What is your favorite dish made from leftovers of a different dish?
I sometimes like using leftovers from one dish to make a new dish. Today I made cheese steak sandwiches from leftover mushroom steaks. When we have roast beef we sometimes get a twofer by grinding the roast and making beef salad sandwiches and the mashed potatoes become potato cakes. Unless of course there's enough gravy to finish off the potatoes.
Since we no longer have a teenage boy in the house there is actually leftovers to work with from most meals these days. Let me know your favorites. I could use some new ideas for leftovers.
Brisket chili. Great way to use up any leftover bits and pieces. I will usually cook a briskets a couple pounds larger than I need just so I have enough for the chili.
Double smoked spiral cut ham for Easter (Sunday, Monday). Ham and Provolone on rye sandwiches (Wed and Thurs ). Ham and cheese omelet (Sat morning ) and Hambone soup w/ beans ( Sun and maybe Mon ). Will freeze leftovers with food saver and save for the travel trailer this summer, providing they open up travel to us. Please all be safe.
Oh yeah!! Just the other night we did tacos with left over tri-tip, tomahawk ribeye and BBQ spareribs. One of the best meals we've had in awhile. Everything was devoured.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
We do a lot of left overs. One of my favorites, though we don't get to do it very often, is beef stroganoff with left over tri-tip. Leftover TT usually gets made into tacos.
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