Jacques Pepin’s theory that leftovers aren’t very good but using leftover ingredients to create a new meal is good is one of my cooking inspirations.
I bought a 7lb prime rib for Thanksgiving. There are only 3 of us. After removing bones and
trimming it was approx a 5lb roast I smoked on the OKJ Bronco (see separate post for that summary).
Also rendered the trimmings into tallow and roasted the bones for beef stock, some of which was a gravy starter.
We are a family of 3 so lots of leftovers.
Yesterday, made prime rib quesadillas for lunch. Sautéed onions in the beef tallow, added diced prime rib. Seasoned beef/onion and cheese with Penzey’s taco seasoning.
This morning, formed leftover stuffing into a patty, crisped in a skillet and topped with an egg.
Tonight, made prime rib chili. Sautéed onions, garlic, and diced prime rib in the tallow. Deglazed with the prime rib bone beef stock. Added black, great northern, and pinto beans, and fire roasted tomatoes (with liquid from all 4 cans). Seasoned with kosher salt, fresh ground black pepper, cumin, and chili powder. Simmered for 3 hours.
Transforming leftovers into new meals and stretching the value of the cost of the prime rib has resulted in a great food weekend.
I continue to find combining AR recipes/concepts/techniques with Jacques Pepin’s, Kenji’s, and Meat Church’s to be a great joy.
I bought a 7lb prime rib for Thanksgiving. There are only 3 of us. After removing bones and
trimming it was approx a 5lb roast I smoked on the OKJ Bronco (see separate post for that summary).
Also rendered the trimmings into tallow and roasted the bones for beef stock, some of which was a gravy starter.
We are a family of 3 so lots of leftovers.
Yesterday, made prime rib quesadillas for lunch. Sautéed onions in the beef tallow, added diced prime rib. Seasoned beef/onion and cheese with Penzey’s taco seasoning.
This morning, formed leftover stuffing into a patty, crisped in a skillet and topped with an egg.
Tonight, made prime rib chili. Sautéed onions, garlic, and diced prime rib in the tallow. Deglazed with the prime rib bone beef stock. Added black, great northern, and pinto beans, and fire roasted tomatoes (with liquid from all 4 cans). Seasoned with kosher salt, fresh ground black pepper, cumin, and chili powder. Simmered for 3 hours.
Transforming leftovers into new meals and stretching the value of the cost of the prime rib has resulted in a great food weekend.
I continue to find combining AR recipes/concepts/techniques with Jacques Pepin’s, Kenji’s, and Meat Church’s to be a great joy.
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