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Show Us Your Leftovers (before and after)!

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    Used some leftover pulled pork to make a pan of carne adovada enchiladas a while back, and had the last two vac-sealed portions tonight. Heated up the pulled pork in some New Mexico red chile sauce, then loaded the enchiladas in flat layers using white corn tortillas, interspersed with shredded cheese and more chile sauce. Extremely yummy.

    Here's the original hunka pig:

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    Tonight's enchis, after microwaving but before loading on the fixins:

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    And with fixins.

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    • texastweeter
      texastweeter commented
      Editing a comment
      Enchalada casserole is what we call it. That looks fantastic and much taller than I typically make it. I'm going to have to raise my game!

    • RonB
      RonB commented
      Editing a comment
      Lookin' very good.

    • Clawbear57
      Clawbear57 commented
      Editing a comment
      Fancy foods, I think I like it.

    Looks delicious, DaveD . I'm so going to copy this.

    Kathryn

    Comment


      Tonight leftover pork country style ribs. Heated up on a toasted ciabatta roll with my goto, Dortios.

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      • texastweeter
        texastweeter commented
        Editing a comment
        If you like spicy try the haunted ghost pepper chips from paqi. Not blistering but warm.

      • Allon
        Allon commented
        Editing a comment
        I like the Q.
        The D, not so much...

      Last portion of the pulled pig that I posted about a few posts back - boring ol' sammiches. But DAMN good. Griddled the kaiser rolls on the flat side of the GrillGrates on the gasser. My lovely bride heated up some Trader Joe's tater cakes, which went a treat with the sammies. My baby needed some comfort food tonight.

      Before & after the sause.
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        Before. Chicken chili verde

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        After: NM Red and Green (leftover chicken chili verde and red pozole) meets Sheila-quiles. Before toppings.

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        after toppings and a sunny side up egg. pico, cotija, radish, sour cream, lime. Guacamole on the side.

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        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          HawkerXP it was breakfast for dinner!

        • Attjack
          Attjack commented
          Editing a comment
          Looks like restaurant quality, especially the leftovers!

        • texastweeter
          texastweeter commented
          Editing a comment
          Love the name

        I had about 9oz/250g of leftover picanha, the two smaller of the four steaks into which I sliced up my latest one a few weeks back. Reverse seared on the SnS kettle on the day:

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        I sliced up the two leftover steaks and used them to make Rita's Fajitas, trying to dredge up the memory of how my Mom Rita used to make 'em. They came out fantastic!

        Sliced up a large sweet onion and one red, orange, and yellow bell pepper and marinated them in a ziplock bag all day. Marinade: 1/2c/120ml low-sodium soy sauce, 3tbsp/45ml EVOO, 2 cloves minced garlic, 1tbsp/15ml fresh-squoze lime juice, 1tsp/5ml each of coarse ground black pepper, powdered cumin, and chili powder, 1/2tsp/3ml kosher salt, and a dash of cayenne. Sliced up the steaks as thinly as I could manage.

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        Cooked the veggies in a wok with no added oil, just what was in the marinade. Once those were nearly done, stirred in the sliced steak to heat through, then assembled and served with some of our house black bean charro. Just like Mom used to make!

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        Comment


        • TheCountofQ
          TheCountofQ commented
          Editing a comment
          "Feed the Flame" thread on that third pic!!

        • DaveD
          DaveD commented
          Editing a comment
          It's already in there! I added it shortly after the original cook.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Nice idea to use the wok for fajitas. And good call to marinate the veggies since the meat was already cooked. Looks delicious.

          Your meal must be very formal, since you're wearing gloves at the dinnertable. JK.

          K.
          Last edited by fzxdoc; March 18, 2023, 08:46 AM.

        Heated up the leftover baby back ribs from the weekend via sous vide for my lovely bride's Welcome Home dinner. Some McCain's craft beer battered onion rings and steamed green beans. Simple but effective (use only as directed).

        On the day:
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        Tonight's plate:
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        • Clawbear57
          Clawbear57 commented
          Editing a comment
          Great welcome home dinner. She may go away more to get a meal like that.

        • Allon
          Allon commented
          Editing a comment
          One thing I can see you forgot...

          ME!

        I resurrected one of my favorite leftover. The almighty McRib. Mixed up with MeatheadKC sauce and a layer of pickled jalaepeno. All on a toasted ciabatta roll. Along will what else, Nochos. And a nice white wine.


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        • Meathead
          Meathead commented
          Editing a comment
          Great use for leftover ribs. Nice photos!

        Pulled pork, egg, and cheese on a club roll for breakfast..
        simple and delicious 😋 Click image for larger version

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        • Clawbear57
          Clawbear57 commented
          Editing a comment
          Nice change of pace.

        The last of this week's purge of the leftovers. Top Round (Roast Beef) done on the PBJ. Accompanied with noodles which were seasoned with salt, pepper the hatch flakes and topped with fresh grind of Parmigiana. Oh yea, tasty and a nice bite. I made a gravy with beef broth and thickened with corn starch on all. Just course pepper for seasoning on the beef.
        Tomorrow I cook outside wings on Kettle and Vortex. This is b4 the freakin Nor'Easter pounds us Monday thru Wendsday. A lot of variables need to set up but it isn't looking good when you want warm spring air.

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        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Here’s to the weather spirits smiling down on you!

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        This is leftovers from a bottom round roast I smoked a few months back.
        Sliced thin and heated in gravy, on a club roll with American cheese, horseradish, and some cowboy candy! Chips on the side.

        Quick and easy, and now the kitchen has a nice smokey smell to it
        Last edited by Finster; March 17, 2023, 04:02 PM.

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          That’s the finest looking roast I’ve never seen!

        • Finster
          Finster commented
          Editing a comment
          Sorry. Long day...lol

        • Clawbear57
          Clawbear57 commented
          Editing a comment
          Good looking sandwich

        My lovely bride made some triple-rise, from-scratch kaiser rolls a couple days ago, so we used some for sammiches. Here's the leftover chuck rib meat from last weekend's cook sliced for a simple sammie.

        On the day:
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        Sammich:
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          And another thing! Tonight I heated up the second major leftover piece from the pork belly I did back at the end of January in the sous vide, and just sliced it up to plate with some corn on the cob and steamed zucchini. Absolutely delicious, this was one of the best cuts of meat we've ever made.

          On the day - tonight's hunk was the one on the left in these pics. I cut the original piece in half and used two rubs with everything else identical.
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          Tonight's plate:
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          • Allon
            Allon commented
            Editing a comment
            Nice job!

          • Clawbear57
            Clawbear57 commented
            Editing a comment
            Eating good my friend. I want some of both.

          Leftover smoked chicken, and leftover roast vegs from a sheetpan meal. Turned it into chicken pot pie.
          Attached Files

          Comment


            texastweeter I really want to live in your basement. That pie look excellent.

            Comment

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