Category: Leftovers

Weekend Leftovers Ramen Bowls


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Weekend Leftovers Ramen Bowls!

6 cups chicken broth
1 tsp freshly grated ginger
1 clove garlic, grated
2 tbsp mirin
2 tbsp soy sauce
1/2 tsp toasted sesame oil
1/2 tsp sriracha

Fillings and toppings:
3 pkg ramen noodles, spice packet discarded, prepared according to package directions
Shredded cabbage
Julienned carrots
Snap peas
Sliced radishes
Soft boiled eggs
Leftover meat, chicken, fish or tofu
Sliced scallions
Toasted sesame seeds
Sriracha or chili crisp

Get slurpin!

Related Recipes:

Lemony Hawaij Chicken Couscous Soup
Wild Mushroom & Collard Green Soup
Yemenite Chicken Soup
Mushroom Cauli Soup

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Tajin Tacos

TAJIN TACOS!! So quick and easy and oh so good, using one of my favorite cuts of meat – oyster steak.

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Tajin Tacos

2 oyster steaks
Tajin seasoning
2 tbsp grapeseed oil
1 mango, diced small
1 jalapeño, finely diced
1/2 small red pinion or 1/4 of a large, finely diced
1/3 cup cilantro, chopped
1 tbsp extra virgin olive oil
Juice of 1/2 lime
Kosher salt, to taste
Soft corn tortillas
Chili lime hot sauce

Method:

Sear. Dice. Mix. Assemble. Enjoy!

Related Recipes:

Skirt Steak Tacos
Refried Bean Tacos
Taco Skillet
Fish Tacos With Savory Plantain Tortillas

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Pickled Cauliflower Stems


Pickles don’t have to be intimidating and the best part about pickling is that you can pickle so many things, especially stems!! So don’t throw out those cauliflower stems next time and go ahead and pickle them!

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Pickled Cauliflower Stems

1/2 cup apple cider vinegar
1 cup water
1 tsp kosher salt
1/2 tsp ground turmeric
2 tbsp harissa paste, or, to taste

Method:

Bring to a boil, put over stems!

Related Recipes:

Pickled Salmon
Pickled Deviled Eggs

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Pulled Brisket Ramen

The secret to amazing First Cut Brisket is low and slow cooking with plenty of liquid so adding it to a soup is a great idea! It makes the most flavorful and delicious broth! If you don’t have an instant pot, simply sear the meat in a separate pan, transfer to your crockpot and cook on high for 6 hours.

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Pulled Brisket Ramen

3lbs. @koshgourmet First Cut brisket
Salt and pepper
1 tbsp grapeseed oil (or any neutral oil)
1 tsp sesame oil
8 cups chicken stock
2” ginger, grated on a microplane
3 cloves garlic, grated on microplane
3 tbsp soy sauce
3 tbsp mirin (rice cooking wine)
1 tsp chili garlic sauce, Sambal oelek or sriracha (to taste)
Juice of 1/2 lime
1 container mushrooms, sliced
2-3 packages ramen noodles
Scallions, soft boiled eggs, lime wedges and hot sauce for topping

Method:

Set your instant pot on the sauté setting. Add the oils. Season your brisket with salt and pepper and sear on both sides. Add the stock, ginger, garlic, soy sauce, mirin, hot sauce and lime juice. Cook on high pressure for 90 minutes.

Keep the instant pot on the warm setting and remove the brisket, pull it apart. Add the mushrooms to the stock. When ready to serve, add the ramen, let it cook until softened, 2-3 minutes. Then transfer to your bowl along with brisket, stock and toppings of your choice.

Related Recipes:

Beer Braised Brisket With Onion Gravy
Blogoversary BBQ Brisket
Instant Pot Barbacoa Beef

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Brie Stuffed Dates

I had a handful of dates and a small wedge of Brie leftover from a cheeseboard that I made last week, and it made the ultimate sweet and salty nibble!

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Brie Stuffed Dates

Dates
Brie, feta, manchego, Gruyère, or cheese of choice
Chopped pistachios or nuts of choice
Honey (try hot honey!) or sweeter of choice
Maldon sea salt flakes

Method:

Cut the dates open and remove the pit. Slice your cheese of choice so that it is small enough to fit inside the date. Stuff the dates with your cheese of choice, top with your nuts, and honey. Bake at 400 until melty! Sprinkle with sea salt flakes to finish.

Related Recipes:

Roasted Cauliflower With Dates And Smashed Olives
Stuffed Dates With Chestnut Cream

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