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Chef Roman Rodriguez‘Tis the season for leftovers! Here are a few inspired suggestions from Ocean Prime Denver’s Executive Chef Roman Rodriguez for reimagining your leftover holiday fare.

Sweet Potato Ravioli

Ingredients:

  • 8 wonton skins
  • 8 ounces leftover sweet potatoes, cooked
  • 1 tablespoon butter
  • Salt & white pepper to taste
  • Pinch brown sugar

 

Method:

  1. Purée the sweet potatoes, butter, salt, white pepper and brown sugar until smooth and adjust seasoning as needed.
  2. Place one tablespoon of the mixture in the middle of each wonton square, then wet the edges with water and gold over to seal.
  3. Place the raviolis in boiling water until cooked (approximately 3 minutes).

 

Turkey Tacos

Ingredients:

  • 1 yellow onion, medium dice
  • 1 tomato, medium dice
  • ½ cup fresh chopped green chiles
  • 1 pound turkey, roughly chopped
  • 1 cup chicken stock or broth
  • Soft corn or flour tortillas
  • Salt, pepper & garlic powder to taste
  • Additional taco toppings of your choice

 

Method:

  1. Sauté the onion, tomato and turkey in oil on medium to high heat then deglaze the pan with the chicken stock.
  2. Bring to a simmer, reduce heat and season with salt, pepper and garlic.
  3. Cook until vegetables are cooked and broth has mostly reduced.
  4. Transfer the mixture to your tortillas and add your favorite taco toppings.

 

Turkey & Waffles

For the waffles, use your favorite waffle recipe. Chef Rodriguez recommends a more neutral batter to complement the savory turkey.

Ingredients:

  • 1 pound turkey
  • 1 pound stuffing
  • Gravy
  • Maple syrup
  • 3 eggs
  • Flour
  • Bread crumbs
  • Chicken stock as needed

 

Method:

  1. Add all ingredients to a food processor until not quite smooth.
  2. Remove mixture and form medium cakes using your hands, then dredge them in (1) flour, (2) eggs and (3) bread crumbs.
  3. Gently place them in a deep pan fry and cook until golden brown.
  4. Cut waffles and turkey patties in half and place turkey over waffles and finish with leftover gravy and a drizzle of maple syrup.

 

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