Belated Happy Thanksgiving!

A happy belated Thanksgiving to the lot of you!

     I usually try to wish you all a happy holiday on the day but I was a bit busy the past couple of days so I got to you all today instead!  As much as I love Thanksgiving dinner with my dad, I also love the days after with leftovers and other cooking.

     One of my favorite things to do is take the remains of the turkey, throw it in a big pot with broth and water, and let it simmer for several hours in order to make a base for some wonderful soup!  I took what was left of two large turkey breasts and put it in a large pot with 4 qts of vegetable broth & 2 qts of cold water.  I brought it up to a slow boil and reduced it to a simmer, where I will keep it as it cooks for the next 4-6 hrs.  Then I will discard the bones and let it cool before putting it away.

     Tomorrow, I will skim the fat off the top and make soup out of it with some vegetables and leftover turkey to make a nice turkey & escarole soup.

     I hope you all had a wonderful Thanksgiving and may this holiday season bring you happiness, full glasses, and much love!

Things in the Thing Water - Inspired by Hellevator

     I recently got the chance to meet Jen & Sylvia Soska at a Halloween con in Orlando.  For those of you that don't know them, they were the hosts of a game show called Hellevator where contestants had to survive 4 levels of a haunted building to win a cash prize, where each lair was specially designed for their biggest fears.

     One of my favorite scenes is when a contestant is digging through a "soup" of stuff trying to find a piece to solve the puzzle and she screams, "there's things in the thing water!"

     So, it inspired me to take classic dish and give it a twist and here we have it! I hope you enjoy...

Things in the Thing Water Soup

By

The Pirate Chef

Ingredients:
   1 Lb Grilled Meat (I used beef brats but any grilled meat should do)

   1 Head of Escarole

   64 oz Chicken Broth
   Grated Italian Cheese

Directions:

   1) Cut meat into bite-size pieces, for brats and sausage, slice on the diagonal into bite-size pieces.

   2) Wash escarole thoroughly and tear into bite-size pieces.

   3) Pour the broth into a large pot, it should come up halfway or less, and bring to a boil.

   4) Stir the escarole into the broth, reduce to a simmer and cover, cook for 10 minutes.

   5) Stir the meat into the soup, cover and cook for 10 minutes, stirring occasionally.

   6) Pour into bowls and and stir in grated cheese as desired.

   7) Enjoy!