Turkey Bolognese [RECIPE]

In Italy, a true ragù alla bolognese sauce is made with beef or pork, but this recipe appeals to me because it is lower in fat (for those who need to avoid these meats for health or dietary reasons) and if you still have leftover turkey in the fridge, this is a nice way to help you utilize it. In any case, you’ll need one pound of turkey, whether you shred it yourself, buy it ground, or use Italian turkey sausage like I typically do. By definition, bolognese is a thick sauce packed with healthy veggies and served with tagliatelle pasta, however a pound of fettuccine or even spaghetti works here just as well. Continue reading “Turkey Bolognese [RECIPE]”

Jathan FinkNovember 30, 2016November 30, 20161 Comment

Food

Stacked Turkey Enchiladas [RECIPE]

Roast turkey is one of our favorite meals, but every time we cook one we inevitably have enough to live off of for a week. To vary up your menu and not waste all the proceeds from a big gobbler, try making up a batch of our stacked turkey enchiladas. Flavorful and delicious, it puts all that leftover poultry to good use and will keep a thankful grin on your family’s faces because they won’t be forking down repeats of the same old leftovers. Continue reading “Stacked Turkey Enchiladas [RECIPE]”

Jathan FinkNovember 29, 2016November 29, 20161 Comment

Food

Spatchcocked Turkey [RECIPE]

Sliced turkey breast with fork — Spatchcock your turkey to shave hours off the cook time of traditional preparation.
(Photo by Jathan Fink, Jadeworks Entertainment)

Preparing a turkey dinner used to take me up to a week of prep time, which included thawing a frozen bird, brining the poor creature, then roasting it for what seemed like days. By the time the turkey was actually on the table, I was ready to eat something else entirely. But now I purchase fresh birds from the butcher and spatchcock my turkey—which means I remove its backbone—for faster, more even cooking which dramatically reduces its time in the oven to about an hour. Continue reading “Spatchcocked Turkey [RECIPE]”

Jathan FinkNovember 28, 2016November 28, 20161 Comment

Food

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie [RECIPE]

In his autobiography, Rolling Stones guitarist Keith Richards tells of cooking two things at home: bangers and mash (sausage and mashed potatoes), and shepherd’s pie. Here, I have co-opted his idea of doubling up on the onions by adding a bonus layer of chopped, raw onions between the cooked onion–meat mixture and the potatoes. Save on dishes by sautéing the meat mixture in the same oven-safe, deep skillet you will bake the pie in. Alternatively, sauté the meat in a skillet and assemble the pie in a separate casserole dish. Continue reading “Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie [RECIPE]”

Lucinda Scala QuinnNovember 12, 2016November 12, 20161 Comment

Food, Videos

In ‘The Dude Diet,’ Serena Wolf Proves She Understands How Men Eat [REVIEW]

As a dude, particularly as a dude of a certain age, I have become increasingly concerned about what I eat. My physician just had a heart to heart with me today in fact, reminding me to be more conscious of the food I put in my body, the need to minimize carbohydrates, watch my cholesterol intake, and reduce the number of calories I consume daily. But what’s a dude to do when he loves chowing down on pizza, wings, nachos, and all the other eats guys love? That’s where Serena Wolf’s new book, The Dude Diet: Clean(ish) Food for People Who Like to Eat Dirty, comes in to save the day. Continue reading “In ‘The Dude Diet,’ Serena Wolf Proves She Understands How Men Eat [REVIEW]”

Jathan FinkNovember 9, 2016November 9, 20164 Comments