, I'm not down
(02:36):
with that, Like you know, the sweet potatoes, mashed potatoes, turkey,
cranberry sauce, you know, cast role, they throw it in
in the oven and like, oh it's turkey, it's Thanksgiving castle. No, No,
I don't want that. So I take each into each
individual ingredient and take a look at how I can
utilize that ingredient. Is if it was the only thing
I had, So Brussels Brounce, Brussels Brounce, nacho. Okay, this
(03:02):
dish is a Katie Lee exclusive gear cast role. It's
like everything on top, but it's not everything. It's just
a couple of vegetables and some cheese, sauce and turkey, right,
and cheese sauce from you cranberries on top, but you
put the you put the pomegranate seeds on top because
they look pretty okay whatever, but but okay, so for instance,
(03:25):
like obviously, let's let's let's go with let's go with
the obvious, which is turkey, Okay, turkey tacos, turkey sandwiches,
turkey enchiladas. Yes, obviously, turkey sandwiches. I'll tell you what
my turkey sandwich is right now, dark meat, white meat
cooked like reheated in the gravy in a pan on
(03:47):
top of the stove. Then I make toast. I have
good quality like Brios, your white bread or something country bread,
something like that. I toast it mayonnaise and cranberries. Oh yeah,
that's it's great. Or you can make a cranberry mayonnaise.
Sometimes I put stuffing on top, which I think is
weird because you have bread too much on bread. But
(04:09):
my father, your grandfather, likes that, so I make that
for him. I'd maybe use the leftover cheese sauce that
you have from your potatoes. You know. Another good one
is like a cranberry bris and turkey sandwich. So good. Yeah,
that works really nicely. And and and the cranberry sauce
like it has its place, but it's not. It shouldn't
(04:29):
be everywhere. A really good thing to do. I did
this for Misfits the other day. Cranberry relish that you make.
Use it for your next cheese plate. So good. You know,
it's tart, it's sweet, depending what else you put in
there where it's really nice with cheeses and crackers and
toasts and things like that. You know, you can make
a turkey soup, of course, always good to make some
(04:52):
turkey soup, turkey pot pie. See what I'm saying. You
see where I'm going here. So you're taking the ingredient
and you're making another dish with it. You know, I
feel you don't feel like you have to use everything
that you had on the table the night before. Doesn't
have to be doesn't have to feel like Thanksgiving. There's
(05:14):
a lot going on here, DoD wit. When you say
there's a lot going on, there really isn't a lot
going on. What feels like we're making some chicken, brussels
brouts and sweet potatoes on one can. Yeah, I'm making
I would say one of my most successful Thanksgiving leftover dishes.
(05:35):
So we have some leftover turkey, we have some leftover
roasted sweet potatoes, so left left over roasted roasted Brussels sprouts,
and we have um, some queso sauce from my mashed potatoes. Okay,
and I made this dish the first time for my
good friends Kaylee. Okay, you know Katie Lee from the
(05:59):
Kitchen on Food Network. She's been a friend of mine
for you know, a very long time. She's also one
of the hungriest people I know. Um. She came to
my house for Thanksgiving a few years back, and then
next day she literally knocked on my door and was
she was like, what's up to the leftovers? And so
I made her this dish. It's basically Brussels sprouts nachos.
(06:22):
What do you think it sounds good? Yeah? I don't
think I found this dish though. I don't think you have.
(06:47):
You know what a Kentucky High Brown is. Kentucky Brown
is an amazing American sandwich. It's an open face sandwich
that has warm slices of turkey, quittle g is it
on a biscuit bread toast, and then it's got more
morena sauce, which is a cheese sauce and slices of turkey,
(07:10):
a griddled tomato, a couple of slices of crispy bacon
and then turkey and then the morn a sauce on
top and you gratan it. It was. It was actually
invented in the Brown Hotel in Louisville, Kentucky, and then
we served at a bar American at lunch every single day.
The restaurant was open for lunch really years but popular,
very popular, except that like if you were on a
(07:32):
business lunch, your day was over. It was like you
went to you immediately went to have a napp but
it was you know, it's obviously one of the great
American sandwiches. Um. You know. Then like the mashed potatoes, Okay,
make a mashed potato gratan, bring it back to life.
Put it in a cash frew dish, Sprinkle some bread
crumbs with some parmersan cheese on top, put it in
(07:54):
the oven under the broiler. Make it nice and brown, delicious,
great side dish for the next night, you know, and
it brings them. It brings the mashed potatoes back to life.
Shepherd's pie with mashed potatoes. Right, so you have beef
for lamb. You make the you make the mixture, you
put it in a casual dish, You put the mashed
potatoes on top, you brown them. You see what I'm saying.
It's like, it doesn't have to be Thanksgiving the next day,
(08:16):
the next day, the next day you get Thanksgiving. So
now utilize the ingredients in a newer way. That's cleaner.
Otherwise it's just to me, it's a miss. It's a mishmash,
you know. And obviously, like I'm very into vegetable driven
tacos and enchiladaes and and and tacos, tacos, enchilades, case adas,
you know, sweet potatoes, Brussels sprouts, you know, thing things
(08:39):
along those lines. You know. That's to me, that's that's
the move, the best way to utilize them, I think.
So do you ever? Do you ever make squash for Thanksgiving?
Do I make squash? I do make squash sometimes. I
love squash. What kind of squash do you like? Yeah?
But what's the one that starts with the K K
(09:00):
bootcha squash? Oh? Yes, that's really good too. Yeah, what
do you do with it? I've never made what is it?
But I make a lot of butter nut squash, and
I make for salads. When you say you make it,
you roast it. Yeah, I roast it and then with
olive oil and salt and pepper. I mean you take
it out of skin, you roast the mall. I roast
a hole and then I cut it up. How about
spaghetti squash? No not a fan, No, not really. That's
(09:24):
like an alternative that I can't really get. Be hund
do you do you eat spagetti squash? I like SPAGHETI sqwash.
I like spaghetti squash? What I spaghet squash? If you
haven't had it before you wrote, you cut it in
half and you roast in the oven. And then when
it softens, when you take a fork and and and
harvest it out of its shell, it looks like spaghetti.
You know, it's got that shape. What I want to
(09:45):
use a fork to kind of get it out like that.
I like to make like warm salads out of it
where it's like hardy, hardy greens like pumpkin seeds or
pine nuts or almonds or something like that, and then
like I make a spicy dressing for it. You can
also do something like that with your lefto risk for Thanksgiving.
You know, like like like, for instance, if you have
butter nut squash or sweet potatoes, the next day, you
(10:06):
make like a healthy salad to go with it, so
that so the greens are already make like a spicy
dressing with it. Put a couple of knots. Maybe if
you have some pomegranates he's left over the night before.
That's you know, that's that's really key. The other thing
you can do with Thanksgiving leftovers, it's just heat up
the stuff and serve him, serve it again. I mean,
I think that sometimes you overthink that the Thanksgiving left
(10:26):
over things like how creative can I be with creating
something that's never been done before with all these ingredients
and put them all on one dish. It's not going
to happen. You already spent so much time making it
as it is probably delicious exactly. But I feel like
with you, like I don't know, I feel like the
last Thanksgiving, the last few Thanksgivings, like you have invited
(10:49):
people to bring their tupper were to take home leftovers,
So how many leftovers you're really left with? Now? Well,
basically what happens is before I let people start taking it,
I take what I want, And then I'm like, does
anybody want to take this home? Then then then they're
helping you clean up, right, So basically I have a
(11:11):
whole opinion about I mean, first of all, we'll get
we'll get we'll get to the the leftover situation for Thanksgiving.
But but this is a dish that you probably a
little hungover at the very least you're exhausted, yeah, the
other Thanksgiving. So this is a really good, you know,
day after dish. And so basically what I do is
(11:32):
I take the queso sauce instead of melted cheese, I
just pour it over the nachos. Okay, pour it over
the chips on that, and then we take so I
have so in this case, I the turkey sweet potatoes
and the Brussels sprouts and I'm gonna put them on
(11:52):
top of the nachos. M hm, oh my gosh. Do
you roast to this? Now? What do you roast this?
Is it done? It's done? I mean when I say
it's done, I'm also so I'm gonna put a little
more cheese on top. And it's so colorful, it's beautiful.
And I'm gonna take some pomegranate seeds. Have left over
and the brush of sprouts and just put them on top.
(12:14):
They're beautiful. So did you just wing this or how
had you made this before when you showed up at
your door. I never made this before. I was winging it.
Put all the pepines up, and you can put some
like slancho on top if you want. If you have
some slanzo. There we go, pretty taken picture of that.
So I was gonna wait, I've never seen you make
nachos before. I love nachos too. Who doesn't like nachos
(12:37):
has a taste He's like Thanksgiving. He's like Thanksgiving on
a nacho. Come. So there's also something called the Monte
(12:59):
Crystal sand, which where it's like sliced turkey, ham cheese
and then you cook it like a French toast. Okay,
it's like it's like battered like an egg batter, and
then yeah, it's so good. We used to serve that
at Joe Allen's like thirty years ago. Oh, but it's
a very like it's a very sort of the day
(13:20):
after brunch, what are you using from your leftovers to
make for breakfast the next day? Because sometimes you have
a lot of people staying with you, I know, but see,
but here's my feeling, Like, do you think people want
turkey eggs benedicts? I might, I love expandedict. No, no,
I understand you, Like, but do you want like I'm
just making I'm making a point, got it? So? So
(13:41):
maybe like, oh, actually, you know what I just thought
of something sweet potato expended a sweet potato and turkey hash.
Oh that sounds delicious because I used to Mason Grill.
We did sweet potato and chicken hash with like hall
like with with chipotles in it. And that was like
the like we made a cake out of it, like
(14:03):
a you know, like a hashcake. So it was crusty
on both sides, and then a poach day on top,
and then green chili holidaise on top. Oh that sounds great.
How do you make the green chili holidays? You make
holidaise and then you take roasted poblanos and chop them
up and fold it in. Okay, so they're like it's
like a little spicy and like there's chunks of them, yeah,
(14:24):
very tiny. Yes, Okay, that sounds good. That's that's a
that's actually a pretty good leftover bunch dish right there.
But like I don't want you know, you know, you know,
if you if you do some kind of roasted potatoes,
that would work really good for like some home fries
for sure. Yeah. You could serve the cranberry sauce with like,
you know, like biscuits or English muffins the next day.
(14:47):
That's good because I was gonna say, I feel like
cranberry cranberry sauce is random. What do you mean? It's random?
It just feels random, and we don't eat it any
time other than Thanksgiving. That's true when you put cranberries
none of the things I mean, I like cranberries with
talk and stuff like that. Oh yeah, yeah, I guess
that's true. But but you know, when you make cranberry sauce,
you always make way more than you need. I mean
(15:08):
I do for some reason, I just have so much
cranberry self left over. But and that's what I'm saying,
Like you can use it on the cheese plate. You
can use it like as a as a jam for
your biscuits or muffins the next day for you or
its hoast. It's delicious, it's really good. Yeah, that sounds
really good. The other thing you can do is you
can take some of these ingredients, not all of them,
(15:30):
and make like a what I call it harvest salad.
Oh okay, alright, ready, like some front like kale, like
black hail would be great. Chop up the black cail
very fine. You have wild rice cooked, then you have
dried cranberries, some kind of nuts like almonds or hazel
nuts or something along those lines, and then like blue
(15:52):
cheese and like a pomegranate dressing that sounds really good.
It's so good. And maybe last night I made a
salad that actually would work really good for Thanksgiving, which
was Apple's kale, some greens, pomegranates, feta cheese, and barkana almonds.
Oh yeah, yeah, So like you could make a salad
(16:14):
next day. You have to. You have to remember, like Thanksgiving,
like people like, you know, it's like it's the Olympics
of calories. Yeah, I mean people are just like stuff
to the I don't care it's Thanksgiving. I'm not going
to watch my weight on Thanksgiving. You know you're betting
football day. Yeah. I do try to go to the
gym on Thanksgiving morning, do you. Yeah, I try to,
(16:37):
Like I tried to try to get ahead of the game.
Because I know I'm not going the next morning. Yeah, exactly,
I know. I look. I look forward to leftovers, I
think more than Thanksgiving almost, Yeah is that true? Yeah?
Why is that? I don't know. I've never really been
a Thanksgiving like in terms of like what served at Thanksgiving,
I've never really been like excited about it, I think
(16:59):
until recently. Like I don't think I loved the flavors
and appreciated the flavors until I got a little older. Yeah,
but I love a good turkey sandwich, and I'm looking
forward to my my benedict I sweet potato, benedict sweet
potato and turkey hash. I can make that for you perfect,
thank you. Other than these nachos, What's like? What what
(17:23):
leftover dish are you most proud of? I like making
turkey enchiladas. Okay, what's in that? So you take? You
take some turkey. It can be the dark meat, white meat,
it can be a combination of both. And then like
I'll make like a spicy tomato sauce, and then I
have cheese inside the tortillas themselves. So I inside the
inside the tortillas, I have the shredded turkey, some cheese,
(17:48):
some tomato ors and you know, spices and some fresh
urbs in this and that. I roll them up, and
then on top, I put a tomato sauce on again,
I make a cash roll out of it, like an
antilad of cash roll, and then more cheese on top,
and I put it in the oven. And then you know,
you can serve it with saucers or guacamole, etcetera. You know,
I you know, I'm a big poultry fan. I mean
I'm into turkey. Yeah, a lot of people like will
(18:10):
say to you, you know, for Thanksgiving, I really care
about the side dishes because they're more interesting, they're healthier.
I don't like turkey. You know, my friend Dahlia doesn't
like hot turkey. I don't even know what that means.
I have no idea. She's like, I don't like hot turkey,
which means I guess she likes maybe like cold like
turkey breast sandwiches. Okay, okay, sure, what do you do
(18:31):
with this stuffing? Leftover stuffing? Uh? You heat it up
and neat it as is? There's not well, first of all,
I would say, the one thing that's better then everything
else the next day is the stuffing It's one of
those things that just gets better as you make it
because when you when you make the stuff. But first
(18:53):
of all, I don't make stuff and I make dressing.
Let's get that out of the way. Do you know
what the difference is, because you're looking at me like
I'm crazy. Well, let's let's think about this for a second.
If it's stuffing, it means it was stuffed in the
bird and roasted with and I don't do that. I
make it on the side of the hand. And they
that's technically called dressing. But it's the stuffing. God that Okay,
(19:15):
I didn't know that. Yes, So when you bake the stuffing,
it's good. But like the next day, the flavors have
all melded together and all the aromatics have really sort
of blossomed. I mean, it's really so much better. What's
on the menu for Thanksgiving? This here? We haven't even
talked about this. I kind of want to do Italian.
Let me just explain what that means. That doesn't mean
(19:36):
I'm gonna be serving you know, pasta and instead of
instead of turkey. No matter what theme or flavor of
Thanksgiving them, I'm cooking, it's gonna look like Thanksgiving, it's
going to have a certain bent to the flavor. So
we can go Italian, we can go Spanish, we can
(19:58):
go Southwestern, we can go Californian. But what are you
torn between all those? Yeah? I don't know what to do.
I'm really like, how about like a northern California wine
country Thanksgiving? Okay, what do you think about that? It
sounds like a lot of wine. I love it. We're
just gonna drink. There's something about like that part of
(20:20):
the world is so incredible. Obviously there's lots of wine there,
but all the food there is amazing too. But I
just feel like there's goats cheese and maybe red wine gravy,
and maybe there's like red wine in the cranberries, you know,
in the cranberry sauce, and then you know, it feels
like it could be kind of cal Italian. You know.
(20:40):
Oh I like that, you know, like maybe like roasted
lemons and rosemary for the turkey. Yeah, you know what
I'm saying. So, yeah, that sounds really good. Where's this
stuffing from? Stuffing with goat cheese? I'm just sitting here
thinking about it. You have to understand, this is all
I think about. All I think about is ingredients and
dishes and what we're gonna eat cook next. Yeah that's
the true, Okay, but then what would the leftovers be?
(21:04):
M I feel like that gives you a lot, a
lot to work with. Here's my feeling. I think that
if we have a Northern California Kaltel California Italian themed
Thanksgiving with lots of you know, wine in the food, etcetera,
(21:24):
I think the leftovers are gonna basically be aspirins. Always
Hungry is created by Bobby Flay and Sophie Flay. Our
executive producer is Christopher Hasiotis. Always Hungry is produced, edited,
and mixed by Jonathan Hostresda. Always Hungry is engineered by
Sophie Flay. For more podcasts from my Heart Radio, visit
(21:45):
the I Heart Radio app, Apple podcast, or wherever you
listen to your favorite shows.
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay, and I'm here with my
daughter and co host, and I'm always Hungry. Sophie and
I gather around my stove to cook together. Well, you cook,
I asked the questions, and eat the food. If does
any food left, you come to the table together to
share a meal, connect as a family, and tell the
stories that matter to us. Okay, So Thanksgiving leftovers such
(00:28):
a good topic. Are you leftovers fan? I'm a Thanksgiving
leftovers fan. I'm not a huge leftovers fan unless it's
like Chinese food or like tie. But I love Thanksgiving leftovers. Okay,
I'm totally with you. Usually, like if it's the Thursday night,
and then like I shouldn't say thursdaycause that's always Thanksgiving.
If it's a Tuesday, if it's a Tuesday night in
(00:49):
the middle of March, I'm not need to think leftovers.
I'm just not. I just never eat them. People put
them away in my refrigerator and then I wind him
throwing them out three years later. However, Thanksgiving as a
different ball game. I make enough turkey with leftovers of mine.
Well documented my Thanksgivings can be epic totally usually have
(01:10):
three turkeys per Thanksgiving. They way between twenty and thirty
pounds each. No, there's no joke, okay, and then you
know all the side dishes and don't I do not
make dessert. No, you have everyone bring dessert or wine, right,
it's deserted wine. That's you get. You get an assignment
if you want to be a guest and and you
know I've talked about this too, will just go over
(01:31):
really quickly. It just helps. Thanksgiving is impossible. If you
feel like you're not accomplishing what you want to Thanksgiving,
don't feel bad. You're in You're in the same boat
with everybody. It's so difficult, especially if you're feeding more
than a handful of people and you're really going all
out because like, you know, eight side dishes, turkey, gravy, stuffing,
(01:54):
you know, all kinds of salads and appetizers. You know
you're making dessert, you have wines, cocktails. I mean, honestly,
it's like insane. But now it's gonna be the day after,
and you know, it's a good way to to think about,
like what should you do with the leftovers? You know,
and some people eat leftovers for way too many days,
and they should, but you know, you have to be careful.
(02:15):
But like at least the day after, you know, maybe
the next day, like you know, everybody's inundated with you know,
turkey sandwiches, et cetera. I have a couple of things
to say about leftovers. I don't like dishes where take
all of the ingredients from Thanksgiving and put them in
a casserolee. I'm not interested in. No, I'm not down
(02:36):
with that, Like you know, the sweet potatoes, mashed potatoes, turkey,
cranberry sauce, you know, cast role, they throw it in
in the oven and like, oh it's turkey, it's Thanksgiving castle. No, No,
I don't want that. So I take each into each
individual ingredient and take a look at how I can
utilize that ingredient. Is if it was the only thing
I had, So Brussels Brounce, Brussels Brounce, nacho. Okay, this
(03:02):
dish is a Katie Lee exclusive gear cast role. It's
like everything on top, but it's not everything. It's just
a couple of vegetables and some cheese, sauce and turkey, right,
and cheese sauce from you cranberries on top, but you
put the you put the pomegranate seeds on top because
they look pretty okay whatever, but but okay, so for instance,
(03:25):
like obviously, let's let's let's go with let's go with
the obvious, which is turkey, Okay, turkey tacos, turkey sandwiches,
turkey enchiladas. Yes, obviously, turkey sandwiches. I'll tell you what
my turkey sandwich is right now, dark meat, white meat
cooked like reheated in the gravy in a pan on
(03:47):
top of the stove. Then I make toast. I have
good quality like Brios, your white bread or something country bread,
something like that. I toast it mayonnaise and cranberries. Oh yeah,
that's it's great. Or you can make a cranberry mayonnaise.
Sometimes I put stuffing on top, which I think is
weird because you have bread too much on bread. But
(04:09):
my father, your grandfather, likes that, so I make that
for him. I'd maybe use the leftover cheese sauce that
you have from your potatoes. You know. Another good one
is like a cranberry bris and turkey sandwich. So good. Yeah,
that works really nicely. And and and the cranberry sauce
like it has its place, but it's not. It shouldn't
(04:29):
be everywhere. A really good thing to do. I did
this for Misfits the other day. Cranberry relish that you make.
Use it for your next cheese plate. So good. You know,
it's tart, it's sweet, depending what else you put in
there where it's really nice with cheeses and crackers and
toasts and things like that. You know, you can make
a turkey soup, of course, always good to make some
(04:52):
turkey soup, turkey pot pie. See what I'm saying. You
see where I'm going here. So you're taking the ingredient
and you're making another dish with it. You know, I
feel you don't feel like you have to use everything
that you had on the table the night before. Doesn't
have to be doesn't have to feel like Thanksgiving. There's
(05:14):
a lot going on here, DoD wit. When you say
there's a lot going on, there really isn't a lot
going on. What feels like we're making some chicken, brussels
brouts and sweet potatoes on one can. Yeah, I'm making
I would say one of my most successful Thanksgiving leftover dishes.
(05:35):
So we have some leftover turkey, we have some leftover
roasted sweet potatoes, so left left over roasted roasted Brussels sprouts,
and we have um, some queso sauce from my mashed potatoes. Okay,
and I made this dish the first time for my
good friends Kaylee. Okay, you know Katie Lee from the
(05:59):
Kitchen on Food Network. She's been a friend of mine
for you know, a very long time. She's also one
of the hungriest people I know. Um. She came to
my house for Thanksgiving a few years back, and then
next day she literally knocked on my door and was
she was like, what's up to the leftovers? And so
I made her this dish. It's basically Brussels sprouts nachos.
(06:22):
What do you think it sounds good? Yeah? I don't
think I found this dish though. I don't think you have.
(06:47):
You know what a Kentucky High Brown is. Kentucky Brown
is an amazing American sandwich. It's an open face sandwich
that has warm slices of turkey, quittle g is it
on a biscuit bread toast, and then it's got more
morena sauce, which is a cheese sauce and slices of turkey,
(07:10):
a griddled tomato, a couple of slices of crispy bacon
and then turkey and then the morn a sauce on
top and you gratan it. It was. It was actually
invented in the Brown Hotel in Louisville, Kentucky, and then
we served at a bar American at lunch every single day.
The restaurant was open for lunch really years but popular,
very popular, except that like if you were on a
(07:32):
business lunch, your day was over. It was like you
went to you immediately went to have a napp but
it was you know, it's obviously one of the great
American sandwiches. Um. You know. Then like the mashed potatoes, Okay,
make a mashed potato gratan, bring it back to life.
Put it in a cash frew dish, Sprinkle some bread
crumbs with some parmersan cheese on top, put it in
(07:54):
the oven under the broiler. Make it nice and brown, delicious,
great side dish for the next night, you know, and
it brings them. It brings the mashed potatoes back to life.
Shepherd's pie with mashed potatoes. Right, so you have beef
for lamb. You make the you make the mixture, you
put it in a casual dish, You put the mashed
potatoes on top, you brown them. You see what I'm saying.
It's like, it doesn't have to be Thanksgiving the next day,
(08:16):
the next day, the next day you get Thanksgiving. So
now utilize the ingredients in a newer way. That's cleaner.
Otherwise it's just to me, it's a miss. It's a mishmash,
you know. And obviously, like I'm very into vegetable driven
tacos and enchiladaes and and and tacos, tacos, enchilades, case adas,
you know, sweet potatoes, Brussels sprouts, you know, thing things
(08:39):
along those lines. You know. That's to me, that's that's
the move, the best way to utilize them, I think.
So do you ever? Do you ever make squash for Thanksgiving?
Do I make squash? I do make squash sometimes. I
love squash. What kind of squash do you like? Yeah?
But what's the one that starts with the K K
(09:00):
bootcha squash? Oh? Yes, that's really good too. Yeah, what
do you do with it? I've never made what is it?
But I make a lot of butter nut squash, and
I make for salads. When you say you make it,
you roast it. Yeah, I roast it and then with
olive oil and salt and pepper. I mean you take
it out of skin, you roast the mall. I roast
a hole and then I cut it up. How about
spaghetti squash? No not a fan, No, not really. That's
(09:24):
like an alternative that I can't really get. Be hund
do you do you eat spagetti squash? I like SPAGHETI sqwash.
I like spaghetti squash? What I spaghet squash? If you
haven't had it before you wrote, you cut it in
half and you roast in the oven. And then when
it softens, when you take a fork and and and
harvest it out of its shell, it looks like spaghetti.
You know, it's got that shape. What I want to
(09:45):
use a fork to kind of get it out like that.
I like to make like warm salads out of it
where it's like hardy, hardy greens like pumpkin seeds or
pine nuts or almonds or something like that, and then
like I make a spicy dressing for it. You can
also do something like that with your lefto risk for Thanksgiving.
You know, like like like, for instance, if you have
butter nut squash or sweet potatoes, the next day, you
(10:06):
make like a healthy salad to go with it, so
that so the greens are already make like a spicy
dressing with it. Put a couple of knots. Maybe if
you have some pomegranates he's left over the night before.
That's you know, that's that's really key. The other thing
you can do with Thanksgiving leftovers, it's just heat up
the stuff and serve him, serve it again. I mean,
I think that sometimes you overthink that the Thanksgiving left
(10:26):
over things like how creative can I be with creating
something that's never been done before with all these ingredients
and put them all on one dish. It's not going
to happen. You already spent so much time making it
as it is probably delicious exactly. But I feel like
with you, like I don't know, I feel like the
last Thanksgiving, the last few Thanksgivings, like you have invited
(10:49):
people to bring their tupper were to take home leftovers,
So how many leftovers you're really left with? Now? Well,
basically what happens is before I let people start taking it,
I take what I want, And then I'm like, does
anybody want to take this home? Then then then they're
helping you clean up, right, So basically I have a
(11:11):
whole opinion about I mean, first of all, we'll get
we'll get we'll get to the the leftover situation for Thanksgiving.
But but this is a dish that you probably a
little hungover at the very least you're exhausted, yeah, the
other Thanksgiving. So this is a really good, you know,
day after dish. And so basically what I do is
(11:32):
I take the queso sauce instead of melted cheese, I
just pour it over the nachos. Okay, pour it over
the chips on that, and then we take so I
have so in this case, I the turkey sweet potatoes
and the Brussels sprouts and I'm gonna put them on
(11:52):
top of the nachos. M hm, oh my gosh. Do
you roast to this? Now? What do you roast this?
Is it done? It's done? I mean when I say
it's done, I'm also so I'm gonna put a little
more cheese on top. And it's so colorful, it's beautiful.
And I'm gonna take some pomegranate seeds. Have left over
and the brush of sprouts and just put them on top.
(12:14):
They're beautiful. So did you just wing this or how
had you made this before when you showed up at
your door. I never made this before. I was winging it.
Put all the pepines up, and you can put some
like slancho on top if you want. If you have
some slanzo. There we go, pretty taken picture of that.
So I was gonna wait, I've never seen you make
nachos before. I love nachos too. Who doesn't like nachos
(12:37):
has a taste He's like Thanksgiving. He's like Thanksgiving on
a nacho. Come. So there's also something called the Monte
(12:59):
Crystal sand, which where it's like sliced turkey, ham cheese
and then you cook it like a French toast. Okay,
it's like it's like battered like an egg batter, and
then yeah, it's so good. We used to serve that
at Joe Allen's like thirty years ago. Oh, but it's
a very like it's a very sort of the day
(13:20):
after brunch, what are you using from your leftovers to
make for breakfast the next day? Because sometimes you have
a lot of people staying with you, I know, but see,
but here's my feeling, Like, do you think people want
turkey eggs benedicts? I might, I love expandedict. No, no,
I understand you, Like, but do you want like I'm
just making I'm making a point, got it? So? So
(13:41):
maybe like, oh, actually, you know what I just thought
of something sweet potato expended a sweet potato and turkey hash.
Oh that sounds delicious because I used to Mason Grill.
We did sweet potato and chicken hash with like hall
like with with chipotles in it. And that was like
the like we made a cake out of it, like
(14:03):
a you know, like a hashcake. So it was crusty
on both sides, and then a poach day on top,
and then green chili holidaise on top. Oh that sounds great.
How do you make the green chili holidays? You make
holidaise and then you take roasted poblanos and chop them
up and fold it in. Okay, so they're like it's
like a little spicy and like there's chunks of them, yeah,
(14:24):
very tiny. Yes, Okay, that sounds good. That's that's a
that's actually a pretty good leftover bunch dish right there.
But like I don't want you know, you know, you know,
if you if you do some kind of roasted potatoes,
that would work really good for like some home fries
for sure. Yeah. You could serve the cranberry sauce with like,
you know, like biscuits or English muffins the next day.
(14:47):
That's good because I was gonna say, I feel like
cranberry cranberry sauce is random. What do you mean? It's random?
It just feels random, and we don't eat it any
time other than Thanksgiving. That's true when you put cranberries
none of the things I mean, I like cranberries with
talk and stuff like that. Oh yeah, yeah, I guess
that's true. But but you know, when you make cranberry sauce,
you always make way more than you need. I mean
(15:08):
I do for some reason, I just have so much
cranberry self left over. But and that's what I'm saying,
Like you can use it on the cheese plate. You
can use it like as a as a jam for
your biscuits or muffins the next day for you or
its hoast. It's delicious, it's really good. Yeah, that sounds
really good. The other thing you can do is you
can take some of these ingredients, not all of them,
(15:30):
and make like a what I call it harvest salad.
Oh okay, alright, ready, like some front like kale, like
black hail would be great. Chop up the black cail
very fine. You have wild rice cooked, then you have
dried cranberries, some kind of nuts like almonds or hazel
nuts or something along those lines, and then like blue
(15:52):
cheese and like a pomegranate dressing that sounds really good.
It's so good. And maybe last night I made a
salad that actually would work really good for Thanksgiving, which
was Apple's kale, some greens, pomegranates, feta cheese, and barkana almonds.
Oh yeah, yeah, So like you could make a salad
(16:14):
next day. You have to. You have to remember, like Thanksgiving,
like people like, you know, it's like it's the Olympics
of calories. Yeah, I mean people are just like stuff
to the I don't care it's Thanksgiving. I'm not going
to watch my weight on Thanksgiving. You know you're betting
football day. Yeah. I do try to go to the
gym on Thanksgiving morning, do you. Yeah, I try to,
(16:37):
Like I tried to try to get ahead of the game.
Because I know I'm not going the next morning. Yeah, exactly,
I know. I look. I look forward to leftovers, I
think more than Thanksgiving almost, Yeah is that true? Yeah?
Why is that? I don't know. I've never really been
a Thanksgiving like in terms of like what served at Thanksgiving,
I've never really been like excited about it, I think
(16:59):
until recently. Like I don't think I loved the flavors
and appreciated the flavors until I got a little older. Yeah,
but I love a good turkey sandwich, and I'm looking
forward to my my benedict I sweet potato, benedict sweet
potato and turkey hash. I can make that for you perfect,
thank you. Other than these nachos, What's like? What what
(17:23):
leftover dish are you most proud of? I like making
turkey enchiladas. Okay, what's in that? So you take? You
take some turkey. It can be the dark meat, white meat,
it can be a combination of both. And then like
I'll make like a spicy tomato sauce, and then I
have cheese inside the tortillas themselves. So I inside the
inside the tortillas, I have the shredded turkey, some cheese,
(17:48):
some tomato ors and you know, spices and some fresh
urbs in this and that. I roll them up, and
then on top, I put a tomato sauce on again,
I make a cash roll out of it, like an
antilad of cash roll, and then more cheese on top,
and I put it in the oven. And then you know,
you can serve it with saucers or guacamole, etcetera. You know,
I you know, I'm a big poultry fan. I mean
I'm into turkey. Yeah, a lot of people like will
(18:10):
say to you, you know, for Thanksgiving, I really care
about the side dishes because they're more interesting, they're healthier.
I don't like turkey. You know, my friend Dahlia doesn't
like hot turkey. I don't even know what that means.
I have no idea. She's like, I don't like hot turkey,
which means I guess she likes maybe like cold like
turkey breast sandwiches. Okay, okay, sure, what do you do
(18:31):
with this stuffing? Leftover stuffing? Uh? You heat it up
and neat it as is? There's not well, first of all,
I would say, the one thing that's better then everything
else the next day is the stuffing It's one of
those things that just gets better as you make it
because when you when you make the stuff. But first
(18:53):
of all, I don't make stuff and I make dressing.
Let's get that out of the way. Do you know
what the difference is, because you're looking at me like
I'm crazy. Well, let's let's think about this for a second.
If it's stuffing, it means it was stuffed in the
bird and roasted with and I don't do that. I
make it on the side of the hand. And they
that's technically called dressing. But it's the stuffing. God that Okay,
(19:15):
I didn't know that. Yes, So when you bake the stuffing,
it's good. But like the next day, the flavors have
all melded together and all the aromatics have really sort
of blossomed. I mean, it's really so much better. What's
on the menu for Thanksgiving? This here? We haven't even
talked about this. I kind of want to do Italian.
Let me just explain what that means. That doesn't mean
(19:36):
I'm gonna be serving you know, pasta and instead of
instead of turkey. No matter what theme or flavor of
Thanksgiving them, I'm cooking, it's gonna look like Thanksgiving, it's
going to have a certain bent to the flavor. So
we can go Italian, we can go Spanish, we can
(19:58):
go Southwestern, we can go Californian. But what are you
torn between all those? Yeah? I don't know what to do.
I'm really like, how about like a northern California wine
country Thanksgiving? Okay, what do you think about that? It
sounds like a lot of wine. I love it. We're
just gonna drink. There's something about like that part of
(20:20):
the world is so incredible. Obviously there's lots of wine there,
but all the food there is amazing too. But I
just feel like there's goats cheese and maybe red wine gravy,
and maybe there's like red wine in the cranberries, you know,
in the cranberry sauce, and then you know, it feels
like it could be kind of cal Italian. You know.
(20:40):
Oh I like that, you know, like maybe like roasted
lemons and rosemary for the turkey. Yeah, you know what
I'm saying. So, yeah, that sounds really good. Where's this
stuffing from? Stuffing with goat cheese? I'm just sitting here
thinking about it. You have to understand, this is all
I think about. All I think about is ingredients and
dishes and what we're gonna eat cook next. Yeah that's
the true, Okay, but then what would the leftovers be?
(21:04):
M I feel like that gives you a lot, a
lot to work with. Here's my feeling. I think that
if we have a Northern California Kaltel California Italian themed
Thanksgiving with lots of you know, wine in the food, etcetera,
(21:24):
I think the leftovers are gonna basically be aspirins. Always
Hungry is created by Bobby Flay and Sophie Flay. Our
executive producer is Christopher Hasiotis. Always Hungry is produced, edited,
and mixed by Jonathan Hostresda. Always Hungry is engineered by
Sophie Flay. For more podcasts from my Heart Radio, visit
(21:45):
the I Heart Radio app, Apple podcast, or wherever you
listen to your favorite shows.
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