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When I was working a lot of times I would have to figure out what to feed the crew and one of the favorites was when I had l/o prime rib. I had a list taped to the wall in the kitchen, so I could just go thru it -
* Exported from MasterCook *
PRIME RIB - IDEAS FOR LEFTOVERS
- rare parts - slice thin -- spread with boursin, or whatever cheese mixture, roll up for hors.
- cut in rounds to fit crackers spread with cream cheese mix -- top with anything and everything(1/2 grape tomato, gr. onion curl, crumbled cheese, etc.)
- Shave thin and serve on Ciabatta Bread with Horseradish Sour Cream -- Blue Cheese, - - - Shaved Red Onion and Marinated Tomatoes.
- Braise the leftovers soft enough to "pull" and do pulled BBQ beef.
- Shave thick enough to keep slices intact and fill with a Mushroom Duxelle
- cut the leftovers into pieces -- almost a french fry cut and served them stroganoff style over wide egg noodles.
- cut it into 12oz. "steaks" and blacken them in a cast iron skillet to order. Put it on ciabatta bread -- then add horseradish sauce (or a creole mustard mayonnaise), grilled onions, vine ripe tomatoes and lettuce.
- french dip sandwich with a side of au jus
- add to Spaghetti Sauces
- shave fine and use for quick Philly Cheese steaks.
- turn it into Chicken Fried Steak.
- sliced thin on canapes with melon
- ground up with pine nuts and cheese for a raviolli filling
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com