HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Leftover Roast Beef. Show all posts
Showing posts with label Leftover Roast Beef. Show all posts

Thursday, January 2, 2014

Philly Cheesesteaks all gussied up...another way to use that leftover Roast Beef


         From the numbers of people who have clicked on James Beard’s Roast Beef Hash recipe just this week (1703 and counting), my guess is there’s a lot of Prime Rib leftover from our Holiday menus.  That’s the case here and after I’d made the hash, I still had a surfeit of delicious and wildly expensive beef.  I have a tremendous weakness for Philadelphia Cheesesteaks, which is generally satisfied by visits to a food truck that’s stationed right on the corner of our New York City street.  Their version is about as basic as you can get:  Thinly sliced beef goes on the flat top where it’s cooked till it’s grey.  Onions, mayo and green peppers are optional. Cheese Whiz is not.  The finished combination is loaded into a soft bun and handed over in a sheath of aluminum foil.  I can’t vouch for the legitimacy of the Potluck Café Truck’s  version. I only know they are my guilty pleasure about once a month. So as I stared at the remaining roast, I decided to see if I could make a reasonable facsimile of the original.  I ended up with quite a fancy version that might not fly in Philadelphia but which sure hit the spot.

Thursday, January 5, 2012

James Beard’s Roast Beef Hash


I just wish this looked as good as it tastes


Joe Beef's Veal Pojarski
This week, the New York Times’ Dining Section featured a front-page article entitled “Lucky to Be a Leftover”.   In it were some remarkable ideas from people all over who made meatballs from holiday hams (no recipe on that one and boy, did I want it!), to Veal Pojarski, made from diced roasted veal, pork or beef and a specialty of those two Montreal Chefs-of-the-Moment, Joe Beef’s own Dave McMillan and Frederic Morin.  The Montrealers go all the way to sticking a roasted bone in the resultant meatball.  The thing looks phenomenally good.  But to me, the best thing to do with the gorgeous centerpiece from our Christmas Day table, our standing Rib Roast of Beef, is to make Roast Beef Hash.

Thursday, November 17, 2011

Lillian Hellmann’s Empanadas


Lillian posed for Blackgama Mink
for which she was roundly criticized. 

The late Wendy Wasserstein
         Before you think I am fixated on Lillian Hellmann, Playwright, Author and Memoirist, I feel compelled to admit that you may be right.  Lillian Hellmann’s Pot Roast, which I shared with you earlier this month, opened the door to my reading “An Unfinished Woman” (Little Brown & Co. 1969)  This book was the first in what became a three-volume collection of memoirs.  The version that I read contained an introduction by the playwright; Wendy Wasserstein and I’ve leaned heavily on it to write this post.  Ms. Wasserstein’s tongue-planted-firmly-in-cheek commentary is hilarious.  She points out that in “An Unfinished Woman” Lillian reminisces about virtually every famous person you’ve ever heard of.  But what struck Ms. Wasserstein was the number of times that Lillian encountered these people just days before their demise.