Whatever you do, don't think of leftovers as dinner dregs. Rather, think of them as opportunities. That's what I do because heaven knows most of the time I cook enough for an army. It's not doing our waistlines any good but I can't quite seem to find the perfect balance between 6 serving sizes and 2 and while a measuring cup and a good kitchen scale go a long way in solving that problem, who can be bothered. I'd rather find a good solution for the left overs.
Remember the braised flanken style short ribs we had back in September?
Well no one - not even the resident carnivore and his sidekick John, try as they might, could get through the entire 4 pounds in one sitting. I packaged the remnants of our stellar meal in an airtight container and stashed it in the freezer for a semi-instant replay down the road. Here we have it!
A man sized barbecue beef sandwich. It was really easy to remove the bones from the short ribs because goodness knows the meat was falling off 'em anyway.
After that it was a simple case of adding a few red pepper flakes because one MUST cater to their audience, along with a good glug or two of bottled barbecue sauce. After a quick flash of heat in a skillet, we piled the tender flavorful beef onto a split loaf of soft and delicious fresh from the oven foccacia bread. A little shredded cabbage for crunch and a fistful of napkins and dinner was ready.
The only negative about the whole exercise? There wasn't a speck of dinner conversation, polite or otherwise, because we were too busy chowing down. Oh and please no comments about the portion sizes - he's still working his way through the "Honey Do" list and needs every calorie to keep his strength up. It's gonna' be a long haul!