Roasted a chicken last night and decided the leftovers needed to be turned into chicken enchiladas:

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Who knew that Ettore Boiardi (later Chef Boy-Ar-Dee) had such a storied career.  Think about that next time you have canned ravioli to soothe your soul.

And go nominate my pal GottaLaff for a Shorty Award for politics. Because she’s smarter than the average pundit.

“Truckloads of Four Loko and other alcohol-laced energy drinks are being recycled into ethanol and other products after federal authorities told manufacturers the beverages were dangerous and caused users to become ‘wide-awake drunk.'” [AP, via Weigel]

Today it’s Gordon Ramsay’s Glazed Ham with pear and tomato chutney.  He’s something of an asshole, but his recipes work. I don’t have a written recipe, so the amounts are estimated. You can watch him do the ham about 1:50 in:

https://www.youtube.com/watch?v=CF5c5U4HhKE

So here are the ingredients:

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I have the night off – the girlfriend is cooking me chicken katsu:

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Amazing how much I can accomplish on a Sunday if the Jets played already on Thursday …

Like a restaurant, I’m trying to use everything that’s left from other cooking forays – here it’s the duck carcass from Thanksgiving dinner, leftover shredded carrots from a soffrito, celery ends, and some onions that were getting ready to go south. Oh, and some beef broth leftover from another recipe. All of it goes into the stockpot with water and gets cooked down to make duck stock.

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Donald (the duck) is in the oven for the first bit of roasting.  This was the view of my front door yesterday morning,  to remind me to defrost the duckling:

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