Thanksgiving leftovers: Turkey Hash, Turkey Enchiladas & Turkey Pot Pie - CNY Flavor 11/22/2011

♪ ♪
>> HI SCOTT TRANTER HERE,
HOST OF CNY FLAVOR
AND AS YOU CAN SEE
WE HAVE JUST SETTLED DOWN
AND HAD OUR
THANKSGIVING DAY FEAST
WITH OUR LOVED ONES
AND OUR FAMILY MEMBERS
TALKING ABOUT ALL THE THINGS
WERE GRATEFUL FOR AND THANKFUL
FOR THROUGHOUT THE YEAR,
AND NOW AS WE ALL DO,
WE HAVE ALL THIS EXTRA FOOD.
WHAT DO WE DO WITH IT?
THAT'S WHAT THIS SHOW IS
ABOUT TODAY IS WE HAVE ALL
OF THESE LEFTOVERS
AND I'M GOING TO SHOW YOU
HOW TO TAKE WHAT YOU SEE HERE
AND MAKE A THROUGH
DIFFERENT DELICIOUS MEALS
THAT WILL HELP YOU COOK
ON A SHOE STRING BUDGET
AND FEED YOUR FAMILY
WITH GREAT TASTING, GOOD FOOD.
EASY AND ECONOMICAL THAT
YOU'RE FAMILY AND LOVED ONES
WILL LOVE YOU FOR.
SO HERE WE ARE, WE HAVE
OUR INGREDIENTS TOGETHER
FROM OUR TURKEY FEAST
AND WE'RE GOING TO DO
A REAL QUICK AND EASY
TURKEY POT PIE.
WE HAVE ALL
OF OUR INGREDIENTS HERE.
I HAVE A MIX OF COLBY JACK
AND CHEDDAR CHEESE HERE,
CUP OF MILK,
CUP OF JIFFY BAKING MIX.
IT'S AN ALL PURPOSE BAKING MIX.
IT'S IMPORTANT THAT
YOU GET ALL PURPOSE BECAUSE
THAT'S WHAT YOU'RE GOING
TO DO YOUR CRUST IN, OKAY?
IF YOU GET LIKE
SOME SPECIALTY BRAND,
IT MIGHT GET HARD
AND IT'S A LITTLE DIFFERENT IT
WON'T DO THE PRODUCT
THAT WE'RE TRYING
TO CREATE TODAY, OKAY?
THAT'S QUICK, EASY
AND ECONOMICAL.
I HAVE SOME CREAM
OF CHICKEN SOUP,
OUR VEGETABLES THAT WERE
LEFT OVER FROM OUR TURKEY FEAST.
I ALSO ADDED IN
SOME FROZEN VEGETABLES
THAT HAVE BEEN THAWED.
WE HAVE OUR TURKEY, OKAY,
AND WE HAVE THREE EGGS,
SALT AND PEPPER.
SO THE FIRST THING WE'RE GOING
TO DO IS WE'RE GOING TO TAKE
OUR TURKEY HERE
AND WE'RE GOING TO DUMP IT
RIGHT INTO OUR CASSEROLE.
OKAY, WE'RE GOING TO TAKE
OUR VEGETABLES AND DUMP ALL
OF OUR VEGETABLES RIGHT
INSIDE THE CASSEROLE.
WE ARE GOING TO MIX THOSE.
PUT THOSE HERE.
NOW WE'RE GOING TO TAKE
AND PUT TOGETHER OUR MIX, OKAY.
FIRST WE TAKE THE JIFFY.
YOU'RE LOOKING AT ABOUT
A CUP, 8 OUNCES.
GOING TO ADD OUR MILK.
NOW THREE EGGS, OKAY?
I KNOW I HELD UP TWO FINGERS,
BUT I MEANT TO HOLD UP 3, OKAY?
JUST KIDDING!
SO HERE WE GO WITH THREE EGGS.
WE HAVE ALREADY TAKEN OUR OVEN
AND PREHEATED IT
TO 400 DEGREES.
AND THIS IS SO QUICK AND EASY,
IT'S GOING TO TAKE YOU
ABOUT 30 MINUTES, OKAY?
WHEN YOU ADD IN YOUR PREP
WHEN I DID, YOU'RE LOOKING
AT A TOTAL TIME,
ESPECIALLY IF YOU'RE
A SINGLE PARENT
OR YOUR HUSBAND AND YOU WORK
AND YOU'VE GOT THE KIDS AT HOME
AND YOU NEED TO DO IT
REAL QUICK, YOU'RE LOOKING
AT ABOUT 40 MINUTES, THAT'S IT.
SO MIX THIS ALL UP.
I JUST USE A STANDARD WHISK.
OKAY.
THERE WE GO.
TAKE MY CREAM
OF CHICKEN SOUP HERE.
LET ME MOVE THESE OUT
OF THE WAY HERE.
GOING TO TAKE THIS
AND JUST SPOON IT RIGHT IN.
AND YOU NOTICE I DIDN'T ADD
ANY WATER CAUSE YOU WANT
THE MIX TO BREAK DOWN
AS IT'S ACTUALLY BAKING,
SO WE'RE NOT GOING TO USE WATER.
OKAY, GOING TO TAKE ABOUT
A TEASPOON OF PEPPER,
JUST RIGHT OVER THE TOP,
ABOUT A TEASPOON OF SALT.
YOU DON'T WANT TO OVER SALT IT.
PEOPLE CAN ALWAYS ADD
THEIR SALT AND PEPPER
AND GRANULATED GARLIC,
WHATEVER THEY WANT AT THE END.
OKAY, NOW YOU'RE GOING
TO TAKE THIS AND JUST MIX
IT ALL TOGETHER.
AND I KNOW YOU'RE
LOOKING AT GOING, OH MY GOD,
IS THAT GONNA COME OUT?
SEE, THE TRICK OF IT IS
IS WHEN YOU'RE SPREADING
IT ALL OUT, YOU'RE JUST GETTING
YOUR MIX IN, YOU'RE GOING
TO LAYER IT ALL OUT IN
ABOUT A 9-INCH PIE PLATE
OR CASSEROLE DISH.
YOU CAN DO EITHER.
LAY THIS ALL OUT.
OKAY, YOU'RE GONNA TAKE
YOUR CHEESE HERE, SPRINKLE IT
RIGHT OVER THE TOP, LOOKING AT
ABOUT 10 TO 12 OUNCES,
AND I AM TOUCHING IT
WITH MY HANDS.
MY HANDS HAVE BEEN WASHED
AND SANITIZED, AND IT'S OKAY
FOR BARE HANDS TO CONTACT
IF YOU'RE GOING TO BE COOKING
SOMETHING AT 165 DEGREES
OR ABOVE, OKAY,
BECAUSE THAT'LL KILL
ANY BACTERIA THAT YOU MAY HAVE
COME IN CONTACT WITH
OR CROSS CONTACT WITH.
SO HERE WE ARE.
WE HAVE OUR BATTER ALL MIXED UP.
WE HAVE OUR TURKEY POT PIE
ALL MIXED UP,
ALL THE INGREDIENTS ARE IN
AND WHAT WE'RE GONNA DO NOW
IS WE ARE JUST GONNA TAKE
OUR BATTER
AND WE ARE JUST GONNA GO
RIGHT OVER THE TOP
AND IT'S GONNA GO SINK IN
ON THE SIDES AND THE TOP
AND DOWN THROUGH IT
INTO THE BOTTOM.
THERE IT IS, THAT QUICK, OKAY?
THAT'S HOW QUICK YOU CAN DO THIS
AND THIS WILL FEED ANYWHERE
FROM 6 TO 8 PEOPLE.
YOU CAN HAVE BREAD AND BUTTER
ON THE SIDE OR ANYTHING ELSE
THAT YOU'D LIKE ON THE SIDE.
YOU COULD EVEN USE SOME
OF THE LEFTOVERS THAT YOU HAVE
LIKE YOUR STUFFING,
IF YOU WANTED A LITTLE SIDE DISH
OR THE MASHED POTATOES,
AND IT'S A COMPLETE MEAL.
SO WE'RE GONNA STICK THIS
IN THE OVEN NOW.
IT'S GONNA TAKE ABOUT
30 MINUTES, TURN A LITTLE
GOLDEN BROWN ON THE TOP,
AND WE'LL BE READY TO SERVE.
>> HI, I'M CHRISTIE
FROM IN-HOME PHOTOS.
YOU MIGHT THINK THAT
YOU CAN'T AFFORD FAMILY PHOTOS,
CHRISTMAS PHOTOS,
OR EVEN SENIOR PHOTOS.
WELL, THINK AGAIN,
$75, THAT'S IT!
$75 FOR GREAT PHOTOS
OF YOUR FAMILY.
WE CAN DO OUTDOOR PHOTOS
OR BRING THE STUDIO TO YOU.
I CAN SET UP IN MOST AVERAGE
LIVING ROOMS WITH LOTS
OF BACKDROPS TO CHOOSE FROM.
CALL OR VISIT INHOMEPHOTOS.COM
TO SCHEDULE YOUR SESSION TODAY.
>> SO NEXT WE'VE STILL GOT
A LOT OF LEFTOVERS
FROM OUR THANKSGIVING DAY FEAST
AND NOW WE'RE GONNA MAKE
SOME TURKEY ENCHILADAS,
REAL BASIC, REAL EASY,
TAKE YOU ABOUT 40 MINUTES
FOR YOUR PREP AND COOKING,
AND WITH THIS RECIPE HERE,
YOU'RE GONNA BE ABLE TO FEED
ABOUT 6 TO 8 PEOPLE
WITH THIS TOO.
SO COME ON OVER TO THE STOVE.
FIRST THING WE'VE GOT TO DO
IS WE'VE GOT TO GET
THE ENCHILADA MIX SAUCE GOING,
BASIC PACKET THAT YOU CAN GET
IN ANY SUPERMARKET,
JUST TAKES TOMATO SAUCE
AND WATER.
WITH THE ENCHILADA MIX,
IT TAKES 5 MINUTES TO COOK THAT.
WE'RE GONNA GO OVER
AND JUST KNOCK THAT OUT
REAL QUICK AND THEN
I'LL SHOW YOU HOW TO
PUT TOGETHER THE ENCHILADAS.
♪ ♪
SO WE HAVE OUR ENCHILADA SAUCE.
IT'S ALREADY COOKING.
IT TAKES APPROXIMATELY
5 MINUTES.
WE GOT A COUPLE MINUTES
TO GO ON THAT,
AND NOW I'M GONNA PUT TOGETHER
THE ACTUAL MIX THAT'S GONNA GO
INTO THE TORTILLA SHELLS
OR BURRITO SHELLS.
YOU CAN GET THEM
IN DIFFERENT SIZES,
8-INCH, 6-INCH, DEPENDS ON
HOW YOU LIKE IT, OKAY?
ONE QUICK THING TOO
THAT YOU CAN DO WITH THESE,
IN STRETCHING THE DOLLAR
EVEN MORE, IS YOU CAN
FREEZE THESE, OKAY?
SO YOU CAN ACTUALLY GET
THEM PREPPED, LIKE I'M GOING
TO SHOW YOU, AND YOU CAN
EITHER BAKE THEM OFF OR YOU
CAN FREEZE THEM IN FREEZER BAGS
AND TAKE THEM OUT WHEN
YOU'RE IN A HURRY
OR YOU'RE TRYING TO GET
A NUTRITIOUS MEAL TOGETHER
REAL QUICK,
THROW THEM IN THE OVEN
FOR HALF AN HOUR
AND YOU'RE ALL SET TO GO.
SO THE FIRST THING WE'RE
GONNA DO IS WE'RE GONNA TAKE
JUST IT'S CREAM OF MUSHROOM SOUP
THAT I ADD IN IT
AND YOU'RE TAKING
A 12-OUNCE CAN.
JUST PUTTING IT
IN A LITTLE BOWL, OKAY?
THEN YOU'RE GONNA
TAKE SOUR CREAM.
YOU'RE LOOKING AT ABOUT
3 OF A CUP,
JUST MIX IT RIGHT IN.
OKAY, YOU'RE LOOKING AT ABOUT
A QUARTER CUP OF CHILE
AND I USE THE FIRED
CHILE PEPPERS, OKAY?
THEY'RE NOT REALLY, REALLY HOT.
A LOT OF PEOPLE THINK WHEN
THEY LOOK AT THE CHILE PEPPERS
THAT THEY'RE REALLY HOT.
THEY'RE NOT REALLY HOT.
THEY'RE MORE OF A MILD
GREEN CHILE.
YOU'RE LOOKING AT ABOUT
A 4 OF A CUP, SO YOU'RE LOOKING
AT ABOUT 2-1/2 TABLESPOONS,
THE BIG TABLESPOONS.
OKAY.
YOU'RE GONNA TAKE THAT.
YOU'RE GONNA MIX THAT
ALL TOGETHER AND THIS IS GONNA
BE THE BASE FOR THE SPREAD
ON THE TORTILLAS BEFORE YOU ADD
YOUR TURKEY AND THEN YOU'LL
TOP IT OFF WITH YOUR CHEESE.
GOT A COUPLE CUPS
OF THE MONTERREY JACK
AND THE CHEDDAR CHEESE.
THEY'RE MILD.
THEY'RE NOT THE SHARP ONES.
SO AS YOU MIX THIS, GET A NICE,
CREAMY CONSISTENCY TO YOUR MIX.
YOU'VE GOT YOUR TURKEY
AND WE'RE READY TO GO
WITH THE TORTILLAS.
SO I'M GONNA OPEN THESE UP.
I'M GONNA USE THEM ALL.
THIS HAS BEEN CLEANED.
I'M USING THE 8-INCH ONES TODAY
AND WE'RE GONNA TAKE THESE
AND I'M GONNA LAY THEM OUT
ALL OVER THE COUNTER, OKAY?
JUST SPREAD IT LIKE THIS,
REMEMBER, YOU'RE GONNA
ROLL THEM.
SO THAT'S ALL YOU'RE DOING
IS SPREADING IT OVER THE SHELL.
YOU KNOW, AND IF YOU WANT
TO USE A SPATULA, ONE OF THE
RUBBER SPATULAS TOO LIKE
YOU DO FOR CAKE DECORATING,
YOU CAN USE THAT FOR A NICE,
EASY SPREAD.
AND YOU CAN MAKE YOUR CREAM
AS FILLING OR AS LIGHT AS
YOU WANT, OKAY,
DEPENDING UPON YOUR TASTE.
THE WAY THAT I'M DOING IT,
YOU'RE LOOKING AT
ABOUT 6 OF THEM.
SO HERE WE ARE.
WE HAVE OUR TORTILLAS ALL
LAID OUT AND OUR SAUCE ON TOP,
OUR MIXTURE OF THE SOUR CREAM
AND THE CREAM OF MUSHROOM SOUP
AND THE MILD CHILE PEPPERS.
SO WE HAVE THAT ALL SPREAD
AND I DID USE FLOUR TORTILLAS.
I WANTED TO TELL YOU THAT TOO
THAT YOU CAN USE WHEAT.
YOU CAN USE A CORN TORTILLA,
WHATEVER YOU CAN THAT
YOU CAN ACTUALLY ROLL, OKAY?
IT DEPENDS ON YOUR PREFERENCE.
HAVE THE TURKEY IN RESERVE HERE,
HAVE THE CHEESE,
AND AS YOU NOTICE,
I'VE GOT A BIGGER PAN NOW
BECAUSE WE MADE MORE
THAN WE THOUGHT AND THAT'S
THE BEAUTY OF WHEN YOU'RE
WORKING WITH LEFTOVERS
AND YOU'RE TRYING TO COOK
ON THE SHOESTRING BUDGET,
THAT'S WHAT WE TRY
TO TEACH HERE AT CNY FLAVOR
IS TO TRY TO HELP YOU AT HOME
LEARN SOME DIFFERENT TECHNIQUES
AND MAYBE BE ABLE TO STRETCH
THAT DOLLAR AND MAKE
A LITTLE MORE FOR YOUR FAMILY.
SO HERE WE ARE.
WE HAVE OUR ENCHILADA SAUCE
ALREADY DONE AND I'M JUST
GONNA TAKE THE TURKEY NOW
AND I'M GONNA MIX IT ON TOP
AND ROLL THEM AND I'M GONNA
SHOW YOU THE PROCESS AND HOW
WE PUT IT ALL TOGETHER.
SO WE JUST TAKE OUR TURKEY
AND WE COME RIGHT DOWN
THE MIDDLE.
YOU WANT TO COME DOWN
THE MIDDLE SO THAT WHEN
YOU ROLL IT, IT'S GONNA ROLL
INTO A NICE DOME.
AND AS YOU CAN SEE,
EVEN SOME OF THE SKIN IS
STILL ON THE TURKEY BECAUSE
THIS IS WHAT WE HAD
FOR OUR THANKSGIVING DINNER
AND YOU WANT TO MAKE IT AS QUICK
AND ECONOMICAL AS POSSIBLE.
SO ALL WE'RE GONNA DO
IS WE'RE GONNA TAKE THEM
AND WE'RE GONNA ROLL THEM LIKE
A LITTLE BIT MORE THAN HALFWAY
TO BEGIN WITH, OKAY,
BECAUSE I WANT TO GET MY ROLL
GOING AND THEN I ROLL IT
STRAIGHT DOWN AND I GRAB
THE UNDERCARRIAGE WHERE
THE LINES ARE, YOU WANT TO PUT
THOSE FACE DOWN IN YOUR PAN,
OKAY, BECAUSE WHEN IT COOKS,
YOU DON'T WANT THEM TO OPEN UP
ON YOU BECAUSE THEN
THEY'LL SPREAD,
SO THAT'S A LITTLE TRICK THERE
AND A TECHNIQUE
THAT'LL KEEP THEM WHOLE
AND TOGETHER, OKAY?
SO WE'VE COMPLETED THE PROCESS
OF ROLLING OUR TURKEY ENCHILADAS
AND NOW WE'RE GONNA BRING
TOGETHER THE WHOLE MIX
AND GET IT READY TO GO
INTO THE OVEN.
WE HAVE OUR CHEESE
AND WE'RE GRABBING
OUR ENCHILADA SAUCE
THAT'S BEEN SITTING
OVER HERE THAT COOKED
FOR 5 MINUTES AND WHAT WE'RE
GONNA DO IS WE'RE JUST GONNA
SPREAD THIS RIGHT OVER
THE WHOLE ENCHILADAS HERE.
OKAY, GET THAT RIGHT IN THERE.
YOU JUST SHAKE YOUR PAN
A LITTLE BIT SO THAT IT ALL
GETS EVEN, OKAY, CHEESE,
JUST GONNA TAKE IT
AND WE'RE GONNA SPRINKLE IT
ALL OVER THE TOP.
NOW THIS IS QUICK BECAUSE
EVERYTHING'S ALREADY COOKED
AND THAT'S WHY YOU ONLY HAVE
TO BAKE THIS FOR APPROXIMATELY
30 MINUTES, OKAY?
VOILA, TURKEY ENCHILADAS
MADE FROM YOUR LEFTOVER
THANKSGIVING TURKEY DINNER.
WE'RE GONNA GET THAT
IN THE OVEN RIGHT NOW
AND SHOW YOU HOW IT ALL COOKS UP
IN ABOUT 30 MINUTES.
>> IS THIS WHO YOU CALL
IF YOU NEED A MECHANIC?
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WE HAVE THE KNOWLEDGE
AND PASSION TO BRING
YOUR PROJECT TO LIGHT
FOR MUCH LESS THAN YOU'D EXPECT.
VISIT NOSHEEPDESIGNS.COM TODAY
TO SEE HOW WE CAN HELP YOU.
>> SO WE'VE GOT ALL
THESE LEFTOVERS,
THANKSGIVING DAY FEAST,
WE'VE BEEN VERY GRATEFUL
FOR THE PAST YEAR
AND THE BLESSINGS
THAT HAVE BEEN GIVEN TO US,
BUT WHAT DO WE DO
WITH ALL THIS FOOD?
BREAKFAST, I LOVE BREAKFAST,
OKAY?
ONE OF THE QUICK THINGS
THAT YOU CAN DO IS MAKE
A TURKEY HASH.
YOU KNOW, I KNOW YOU'VE HEARD
OF CORNED BEEF HASH
AND YOU GOT IRISH HASH,
LINGUIÇA HASH, YOU HAVE
ALL THESE DIFFERENT HASHES,
KIELBASA, THAT YOU CAN DO
AND THE BASIC INGREDIENT
IS YOUR MEAT.
OURS IS TURKEY TODAY BECAUSE
OF THE THANKSGIVING DINNER.
SO WE'VE GOT THE CARROTS,
THE CORNS, THE BEETS,
THE MASHED POTATOES,
AND THE DRESSING.
I'M GONNA USE IT ALL, OKAY?
LITTLE BIT WITH ONE EGG
AS A BINDING AGENT THAT'S
GONNA MIX TOGETHER
FOR A QUICK CORNED BEEF HASH
WITH A COUPLE OF POACHED EGGS
ON TOP, OKAY?
FIRST THING, IT DOESN'T
MATTER THE ORDER OF SEQUENCE
THAT YOU'RE ADDING THIS IN,
JUST AS LONG AS YOU GET
A LITTLE BIT OF EVERYTHING
IN IT, OKAY?
NOW I AM USING MY HANDS,
BUT AGAIN, I'M GONNA BE
COOKING THIS, SO ANY BACTERIA,
I'LL SANITIZE AND WASH MY HANDS
WILL BE COOKED OFF, OKAY?
SO I'M JUST TAKING THIS HERE,
A LITTLE BIT OF CORN,
LITTLE BIT OF CARROTS,
JUST A COUPLE OF BEETS, OKAY,
BECAUSE THOSE HAVE
A DISTINCT FLAVOR,
GONNA REACH RIGHT IN,
TAKE A NICE SCOOP
OF THE STUFFING THERE,
NOT AS MUCH MASHED POTATO, OKAY,
AND THEN NATURALLY, OUR TURKEY.
AND WE'RE GONNA PUT
OUR TURKEY RIGHT IN.
THAT'S WHAT'S GONNA FRY UP
AND YOU'LL PROBABLY NOTICE
I LIKE USING BROWN EGGS.
BROWN EGGS IS
A PERSONAL PREFERENCE FOR ME
BECAUSE THE SHELL
IS A LITTLE BIT HARDER
AND ON THE BROWN EGGS,
THE ALBUMIN, WHICH IS
THE WHITE PART OF THE EGGS,
NOT THE YOLK, SEEMS TO SOLIDIFY
AND HOLD TOGETHER BETTER
AND YOUR YOLKS DON'T BREAK
AS EASY.
SO I PREFER USING THE BROWN EGGS
AND FOR TASTE TOO.
IT'S A LITTLE BIT DIFFERENT
IN COLOR, BUT THAT'S WHAT
IT'S GOOD FOR AND ALSO LET ME
TELL YOU TOO.
YOU CAN ADD SPICES TO THIS
ON YOUR PERSONAL PREFERENCE.
IF YOU LIKE GARLIC OR SALT,
PEPPER, BAY LEAF,
WHATEVER YOU WANT THAT YOU HAVE
A PERSONAL PREFERENCE FOR,
FOR YOUR HASH, YOU CAN ADD
TO THIS.
I DON'T DO IT BECAUSE
I LET YOU ADD YOUR OWN SPICES.
SO HERE WE ARE.
WE'RE JUST GONNA MIX
THIS TOGETHER, SORT OF LIKE
YOU DO A GROUND BEEF.
SO HERE WE ARE.
WE HAVE OUR MIX ALL MIXED UP
AND AS YOU CAN SEE,
THE NICE COLOR OF THE BEETS LEND
A WONDERFUL COLOR
AND CONTRAST TO IT.
MOST PEOPLE EAT
WITH THEIR EYES FIRST,
THEN SMELL, AND THEN TASTE.
WELL, I CAN GUARANTEE YOU THAT
WHEN YOU COOK THIS AT HOME
AND YOU TASTE IT, SMELL IT,
AND LOOK AT IT, ONE BITE
AND YOU'RE GONNA FEEL LIKE
YOU WERE EATING
A WHOLE TURKEY DINNER
ALL OVER AGAIN.
THAT'S THE QUALITY
AND CONSISTENCY OF THIS.
SO HERE IT IS.
IT'S ALL READY TO GO.
I JUST PACK IT ALL DOWN
BECAUSE I'M GONNA MAKE
A PATTY OF IT AND THERE IT IS
ALL READY TO GO, AND NOW
WE'RE GONNA GET THE WATER GOING
FOR OUR POACHED EGGS
AND WE'RE JUST GONNA FRY THIS UP
REAL QUICK AND SHOW YOU HOW YOU
CAN HAVE A REAL QUICK BREAKFAST
WITH ALL YOUR LEFTOVERS
FROM THANKSGIVING.
SO HERE WE ARE AT THE STOVE.
WE HAVE OUR PAN THAT'S GETTING
TO MODERATE TO HIGH TEMPERATURE
FOR THE HEAT.
WE HAVE OUR HASH.
AS YOU CAN SEE, IT'S A BALL
RIGHT NOW AND THAT'S ALL
I'M GONNA DO IS FORM IT,
PUT IT RIGHT ON THE PAN,
AND SQUISH IT DOWN.
OKAY, ISN'T THAT WONDERFUL?
YOU SEE THE COLOR
AND THE CONTRAST IN HERE,
THE HASH, TURKEY HASH.
OVER HERE I HAVE TWO EGGS
AND I HAVE WATER THAT'S GOING
THAT I'M GOING TO DO
MY POACHED EGGS,
BUT I WILL NOT DROP MY EGGS
UNTIL ABOUT 2-1/2 TO 3 MINUTES
WHEN I FLIP THIS OVER
FOR THE BROWNING PURPOSES.
REMEMBER, ALL THIS STUFF
IS ALREADY COOKED, OKAY,
SO IT'S NOT LIKE YOU HAVE
TO COOK IT FOR 30 OR 40 MINUTES.
YOU'RE BASICALLY TALKING
2-1/2 MINUTES ON ONE SIDE,
2-1/2 MINUTES ON THE OTHER SIDE.
YOUR EGGS TAKE ABOUT 3 MINUTES,
SO TOTAL, WHEN YOU FLIP IT OVER,
YOU'RE LOOKING AT
A 6-MINUTE PROCESS
TO MAKE YOUR NICE TURKEY HASH
AND EGGS.
SO HERE WE ARE.
WE JUST PULLED OUT
OUR TURKEY ENCHILADAS OUT
OF THE OVEN, WHICH WE BAKED
AT 400 DEGREES FOR 30 MINUTES
AND AS YOU CAN SEE,
THE WONDERFUL GOLDEN BROWN
THAT THE CHEESE TURNED TO
AND THESE ARE
ABSOLUTELY WONDERFUL.
I WISH YOU COULD SMELL THEM.
I WISH I COULD CONVEY TO YOU
HOW GOOD THESE SMELL
BECAUSE I'M LOOKING FORWARD
TO TASTING THEM.
I ALREADY KNOW HOW GOOD
THEY TASTE, BUT I'M JUST --
WHEN YOU COOK STUFF LIKE THIS
AND YOU SEE HOW QUICK
AND EASY IT IS AND HOW YOU CAN
ACTUALLY FEED YOUR FAMILY
ON A SHOESTRING BUDGET,
IT JUST MAKES IT TASTE
THAT MUCH BETTER.
IF YOU LIKE CORNED BEEF HASH
OR ANY OTHER TYPE OF HASH,
I'M GUARANTEEING YOU TRY
THIS TURKEY HASH.
IT'S GONNA BE LIKE EATING
THANKSGIVING DINNER
IN A BITE ALL MONTH LONG.
TAKE THIS WITH THE POACHED EGGS.
THIS HERE WILL FEED A FAMILY
OF 2 TO 3 PEOPLE
RIGHT HERE ALONE,
SO HERE IT IS, ALL SET TO GO,
AND WE'RE GONNA BE BITING
INTO THIS IN JUST A MINUTE.
HEY, THANKS FOR JOINING US
TODAY ON CNY FLAVOR
WHERE YOU LEARN
OF YOUR THANKSGIVING DAY FEAST
HOW TO DO SOME MEALS
THAT YOU MIGHT NOT HAVE
THOUGHT ABOUT.
YOU GOT A BREAKFAST DISH,
A LUNCH DISH, AND A DINNER DISH
ALL MADE FROM THE LEFTOVERS
THAT YOU HAD WITH YOUR FAMILY
AND LOVED ONES
THIS THANKSGIVING.
SO I'M GLAD YOU STAYED TUNED
AND YOU LEARNED
SOME OF THIS STUFF.
ENJOY IT.
EXPERIMENT WITH IT.
TRY SOME OF YOUR OWN FLAVORS,
BUT DON'T THROW STUFF OUT
IN TODAY'S ECONOMIC TIMES.
YOU CAN REALLY JUST DO
A LITTLE TWIST
AND A LITTLE EXPERIMENTATION
AND YOU TOO CAN EXPERIENCE
THE CNY FLAVORS.
♪ ♪
HI, SCOTT TRANTER HERE,
HOST OF CNY FLAVOR AND I'M
SITTING WITH JEFF LAMANDIA,
THE OWNER OF RASPBERRIES CAFÉ,
WHICH IS RIGHT ACROSS
FROM BARNES & NOBLE
ON COMMERCIAL DRIVE.
HOW ARE YOU DOING, MR. LAMANDIA?
>> GOOD, SCOTT AND YOU?
>> GOOD, GOOD.
NICE TO SIT DOWN
AND TALK WITH YOU.
>> YEAH, IT'S GREAT.
THANKS FOR COMING.
>> THANK YOU.
THANKS FOR HAVING ME.
HOW LONG HAVE YOU BEEN
IN THIS BUSINESS?
>> UM, WELL, ACTUALLY
THE RESTAURANT BUSINESS
I'VE BEEN IN SINCE I WAS
15 YEARS OLD.
I ANSWERED AN AD
IN THE NEWSPAPER
FOR A CHINESE RESTAURANT,
BELIEVE IT OR NOT.
>> OH, WOW.
>> SO I'M 52 YEARS OLD,
SO IT'S BEEN A WHILE.
>> HOW MANY RESTAURANTS
HAVE YOU HAD?
>> FOUR RESTAURANTS.
>> SO YOU'VE BEEN LOCAL
IN THE COMMUNITY
FOR A LONG TIME.
>> YEAH, ALL MY LIFE.
>> ALL YOUR LIFE
AND YOU'RE MARRIED.
>> MARRIED, MY LOVELY WIFE,
MICHELLE.
>> OKAY, SHE'S PART
OF THE BUSINESS?
>> OH, YEAH.
SHE'S -- SHE PRETTY MUCH
RUNS THE SHOW.
SHE HANDLES ALL THE DAILY
EMPLOYEES, HIRING, FIRING,
SCHEDULING, POLICIES,
PROCEDURES.
SHE DOES A GREAT JOB, YEAH.
>> GREAT.
HAVE YOU GONE INSANE
IN THE 30 YEARS YOU'VE BEEN
IN THE BUSINESS?
>> RUNNING A RESTAURANT
ISN'T REALLY ALL ABOUT COOKING,
YOU KNOW, MOST OF IT IS,
IT'S REALLY MANAGING PEOPLE
AND MONEY.
AND IN THE BEGINNING,
WE MUST HAVE DID A POOR JOB
SELECTING OUR EMPLOYEES
BECAUSE THAT'S WHEN WE HAD
MOST OF OUR HEADACHES.
AND OVER THE YEARS,
GOTTEN BETTER AT IT
AND THE HEADACHES ARE,
YOU KNOW, FEW AND FAR BETWEEN.
>> WELL, I KNOW FROM PERSONAL
EXPERIENCE, THE ATTRITION RATE
IN THE RESTAURANT BUSINESS
IS PHENOMENAL AND FOR YOU
TO LAST THIS LONG
IS A TESTAMENT TO YOUR PASSION
THAT YOU HAVE FOR THE CONSUMERS
AND THE FOOD INDUSTRY
AND I'D LIKE TO ASK YOU,
WHAT'S YOUR SPECIALTY HERE?
>> IT'S CALLED THE VOYAGER
AND THIS DISH,
WHEN I FIRST STARTED WORKING
HERE AT RASPBERRIES,
BEFORE I BOUGHT IT,
BACK IN THE LATE 70'S,
ALL US PEASANTS IN THE BACK,
WE USED TO HAVE THIS SANDWICH
THAT WE USED TO HAVE,
WHICH WAS A FRIED EGG
WITH SAUSAGE, CHEESE, TOMATO.
YOU KNOW, I HAD ONE ONE DAY
AND WAS LIKE WOW!
THIS IS UNBELIEVABLE!
NEVER HAD A DISH LIKE THIS
AND IT'S NOT EVEN ON THE MENU!
WE PUT IT ON THE MENU
AND IT'S BEEN ONE
OF THE BEST SELLERS.
>> IS THIS YOUR ONLY LOCATION
THAT YOU HAVE?
>> ACTUALLY SCOTT, NO, IT'S NOT.
WE HAVE A SECOND LOCATION,
WHICH IS THE ORIGINAL
RASPBERRIES AND THAT'S
AT 2634 GENESEE STREET,
ACROSS FROM HESS GAS STATION.
THAT STORE STARTED
ABOUT 6 YEARS AGO,
WAS AN ORIGINAL STORE
AND WE STARTED THAT OUT
AS A BREAKFAST AND LUNCH
AND WE ADDED CASUAL FINE DINING
OVER THERE.
>> ONE OF THE BIGGEST FEARS
THAT RESTAURANT OWNERS HAVE
IS WHEN A TOUR BUS PULLS UP
OR A COUPLE BUSES FULL OF KIDS
COME THAT ARE ON A FIELD TRIP.
HOW BIG IS THIS RESTAURANT?
>> WE CAN SEAT 165 PEOPLE.
>> WOW!
>> AND FUNNY YOU SHOULD MENTION
THAT BECAUSE I WAS THINKING
ABOUT THAT THIS MORNING,
HOW I'VE GONE INTO A RESTAURANT
WITH 8 PEOPLE AND THEY'RE LIKE
OH MY GOD, DID YOU CALL?
DO YOU HAVE A RESERVATION?
I DON'T KNOW IF WE'LL BE ABLE
TO TAKE YOU.
AND I'M LIKE, OH MY,
THIS IS -- WE'VE TAKEN 30,
45 PEOPLE JUST WALK RIGHT IN,
SIT RIGHT DOWN, AND IT'S REALLY
NOT AN ISSUE HERE.
>> NOW JEFF, THIS IS
A FULL-SERVICE RESTAURANT.
YOU DO BREAKFAST, LUNCH,
AND DINNER?
>> NO, NO DINNER HERE.
>> NO DINNER.
>> JUST AT THE OTHER LOCATION.
>> JUST BREAKFAST AND LUNCH.
>> YEAH, BREAKFAST AND LUNCH.
>> AND WHAT ARE YOUR HOURS?
>> 7 AM TO 3 PM.
>> 7 TO 3.
>> EVERY DAY.
>> AND I NOTICE I'M SITTING HERE
AND I NOTICE YOU HAVE
A FULL-SERVICE COUNTER
OVER THERE.
>> OH YEAH.
IT'S VERY POPULAR, VERY POPULAR.
LOT OF SINGLE GUYS COME IN
IN THE MORNING.
>> WANT TO HAVE A CUP OF COFFEE.
>> AND IT'S JUST A SOCIAL EVENT
OVER THERE.
>> NOW JEFF, I UNDERSTAND
YOU DO ALL YOUR SOUPS HERE
ARE HOMEMADE?
>> YES, THEY'RE ALL MADE
ON PREMISE.
EVERY DAY WE HAVE 2 SOUPS.
ONE IS ALWAYS CHICKEN ESCAROLE
AND THE OTHER ONE VARIES.
IT'LL BE EITHER YANKEE BEAN
OR LENTIL.
FRIDAY USUALLY
IT'S CLAM CHOWDER.
>> IS THERE ANYTHING YOU'D
LIKE TO TELL THE COMMUNITY
THAT'S LISTENING RIGHT NOW
ON WHY THEY SHOULD COME HERE
AND PATRONIZE YOUR BUSINESS?
>> SURE, THAT'D BE EASY.
WE'RE A LOCALLY-OWNED COMPANY.
WE'VE BEEN HERE FOR 32 YEARS
IN THIS LOCATION
AND WE SUPPORT THE COMMUNITY.
WE HAVE A -- I DON'T KNOW,
I THINK A GREAT RESTAURANT.
IT'S CLEAN.
THE SERVICE IS PHENOMENAL.
THE FOOD IS FRESH.
PRICES ARE REASONABLE.
WE ACCOMMODATE CHILDREN
AND EVERYONE'S WELCOME.
>> HERE AT CNY FLAVOR,
WE FOCUS ON LOCAL BUSINESSES,
UPSTATE NEW YORK, LOCAL OWNERS
THAT ARE COMMUNITY-INVOLVED
JUST LIKE YOU'VE TALKED ABOUT
AND I'D JUST LIKE TO ADD HERE,
WHAT'S YOUR FAVORITE PART
OF THIS BUSINESS?
>> WELL, BELIEVE IT OR NOT,
I ALWAYS WANTED TO BE A TEACHER
AND I GET THAT ABILITY HERE.
WE ALWAYS HAVE A LOT
OF YOUNG PEOPLE
THAT COME AND APPLY
WHO HAVE NO EXPERIENCE,
YOU KNOW, REALLY ABOUT LIFE
IN GENERAL AND I LOVE
SHOWING THEM THINGS
THAT WILL HELP THEM,
NOT SO MUCH DIRECTLY RELATED
TO THE RESTAURANT ITSELF,
BUT BALANCING THEIR CHECKBOOK.
YOU KNOW, I'LL SEE A DISHWASHER
OR BUSSER AND THEY'RE STRUGGLING
AND OH, I BOUNCED A CHECK.
OH MY GOD, IT COST ME $35
AND I'LL JUST GO OVER THERE
AND I'LL GIVE THEM
A LITTLE ADVICE
ON HOW TO BALANCE A CHECKBOOK
OR HOW TO SHOP FOR GAS OR MILK
OR CAR INSURANCE OR --
I LOVE SHARING MY KNOWLEDGE
WITH PEOPLE.
>> SO YOU'RE NOT ONLY
A RESTAURANT OWNER,
YOU'RE A MENTOR TO A LOT
OF THE EMPLOYEES THAT YOU'VE
HIRED THROUGH THE YEARS
TO HELP THEM BETTER
ON THEIR PATH OF LIFE?
THAT'S A GREAT ATTRIBUTE.
THAT REALLY IS.
THAT'S A GREAT ATTRIBUTE.
>> THANK YOU.
>> YOU KNOW, A LOT
OF RESTAURANTS HAVE TAGLINES
OR MOTTOS, YOU KNOW,
QUALITY WITHOUT COMPROMISE,
AND I UNDERSTAND YOU HAVE
A PRETTY UNIQUE TAGLINE
FOR YOUR RESTAURANT.
>> YES, I DO.
>> CAN YOU SHARE THAT WITH US?
>> YES, I WILL SCOTT.
MY LINE IS HERE AT RASPBERRIES,
WE MAY NOT BE THE BEST,
BUT NO ONE'S BETTER.
COME TRY FOR YOURSELF.
>> I LOVE IT.
I LOVE IT.
WELL, THANK YOU
FOR YOUR TIME, JEFF.
I REALLY, REALLY APPRECIATE
YOU LETTING US COME IN
AND INTERVIEW YOU AND WISH YOU
THE BEST OF LUCK HERE.
>> YOU'RE VERY WELCOME.
>> THANK YOU.
>> THANKS, THANKS FOR COMING.
>> THANK YOU.
♪ ♪