LTH Home

Fun with Leftovers

Fun with Leftovers
  • Forum HomePost Reply BackTop
    Page 2 of 3
  • Post #31 - January 20th, 2010, 7:56 pm
    Post #31 - January 20th, 2010, 7:56 pm Post #31 - January 20th, 2010, 7:56 pm
    seebee wrote:Swsidejim -
    I want somma that. Like, I'm not even kidding. For me, that hash is screaming for some jaleapeno/serrano diced into the whole mix, and served on a bed of corn tortillas, topped with the eggs, then smothered with some kind of smoky salsa, but damn, I gotta have some. Thanks for the inspiration. Like for real, thanks. You da (smokin) MAN!



    thanks, the adders you mentioned would really be great. Next time.
  • Post #32 - May 23rd, 2010, 9:02 am
    Post #32 - May 23rd, 2010, 9:02 am Post #32 - May 23rd, 2010, 9:02 am
    Had some kohlrabi (one of those things I generally can just never get excited about) in our CSA box that we picked up at the market yesterday, and was removing the greens for easier storage of the bulbs when I figured I might as well go ahead and cook them (the greens) up for breakfast so that I would not feel quite so bad if/when the kohlrabi bulbs themselves get tossed.

    I washed the greens well, removed the big stems, bunched them, and shredded them. Stir fried over high heat in a wok with some chopped onion and a little bit of garlic. Towards the end, I added some leftover pork shoulder I had smoked and pulled and then added a vinaigrette of sorts with a little bit of apple cider vinegar and bacon fat. Farm fresh egg from our CSA fried in the wok as a topping, some grits as a side, and a very nice breakfast.

    Image
  • Post #33 - May 23rd, 2010, 9:20 am
    Post #33 - May 23rd, 2010, 9:20 am Post #33 - May 23rd, 2010, 9:20 am
    Looks good Matt, tasty breakfast!

    I learned about kohlrabi in China, where it gets used in stir-fries, bcz it's both crunchy and sweet, AND a cabbage of sorts. Here's a generic example, except that I'd matchstick the bulbs. With lots of garlic!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #34 - July 3rd, 2010, 9:00 am
    Post #34 - July 3rd, 2010, 9:00 am Post #34 - July 3rd, 2010, 9:00 am
    my take on spare rib fried rice with some leftover Berkshire spares & rib tips from Saturday.

    smoked pork
    onion
    green onion
    celery
    garlic
    fish sauce
    hoisin
    soy sauce
    5-spice
    black pepper
    3 eggs
    green pepper
    shark sriracha

    nice midweek supper:

    Image


    Image
  • Post #35 - July 3rd, 2010, 9:10 am
    Post #35 - July 3rd, 2010, 9:10 am Post #35 - July 3rd, 2010, 9:10 am
    That looks great, Jim. I love fried rice loaded with veggies and eggs. What is "shark" sriracha? I've never heard of that particular type of sriracha.
  • Post #36 - July 3rd, 2010, 9:16 am
    Post #36 - July 3rd, 2010, 9:16 am Post #36 - July 3rd, 2010, 9:16 am
    Seamus wrote:That looks great, Jim. I love fried rice loaded with veggies and eggs. What is "shark" sriracha? I've never heard of that particular type of sriracha.



    thanks,

    Shark is a brand of sriracha from thailand I have only found at the markets on Argyle. I prefer it to Rooster brand, and its ingredient list has no chemicals like Rooster.

    Shark ingredients:
    35% chilis
    25% water
    20% sugar
    10% garlic
    5% salt
    5% vinegar

    Rooster(Huy Fong) ingredients:

    chili
    sugar
    salt
    garlic
    vinegar
    potassium sorbate
    sodium bisulfite
    xantham gum

    I am picky about the ingredients in hot sauces.. :D
  • Post #37 - July 3rd, 2010, 4:03 pm
    Post #37 - July 3rd, 2010, 4:03 pm Post #37 - July 3rd, 2010, 4:03 pm
    sriracha is pretty easy to make.

    1 large handful of the small dried red chilies, stemmed
    1 cup boiling water
    1 tsp salt
    2 TBSP minced shallots
    1 TBSP ground pepper
    2 TBSP oil
    2-3 cloves garlic, minced
    2 TBSP sugar
    2-3 TBSP rice Vinegar

    Place chilies in a bowl and pour in boiling water. Weight down with a plate and soak for an hour. Transfer chilies and soaking water to food processor. Add salt and pepper and puree. Heat oil over high heat and add shallots. Saute for 2-3 minutes until translucent. Add garlic. Saute for 10-30 seconds. Add in the chili puree. Bring to a boil, add sugar, and simmer for 5 minutes. Dump into a bowl and add vinegar. Let cool and transfer to a mason jar and put in fridge. Keeps a long time.
  • Post #38 - September 11th, 2010, 7:43 pm
    Post #38 - September 11th, 2010, 7:43 pm Post #38 - September 11th, 2010, 7:43 pm
    LTH,

    Making stock for tomorrows MaPo Tofu for the LTHForum Picnic and used some of the chicken, along with a bowl of rice, to make Chicken and rice which, since I am in a fancy mood, am calling Hainanese Chicken. ;)

    Image

    Enjoy ,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #39 - August 11th, 2011, 10:35 am
    Post #39 - August 11th, 2011, 10:35 am Post #39 - August 11th, 2011, 10:35 am
    Fried rice (or clean out the fridge fried rice) seems to be a common theme on this thread and last night I took inspiration from it to use up some Chinese roast pig that was kicking around.

    Not so much a recipe here, but rather a series of steps involving making a quick runny omelet, sauteeing the aromatics, cranking up the heat and adding some reconstituted mushrooms and leftover piggy, then tossing in the cooled rice, and then adding back the eggs, with sesame oil and scallions to top. The best part was the crisped up cracklings from the pig, chopped up for garnish.

    Some pictures:
    The mise:
    Image

    The stir-fried goodies pre-rice:
    Image

    The results:
    Garnished with cracklins
    Image

    A forkful
    Image
  • Post #40 - April 17th, 2013, 1:29 pm
    Post #40 - April 17th, 2013, 1:29 pm Post #40 - April 17th, 2013, 1:29 pm
    Hi,

    Interesting article on leftovers in the food section this week:http://www.chicagotribune.com/features/food/sc-food-0412-better-later-20130417,0,3929805.story

    "How good leftovers taste has a lot to do with the structure of the food matrix and its flavors," explains Kantha Shelke, an Institute of Food Technologists spokeswoman, food chemist and rheologist who, among other things, specializes in the aging of ingredients: "Food matrices that don't change much over one or two days — such as soups and stews — will generally taste just as good or even better with storage."
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #41 - June 7th, 2014, 3:18 pm
    Post #41 - June 7th, 2014, 3:18 pm Post #41 - June 7th, 2014, 3:18 pm
    Hi,

    I have a leftover smoked chicken I want to repackage without feeling like leftovers. I believe I found my inspiration in Saveur's Barbecue Gumbo.

    I like fried rice, though I think I will make this gumbo plus a batch of matzo balls.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #42 - December 31st, 2014, 9:58 am
    Post #42 - December 31st, 2014, 9:58 am Post #42 - December 31st, 2014, 9:58 am
    HI,

    We had turkey for Christmas by popular demand. I made things interesting for myself, by not repeating verbatim the Thanksgiving meal from last month. I did make stock.

    I decided to try to make turkey leftovers a bit more interesting:
    - I made a Thai (red) curry. I was going to make classic American 1950's curry, but had run out of curry powder. I had lots of Thai curry paste, which is odd when you consider how little Thai I cook. It was also great for clearing lots of odds and ends from the vegetable bin.
    - Creamed turkey over grits. I was originally planning to make biscuits. I remember I had some stone ground grits, which take a while to cook and wanted to finish up.
    - Balance of the turkey will go in a lasagna with spinach, which will deal with all the cheese odds and ends.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #43 - December 31st, 2014, 11:00 am
    Post #43 - December 31st, 2014, 11:00 am Post #43 - December 31st, 2014, 11:00 am
    I've been eating Mughal Lox for the last week: At our holiday party, I made an Indian cheese ball with paneer, cream cheese, ginger, chiles and other spices. For Christmas, to feed my kosher-keeping daughter-in-law, I made steelhead from Costco with a tikka marinade.

    There were lots of leftovers of both, and the cheese, shmeared on a toasted english muffin and topped with the cold salmonid fish and a few thin slices of cucumber have made outstanding breakfasts.

    An everything bagel's got nothing on garam masala.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #44 - December 31st, 2014, 5:34 pm
    Post #44 - December 31st, 2014, 5:34 pm Post #44 - December 31st, 2014, 5:34 pm
    I've got a giant ham bone simmering in the stock pot. Once it's finished I'll do the dried beans in the stock, add a good amount of ham and whatever veg I feel like at the time and New Years day dinner will be ham-bone soup and crusty home-made bread & butter.
  • Post #45 - November 22nd, 2018, 10:47 pm
    Post #45 - November 22nd, 2018, 10:47 pm Post #45 - November 22nd, 2018, 10:47 pm
    Hi,

    Paul Hollywood did a turkey leftovers Chelsea buns on one of the Great British Baking Show master classes.

    I made them and will do it again, recipe here.

    I plan to make at least one mincemeat dessert using their ideas of adding fresh fruit to the mincemeat mixture. It really improves the mincemeat experience.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #46 - November 23rd, 2018, 7:17 am
    Post #46 - November 23rd, 2018, 7:17 am Post #46 - November 23rd, 2018, 7:17 am
    Another take from the English is my "Bubble and Squek." Cube up some turkey, add to bowl with leftover mashed potatoes, mashed rutabaga, mashed sweet potato, dressing/stuffing, and whatever else you have left that you think would fit. Mix well, and form into large patties. Fry slowly in a fry pan in a butter base. After both side have a little crust on and the whole is warm, put onto a plate and add hot gravy. You will be a hero in your own house.
  • Post #47 - November 23rd, 2018, 5:49 pm
    Post #47 - November 23rd, 2018, 5:49 pm Post #47 - November 23rd, 2018, 5:49 pm
    There's a Cuban bakery in LA, Porto's, that makes these amazing papas rellenas, deep fried mashed potato balls about the size of a golfball. It's pretty much a spiced ground beef filling covered in mashed potatoes, then rolled in panic and deep fried. In the weeks leading up to Thanksgiving they make a version with chopped turkey and vegetables in gravy as the filling and the panko crust is dotted with bits of sage. Thanksgiving in a couple of delicious bites.

    http://www.portosbakery.com/items/turke ... tato-ball/

    Here's a copycat recipe:

    http://bakingbites.com/2016/11/thanksgi ... ato-balls/
  • Post #48 - November 25th, 2018, 5:26 pm
    Post #48 - November 25th, 2018, 5:26 pm Post #48 - November 25th, 2018, 5:26 pm
    Cathy2 wrote:I plan to make at least one mincemeat dessert using their ideas of adding fresh fruit to the mincemeat mixture. It really improves the mincemeat experience.


    My friend did that, using the last green tomatoes from her garden. It was really nice!
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #49 - November 26th, 2018, 10:22 am
    Post #49 - November 26th, 2018, 10:22 am Post #49 - November 26th, 2018, 10:22 am
    I made turkey and stuffing lumpia on Saturday and it made me consider just cooking the Thanksgiving meal every year for the sake of the lumpia.
  • Post #50 - November 26th, 2018, 10:23 am
    Post #50 - November 26th, 2018, 10:23 am Post #50 - November 26th, 2018, 10:23 am
    sounds great, gravy dipping sauce for them bad boys?
  • Post #51 - November 26th, 2018, 10:34 am
    Post #51 - November 26th, 2018, 10:34 am Post #51 - November 26th, 2018, 10:34 am
    Comet Cafe, a great neighborhood joint in Milwaukee, serves the aj compact turkey dinner. Take leftover turkey, mashed potatoes and stuffing, form into a ball, cover with beer batter and deep fry. Serve w gravy poured on top.

    I look forward to making this with leftovers more than Thanksgiving dinner itself.
  • Post #52 - November 26th, 2018, 10:38 am
    Post #52 - November 26th, 2018, 10:38 am Post #52 - November 26th, 2018, 10:38 am
    AlekH wrote:sounds great, gravy dipping sauce for them bad boys?


    I mixed the turkey with gravy before filling and made a spicy cranberry dipping sauce. The green bean casserole wontons were...less successful.
  • Post #53 - November 26th, 2018, 11:40 am
    Post #53 - November 26th, 2018, 11:40 am Post #53 - November 26th, 2018, 11:40 am
    very nice!
  • Post #54 - November 26th, 2018, 7:13 pm
    Post #54 - November 26th, 2018, 7:13 pm Post #54 - November 26th, 2018, 7:13 pm
    A friend does a Black Friday Benedict -- pan fried stuffing cake (maybe with chopped turkey mixed in) topped by a poached egg and doused in gravy. It looks delicious, but I haven't yet dared to try ti.

    I bought the Barefoot Contessa's latest cookbook after seeing her speak at Chicago Theater and she has a great recipe for a turkey sandwich with a mustardy Brussels sprout slaw. I made it in baguette form on Saturday and, finding that a bit too heavy, did an open-faced version today. Pretty tasty.
  • Post #55 - November 27th, 2018, 7:49 pm
    Post #55 - November 27th, 2018, 7:49 pm Post #55 - November 27th, 2018, 7:49 pm
    gnarchief wrote:The green bean casserole wontons were...less successful.


    green bean casserole leftovers make really good tamale filling.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #56 - November 30th, 2018, 10:13 am
    Post #56 - November 30th, 2018, 10:13 am Post #56 - November 30th, 2018, 10:13 am
    Per the leftover turkey ideas: when I was a kid, we would have Thanksgiving at my grandmother's in central IL (Decatur area). Due to her farming roots, she would eat dinner at about 12 noon - basic stuff - turkey (sometimes 2), ham, mashed potatoes, homemade noodles, stuffing/dressing, corn pudding, etc. It was always good; however, I eagerly anticipated dinner 2.0 at around 5pm - the leftovers!

    She would shred the turkey meat - lots of thigh meat - enough to fill a very large skillet. Then she would add a little flour and turkey stock and heat over the stove until a nice turkey and gravy mixture was formed. She would pour this mixture into one or two baking pans (large cake pans) and place biscuits over it and bake until the biscuits were done. It would result in warm biscuits over a turkey and gravy mixture. To serve, you scooped up two biscuits or so and flipped the contents onto your plate - biscuits on the bottom with warm turkey/gravy on top. Reheat potatoes, green beans, corn pudding, etc and you have dinner 2, which I liked more than dinner 1. Being of the depression era, she would also grind the rest of the turkey for "turkey salad" on cheap soft white bread (for later) and also the ham for "hillbilly tacos" the next day. That's a post for later...
  • Post #57 - November 30th, 2018, 10:53 am
    Post #57 - November 30th, 2018, 10:53 am Post #57 - November 30th, 2018, 10:53 am
    tyrus wrote:...She would shred the turkey meat - lots of thigh meat - enough to fill a very large skillet. Then she would add a little flour and turkey stock and heat over the stove until a nice turkey and gravy mixture was formed. She would pour this mixture into one or two baking pans (large cake pans) and place biscuits over it and bake until the biscuits were done. It would result in warm biscuits over a turkey and gravy mixture. To serve, you scooped up two biscuits or so and flipped the contents onto your plate - biscuits on the bottom with warm turkey/gravy on top...

    That sounds amazing!!!
    -Mary
  • Post #58 - November 30th, 2018, 12:26 pm
    Post #58 - November 30th, 2018, 12:26 pm Post #58 - November 30th, 2018, 12:26 pm
    The GP wrote:
    tyrus wrote:...She would shred the turkey meat - lots of thigh meat - enough to fill a very large skillet. Then she would add a little flour and turkey stock and heat over the stove until a nice turkey and gravy mixture was formed. She would pour this mixture into one or two baking pans (large cake pans) and place biscuits over it and bake until the biscuits were done. It would result in warm biscuits over a turkey and gravy mixture. To serve, you scooped up two biscuits or so and flipped the contents onto your plate - biscuits on the bottom with warm turkey/gravy on top...

    That sounds amazing!!!

    Hell, yeah! I'm all out of leftovers but I could see making a turkey just to do this.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #59 - November 30th, 2018, 2:17 pm
    Post #59 - November 30th, 2018, 2:17 pm Post #59 - November 30th, 2018, 2:17 pm
    My preferred grocer (Fresh Market Place) still had turkey thighs in the case for pretty cheap the other day so you could go to town, Ronnie.
  • Post #60 - November 30th, 2018, 3:01 pm
    Post #60 - November 30th, 2018, 3:01 pm Post #60 - November 30th, 2018, 3:01 pm
    Hey, gnarchef, where is this store? I love turkey thighs and can never find them.....


    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more