Gillespie's Map Room

A friend of mine was in town (by "in town" I mean staying downtown with no car), for his cousin's wedding. Since I was catching the red eye back from California and he had a wedding to attend that Saturday afternoon, it looked like lunch was going to be the only time we were going to meet up.

Since I knew he was most likely going to be eating and drinking the rest of the day, I figured we could just split a pizza at Gillespie's Map Room and catch up a little. I'm normally skeptical when people tell me a place has good pizza. In the case of Gillespie's, though, some were adamant that not only was it good - it was great. Always a sucker for the impassioned plea, I decided to give them a try.

Located in the Warehouse District, Gillespie's sports high ceilings and the long narrow room that is synonymous with the buildings in that area. Since my friend was a bit rushed and I was fresh off an all night (or partial night) flight from the West Coast we just kept things simple with a small pepperoni pizza.

When the pizza came out it looked like just an average pie (run-of-the-mill pepperoni, cheese, and crust). I don't mean to sound like it was bad - it wasn't - it's just that I didn't understand the ferocity with which some people touted Gillespie's. For me, it was just a very average pizza (served with plasticware and paper plates at the bar).

Would I go out of my way to try the pizza here? No.

If I was drinking with my friends and we ordered a few of these, would I eat a couple of slices? Sure, I just wouldn't go out of my way expecting something miraculous.

While I'm not intimately aware of the pizza shops in that immediate vicinity, it may just be that GMR is the best option in downtown Cleveland - but that wouldn't be saying a whole lot for the others.

Gillespie's Map Room
1281 W 9th St
Cleveland, OH 44113
(216) 621-7747
maproomcleveland.com/

Jack Frost Nipping at Your Waistline

Doughnuts: not just for cops anymore.

I love me a good doughnut. As I was coming back from running some errands on the west side I thought to myself, "You know what I haven't had in a while? A Jack Frost doughnut.

It was mid afternoon and I knew the trays were only going to be half full ('cuz I'm a tray half full kind of person). No bother, I'd take that last dozen of whatever they had left, over the first dozen anyone else in Cleveland was serving up.


The main difference between Jack Frost and the others is that most, if not all, of their doughnuts have cream filling on top. I'm not going to say that it's organic this, finest ingredients that, or in a round about way healthy for you - they're not. The frosting seems to be the same stereotypical frosting you can find at most doughnut shops, only it's on every single one. It's seems like such a simple difference that would be much a deal - but it is.

Peanut Butter Cream with Grape Jelly (forefront)

My old man used to take my brother and I to the construction site with him on Saturdays (not by choice, but because my mom made him). If we were working in Parma somewhere he'd always send someone to JF for coffee break. The taste of the cream filling takes me back to those Saturdays. (A dusty work truck with the faint smell of gasoline seems to do the same thing.)

Maybe it's because it's in an odd angled building. Maybe it's because it's old school. Or maybe it's because it's just a throwback to my childhood. Whatever it is, I just love Jack Frost.

Jack Frost Donut Shop
4960 Pearl Rd
Cleveland, OH 44109
(216) 351-3638

Post & Beam

Cheesecake called me out of the blue to see if I wanted to grab a burger for lunch. Normally I would be hesitant to grub on beef after just celebrating Rib Sunday at the homestead, but I've maintained my weight through the holidays and felt I had an lb or two to spare.

The Post and Beam is your typical hole-in-the-wall Cleveland tavern that was probably going gangbusters back when the GM plant down the street was running at capacity. Unfortunately Cleveland is living its own version of Billy Joel's Allentown, and places like this have suffered as a result.

The inside space is dark - not Casablanca, "Here's lookin' at you kid" dark, but Silence of the Lambs, "it puts the lotion in the basket" dark. Once your eyes adjust (or your night vision goggles get warmed up) you see a giant U-shaped bar sits in the center of the space with a post and beam structure (which is holding up...well....nothing) framing the central space. A very curious array of computer monitors and video slot machines ring the outer walls. I can't say that I'm sure exactly how the whole thing worked, but it seemed a bit shady.

Darkness and mysterious video slots aside, we were here for the burger. I prefer to err on the plain side when ordering for the first time. The 1/3# cheddar burger with onion, lettuce, and ketchup was one healthy sized creation served on a soft potato bun. Cooked to my preferred medium (again playing it safe the first time) the patty was very juicy. Served with a side of generic frozen fries (which weren't all that bad), the Post and Beam actually surprised me.

Picture of Burger and Fries (30s, f1.8, ISO 100)

My cohort in crime had eyes that were bigger barely the size of his stomach. Weighing in at a full half pound, it took all of the fortitude he had to tamp down those last few bites. He was also had the good fortune of going back to work with a giant ground beef spooge stain on his shirt from where the juice shot out of his sandwich. Nothing says to your coworkers, "How was that leftover hamburger helper I saw you warming up when I left? Probably didn't beat my lunch!", than a big greasy treasure trail down the middle of your shirt.

There's not much ambiance here at the Post and Beam, but if a good burger and some cheap domestic macros are what you're after - you've come to the right place. I did without the beer but give the burgers two thumbs up.

Post and Beam
11790 Snow Rd.
Parma, OH, 44130
(440) 888-6303

The 2010 10 Favorite Places

I'm not going to get into too much bs about the past year's eating, except to say that I was pretty fortunate to have some pretty cool cities to visit for b0th work and vacation).

10. Pistacia Vera, Columbus - About a month ago Michael Ruhlman got absolutely ripped by Clevelanders over his gushing blog post on Columbus. Pistacia Vera is an absolutely wonderful bakery located in German Village. This is by far the most meticulously put together bakeshop I think I've ever seen. Sorry Cleveland, I haven't seen anything close to PV in these parts.

9. Sunset Grille, Boston - There were 112 different draft beers on tap. Like the crazy aunt that has chachkis sitting on every flat surface in her home (tops of window panes included), Sunset has managed to shoehorn taps around the perimeter of the space. The food is very affordable, and not your garden variety bar food. I had the pig wings special - excellent! If you go, don't drive.

8. Krazy Jim's Blimpy Burgers, Ann Arbor - The collective flavor of these mid-sized meat balls smashed into patties, topped with whatever you'd like, on a bun that is soft as an angel's pillow makes for one addictive little burger. When I return I'm not holding back. Since I was so overwhelmed by the line, burger combinations, and ordering protocol, I decided to go with a fairly basic burger. The best way to describe the ordering process is that it's very similar to sex, the first time you're about 80% sure of what you're supposed to do - the other 20% comes with experience (or at least I hope it does).

7. Brooks' House of BBQ, Oneanta, NY - I'm a huge fan of Southern Tier Brewery, but Southern Tier chicken? After this summer I'm a fan of that, too. This place has been a local favorite for well over a half a century. As you drive past on the highway way it looks like a building is on fire - that would be Brooks'. The smokehouse is more like a smoke-mansion. I had to walk all the way out to the road and still couldn't fit it in the frame of my 50mm lens. Me + Southern Tier Chicken = Pile of Clean Chicken Bones.

6. Bi Rite Creamery San Francisco - If I designed an ice cream store it would look like Bi Rite. The menu is not overwhelmingly large, but also not too small. Much like Franklin Fountain, high quality local ingredients are at the forefront. I ordered the After School Sundae which included "how the hell did they make these" graham crackers that were the perfect texture (sort of sandy), resulting in an awesome sundae.

5. Sally's Apizza, New Haven - Sally's is old school. It has a bathroom that rivals the one in Transpotting. It's cash only. It lets regulars make reservations while those out of the loop wait in a line outside. They make a pie that is a perfect marriage of bread, cheese, toppings, and most of all the dusty bits of char. (The char should be bottled). They do it at their own pace. On their own terms. And I love it. Everyone should go once in their lifetime.

4. Toronado, San Francisco - Happy hour runs from 12-6pm (actually a happy afternoon). What better way to spend 93 degree un-airconditioned afternoons in San Francisco? If you're like me you spend four straight days drinking Pliny's at $4 a crack. Rosamunde next door does hamburgers on Tuesdays that you can eat at the bar. This is by far the coolest bar I've ever been in (not cool like VTR, but cool in a beer nerd way). I was in here for 3-4 hour stretches and shot the breeze with these guys like I'd known them for years. Epic.

3. King Umberto, Long Island - Two miles down the road from Belmont Park sits a pizza place that invented the Grandma Style pizza. This thin, soft, chewy pizza totally caught me by surprise. Grandma Style falls under the category of "you've got to eat it to know what I'm talking about". All I can say is that you must, must, must try this pizza.

2. Zahav, Philadelphia - We had the opportunity to try Chef Michael Solomonov's cooking at the Alex's Lemonade Stand benefit. We walked away so impressed with his dish that we knew we were coming back to try his Israeli eatery. Zahav gives the venerable Vetri a run for its money. Solomonov hits on all points, from the decor, to the food, to the service. Philadelphia is a monster food destination that continues to open incredible restaurants like this.

1. Fette Sau BBQ, Brooklyn - I had my shirt from the night before wrapped in a plastic bag. I opened my suitcase and said to Regina, "Smell this shirt. Can you smell the smoke? Isn't it amazing?"

Smoke permeates throughout this barbecue joint. Meat is sold by the pound, and put on aluminum sheet pans. Once you've got your food, you plop down at one of a few large indoor communal tables. The bar serves up an incredible variety of beers (Captain Lawrence being one of my favorites) in mason jars. The pork is Berkshire. The music is loud. The vibe is great. Thursdays are whole hog days. I was a little bummed because I missed the Duroc whole hog by a day. This was an absolutely awesome dinner, the smoke, the meat, the beer, the music, the friends. I was totally caught off guard by the whole experience here.

My Top 10's from 2010 (Mrs. Dineomite)

Top 10 Meals or Dishes from 2010
10. Almondine Cookie Pistacia Vera (Columbus, O.) - While they are known for their fantastic French macarons, this little cookie took me by surprise...packs a real almond punch with a chewy, soft center.
9. Alex's Lemonade Stand Benefit (Philadelphia) - The entire event was top notch. Highlights included dishes from Nancy Silverton, Jose Garces, Gina DePalma, Mark Vetri and crew and Michael Solmononov. Hoping they repeat this event at the Naval Yard in 2011.
8. Lemon Cake Vittorio's (Cleveland, O.) - I admit I was skeptical when my friends said that this cake was really good...from now on, I will listen to my friends. This super moist, tasty cake is really good with some ice cream. The serving is large enough to share (or stretch out over a few days).
7. Roasted pumpkin w/ speck Flour + Water (San Francisco) - A heavenly combination. I know some people who have a family tradition of cooking speck over an open fire. They catch the fat drippings with some white bread and that's what they eat...doesn't sound fancy, but after having this dish, I understand the magical powers of speck.
6. Dulce Malted Milk Ice Cream w/ Frosted Almonds Humphrey Slocombe (San Francisco) - I went, I tried the exotic flavors (Peanut butter curry ice cream anyone?) and I pronounced this flavor as the winner. I am proud to acknowledge that Jake Godby, Humphrey Slocombe's creator and owner spent some time at The Ohio State University. His frosted almonds were the icing on this sundae...not to be missed.
5. Coconut Cream Tart Tartine (San Francisco) - I eyed this item from the long line in Tartine the first time I was there. Two years later and back in San Fran, I wasn't going to let this pass me by...I ate it for breakfast and it was worth every bite. Now I have their book and can't wait to try my hand at making this at home.
4. Butterscotch Chocolate Pot de Creme Town Hall (San Francisco) - We do all the research in the world prior to a trip, scoping out all the "must try" items and then we discover something on a fluke...this is one of those examples. We stumbled upon this place through some obscure internet posting and low and behold, we hit the jackpot. I'd venture to say that restaurants in San Francisco offer Pots de creme more than anywhere else in the world. This version is special though...butterscotch and chocolate custard with the richness cut by pieces of butterscotch chocolate crunch.
3. Sweet Potato Fries w/ Maple Dipping Sauce Blue Smoke (NYC) - Fries have ketchup and all sweet potato fries should have maple dipping sauce. The sleeper dish of the meal.
2. S'Mores 3 Birds (Cleveland, O.) - This may usurp Moxie's Baked Hot Chocolate as my favorite dessert in Cleveland...it's no ordinary s'mores. House made marshmallows and graham crackers are paired with a decadent, pudding-like chocolate cake...the only thing better is when I get this dessert to go so that I can torch the marshmallows on my stove top and then put every component together in a symphony of deliciousness. Props to Diana Jankowski, pastry chef at 3 Birds...she does not disappoint.
1. Entire Meal Zahav (Philadelphia) - The highlight meal of the year. If you go to Philly, do not miss this place and do not pass up the tasting menu. It's the best bang for your buck. Can't wait to go back and try their other tasting menu with the roasted lamb shoulder and their Turkish hummus. The crispy halloumi is not to be missed.

10 Favorite Home Eats & Products
10. Greenburg Smoked Turkey -Spotted in the NYT and WSJ, this was a Thanksgiving present from my hubby. After eating it, I don't know if I will ever make another turkey for the holidays again. I am hoarding some in my fridge for the winter.
9. Almond Cream Tart w/ Raspberries - Not only did this have one of my favorite flavors, almond, it also had my new favorite ingredient, which is what made it so good - mascarpone.
8. Sour Cherry Tortoni - I waited ever so patiently for the sour cherries to emerge at the Farmer's Market this summer and then I pounced! Takes some TLC to make, but this was one of my best desserts of the year.
7. Spumoni Cake - Hard to come by and not often done right, I've found some of the best spumoni in town at Crostatas. Even harder to find than good spumoni, is a spumoni ice cream cake, which is why my hubby had to take matters into his own hands (literally) and make one for me for my birthday. Spumoni and yellow cake...a match made in heaven.
6. Stramondo Pistachio Cream - My pistachio obsession continues. Pistachio paste is almost as hard to come by as a Spumoni ice cream cake in Cleveland (see number 7). This product, imported from Italy, has taken my pistachio fixation to a whole new level.
5. Malted Milk Ice Cream (D. Lebowitz) - Dave Lebowitz is touted for his Salted Caramel Ice cream, but in my opinion this is his best ice cream recipe. I made it over and over again this summer and each time it was more delicious than the time before.
4. Seriously Delicious Ribs (Food 52) - These go against my husband's Big Green Egg rib cooking style, but when the BGE is covered under 2 feet of snow, this recipe brings some real good BBQ flavor into your home. Super easy and as the recipe says, "Seriously delicious."
3. Baby Swiss Cheese (Northeast Pastures) - Amish cheese from right here in Ohio. The sharpest and tastiest swiss cheese I've ever had.
2. Lemon Curd (Talula's Table) - Nestled in Kennett Square, Pennsylvania, you'll find this delightful specialty shop/cafe by day and restaurant by night. Their lemon curd is like none other...super smooth and super tangy. It made for some delightful raspberry lemon curd ice cream sundaes this past summer. So good that I bought two jars the 2nd time I was there.
1. Chewy Chocolate Chip Gingerbread cookies (Martha Stewart) - A last minute entry, discovered at the tail end of the holiday baking season. You might not think it, but chocolate and gingerbread really do go together. Thanks Martha.

Honorable mentions: I would be remiss if I did not acknowledge the Macadamia Nut ice cream from Harry Waugh Dessert Room at Bern's Steakhouse in Tampa, Florida. Reportedly they've been through 300+ versions of this recipe, trying to perfect it all along. I'm glad that they were persistent because it's darn near close to perfect.

Also, on a visit to Betabrand in San Francisco, some of the locals pointed us in the direction of another famous, although sometimes overlooked ice cream shop in town - Mitchell's. We were happy to discover their very purple Ube and the super tasty Macapuno (young coconut) ice creams.

Puree of Garlic Potatoes

All of my travel, expense reports, and projects are done for the year. I can finally sit back and relax. I suppose I could wax poetic on mashed potatoes. I could bore you with the history of, different preparations of, and overall goodness of the potato.

I love mashed potatoes.

The pat of butter is totally unnecessary - leave it off. I messed up this picture by making it the focal point.


Puree of Garlic Potatoes
by Thomas Keller for Ad Hoc at Home

• 4 pounds large Yukon potatoes, about 2 inches in diameter
• Kosher salt
• 2 C heavy cream
• 8 Tbsp (1 stick; 4 ounces) cold unsalted butter, cut into 8 pieces
• 1/4 C Garlic Confit see post here
• Freshly ground black pepper
• 1 Tbsp minced chives

1. Put the potatoes in a large pot and cover by at least 2 inches of cold water. Season the water with about 1/4 C of salt and bring to a simmer over medium-high heat.

2. Adjust the heat as necessary to maintain a very gentle simmer, and cook for about 20 minutes, until tender enough to puree. Drain the potatoes in a colander and let them steam to evaporate excess water for 1 to 2 minutes. Then quickly peel them.

3. Meanwhile, heat the cream in a heavy saucepan; keep warm.

4. Set a food mill fitted with a medium blade over a pot. Add about one-quarter of the potatoes, top with 2 pieces of butter and one-quarter of the garlic, and puree. Repeat with the remaining potatoes, butter, and garlic in 3 batches. (The potatoes can be pureed up to 3 hours ahead and held at room temperature.)

5. To serve, warm the potatoes in a saucepan over medium heat. As they heat, whip the cream into the potatoes. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with the chives, and top with a spoonful of butter.

Garlic Confit

I can't say enough great things about Thomas Keller's Ad Hoc at Home cookbook. I would, in a heartbeat, recommend this as a shower gift. Paired with a basic arsenal of cooking equipment, someone who knows absolutely nothing about cooking (okay, maybe absolutely nothing), but anyone with internet access and a desire to learn can make simple and delicious food with very little effort. (The internet is priceless for answering stupid little questions not written into recipes.)

This garlic confit and oil recipe yields garlic cloves that are ever-so-soft and ready to be mashed into anything that needs a jolt of das garlic. This is so simple...well...a cave man could do it.

I will say that if you don't really need a whole cup confited garlic, and want to halve or quarter the recipe - you can. Simply set your oven to 225 and use whatever little bowl you want a totally cover the cloves with oil - this allows you to use less oil and less garlic. Cook the garlic cloves for the 40 minutes outlined in the recipe only . The problem with using the partial recipe over the burner is that you'll probably end up using more oil than you need to. You also run the risk of not being able to control the temperature of the oil because there is so little of it.

Garlic Confit and Oil

Garlic Confit and Oil
by Thomas Keller from Ad Hoc at Home

• 1 C peeled garlic cloves
• About 2 C canola oil

1. Cut off and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch - none of the garlic cloves should be poking through the oil.

2. Set the saucepan on a diffuser over medium-low heat. The garlic should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface; adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.

3. Refrigerate the garlic in covered container, submerged in the oil, for up to 1 week.

Maple Pan-Roasted Baby Carrots

The Carrot Top Bouquet

We picked up these crazy ass carrots last week at the North Union Farmers Market at Shaker Square. As far as carrots go, we have a tendency to float around to some of the different vendors. While there are specific people we go to for specific things, produce for the most part seems to be a bit of a moving target.

I don't remember the name of the farm, but he's the guy that also sells bison meat along with a variety of vegetables. Even this deep into November I've seen some stuff that is The Chef's Garden quality, which I find to be pretty remarkable. At any rate, I saw these carrots and knew they'd make for some interesting pictures.

The Cut

The outside is a deep purple just like a beet, but the color only goes toward the middle of the carrot about an 1/8th of an inch - the rest is orange. I don' t know the name of carrot variety but I'll find out when I talk to the guy this weekend. As one might expect, they were a fairly sweet carrot that browned up quite noticeably when roasted.

While this recipe calls for baby carrots, these were a little too big. Rolling and cutting them ensured they would cook all the way through. Visually I think they were much more appealing cut than left whole. I didn't realize it until after I made the recipe that this was written by Dan Barber of Blue Hill. He's certainly one who tries not to let his cooking get in the way of good product.

A printable version of this recipe can be found here at the Fine Cooking site.

The Finished Product
(I photographed these things a bunch of different ways and they looked black every time.)

Maple Pan-Roasted Baby Carrots
by Dan Barber


1 Tbs. extra-virgin olive oil
1 lb. carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about 1/2 inch
1 Tbs. pure maple syrup
1/2 tsp. kosher or sea salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
Tip: To cut a large carrot into 6 baby-carrot-size pieces, slice the carrot in half crosswise; then halve the narrower bottom end and quarter the wider stem end.

1. Position a rack in the middle of the oven and heat the oven to 400°F.

2. In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes.

2. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat. Spread the carrots evenly in the skillet and transfer it to the hot oven.

3. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.

The Farewell to Fall

Maple Cream Filled Macarons

This month's MacTweet challenge was to create a macaron that was inspired by what fall means to me. While I could (and do) eat various maple treats all year round, the fall is truly the time of year that invokes my strongest cravings for this flavor. I made a basic macaron and filled it with an intense maple buttercream. It reminded me of a maple glazed donut. I reccently traveled to Philadelphia and picked up a jar of Maple extract at Fante's Kitchen Wares Shop. I found their product to be excellent - the scent was so strong that I could smell it before I took the cap off! I can't wait to try using it in more recipes.

Thanksgiving Leftovers

Turkey & Sweet Potato Hash

As far as holidays go, Thanksgiving is by far and away my favorite in terms of food. Give me a smoked turkey, stuffing, cranberry sauce, and a bevy of desserts and I'm set. Follow that with a day off, endless football, leftovers, followed by the weekend, Ohio State/Michigan, more leftovers, followed by another day of football, and more leftovers (with all of the previously mentioned events being washed down with seasonal beer), and you have one hell of an awesome holiday.

So how does one spend the night before Thanksgiving? At our house we made up a holiday called "Thanksgiving Eve". This unofficial holiday is for those who have to go to a restaurant on Thanksgiving Day.

The short story is that my sister, who is a nurse and was supposed to host the dinner, had a scheduling snafu at work and couldn't hold it at her house. I totally understand her situation, and by no means am I complaining about going to a restaurant for the holiday. We'll go and have fun, but it isn't going to yield much in the way of excess food.

This is why we're celebrating Thanksgiving Eve. If one is to wash down leftovers with seasonal beer, one needs a dinner that will produce said leftovers.

Without going into great detail, Thanksgiving Eve is going to yield much turkey. If you look at the news stands, all of the magazines are rife with articles about what to make for the big Thanksgiving holiday. What you don't see a lot of, are recipes that tell you what to do with all of that leftover turkey you have afterward - after all, a person can only eat so many turkey sandwiches.

Triptophanic sandwiches be damned.

This recipe is one that doesn't require bread or mayo (thank god). Both of us like having this for an after Thanksgiving (or even after Thanksgiving Eve) dinner. What I like is that it's one or two clicks removed from being too Thanksgiving-y, yet still firmly rooted in autumn. You'll be doing yourself a favor if you use a really smoky, high quality bacon in this dish. Here is a printable version of the recipe at Finecooking.com

Turkey & Sweet Potato Hash
by Allison Ehri Kreitler

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.