HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Leftovers. Show all posts
Showing posts with label Leftovers. Show all posts

Thursday, October 30, 2014

Sheila Lukins' Roast Beef and Vegetable Hash


Today is Chewing the Fat's 5th Birthday!  Five years ago this very day we published our very first post!  We've been hard at it ever since.  Now, 526 posts and over 900,000 (!) page views later, we are celebrating this milestone with a request: Will you please go to the bottom of this page and tell us what you'd like to see more of, what you'd like to hear less of, and what we can do to make you want to come back time after time.  We really appreciated your viewership and we'd really appreciate hearing from you!  Happy Birthday! 
         It may come as a huge surprise to you, as it did to me, to know that the #1 most viewed recipe on Chewing the Fat is one for James Beard’s Roast Beef Hash.  (See http://www.chewingthefat.us.com/2012/01/james-beards-roast-beef-hash.html) With 16,439 page views, this recipe continues to be searched for on a daily basis.  To me this says three things: 1. Great recipes never die with the Chef who created them. 2.  There is clearly an extraordinary amount of leftover roast beef in this county at any given moment. 3. And despite the fact that the finished dish is almost impossible to photograph looking appetizing, its looks are no barrier to its popularity.        


With such a huge success on our hands, you’d think I would have abandoned any thought of trying to find another hash recipe at all.  However, I considered it a challenge to try to top or at least equal James Beard’s version.  That and the fact I too had a lot of roast beef leftover from a Prime Rib. Besides, Andrew positively loves hash.  Then I found a recipe from the late, great Sheila Lukins and gave it a go. The results were another hash that was in many ways as good as Beard’s and, with its colorful vegetables, a good deal more photogenic.

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 CafĂ© 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.

Wednesday, November 21, 2012

Thanksgiving 101 - Turkey Tetrazini so good, you may want to roast another Turkey




         Andrew and I are in the wilds of Pennsylvania this Thanksgiving.  We're spending the holiday with dear friends.   The friends were all in the Executive Training program at Abraham and Strauss' Department store. Since they all had to work on Black Friday and since none of them had family nearby, they banded together for Thanksgiving dinner. This year is Andrew's 31st year of celebrating Thanksgiving with this same group of friends.  Additions like husbands, sisters and partners (like me) have been added but the core group is the same.  It's my 23rd  Thanksgiving with the group and I adore them all.  But  I do have one complaint.  Since we're not cooking at our house, we won't have leftover turkey.  But I am so fond of this recipe, I'll likely cook a bird sometime this weekend merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.
         One of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.

Friday, November 26, 2010

Got Turkey? This Turkey Tetrazini is so good, you might want to roast another bird






I am so fond of this recipe, I have, on at least one occasion, cooked a turkey merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.

That’s because one of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.

Saturday, January 9, 2010

Spicy Pork Stew or What do I do with all that leftover Pernil?


I am sure that by now, faithful readers must believe that the tale of two hams has run its course.  If need be, you can quickly read what happened to my two friends who mistakenly ordered fresh hams rather than smoked for their Monte’s Ham. (Click here for all the gory details http://www.chewingthefat.us.com/search/label/Arroz%20can%20Gandules).

Well, what I had left was a sizeable piece of Ingrid Hoffman’s delicious Cuban Pernil, which of course I had to cook in order to post. I also had, in abundance, the great-tasting Pigeon Peas and Rice I made as a side.  I could hardly get enough of that dish and it re-heats easily and well. But in my experience, roasted pork doesn’t.   So out of a nice solid piece of well-seasoned meat, I made stew.  It’s an absolute winner and an ideal cold weather dish. And you can make it even if you don't have any Pernil lying about.  It works as beautifully with fresh pork as it does with cooked.

Saturday, November 28, 2009

A recipe for Turkey Tetrazini so good, you may want to roast another bird. Seriously.






I am so fond of this recipe, I have, on at least one occasion, cooked a turkey merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.


That’s because one of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.