Archive for the ‘Leftovers’ Category

Fatty Rotel Cheese Dip

November 11, 2007

     When it’s football season, Sundays become a day for snacks.  While getting supplies for game-day, I had an idea.  In the freezer I had a smoked sage fatty(breakfast sausage chub) from last week.  When i got home, I defrosted the fatty in the microwave and started to cube the 1lb Velveeta block.  After defrosting, I crumbled the fatty.  Then, added a can of Retel (diced tomatoes and green chilies) to the cheese and heated in the microwave until almost completely melted.  Next the fatty was stirred into the cheese mixture and heated until warmed through.  Served with tortilla chips and enjoy.

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Leftover Drumstick Tacos

July 21, 2007

     I had a couple of leftover smoked chicken legs and was trying to decide on dinner for one.  Looked a deeper and found some leftover grilled onions and saw the green taco sauce in the fridge door.  I shredded the chicken and threw it in a skillet along with the onion petals until warmed through.  I loaded chicken and onions on a corn tortilla, topped with cheese, green taco sauce and habanero hot sauce.  Turned into a great meal.

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Phil’s Italian Pulled Pork

January 21, 2007

     I got this recipe from Phil over at his BBQ Brethren site.  Phil is the founder and our leader of sorts over at Brethren site.  It truly is the best group of guys an gals to talk BBQ with.  Great info mixed with a little joking around.  His dish  sounded good and like a good thing to try on a bad weather day. 

     It starts with a tomato sauce.  Phil urged against jarred stuff, so he posted his basic recipe for the sauce(recipe to follow).  I gathered all the ingredients in advance so I could get an early start. 

     Put the tomato sauce in a large crock-pot and turned on low.  Sear the country ribs in a cast iron skillet.  Then place them into the sauce.  Cover and let simmer for about six to eight hours.  Remove the meat from the sauce and shred.  Serve meat on Italian bread topped with sauce.  Cheese can be added as well.  You could easily used leftover pulled pork or chopped sausage to the sauce and be done in about 30 minutes.

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Phil’s 20 Minute Pasta Sauce

2 35 oz Cans Whole Tomatoes(prefer imported)
1 can tomato paste
7-10 cloves garlic chopped fine to make 3-4 tablespoons.(more/less to taste)
Medium Onion diced.
Olive oil
Heavy Tablespoon Dried Oregano
2 cups fresh basil, Either chopped into ribbon or torn into small pieces. chops to about 3/4 cup.
3/4 tablespoon dried parsley(or fresh, a little more)
2 Dry bay leafs. Salt & Black pepper to taste.

Add olive oil to pot and saute onions until they begin to caramelize, add garlic. DO NOT BROWN. Saute on low 1-2 minutes. DO NOT BROWN.
Add juice from tomatoes and crush tomatoes by hand into pot. Add all herbs and stir. . Medium heat until sauce starts a low simmer. DO NOT LET IT BOIL. I add a few shakes black pepper here and add 1 can of tomato paste and continue to stir until paste is mixed in well. DO NOT BOIL! Allow to simmer ON LOW uncovered for about 10-15 minutes.. Oh yeah.. DO NOT BOIL!.

If you want a thicker sauce, add another paste, or use a combination of crushed and whole tomatoes.
Thyme gives it a slightly sweater/aromatic flavor.. goes well if your using it for chicken parm… and especially if your making cacciatore.

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Tri Tip Sandwhiches

January 17, 2007

     We got about 2 inches of sleet and snow here in North Texas this morning.  So for lunch I dug in the freezer.  I pulled out a vacuum sealed serving of grilled tri tip. 

     I brought some water in a pot to a simmer.  I placed the sealed tri tip in still frozen.  Heating this way is a quick way to defrost and heat without over cooking the meat.  Meanwhile, I put a 6 inch section of a baguette in the oven to warm and crisp the crust.  After about 10 minutes, the tri tip was thawed and heated through. 

     I sliced the bagette and placed the thin slices of meat on one side.  I poured the juices from the vacuum bag onto the top half of the sandwich.  I added some prepared horseradish and had a great quick lunch.

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