Leftover Tuesday. Pulled some STL. ribs out of the freezer, 3. Had some fun with it. Heated up in the toaster oven. Last 3 minutes painted 1 each. Sriracha, Stubbs and Meathead's KC. As your might imagine the Sriracha stood out. All good. Oh, lunch I had the last of the Pork Country Ribs with Meathead's Sauce and Dortios, no pictures so must have been a dream.
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As it so often does at my place, extra ham from last night becomes pork fried rice today.
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That ham looks delicious, I can almost taste it.pic-a-rama please. -
Clawbear57 My sister raises pigs and that's where I got the ham. Her pork is really good. I used Meathead 's twice smoked ham recipe and technique.
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Last edited by JCBBQ; August 19, 2022, 05:04 AM.Comment
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HotSun for the chicken I use STCG's recipe and combine it with Kenji's green sauce recipe. Check it out cause it's SO good. https://www.thecookingguy.com/cookbo...en?rq=peruvian
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I was inspired by Attjack 's leftovers the other day (fried rice), so today I took my homemade Brazilian linguica and made a quick and dirty (and delicious) fried rice. I don't have a before picture (somehow I lost the pics when I first grilled the linguica last weekend), but here is after:
I was super busy (or lazy) at lunchtime, so I did not add any veggies. I just took an egg, sesame oil, chili oil (Asian), chopped linguica, leftover white rice, and some onion powder.
Pretty good results, and took me all of five minutes. Wolfed it down with some of the Peruvian aji I made earlier this week, then back to work.
I am really lazy (or busy) though, as I have scallions and carrots in the fridge.
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MsTwiggy , this is the only aji I have ever made, so I have no comparison, but I like it. Here you go: https://www.allrecipes.com/recipe/22...nka-mamas-aji/
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That's an interesting Aji I always make it with cilantro instead of lettuce.Comment
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hoovarmin, I did not know that and thanks for sharing. Somehow dried cilantro does not have the same effect on me, so I keep that in my pantry (I mean, it's coriander at the point I think). I just had some to taste and no problem. I'm wondering if the thing that causes it is a volatile that disappears when the herb is dried. I'll have to toss some fresh cilantro in my dryer and see what happens.
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From pig butt to pig butt with pinto's and basmati. And some El Yucateco Habanero hot sauce! 🔥🔥🔥â¤ï¸ðŸ¿Attached FilesComment
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El Yucateco
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After doing my first brisket during my Staycation, had about 1.5lb/675g left each of the point and flat. For our Friday night dinner tonight, heated up the vac-sealed leftover point in the sous vide at 140F/60C, made yet another batch of those killer Jess Pryles roasted potatoes, and steamed some purple-tinged broccoli we got from our CSA farmshare this week. Yum!! The brisket was exactly like it was on the day, so good. And those taters are to die for. Par boil for 10 min to produce a soft outer layer, toss in a metal colander to rough up the surfaces, roast in olive oil with or without a dollop of some beef tallow if it's handy. 425F/215C for 45 min (I use a foil-lined pyrex baking dish), turning halfway through. *chef's kiss*
Before:
Leftover plate:
...which was not all that different from the original plate...!
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Leeza made garlic chicken legs two nights ago and last night we had beans and rice with our tacos. Used the leftover rice, chicken legs, onion from the taco fixings, to make a quick fried rice with egg, red pepper, carrots leftover from last night's crudite, and peas to make stir fried rice. Guess I didn't season my wok as well as I thought cause I have a real mess to clean/scrape off now.
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Great use of leftovers. I need to be a better steward of mine. -
Clawbear57 this thread is making me a better steward of mine
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I don't have before pics, since I did not take pictures from Friday's grilling session, but here are some of the leftovers from last week for lunch today:- Aji sauce (from the Peruvian chicken episode) over cucumbers, still good 5 days later, though very 'wet' due to the iceberg lettuce and cukes
- Chicken fried rice from a local Chinese joint, it was okay, not great
- Gaspar's Hot Chourico (spicy Portuguese-style linguica/sausage), from Friday night's grilling session
My DW got the T-bone for lunch, so I figured I would work on this. I bought a case of linguica and chourico a couple weeks ago directly from Gaspar's to compare and contrast with my homemade Brazilian style linguica. This is an all-pork sausage, whereas Brazilian sausages generally have beef and pork. Gaspar's also uses dried milk, which is used to bind water and improve taste in low-fat sausages, according to my book of sausages. It was good Friday and again today as leftovers.
Gaspar's for the win!Comment
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Left over St. Louis ribs (cut them up to reheat) and some S.Carolina mustard sauce I made a while ago.
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🔥🔥🔥♥ï¸ðŸ¿
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