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Leftovers from this cook:
2 day dry-brined sirloin chunks, sliced, splashed with a little water, then microwaved for 1 minute. Leftover Italian roll from our favorite local Neapolitan pizza shop, with a little garlic butter. Some romaine for veggie (not shown). Delicious!
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Before (yesterday):
After: grilled cheddar brats, sauerkraut, and mustard; homemade banana bread with Amish butter on the side; raw broccoli with soy ginger dressing to dip (not shown). A real fusion lunch today. 😜
Delicious!
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I pulled a couple of drums out of the freezer, they were vortexed with Meatheads Poultry Rub and some type of smoke. I painted them with my spicy mayo mix. Put them on Air Fryer mode in the Ninja. Then used the mix for a dip. Good.
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Brat cooks are planed with leftovers
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Tonight will be a reprise of the tacos al pastor I did for the smackdown. But there's enough of the makings that I could play around today for lunch.
For a reminder, here are the tacos assembled:
In addition to those things, I also have half a loaf of yummy multigrain seeded bread (from the Publix bakery) left from last night's salad dinner. So I present to you the al pastor melt:
Outsides of bread slices got slathered with Kerrygold butter (the spready kind with canola oil mixed in). One piece of bread got adobo on the inside, pork and onion:
The other side got salsa verde, pineapple, some shredded Mexican cheese I had around and cilantro:
And it worked out well.
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Before:
Roasted turkey breast; it was supposed to be cherry smoked, but it did not get a lot of smoke, unfortunately.
After:
We did not get to eat this as a proper dinner the other night (story over on SUWYC), but I carved it up yesterday. Today, I turned some of it into a wrap:
It doesn't look like much from the outside, but here's what's inside:- Romaine
- Roasted turkey
- Fresh mozarella - I didn't want a stronger cheese overpowering the mayo and turkey
- @SheilaAnn's Worcestershire mayo lemon juice concoction she recommended to someone else the other day
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Steak sammies! Used some leftover filet-of-ribeye that I did 2-zone with a CI skillet sear about a month ago. Initially I'd planned to sear them on the Weber gasser, but the weather authorities had other ideas. On the day:
Dry brined overnight, hit with garlic powder & coarse black pepper, then into the SV at 131F/55C with a bay leaf. After the meat jacuzzi, while the skies opened up. Doused with some Uncle Chris's prior to searing.
Stovetop to the rescue.
Fantastic crust.
These were absolutely spectacular.
Today, reheated the vac-sealed leftovers in the SV to the same temp, and whipped up some garlic aioli (light mayo, EVOO, minced garlic cloves, kosher salt, black pepper) to go on the toasted hoagie rolls with the sliced steak, slices of homegrown Cherokee Purple 'maters from my lovely bride's tub garden, and a mix of arugula and iceberg on top.
Stupendous! I really wanted these to come out well, and boy did I get my wish. Those are the McCain's craft-beer-battered onion rings, which are really quite good. Victory is declared
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I had 3-4 couples over last Saturday, they all help with the Auction that I run in November.
This was some of the leftovers: Beef & Chicken that I smoked and dress up with my version of Tamale sauce, Farroh Salad, Corn & Black Bean Salad and Grilled Peppers & Onions etc. Food & company were really good + I think we have a pretty good plan for the Nov 4th Auction, nice chance to drink a little wine and play a little guitar with friends.
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Before (the long link of Portuguese linguica):
After:
Linguica, baby Swiss, black beans, farofa, rice, and a pepperoncini. I love lunch in my house.
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Before: My brisket from Saturday
After:
We had leftovers on the table from 5 different meals, but the brisket was really good after resting in the au jus for a couple days. The broccoli was meh, but the rest was delicious. Weird combo of foods, but that's what we get with leftovers. 😂
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Brisket breakfast burritos. Very simple, 10 minutes total this morning. Apologies for the phone shadow.
Eating these made me think about how fortunate I am to be able to eat something like this for breakfast when others can't afford more than just bread.
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All summer my boys eat hotdogs like they’re going out of style. Now that they’re back in school three remained in the fridge, where they’d rot if I didn’t eat them. Coincidentally, we also had three buns left.
A couple days ago we had Mexican and had a bit of rice left. Thus was born the Mexican rice hotdog including mayo with a sprinkle of Tajin.
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Before:
It's one of them, back ribs from yesterday, feature in this post:
After:
It looks a lot like yesterday's dinner, but now we have some apple fresh cukes. Skillet cornbread with maple syrup and butter from yesterday, also. Sugar-free grape soda (Crush) to wash it down. I wanted to point out the bone on my plate; it slid right out.
Life is good.Comment
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