Giuseppepaolo

We all look forward to Thanksgiving. It is the biggest foodie holiday of the year after all. I think most of us look forward to the leftovers almost as much as the big day itself. Turkey Sandwiches, Turkey Soup , Turkey Broth , and of course just reheating the goods and gobbling it down again. But what about taking it a step or two further and making a whole new, different meal? The possibility list just expanded quite a bit didn't it? Today's Sunday Supper is all about doing just that. Re-inventing your Thanksgiving leftovers. One of my favorite things to do, and I've been doing this in various forms for years, is to use the turkey to fill crepes. It's such a simple, no fuss dinner that your family is sure to enjoy. A quick note about the crepes: If you want to make them from scratch, go for it. Did I? Nooooo. Not that I haven't but to be honest, after spending the whole day in the kitchen on Thanksgiving, I don't usually have the drive to actually make crepes

There are different kinds of 'food' hunters. Wild game, forager, and shopper. What you're into, where you live and possibly how you live might help define which kind of  hunter you are. Or maybe you fall under more than one category. Sir Sportsalot doesn't hunt wild game. He just get's wild watching a game (hence the name "Sir Sportsalot"). I've never gone foraging, although I'd love to. It does intimidate me a little though.... being able to identify what you're picking...knowing the difference between what you can and can not eat...that sort of thing. So that puts me in the category of a shopping hunter. Hunting for that one , hard to find, ingredient. Driving to specialty stores, exploring markets in ethnic neighborhoods, just to try something new, exciting and authentic. Well, I didn't really have to go far for this wild boar. I just happened to stumble upon it locally and it sorta ended up in my cart with very little struggle. Easy pre

Let's make this short and sweet. Just like the recipe for these delicious cookies. I will however give you a quick background. During my recent visit in Alabama, my sister and I were craving something sweet. Or maybe it was just me and she politely went along with it (how southern of her). Either way, we quickly discovered the limitations of our resources. But I was determined. I mean...I was in a gorgeously huge kitchen after all....and I needed to bake! A quick inventory found us with flour, sugar, butter, and eggs....thats good. We have the basics. What else....a box of chocolate pudding? Hmmm....this could be interesting. Oh, and a handful of sliced almonds.. Well...this is a job for Google! A quick search for 'pudding in cookies' came up a surprisingly long list of results. I had never heard of using pudding in cookies (apparently I'm in the minority where that's concerned. Oh well, so much for thinking we were on the cutting edge of a new method). What we ende

Horiatki Salata aka Greek Village Salad is simple, light and amazingly delicious. If this is how the villagers eat....I need to rethink things a bit. You know that saying "less is more"? Well it certainly applies here...in a big way! I found this recipe in It's All Greek To Me by Debbie Matenopoulos. Its one of many recipes in this book that I've attached a post-it to. If you want to lighten things up a bit during the holidays, Greek food is the way to go. Let me go on to say that typically, I'm not a huge fan of feta cheese. Nor am I a fan of kalamata olives. For some reason, when combined with the ingredients in this salad, and once coated and marinated with lemon juice and extra virgin olive oil.....these two ingredients seem to take advantage of being in their element and shine like nobodies business. It says that this salad is an everyday traditional side dish but you know what? It holds it's own as a main dish. The only dish. Great for lunch...a light di