Friday, January 6, 2012

LEFTOVERS!!!!!!

The best part of my Christmas Orphan, pot roast dinner (food-wise, at least) is the leftovers.

There is a reality that we, in the the 21st century, and especially in Seattle (apparently), have to deal with; if an invitation is extended, for the most part, it becomes an idea that floats out into the universe like a bubble that can either be taken or left to dangle and fizzle, even up to hours before the event. My bubble popped with a bang resulting in having only one attendee for my pot roast 'Christmas orphan' dinner. (He was a very welcome guest, for sure, but certainly couldn't help Lorelei and I consume all of what I had made for that night's meal.)

The subsequent plethora of leftover stewed meat has forced me to turn on my creative buttons and have resulted in some freaking good meals that in no way resemble the original!!

YAY me!!!

Yum #1

Pulled beef sandwiches


Ingredients:
Leftover pot roast
Cheese of your choice (I used cheddar/gruyere mix)
Good bread like Great Harvest's Rosemary Diamante (the rosemary made this sandwich!)
One shallot , sliced into strips

Instructions:
- Heat the meat up in some water or beef stock then pull it apart into small strips, then drain a bit, leaving some of the moisture.
- Shred the cheese.
- Over medium heat, brown the shallots in olive oil.
- Lightly toast the bread

Notice the princess paper towels. Love that!!

Then, when all of the components are prepped, place the drained meat on the thick slice of toasted bread, top the meat with the shredded cheese and bake in a 350º oven (or toaster oven) until the cheese is good n' melty (Technical terms here, people. Highly technical!) Then, when your melty goodness is good n' melty, top it with your shallots and serve with a salad.


Yum #2

Beef Stroganoff (no pics... just too good to stop and shoot. Just imagine beige, creamy goodness, and you'll be ok.)


Ingredients:
Leftover pot roast
1/2 White onion sliced into strips
Olive oil for sauteeing (about 2 tbsp)
1/2 cup Beef stock
1/2 cup Mushroom soup concentrate
1/4 cup sour cream
1 tsp white vinaigre
Salt & Pepper
Egg Noodles


Instructions:
Boil a big pot of salted water for the noodles.

Over medium-high heat, lightly sautee the onions. After three minutes or so, add the amount of meat that you want to have in your dish. Let it warm through a bit then add the beef stock. Allow the mix to simmer over medium heat for a bit, breaking apart the meat into thin strips. When the meat is separated, add the mushroom stock, sour cream, and vinaigre. Mix and simmer.

Meanwhile, cook your noodles. By the time they are done cooking, your meat and sauce will be ready. Drain well, serve noodles and top with  your sauce.

As Lorelei said, "Num mom!!!"
This is a good one...

Santé








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