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Pulled pork leftovers.
Hi,
I did some great pulled pork yesterday. Since I did two butts I now have decent amount of leftovers after yesterdays feast. I know from experience that this of course makes great sandwiches for days, but was wondering if anyone use pulled pork leftovers in other dishes? Since pulled pork is such a classic in North Carolina I was wondering if there were some "classic" leftover dishes from there as well? If not, I can live on pulled pork sandwiches until we run out and be very, very happy!  -- //ceed ©¿©¬ |
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ceed wrote:
> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now > have decent amount of leftovers after yesterdays feast. I know from > experience that this of course makes great sandwiches for days, but was > wondering if anyone use pulled pork leftovers in other dishes? Since > pulled pork is such a classic in North Carolina I was wondering if > there were some "classic" leftover dishes from there as well? If not, I > can live on pulled pork sandwiches until we run out and be very, very > happy! > While not a leftover dish, I've dropped some pulled pork in chili's for a rich and smokey flavor. I also freeze the pulled pork and then use it for sandwiches in the usual manner. I use a vacuum bagging process before freezing. |
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"ceed" <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote in message news  p.svu02siy21xk10@bobdello...> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now have > decent amount of leftovers after yesterdays feast. I know from experience > that this of course makes great sandwiches for days, but was wondering if > anyone use pulled pork leftovers in other dishes? Since pulled pork is > such a classic in North Carolina I was wondering if there were some > "classic" leftover dishes from there as well? If not, I can live on pulled > pork sandwiches until we run out and be very, very happy! Scramble them in eggs with some grated cheese! -- Jennifer Lopez Lingerie *plus* Gourmet Goodies www.cafepress.com/dwacon |
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"ceed" <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote in message news p.svu02siy21xk10@bobdello...> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now have > decent amount of leftovers after yesterdays feast. I know from experience > that this of course makes great sandwiches for days, but was wondering if > anyone use pulled pork leftovers in other dishes? Since pulled pork is > such a classic in North Carolina I was wondering if there were some > "classic" leftover dishes from there as well? If not, I can live on pulled > pork sandwiches until we run out and be very, very happy! > > -- > //ceed ©¿©¬ Fried rice, quesadillas, enchiladas, tacos............that's the first thing that comes to mind. kili |
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On Sun, 21 Aug 2005 14:19:47 -0500, Bill >
wrote: > Pulled pork and pinto beans. > Pulled pork and macaroni and cheese. > Pulled pork and pork ramen < quickie meal >. > Pulled pork tamales, enchiladas, pozole, stir fry, etc... > Take a dish, add pulled pork. Use some imagination. Thank you for the suggestions. I probably wasn't being all clear on this: I can use my imagination and come up with ways to use it, but I wondered if there were recipes out there which specifically called for pulled pork as an ingredient. For a lot of classic grlled and bbq'ed dishes there are "traditional" leftover choices: Grilled chicken -> Chicken salad. Brisket > Brisket sandwiches. Sausage > Gumbo etc. However, I do not know of any for left over pulled pork. -- //ceed ©¿©¬ |
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Hello ceed,
> Thank you for the suggestions. I probably wasn't being all clear on > this: I can use my imagination and come up with ways to use it, but I > wondered if there were recipes out there which specifically called > for pulled pork as an ingredient. For a lot of classic grlled and The first thing that comes to mind to me is to try using it to make Brunswick Stew. If you substitute the pork in this recipe with your pulled pork leftovers, it should be really good. http://southernfood.about.com/od/bru...r/bl80111b.htm |
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cory > wrote:
> Hello ceed, > > > Thank you for the suggestions. I probably wasn't being all clear on > > this: I can use my imagination and come up with ways to use it, but I > > wondered if there were recipes out there which specifically called > > for pulled pork as an ingredient. For a lot of classic grlled and > > The first thing that comes to mind to me is to try using it to make > Brunswick Stew. If you substitute the pork in this recipe with your > pulled pork leftovers, it should be really good. > > http://southernfood.about.com/od/bru...r/bl80111b.htm You could also mix it with breadcrumbs, mozzarella or parmasan cheese, chopped mushroom stems, bp and parsley and make stuffed mushrooms. Bake 'em at 450°F for 6 ta 8 minutes or 'til the cheese melts. Or make stuffed Jalapeños, Bell peppers or tomatoes. Use it to make lasagna, goulash, pasties or burritos. Make a Mexican Torte. Get some hot roll mix. Roll half it out into a 12" circle and put it in an 8" buttered baking pan, pressing it over the bottom and up the sides. Mix the pulled pork with some chopped sauteed onions and taco seasoning mix, then spoon it evenly into the dough-lined pan. Mix together some spinach and cottage cheese and spoon that on top. Roll out the other half of the dough into a 9" circle and put that on top, tucking the edges down. Cut several 1" slits in the top. Bake at 350° F. for 45 to 50 minutes or 'til deep golden brown. Let stand 10 minutes before cutting into wedges. These are all variations on recipes in "America's Favorite Wild Game Recipes," of which I've had several in the original. I skipped exact measurements, since, as you pointed out, you don't really need these, but I was re-reading the book when I saw yer post and thought that, like the crow, I would wax loquacious, if not eloquent. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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On Sun, 21 Aug 2005 19:10:26 -0500, > wrote:
>> The first thing that comes to mind to me is to try using it to make >> Brunswick Stew. If you substitute the pork in this recipe with your >> pulled pork leftovers, it should be really good. >> >> http://southernfood.about.com/od/bru...r/bl80111b.htm Sounds yum! > You could also mix it with breadcrumbs, mozzarella or parmasan cheese, > chopped mushroom stems, bp and parsley and make stuffed mushrooms. Bake > 'em > at 450°F for 6 ta 8 minutes or 'til the cheese melts. Or make stuffed > Jalapeños, Bell peppers or tomatoes. Now this one is something my wife would love. Mushrooms! > Use it to make lasagna, goulash, pasties or burritos. > Make a Mexican Torte. Get some hot roll mix. Roll half it out into a 12" > circle and put it in an 8" buttered baking pan, pressing it over the > bottom > and up the sides. Mix the pulled pork with some chopped sauteed onions > and > taco seasoning mix, then spoon it evenly into the dough-lined pan. Mix > together some spinach and cottage cheese and spoon that on top. Roll out > the other half of the dough into a 9" circle and put that on top, tucking > the edges down. Cut several 1" slits in the top. Bake at 350° F. for 45 > to > 50 minutes or 'til deep golden brown. Let stand 10 minutes before cutting > into wedges. > These are all variations on recipes in "America's Favorite Wild Game > Recipes," of which I've had several in the original. I skipped exact > measurements, since, as you pointed out, you don't really need these, > but I > was re-reading the book when I saw yer post and thought that, like the > crow, I would wax loquacious, if not eloquent. Thank you! Great advice. And thanks also to the others that have had suggestions in this thread. I'm going to look for that book btw.. -- //ceed ©¿©¬ |
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ceed wrote:
> On Sun, 21 Aug 2005 19:10:26 -0500, > wrote: > > > These are all variations on recipes in "America's Favorite Wild Game > > Recipes," > Thank you! Great advice. And thanks also to the others that have had > suggestions in this thread. I'm going to look for that book btw.. I found it on the NRA website, at https://www.nrastore.com/nra/home.aspx -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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On Sun, 21 Aug 2005 13:56:14 GMT, I needed a babel fish to understand
Cubanpole > : >ceed wrote: >> Hi, >> >> I did some great pulled pork yesterday. Since I did two butts I now >> have decent amount of leftovers after yesterdays feast. I know from >> experience that this of course makes great sandwiches for days, but was >> wondering if anyone use pulled pork leftovers in other dishes? Since >> pulled pork is such a classic in North Carolina I was wondering if >> there were some "classic" leftover dishes from there as well? If not, I >> can live on pulled pork sandwiches until we run out and be very, very >> happy! >> >While not a leftover dish, I've dropped some pulled pork in chili's for >a rich and smokey flavor. I also freeze the pulled pork and then use it >for sandwiches in the usual manner. I use a vacuum bagging process >before freezing. Chili is a must to try... I had in the past used my leftover Brisket for that.... one day I tried the pork.. and honestly the Pork had the best spin on flavor. I freeze as well, but at present haven't been able to afford the vacuum machines. I just use quality freezer Ziploc bags, and work real hard to remove all the air. ---------------------------------------- "Any sufficiently advanced technology is indistinguishable from magic." - Arthur C. Clarke |
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On Sun, 21 Aug 2005 08:29:06 -0500, I needed a babel fish to
understand ceed <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> : >Hi, > >I did some great pulled pork yesterday. Since I did two butts I now have >decent amount of leftovers after yesterdays feast. I know from experience >that this of course makes great sandwiches for days, but was wondering if >anyone use pulled pork leftovers in other dishes? Since pulled pork is >such a classic in North Carolina I was wondering if there were some >"classic" leftover dishes from there as well? If not, I can live on pulled >pork sandwiches until we run out and be very, very happy! I made some Great Nachos last night. Basically use the pulled pork instead of the ground hamburger or fajita meat. ---------------------------------------- "Any sufficiently advanced technology is indistinguishable from magic." - Arthur C. Clarke |
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"ceed" <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote in message news p.svu02siy21xk10@bobdello...> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now have > decent amount of leftovers after yesterdays feast. I know from experience > that this of course makes great sandwiches for days, but was wondering if > anyone use pulled pork leftovers in other dishes? Since pulled pork is such a > classic in North Carolina I was wondering if there were some "classic" > leftover dishes from there as well? If not, I can live on pulled pork > sandwiches until we run out and be very, very happy! > > -- > //ceed ©¿©¬ The Mexicans have a dish called Machaka, the Cubans have Ropa Vieja. Both of these dishes are essentially leftover meat that is refried with onions, Garlic, diced chilies, or bell pepper, some garlic and about anything else you can think of. The pulled pork is great that way. Serve with a fresh pico de gallo. Dimitri |
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As you'll see, I like to use it as a sub for other regional cuisines:
Redneck carnitas. Make as burritos just like south of the border. Meat/green salsa/onions/pickled veggies. Or go gringo style with sour cream, guacamole, cheese, salsa, etc. Also like Peking Pork. Get some Hoisin sauce, garlic shoots (or green onions in a pinch) and some burrito buns (tortillas to some folks) and put 'em together like a burrito. Outstanding. If you have an Asian market in the area, you can get real flat bred that's fried in a pan for more authenticity. Fantastic in any event. |
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kilikini wrote:
> > "ceed" > <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk. > com> wrote in message news p.svu02siy21xk10@bobdello...> > Hi, > > > > I did some great pulled pork yesterday. Since I did two butts I now > > have decent amount of leftovers after yesterdays feast. I know from > > experience that this of course makes great sandwiches for days, but > > was wondering if anyone use pulled pork leftovers in other dishes? > > Since pulled pork is such a classic in North Carolina I was > > wondering if there were some "classic" leftover dishes from there > > as well? If not, I can live on pulled pork sandwiches until we run > > out and be very, very happy! > > > > -- > > //ceed )?), > > Fried rice, quesadillas, enchiladas, tacos............that's the > first thing that comes to mind. Excellent taco filling indeed. I sprinkled the leftover pork with cumin, ground chiles, and a little vinegar, then microwave briefly to heat. I prefer soft corn tortillas for the tacos. Brian |
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On Sun, 21 Aug 2005 15:01:31 -0500, ceed wrote:
> On Sun, 21 Aug 2005 14:19:47 -0500, Bill > > wrote: > >> Pulled pork and pinto beans. >> Pulled pork and macaroni and cheese. >> Pulled pork and pork ramen < quickie meal >. >> Pulled pork tamales, enchiladas, pozole, stir fry, etc... >> Take a dish, add pulled pork. Use some imagination. > > Thank you for the suggestions. I probably wasn't being all clear on this: > I can use my imagination and come up with ways to use it, but I wondered > if there were recipes out there which specifically called for pulled pork > as an ingredient. For a lot of classic grlled and bbq'ed dishes there are > "traditional" leftover choices: Grilled chicken -> Chicken salad. Brisket >> Brisket sandwiches. Sausage > Gumbo etc. However, I do not know of any > for left over pulled pork. Great in tacos and burritos. Brad H |
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"ceed" <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote in message news p.svu02siy21xk10@bobdello...> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now have > decent amount of leftovers after yesterdays feast. I know from experience > that this of course makes great sandwiches for days, but was wondering if > anyone use pulled pork leftovers in other dishes? Since pulled pork is > such a classic in North Carolina I was wondering if there were some > "classic" leftover dishes from there as well? If not, I can live on pulled > pork sandwiches until we run out and be very, very happy! > > -- > //ceed ©¿©¬ Here's on specifically made for leftovers -- Shredded Pork Taquitos http://www.thatsmyhome.com/texmex/sh...k-taquitos.htm Moo Shu Pork http://www.meierswinecellars.com/recipe8.html Renee |
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ceed <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote:
> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now have > decent amount of leftovers after yesterdays feast. I know from experience > that this of course makes great sandwiches for days, but was wondering if > anyone use pulled pork leftovers in other dishes? Since pulled pork is > such a classic in North Carolina I was wondering if there were some > "classic" leftover dishes from there as well? If not, I can live on pulled > pork sandwiches until we run out and be very, very happy! My local supermarket sells a version of pork carnitas that is just shredded pork deep-fried in a little bit of flour. Obviously not healthy but so damn good. |
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On 21-Aug-2005, ceed <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote:
> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now have > decent amount of leftovers after yesterdays feast. I know from experience > that this of course makes great sandwiches for days, but was wondering if > anyone use pulled pork leftovers in other dishes? Since pulled pork is > such a classic in North Carolina I was wondering if there were some > "classic" leftover dishes from there as well? If not, I can live on pulled > pork sandwiches until we run out and be very, very happy! > > -- > //ceed ©¿©¬ Given the subject of leftover pulled pork, I don't know or even care what North Carolina does with it. I produce a fair amount of it and after sandwiches, here's a few hints of what I do with it; Instead of bacon; with eggs. Instead of ham; with fried rice. Tossed with sauteed cabbage and onions. Included in ranch beans. I've done all of the above, but I can envision using pulled pork in various cassoroles including lasagne. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On 21-Aug-2005, ceed <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote:
> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now have > decent amount of leftovers after yesterdays feast. I know from experience > that this of course makes great sandwiches for days, but was wondering if > anyone use pulled pork leftovers in other dishes? Since pulled pork is > such a classic in North Carolina I was wondering if there were some > "classic" leftover dishes from there as well? If not, I can live on pulled > pork sandwiches until we run out and be very, very happy! > > -- > //ceed ©¿©¬ There's a fairly lengthly thread here, but it makes you look like you don't know how to cook. Turn you imagination loose. You don't need outside help. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On 22-Aug-2005, LewZephyr > wrote: > On Sun, 21 Aug 2005 13:56:14 GMT, I needed a babel fish to understand > Cubanpole > : > > >ceed wrote: > >> Hi, > >> > >> I did some great pulled pork yesterday. Since I did two butts I now > >> have decent amount of leftovers after yesterdays feast. I know from > >> experience that this of course makes great sandwiches for days, but was > >> wondering if anyone use pulled pork leftovers in other dishes? Since > >> pulled pork is such a classic in North Carolina I was wondering if > >> there were some "classic" leftover dishes from there as well? If not, I > >> can live on pulled pork sandwiches until we run out and be very, very > >> happy! > >> > >While not a leftover dish, I've dropped some pulled pork in chili's for > >a rich and smokey flavor. I also freeze the pulled pork and then use it > >for sandwiches in the usual manner. I use a vacuum bagging process > >before freezing. > > Chili is a must to try... I had in the past used my leftover Brisket > for that.... one day I tried the pork.. and honestly the Pork had the > best spin on flavor. > > I freeze as well, but at present haven't been able to afford the > vacuum machines. I just use quality freezer Ziploc bags, and work > real hard to remove all the air. Save your pennies for a vac machine Lew. You won't be sorry. Tomorrow I'll be storing the remnants from a small rib roast. The DW and I can't really do justice to a roast and there's no way (That I know of) to cook a small enough roast to just feed the two of us and still achieve the effect of a standing rib roast. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On Wed, 24 Aug 2005 17:16:20 -0500, Brick > wrote:
>> Hi, >> >> I did some great pulled pork yesterday. Since I did two butts I now have >> decent amount of leftovers after yesterdays feast. I know from >> experience >> that this of course makes great sandwiches for days, but was wondering >> if >> anyone use pulled pork leftovers in other dishes? Since pulled pork is >> such a classic in North Carolina I was wondering if there were some >> "classic" leftover dishes from there as well? If not, I can live on >> pulled >> pork sandwiches until we run out and be very, very happy! >> >> -- >> //ceed ©¿©¬ > There's a fairly lengthly thread here, but it makes you look like you > don't know how to cook. Turn you imagination loose. You don't need > outside help. Please read my post (and responses) carefully. I do know how to cook. I did not ask for help feeding my imagination. As someone who do not know too much about traditional cooking from different parts of the US (I am imported to Texas from Europe) I was asking if there were any, and I quote myself, "classic leftover dishes from there as well", "There" of course being North Carolina. What I got from a lot of you was great advice on what I could do with the leftovers which actually has given me some new great ideas. It also seems like there aren't any traditional pulled pork leftover dishes which is what I was wondering about in the first place. In the Northern European kitchen there are lots of classic dishes based on leftovers from other dishes. They are "spun" off the "mother-dish" so to speak. I will not get into that here, but I was interested in similar kind of dishes, in this case based on pulled pork. And even if you think I do not need outside help I thank you, and the others who have responded, yet again for your thoughts and ideas. -- //ceed ©¿©¬ |
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On Mon, 22 Aug 2005 02:38:07 -0500, > wrote:
> I found it on the NRA website, at https://www.nrastore.com/nra/home.aspx Just got the book. Lotsa great stuff in it! Thanks! -- //ceed ©¿©¬ |
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Hello ceed,
> Please read my post (and responses) carefully. I do know how to cook. > I did not ask for help feeding my imagination. As someone who do not > know too much about traditional cooking from different parts of the > US (I am imported to Texas from Europe) I was asking if there were > any, and I quote myself, "classic leftover dishes from there as > well", "There" of course being North Carolina. Unfortunately, I haven't found that the US has much of a tradition of transforming leftovers into new cuisine. One could be cocky and say, "North Carolinians don't *have* leftover pulled pork", though that's not really a North Carolina attitude (I lived there for five years). As is typically the case with Americans and leftover meat, we tend to put it into sandwiches, salads, and soups until it's all done. Brunswick Stew, which I mentioned in a previous post, is at least a nearby regional dish (two states to the South), and people often use barbecue scraps for that. I appreciate the European tradition of creating classic leftover dishes, having only recently become aware of it. On two separate occasions, I have ordered French toast in the company of French people, and they didn't know what it was until they saw it, and said, "aah, the thing we do with leftover bread!" |
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On Thu, 25 Aug 2005 14:58:21 -0500, cory > wrote:
> I appreciate the European tradition of creating classic leftover dishes, > having only recently become aware of it. On two separate > occasions, I have ordered French toast in the company of French people, > and they didn't know what it was until they saw it, and said, "aah, > the thing we do with leftover bread!" Thank you! Very interesting and good answers my to my questions as well. One of the most common leftover dishes from my country of origin (Norway) is "Lapskaus" which actually means something like "Uphill". It's a stew based on leftovers like potatoes, beef and other veggies (not fish) from the week in a brown gravy like sauce More famous leftover dishes are the Spanish Paella, The Bouillabaisse (originally from Marseille, France) and finally the Tuscan Minestrone which in Italy has to be made from leftover to be "proper". Come to think of it, guess I could use the pulled pork in a Lapskaus! -- //ceed ©¿©¬ |
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ceed wrote:
> [ . . . ] > In the Northern European kitchen there are lots of classic dishes based > on leftovers from other dishes. They are "spun" off the "mother-dish" so > to speak. I will not get into that here, . . . ceed, I for one, want to know more about these "spun off the mother-dish" Northern European leftovers classics! I've had several NE dishes, but don't recall any made with leftovers. Looking forward to some new delights as you spark some imaginations. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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On Thu, 25 Aug 2005 18:53:49 -0500, > wrote:
> ceed, I for one, want to know more about these "spun off the mother-dish" > Northern European leftovers classics! > I've had several NE dishes, but don't recall any made with leftovers. > Looking forward to some new delights as you spark some imaginations. I have some recipes. They are metric though. I will convert a few and post 'em. -- //ceed ©¿©¬ |
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ceed
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote: > On Thu, 25 Aug 2005 14:58:21 -0500, cory > wrote: > > > I appreciate the European tradition of creating classic leftover > > dishes, having only recently become aware of it. On two separate > > occasions, I have ordered French toast in the company of French people, > > and they didn't know what it was until they saw it, and said, "aah, > > the thing we do with leftover bread!" > > Thank you! Very interesting and good answers my to my questions as well. > One of the most common leftover dishes from my country of origin (Norway) > is "Lapskaus" which actually means something like "Uphill". It's a stew > based on leftovers like potatoes, beef and other veggies (not fish) from > the week in a brown gravy like sauce More famous leftover dishes are the > Spanish Paella, The Bouillabaisse (originally from Marseille, France) and > finally the Tuscan Minestrone which in Italy has to be made from leftover > to be "proper". > > Come to think of it, guess I could use the pulled pork in a Lapskaus! It's always nice when taunting messages are reiterated to pique one to come forth with the answer to his own question. ;-) -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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ceed
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote: > On Thu, 25 Aug 2005 18:53:49 -0500, > wrote: > > > ceed, I for one, want to know more about these "spun off the > > mother-dish" Northern European leftovers classics! > > I've had several NE dishes, but don't recall any made with leftovers. > > Looking forward to some new delights as you spark some imaginations. > > I have some recipes. They are metric though. I will convert a few and > post 'em. Thanks. When you mentioned paella, boullabaise and minestrone as leftover dishes, I had never thought of them as such, but it makes perfect sense. I got a kick out of French Toast, too! "Oh, that's what we do with leftover eggs!" ;-D -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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Hello ceed,
> On Thu, 25 Aug 2005 14:58:21 -0500, cory > > wrote: > > Thank you! Very interesting and good answers my to my questions as > well. One of the most common leftover dishes from my country of > origin (Norway) is "Lapskaus" which actually means something like > "Uphill". It's a stew based on leftovers like potatoes, beef and > other veggies (not fish) from the week in a brown gravy like sauce > More famous leftover dishes are the Spanish Paella, The Bouillabaisse > (originally from Marseille, France) and finally the Tuscan Minestrone > which in Italy has to be made from leftover to be "proper". > > Come to think of it, guess I could use the pulled pork in a Lapskaus! > Sounds delicious! You may be the first person to ever do that. |
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cory wrote: > Hello ceed, > > > On Thu, 25 Aug 2005 14:58:21 -0500, cory > > > wrote: > > > > Thank you! Very interesting and good answers my to my questions as > > well. One of the most common leftover dishes from my country of > > origin (Norway) is "Lapskaus" which actually means something like > > "Uphill". It's a stew based on leftovers like potatoes, beef and > > other veggies (not fish) from the week in a brown gravy like sauce > > More famous leftover dishes are the Spanish Paella, The Bouillabaisse > > (originally from Marseille, France) and finally the Tuscan Minestrone > > which in Italy has to be made from leftover to be "proper". > > > > Come to think of it, guess I could use the pulled pork in a Lapskaus! > > > > Sounds delicious! You may be the first person to ever do that. I like it in tacos and burritos. You can spice up the pork by stewing with your favorite chipotles or something too. |
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On 25-Aug-2005, ceed <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote: > On Wed, 24 Aug 2005 17:16:20 -0500, Brick > wrote: > > >> Hi, > >> > >> I did some great pulled pork yesterday. Since I did two butts I now have > >> decent amount of leftovers after yesterdays feast. I know from > >> experience > >> that this of course makes great sandwiches for days, but was wondering > >> if > >> anyone use pulled pork leftovers in other dishes? <snip> > > What I got from a lot of you was great advice on what I could do with the > leftovers which actually has given me some new great ideas. It also seems > like there aren't any traditional pulled pork leftover dishes which is > what I was wondering about in the first place. In the Northern European > kitchen there are lots of classic dishes based on leftovers from other > dishes. They are "spun" off the "mother-dish" so to speak. I will not get > into that here, but I was interested in similar kind of dishes, in this > case based on pulled pork. > > And even if you think I do not need outside help I thank you, and the > others who have responded, yet again for your thoughts and ideas. > > -- > //ceed ©¿©¬ My family lost our "leftover" recipies a generation or so back. Ear corn became whole kernel corn which became corn fritters and so on. There probably are recipies for leftover BBQ since it was not uncommon to cook whole animals. But leftover recipies from the past tend to exclude meat dishes do to the lack of refrigeration problem in the 18th and early 19th century. There is no emphasis on leftovers in this current timeframe and thus no incentive to write anything down. I use leftover pulled pork, brisket and even rib meat quite often, but never gave any thought to formulating any recipies, thus my suggestion to use your imagination. You should be able to find recipies for chicken salad, which would adapt to turkey, duck and probably to most of the pork products. -- The Brick said that (Just my 2¢) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On 25-Aug-2005, ceed <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote:
> On Wed, 24 Aug 2005 17:16:20 -0500, Brick > wrote: <snip> google alt.food.barbecue and alt.binaries.food for "musgovian" which is a recently generated acronym for "must go" food items. You should find a plethora of previously undocumented recipies for leftovers. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On 25-Aug-2005, ceed <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote: > On Thu, 25 Aug 2005 18:53:49 -0500, > wrote: > > > ceed, I for one, want to know more about these "spun off the mother-dish" > > Northern European leftovers classics! > > I've had several NE dishes, but don't recall any made with leftovers. > > Looking forward to some new delights as you spark some imaginations. > > I have some recipes. They are metric though. I will convert a few and post > 'em. > > -- > //ceed ©¿©¬ I'm not Nick, but believe it or not we can deal with metric when we have to. So no need for you to do the conversion. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On Fri, 26 Aug 2005 22:03:14 -0500, Brick > wrote:
> I'm not Nick, but believe it or not we can deal with metric when we have > to. So > no need for you to do the conversion. Well, pulling out the recipes I realized they are in Norwegian. I think that will cause a few problems for some of you... Gimme a day or two andI will have them translated. -- //ceed ©¿©¬ |
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"Brick" > wrote:
> On 25-Aug-2005, ceed wrote: > > On Thu, 25 Aug 2005 18:53:49 -0500, > wrote: > > > > > ceed, I for one, want to know more about these "spun off the > > > mother-dish" Northern European leftovers classics! > > > I've had several NE dishes, but don't recall any made with leftovers. > > > Looking forward to some new delights as you spark some imaginations. > > > > I have some recipes. They are metric though. I will convert a few and > > post 'em. > > > I'm not Nick, but believe it or not we can deal with metric when we have > to. So no need for you to do the conversion. I remember 28.34 gm/oz from the white powder and rolled up $100 bill days. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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On Thu, 25 Aug 2005 18:53:49 -0500, > wrote:
> ceed, I for one, want to know more about these "spun off the mother-dish" > Northern European leftovers classics! Okay, so I went to my recipe treasure chest and picked three very traditional leftover dishes from Norway. They are all simple but commonly served. Please excuse my translations. It's really difficult translating recipes I suddenly found out. Since English is my second language I do not know how to translate all the cooking terms. Anyhow, here goes: LAPSKAUS 600 g leftover boiled or fresh beef 2 tblsp butter 6 potatoes 3 carrots 1 leek A few little pieces of celery root 1 onion 4 dl vann 1 tsp salt 1/2 tsp coarsly ground pepper Cut the meat in cubes. Brown it the butter over high heat. Add the meat to a s stew pot with the water. Add the vegetables and the potatoes cut into squares. Simmer until everything is tender. Don't stir more than neccessary since it will turn the lapskaus into "mush". Make sure it doesn't burn. Serve with whole grain bread and lingonberry preserves. FINNBIFF: 500 grams leftover or fresh raindeer meat shavings (Her in texas I've used deer meat sliced very thinly and cut into 2 inch square "shavings") 250 grams fresh mushrooms 2 tblsp butter 2 dl water 3 dl sour cream 1 dl milk 3 slices brown whey goat cheese (Gudbrandsdalsost which I can purchase here in Texas at local HEB grocery store) 5 crushed junipher berries ½ tsp thyme Salt Pepper Dill weed 1. Brown the meaat and mushrooms over high heat. 2. Add the meat to a stew pot. Add water; heat until it boils. Lower the heat and let it simmer for 10 minutes. 3. Add sour cream, milk, goat chesse, crushed junipher berries and thyme og let it simmer for another 5 minutes. Add salt and pepper to tatste. Serve with boiled potatoes sprinkled with dill weed, Brusselsprouts and Lingonberry preserves. FISKEGRATENG 100 grams elbow macaroni 4 dl milk 4 tblsp wheat flour salt pepper ground nutmeg curry powder 300-400 grams leftover white fish (cod/haddock) pulled into pieces 3 eggs 2 tbls brad crumbs 1. Prepare the macoaroni according to the package. 2. Mix flour and milk in a pan without lumps. Stir and heat until it boils. Add salt, pepper, curry powder and nutmeg (careful with the last two) to taste Let the sauce simmer for 10 minutes. 3. Separate the eggs. Stir the yolks into the sauce. 4. Add the fish to the sauce together with the prepared macaroni. 5. Beat the eggwhites until you can turn the bowl upside down without spilling them. Carefully mix the eggwhites into the sauce and fish mix. Add the mix to a greased pan. Sprinkle the bread crumbs on top. Cook 45-55 mins at 200C. 6. Serve with rolls and "Raakost": Shredded carrots sprinkled with a mix of lemonjuice and a little sugar and pepper. -- //ceed ©¿©¬ |
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ceed wrote:
> Hi, > > I did some great pulled pork yesterday. Since I did two butts I now > have decent amount of leftovers after yesterdays feast. I know from > experience that this of course makes great sandwiches for days, but was > wondering if anyone use pulled pork leftovers in other dishes? Since > pulled pork is such a classic in North Carolina I was wondering if > there were some "classic" leftover dishes from there as well? If not, I > can live on pulled pork sandwiches until we run out and be very, very > happy! > - Vacuum seal and freeze for longevity - Use leftovers in dishes like: * Chili * Ravioli stuffing (grind up the meat with some cooked spinach) -- ================================================== ============= Regards Louis Cohen "Yes, yes, I will desalinate you, you grande morue!" Émile Zola, Assommoir 1877 |
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ceed wrote:
> On Thu, 25 Aug 2005 18:53:49 -0500, > wrote: > > > ceed, I for one, want to know more about these "spun off the > > mother-dish" Northern European leftovers classics! > > Okay, so I went to my recipe treasure chest and picked three very > traditional leftover dishes from Norway. They are all simple but commonly > served. Please excuse my translations. It's really difficult translating > recipes I suddenly found out. Since English is my second language I do > not know how to translate all the cooking terms. Anyhow, here goes: > > LAPSKAUS > > 600 g leftover boiled or fresh beef > 2 tblsp butter > 6 potatoes > 3 carrots > 1 leek > A few little pieces of celery root > 1 onion > 4 dl vann > 1 tsp salt > 1/2 tsp coarsly ground pepper > > Cut the meat in cubes. Brown it the butter over high heat. > > Add the meat to a s stew pot with the water. Add the vegetables and the > potatoes cut into squares. Simmer until everything is tender. > > Don't stir more than neccessary since it will turn the lapskaus into > "mush". Make sure it doesn't burn. > > Serve with whole grain bread and lingonberry preserves. > > FINNBIFF: > > 500 grams leftover or fresh raindeer meat shavings (Her in texas I've > used deer meat sliced very thinly and cut into 2 inch square "shavings") > 250 grams fresh mushrooms > 2 tblsp butter > 2 dl water > 3 dl sour cream > 1 dl milk > 3 slices brown whey goat cheese (Gudbrandsdalsost which I can purchase > here in Texas at local HEB grocery store) > 5 crushed junipher berries > ½ tsp thyme > Salt > Pepper > Dill weed > > 1. Brown the meaat and mushrooms over high heat. > > 2. Add the meat to a stew pot. Add water; heat until it boils. Lower the > heat and let it simmer for 10 minutes. > > 3. Add sour cream, milk, goat chesse, crushed junipher berries and thyme > og let it simmer for another 5 minutes. Add salt and pepper to tatste. > > Serve with boiled potatoes sprinkled with dill weed, Brusselsprouts and > Lingonberry preserves. > > FISKEGRATENG > > 100 grams elbow macaroni > 4 dl milk > 4 tblsp wheat flour > salt > pepper > ground nutmeg > curry powder > 300-400 grams leftover white fish (cod/haddock) pulled into pieces > 3 eggs > 2 tbls brad crumbs > > 1. Prepare the macoaroni according to the package. > > 2. Mix flour and milk in a pan without lumps. Stir and heat until it > boils. Add salt, pepper, curry powder and nutmeg (careful with the last > two) to taste Let the sauce simmer for 10 minutes. > > 3. Separate the eggs. Stir the yolks into the sauce. > > 4. Add the fish to the sauce together with the prepared macaroni. > > 5. Beat the eggwhites until you can turn the bowl upside down without > spilling them. Carefully mix the eggwhites into the sauce and fish mix. > Add the mix to a greased pan. Sprinkle the bread crumbs on top. Cook > 45-55 mins at 200C. > > 6. Serve with rolls and "Raakost": Shredded carrots sprinkled with a mix > of lemonjuice and a little sugar and pepper. Ceed, thank you very much for these. I'm sure translating them was a major effort and everything is quite understandable. I have one question. What is 'vann'? Calling for 4 dL (circa 1 cup), I doubt that it's vanilla! -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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