When I was younger I absolutely HATED when my mom would heat up left overs. The medium-rare steak the night before is now a well-done shoe sole, the fresh green beans now look more like canned beans, you get the point. However, I do believe this is a chance to get creative. I’ll let you in on a little secret, when the waiter says, “Want to hear our specials?” This usually means its a combination of what’s left over or what needs to be used up. Do not take this the wrong way, because it does not mean the food is not fresh or is bad by any means. It just means they are looking to push a few things. It’ a little bit different working in a restaurant because you have so much to play with, but at home things get a little closer to your check book.
Let me start by saying I do not have a ton of recipes for left overs, cause I don’t. Don’t get me wrong I guarantee I could go into your house find out what’s hiding in the back of your refrigerator or pantry and whip up something tasty, but I also have years of experience. The goal of leftover’s is to take those ingredients, change it up and offer something delicious for you and your family. Not only does this save on money and storage, but it’s also a way to bring out the inner chef in all of you. Like I always say, you are only limited by your creativity. So if you have a medium-rare steak left over, try braising it to make it tender, sliced it up, add in some pickles and caramelized onions and boom you have beef rouladen. Take those green beans and pair them up with some crispy bacon, cream, cheese, wild mushrooms and all of a sudden you’ve got a pretty nice green bean casserole on your hands. You have to get creative when working with leftovers, there is no doubt, but in these times it’s time to get creative while ALWAYS enjoying what you eat. Heck if you refuse to do leftovers, put’em in a plastic slider bag and pass them out to the homeless on the streets, I promise they will be grateful. If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.0