Show Us Your Leftovers (before and after)!

[DaveD]

A few weeks ago I smoked up my last remaining 4-bone rack of Prime chuck ribs from Creekstone. It was unbelievable on the day.








Last night I heated up the other two ribs via sous vide to 160F/70C, served with broccoli and baked Yukon Gold taters, which really lived up to their name. Dig that color! And super creamy texture, they were amazing doing nothing but baking at 365F/185C for 90 minutes, with a rotoinversion halfway through (rotate 180 degrees around both a vertical and horizontal axis--c'mon, I can't just flip 'em over!).

[Red Man]

Not super creative but pastrami from last weekend, sliced thin and made sammiches on fresh baked bread.
From last weekend
From tonight

[Clawbear57]

Well done friend.

[HotSun]

That pastrami looks perfect!

[Starsky]

Looks awesome!

[DaveD]

Yet another pan of sorta carne adovada enchiladas, with leftover smoked pulled pig as the filling. Used some Santa Fe Ole red sauce this time around. Also some leftover Rancho Gordo beans from our first cook with them. So good!

[HotSun]

Wow, that looks awesome DaveD. And as always, I love your table settings, cloth, etc.

[HotSun]

Forgive me for this....all indoors cooking, but it was too good to not share. I made a double batch of a new recipe a few months ago, some to eat and most to stash in the freezer: Creamy Braised Chicken with Pappardelle:

https://www.yummly.com/recipe/Creamy-braised-chicken-with-pappardelle-307900?prm-v1

Overall, I didn't care for the recipe and will likely not make again. It was missing something.... it was really plain, even with the herbs, etc.

So the last batch came out of the freezer the other day, so I made it, but figured I would put a couple generous dollops of pesto to see if that would make it palatable. Last night, I served over egg noodles (close enough to pappardelle for me) with grated parm/romano. Clean plate club for both DW and I (kids had leftover grilled chicken). Had some for lunch today....here you go:


If I ever make it again, I would add pesto. That addition fixed the recipe, in my book (and stomach, haha).

Footnote: I was testing the freezing of a cream based recipe when I made this, to see if it would be okay after thawing. It was a success. The recipe has a lot of liquid, so I ended up using a bunch of starch to thicken, but it reheated without having a weird texture or a ton of separation.

[RichieB]

As promised, yesterdays T-BONE as a leftover.

[HotSun]

Love those leftovers!

[HotSun]

Nothing too special, but delicious. Leftover Kiolbasa on a grinder roll, sauerkraut, and mustard; fresh black beans (just made, not exactly leftovers, posting on SUWYC momentarily).


A quick bite to eat before getting back to cooking.

[SheilaAnn]

Before. My barbacoa and the result of my 300# of pork shoulder that turned into 97 quarts of adovada. There were adovada “burnt ends” from roasting.




I combined the two and I give you nachos!

[DaveD]

That looks amazing!!!

[DaveD]

Perfect use for those last two hot dog buns, the ones in excess of how many hot dogs in a pack: pulled pig dogs!

On the day:


Pig dogs!

[Finster]

Sorry... no before pics.
But, I turned some left over corned beef into homemade hash.
Goes great with over easy eggs and fresh watermelon.

[SammyJ]

Last rib from yesterday's rib cook. Slice to meat off, chopped it up, added dukes to add fat and some Tabasco hot sauce habanero flavor.

[mnavarre]

I taco'd myself out yesterday, so Shin ramyun, pulled chuck, avocado, and queso fresco. There was supposed to be a 6 minute egg, but... that did not go well. Still terrific.

[SheilaAnn]

I can’t find my “before” picture, but this is part two of the pastrami I recently made. I did a havarti-pastrami melt on rye. Served with the slaw from Sunday and copious amounts of mustard (not shown). Weird perspective on the pic.

[SammyJ]

Leftovers, nothing goes to waste in the Shuford house! Alabama white sauce chicken, always cook a bunch and have leftovers. Guess what; love chopping this stuff up adding some dukes Tabasco habanero and some pickled peppers! keto and good.

[SheilaAnn]

If when you ever get more kitties, name them duke and Tabasco 🤪

[HotSun]

Wow, that looks great, SammyJ ! I am amazed that is keto, wouldn't have guessed. Do you make your own Alabama white, or buy it? It is hard to find in our area, so I've never had it before.

[RichieB]

Rain, thunder and lightning makes for an indoor cook. Leftover Poor Man's Burnt Ends along the taters I did yesterday, new batch. All done on the indoor griddle.

[KimO]

Looks delicious!