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The spice in this chili was actually so hot Randy had to get out of the kitchen, literally!

Chef Ricky Hatfield, Bottleworks Hotel’s head chef, joined us today with a couple of Thanksgiving leftover recipe ideas including Turkey Chili Verde with Hominy and Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles

Turkey Chili Verde with Hominy

Taking riffs off of the classic Mexican dish Pozole and combining leftover turkey

For the Chili Verde

1.5           pound                                      Shredded Turkey (preferably dark meat)

1              28 oz can                                 whole tomatillos

2              4 oz can                   diced green chilis

1              15 oz can                 cannellini beans

1              12 oz can                                 white hominy

1              ea                                             Large white onion

1              12 oz can                 Mexican lager

3              quarts                                      turkey stock (from reserved turkey bones) or chicken stock

1              bunch                                      cilantro

1              tbsp                                         coriander ground

2              tbsp                                         garlic, chopped

1              tbsp                                         cumin ground

                As needed                                canola oil


  1. Heat 2 gallon pot on medium high heat.
  2. Add onion and cook until translucent
  3. Combine coriander, cumin, garlic and chilis.
  4. Deglaze Pan with beer, and reduce by half
  5. Add tomatillos and reduce heat to low. Cook for 20 min stirring to break up tomatillos.
  6. Combine hominy, beans and turkey. Simmer for 15 min.
  7. Serve with Fresh cilantro on top

Fine Dining Leftovers – Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles

For the Fish:

4              5oz portions                            swordfish

2              tbsp                                         Salt

½             tsp                                           white pepper

2              oz                                            oil

For the Butter:

1              cup          Cranberry Sauce leftovers

1              pound      butter softened

–               whip butter with cranberry until combined and reserve not refrigerated.

For the Sweet Potato Puree:

1              quart                        Sweet potatoes (warm)

1              ea                             chipotle en adobo pepper

½             stick                         butter

¾             cup                          milk        

¼             cup                          brown sugar

½             tsp                           salt

Warm sweet potato and combine all ingredients in food processor until blended smooth

For the Brussels:

1              pound                      brussels sprouts (shredded)

¼             cup                          pomegranate seeds

¼             cup                          goat cheese crumbles


  1. Preheat oven to 400 degrees.
  2. Season and Sear fish in pan with small amount of oil. Once seared on all sides remove from pan.
  3. Combine Brussels sprouts in pan and tuck fish in the middle
  4. Place pan in oven for 12 min.
  5. While fish is cooking warm sweet potato mixture.
  6. Plating:
  7. Place ¼ of  Puree on Plate,     ¼ of brussels, portion of fish
  8. Top fish with cranberry butter
  9. Garnish with goat cheese crumbles and pomegranate seeds

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Michelle Dudash, chef & Registered Dietitian joined us today with her favorite way to pre-dinner on Thanksgiving, plus she has a make-ahead dessert that nearly everyone can enjoy.

Thanksgiving Bruschetta Board

Keep the Thanksgiving pre-dinner simple, but satisfying and crave-worthy for all eating preferences.

Start with a centerpiece with height, like grape clusters, orange halves, and sliced figs.

Serve three spreads:

Crunchy things for topping:

For the base:

Embellish the board with cured meats, if you wish, like smoked salmon, prosciutto, salami, and mortadella.

Cheese Board Hacks:

Vegan Chocolate Mousse “Shots” with Aquafaba:

This is an eggless chocolate mousse made fluffy with aquafaba.

You will not believe your eyes as you watch aquafaba, the cooking liquid from chickpeas, whip up into a light, puffy cloud, taking the place of eggs in this mousse. When you are craving a deep, dark chocolaty taste that you can lick off a spoon, this dessert is it!



Recipe Note: Portion into ¼ cup (45 g) shot glasses for extra portion control.

By: Michelle Dudash, RDN, from the book Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health

30-Minute Turkey Ramen Made with Thanksgiving Leftovers

Got turkey? Then you have a key ingredient to make Michelle’s Turkey Ramen with your Thanksgiving leftovers. Michelle’s Turkey Ramen is made easily in under 30 minutes. Make this satisfying soup with just 5-6 ingredients.



Find Dash Dinners at Joe’s Butcher Shop, Carmel Farmers Market, or online.

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