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Something to Do with Leftover French Fries

From the Vault: No time to write a post today, I’m spending some quality time with one of my nieces. But in the spirit of keeping reader interest here’s an oldie.

Something To Do With Leftover: French Fries

 I can hear you all now; “Bob, what exactly are leftover french fries?” And I’ll admit, I had a hard time with it when I realized that’s what I had. But I had ordered a plate from a local sub shop (sandwich, salad and fries) and the fries were… well, they were squishy. My thoughts on squishy vegetables are well known and that extends to fries. Fries should be crispy, preferably very. So I tossed them in a ziploc bag, then into the fridge and figured something would come to me, eventually. I woke up the next day with this in my head.What, you ask, was “this”? Well, it was… er, this.I chopped up the fries and took some crispy bacon, an egg, sauteed onion and parsley. Mixed it all together

and dropped it into a preheated nonstick pan. There was more than I thought there would be so I formed it into two big patty thingies. Then I fried them till they were crispy, brown and delightful. And ate it. It was wicked good. So if you ever find yourself with some leftover fries (or order too many by “accident”) this is a great thing to do with them. I mean c’mon, what’s not to like? A little cheese would have been good, too… (Editors note: and sriracha!)

Filed under: bacon, breakfast, eggs, leftovers, potato

Getting the Phrase “Master Stock” in My Categories

Really, that’s pretty much all I’m doing. I had posted about master stock at my old blog and had gotten some response to it so I figured I’d post the update to it here. I wish I could remember how many times I used it since the end of November, at least five possibly a couple more. I kept it frozen in between uses, always boiled it before using it again and ran it through a cheesecloth every few times.

274

Even in this small a time span/limited uses the stock has really changed. It started off as pretty much plain water and you can just see how dark it is now. That is only like an inch or so deep down there. I’m only using this stock for chicken/pork, but I’m going to make another one for beef and lamb. 279 This is just a big chunk of pork loin, I bought a 1 1/2 lb one, cut it into portions and froze it. There’s a good single person cooking tip for you, freeze small portions of large inexpensive cuts. See, this post is about more than just filler and admin stuff. Heh.

Anyway, yeah, gonna braise it, shred it and… something it. Not sure about what, it’s going to be braising for a while though so I have some time yet.

Filed under: asian, broth/stock, Freezer Food, leftovers, master stock, pork

Leftovers: Boiled Dinner Macaroni and Cheese

From the Vault: Just realized that tomorrow is St Patrick’s Day and I have nothing even vaguely Irish in the ready folder. So here is a post from the old site of something I made with leftovers from a boiled dinner. Damn, now I really want to make it again. Hmm, corned beef is bound to go on sale next week…

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1 tbl butter
1 tbl flour
1/2 cup warm milk
1 1/2 cups shredded sharp cheddar
1/4 cup Guinness
4 cups cooked macaroni
1/2 cup shredded corned beef*
1/2 cup chopped cabbage*
1 cup lightly smashed, cooked potato*
pinch of cayenne
salt and pepper

*leftovers from a boiled dinner are perfect

Preheat the oven to 375. Heat a little oil in a medium sauce pan to medium-hot. Add the cabbage and corned beef, lightly brown them and set aside. Reduce heat to medium, add the butter and let it melt. Once it’s melted add the flour and cook for about 2 minutes, constantly stirring, don’t let it get too brown. Slowly add the warm milk, still stirring and let it come to a simmer. Add the Guinness, cheese, black pepper and cayenne. Turn off the heat and stir until the cheese is melted. Taste it and see if it needs more seasoning, add some if it does. Add the macaroni and fold until it’s well combined. Spread the mixture in an 8×8 pan. Toss the potato with a little butter, salt and pepper and sprinkle it over the top of the pasta. Put it in the oven until browned, about 20 minutes.

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First, a disclaimer: that recipe up top is approximate. I had a detailed plan, I swear, but it went out the window as soon as the stove was turned on. I was wicked tired, I couldn’t find the recipe I was using as a base, my brain kind of exploded and all that was left was the desire for macaroni and cheese with corned beef, cabbage and Guinness in it. So I just winged it.

It came out wicked good. The pieces of browned cabbage and corned beef added awesome bits of texture and bursts of flavor.

It formed a decent crust, which is important to me, and had tons of cheese.

All good things. But. Next time I will definitely make more sauce, plus I might butter the pan to make more crispy crust. I love that.

The Guinness was much more subtle than I thought it would be, it probably wouldn’t hurt to add some more of that too. But that’s really more a to taste thing. All in all this was really good and I must say I’m pleased with it.

Plus since my girlfriend doesn’t like mac and cheese when it’s homemade all the leftovers are for me! Ha!

Filed under: beef, cabbage, cheese, leftovers, pasta, potato

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