Leftovers!
As I'm sure some of you do, I like cooking for real one day of the week, like Sunday, cooking a lot of food, and living on leftovers for a week. Here are some of the best things I've ever done with leftovers.
Leftover Pot Roast Pasta Bolognese kinda thing:
Take the pot roast, and shred it. If it's not tender enough to shred, just braise it in some water until it is.
Couple tablespoons of olive oil in the pan. Render down 3 or 4 slices of chopped bacon. Diced pancetta would work too. Then throw in half a cup of chopped carrots, half a cup of chopped celery, and a cup or so of chopped onion. Sweat that until everything gets a little bit soft. Add minced garlic, a couple pinches of fresh ground nutmeg, and some fresh thyme. Cook that for a little, then deglaze it with vodka or white wine. Then cook it until most of the liquid has either been absorbed or driven off. Now add the shredded meat, a 28-ounce can of crushed tomatoes, and maybe a half-cup or so of the leftover pot roast gravy. If you don't have the gravy, reduce down a can of beef stock or whatnot. After about 20 or 30 minutes, this'll start to thicken. Stir in some chopped parsley, and maybe a 1/4 cup of heavy cream, just enough to cut the acid of the tomatoes.
While you're doing all this, cook a box of fettucine. Add the drained pasta to the sauce, toss it, and sprinkle with grated Parmesan.
Leftover Pork Roast Mexican Stew kinda thing:
Take the pork roast and dice it up. Rehydrate a couple of anchos in some hot chicken broth. Put them in the blender along with some of the broth, half a big yellow onion, some cumin, chili powder, garlic, and Mexican oregano. Put some oil in a pot, fry up the other half of the onion, and then dump in the ancho paste, the pork, and some andouille sausage that you've removed from the casing. Let that cook for a bit, then put in the broth, and a can each of white and yellow hominy. Yes, trust me, whole hominy, it's different from grits.
Mmmmmm.
Leftover Pot Roast Pasta Bolognese kinda thing:
Take the pot roast, and shred it. If it's not tender enough to shred, just braise it in some water until it is.
Couple tablespoons of olive oil in the pan. Render down 3 or 4 slices of chopped bacon. Diced pancetta would work too. Then throw in half a cup of chopped carrots, half a cup of chopped celery, and a cup or so of chopped onion. Sweat that until everything gets a little bit soft. Add minced garlic, a couple pinches of fresh ground nutmeg, and some fresh thyme. Cook that for a little, then deglaze it with vodka or white wine. Then cook it until most of the liquid has either been absorbed or driven off. Now add the shredded meat, a 28-ounce can of crushed tomatoes, and maybe a half-cup or so of the leftover pot roast gravy. If you don't have the gravy, reduce down a can of beef stock or whatnot. After about 20 or 30 minutes, this'll start to thicken. Stir in some chopped parsley, and maybe a 1/4 cup of heavy cream, just enough to cut the acid of the tomatoes.
While you're doing all this, cook a box of fettucine. Add the drained pasta to the sauce, toss it, and sprinkle with grated Parmesan.
Leftover Pork Roast Mexican Stew kinda thing:
Take the pork roast and dice it up. Rehydrate a couple of anchos in some hot chicken broth. Put them in the blender along with some of the broth, half a big yellow onion, some cumin, chili powder, garlic, and Mexican oregano. Put some oil in a pot, fry up the other half of the onion, and then dump in the ancho paste, the pork, and some andouille sausage that you've removed from the casing. Let that cook for a bit, then put in the broth, and a can each of white and yellow hominy. Yes, trust me, whole hominy, it's different from grits.
Mmmmmm.