Home > Asian > Leftovers: Or How I Turned My Fancy French-Inspired New Year’s Eve Dinner Into a Spicy Asian Fusion Meal

New Year’s Eve was all about indulgences … foie gras with an apple gastrique and chutney, bone marrow, triple créme cheese and baguette rounds that served as the vehicle for all those delectable starters. Then came some shrimp and lentils (for New Year good luck) followed by a main course of cornish hens and black rice. Not just any cornish hens, either. These birds had a little foie gras under the skin and were basted with the fat rendered from the foie. Indulgent!

Though not French, the Chinese black rice was treated with a mirepoix which also included fennel and was mixed with chopped dates and toasted pecans for a little sweet-savory to complement the birds. Side dish: roasted string beans and mushrooms with a little gorgonzola topping.


This month’s challenge is “leftovers”.

Since I had whole hens and accompaniments left over from New Year’s Eve, I decided to “repurpose” them for this challenge — and to take them somewhere different. Far, far, away from their original incarnation.

De-Frenchifying the Ingredients and Giving it an Asian Spin

The hen wings wings and legs were glazed with a mix of sweet chili sauce and mirin; the breast meat with sesame oil and sesame seeds. Both were finished in high temp oven.

The rice was seasoned with a little Thai green curry and soy sauce and then finished with a dash of rice vinegar and sesame oil. Topped off with fresh scallions.

String beans were garlicked up and splashed with fish sauce and sesame oil in a hot skillet.

I also made a scallion-egg pancake with a drop of sriracha in the egg and then thinly sliced it as an accompaniment.

The Verdict 

I definitely enjoyed the leftovers. In fact, better than original menu. Some times it really is better the second time around!

Round-up of everyone’s ‘re-do’ will posted here later this month.


18 Comments, RSS

  • Victoria of Flavors of the Sun

    says on:
    January 9, 2015 at 9:55 am

    I knew when I read the title of this post that it would be special, and it is. Your creativity dazzles me every time, Joan. Cleaver, original, and always fun–your dishes leave me hoping that I’ll find myself at your table one day!
    Victoria of Flavors of the Sun recently posted..Food Truck WeekendMy Profile

    • Joan Nova

      says on:
      January 9, 2015 at 10:06 am

      Oh, I would love that!! Isn’t time you took a trip back to FL? BTW, I’ll be in MX next month — so sorry my travels won’t take me San Migel de Allende. Hopefully, another time.

  • Victoria of Flavors of the Sun

    says on:
    January 9, 2015 at 10:47 am

    If I do return to FL (no plans for now), I’ll definitely give you a call! I think you are going to love Merida and will be looking for a report via your posts!
    Victoria of Flavors of the Sun recently posted..Food Truck WeekendMy Profile

  • Evelyne@cheapethniceatz

    says on:
    January 9, 2015 at 3:17 pm

    One cannot call it leftovers, it is a completely different and so delicious meal 🙂 Would love to be at the table for both menus.

  • Dina

    says on:
    January 9, 2015 at 8:39 pm

    Joan, this is impressive. You must have both the skill and creativity to make leftovers look like that.

  • Sally - My Custard Pie

    says on:
    January 14, 2015 at 7:48 am

    Love leftovers. My leftover Christmas turkey was transformed into Thai-style so definitely eyeing up your Asian inspired left over feast. Happy 2015 Joan

    • Joan Nova

      says on:
      January 14, 2015 at 7:51 am

      Thank you Sally. Best to you and yours in 2015.

  • Sippitysup

    says on:
    January 20, 2015 at 5:41 pm

    I love working with leftovers because there’s already a beginning. All you need is a middle and an end. Which you handled with panache. GREG

  • Maureen C. Berry

    says on:
    January 21, 2015 at 11:46 am

    Wow. Both the meal and the leftovers sound divine. You had me at the glazed hen wings and legs. I love sticky, spicy eat with your hands food.

  • sandra axelrod

    says on:
    January 29, 2015 at 6:02 pm

    You never cease to amaze me with your clever re-encarnations! The second time around menu looks as good as or even better than the first. Have a happy, healthy and delicious new year!
    sandra axelrod recently posted..Exciting News!My Profile

    • Joan Nova

      says on:
      January 29, 2015 at 6:13 pm

      Thanks for your visit and comment. Best wishes to you and yours too!

  • La Diva Cucina

    says on:
    February 2, 2015 at 6:01 pm

    Both menus sound great, what a feast for New Years! Love how you Asianized and de-Frenchified the food, I bet those hens were better the second time around!
    La Diva Cucina recently posted..REPURPOSE is THE WORD for the New YearMy Profile

  • angela@spinachtiger

    says on:
    February 8, 2015 at 8:24 am

    I think chicken especially can be better the second time around and this looks fabulous.
    angela@spinachtiger recently posted..Heart Shaped Homemade Marshmallows (Egg Free)My Profile

  • Brenda

    says on:
    February 16, 2015 at 7:44 am

    This looks fabulous! You are very creative coming up with those menus.

    • Joan Nova

      says on:
      February 16, 2015 at 7:51 am

      Would you like to join our group and participate in the monthly challenges?

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