Challenging Leftovers

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Roast Quail Salad I hate leftovers. I’m not talking about when you made spaghetti bolognese and you freeze half for later, I’m talking about having one quail or a small piece of tri-tip steak. Or roast pork that is fabulous when it comes out of the oven, but two days later, what do you do? Jeff says he loves them, but that’s because I’ve ‘repurposed’ them.

Roast Quail Salad I hate leftovers.  I’m not talking about when you made spaghetti bolognese and you freeze half for later, I’m talking about having one quail or a small piece of tri-tip steak. Or  roast pork that is fabulous when it comes out of the oven, but two days later, what do you do? Jeff says he loves them, but that’s because I’ve ‘repurposed’ them.

Never underestimate the ‘composed salad’, or as the French say, “salade compose”. In this case, the quail meat was shredded, the last precious bits of Rogue River blue cheese were crumbled and pomegranate arils were scattered to make a very satisfying salad. I barely remembered I was eating leftovers.
Tri Tip Horseradish Shepherds Pie
Don’t forget about shepherd’s pie. Chopped tri-tip steak, lots of sauteed chopped carrots, celery, and onion, green peas, all topped with horseradish mashed potatoes.

Or, how about a nice curry? That left over pork roast is going Bollywood. I know pork curry sounds as heretical as a Kosher hotdog, but with a little garlic nan bread on the side, we’ll embrace this multi ethnic dish.

Maybe I don’t really hate leftovers. Maybe I just need to think of them as challenges.  Maybe we can start a reality TV show called “Leftover Challenges”? Hmmm…maybe not.

One Response to "Challenging Leftovers"
  1. I actually love leftovers. My go to “repurposed” dish using leftovers is a frittata. Especially good on a lazy sunday afternoon using leftover grilled or roasted veggies, add some fresh herbs and whatever cheese needs to be eaten, delish.

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