FOILED AGAIN

The stockings are hung by the chimney, and a pile of presents awaits under the tree.

The dining table is a vision of crisp linens, polished silver and sparkling crystal. You worked tirelessly to make sure all is perfect.

And by tomorrow night, it will be nothing but a memory.

Well, everywhere except the refrigerator filled with foilwrapped foods.

What to do with all the leftovers?

There’s always a turkey sandwich and ham soup. For ideas to make dinners a little more appealing, we turned to three chefs. Each offered an idea for leftovers of the most popular meats served on Christmas Eve or Christmas Day.

MICHAEL LOCASCIO

HENNEN’S

HAM KEBABS

Michael Locascio, executive chef at Hennen’s, said his recipe for ham kebabs can be used with either country or baked ham, whichever you happen to have left over. “After the holidays, people want something not so holiday-sounding,” he said. He came up with a delicious dinner idea that can be made in a matter of minutes. Cut some chunks of ham, onions, bell peppers and pineapple. Next, skewer them, alternating meats and vegetables. Make a marinade out of olive oil, orange juice, green onion, cumin, ground ginger, salt and pepper, to taste. Marinate the kebabs for about 10 minutes, then remove to a grill or cast-iron skillet, and cook until the vegetables have caramelized. Serve over rice pilaf.

NICK KYRIAKIDIS

NIKO’S SOUTHSIDE GRILL

LAMB STEW

Nick Kyriakidis, owner of Niko’s Southside Grill, applies his Greek heritage to come up with an easy dish full of flavor that’s perfect for leftover leg of lamb. “Lamb just doesn’t taste that good the next day,” he said. Make lamb stew using any leftover lamb stock you may have or beef stock. Add water, some carrots, potatoes, onion, celery and any spices you may want. Toss in the cubed leftover lamb, and add a little tomato puree. Then simmer while the scents of delicious stew waft through your home. Serve with a green salad and crusty bread.

TROY SUTTON

FOODWORKS AND

DEEP BISTRO AND LOUNGE

TURKEY AREPAS

In addition to turkey left over from Christmas dinner, you may still have some in the freezer from Thanksgiving. Troy Sutton, executive chef of FoodWorks and Deep Bistro and Lounge, suggests serving something with South American flair, such as Turkey Arepas. “It offers a nice change of pace,” he said. To make the arepas: Combine 2 1 /4 cups water, 1 teaspoon sea salt and 5 teaspoons olive oil; bring to a boil. Place 2 cups masa harina (a traditional Mexican flour) in a large bowl, and pour boiling mixture over top, stirring with a wooden spoon. Cover; let stand 15 minutes. Divide the dough into 12 equal portions. With moist hands, and working with 1 portion at a time, shape each portion into a ball. Shape the balls into 1 /2-inch-thick patties. Coat each patty with cooking spray. Heat a cast-iron skillet over medium heat until hot. Place 4 arepas in pan. Press arepas lightly with a spatula to flatten slightly; cook 5 minutes on each side or until crispy and speckled brown. Repeat with remaining arepas. Next, heat up some shredded leftover turkey, adding sautéed onion and mixing with some of your favorite chimichurri sauce. Toss to incorporate, place on top of one arepa, fold over and serve.