Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: SuperDave on February 23, 2018, 06:23:39 PM
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I was wondering if we could devote a thread to what we make with our smoked meat leftovers? What are your favorite second or third day uses? Feel free to reply with or without pictures.
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My family's favorite is a "to go dish" so they can take some to their house.
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In New Mexico, we love our green chile stew. So my wife will throw in left over brisket or rib roast that I’ve made as the protein rather than chicken or hamburger. It’s money when we go this route!
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I would love to see details of that Green Chile Brisket Stew.
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@walt
Pretty simple to make, but it’s something my wife just throws together so no real recipe.
Sweat 1 Chopped onion and 1-2 TBS minced garlic in a little oil. Add chopped roasted green chile (fresh if you can find it, but frozen works too - we do two quart size ziplock bags full we buy during harvest time), and let it cook for just a bit. Add a touch of salt. You can add the meat here, chop up brisket or the rib roast into bite size chunks to warm it a bit. Add cumin and oregano, mix together then add chicken stock (amount is based on how much you want). Add diced potatoes, 1 can petite tomatoes and salt and pepper and let it simmer to cook potatoes. The seasonings are to taste, so not a lot of cumin so it doesn’t overpower. It’s there in the background, but subtle.
That’s about it. It’s fast enough to make on a week night and makes enough to eat for a few days. Let me know if you have questions.
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Sounds good. Thanks
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Pulled Pork:
Dirty Fries
Spaghetti
Chili
Taco Salad
Brisket:
Dirty Fries
Chicken:
Pizza
Chicken Salad
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White Chili (with tomatillos and white beans) using leftover smoked chicken or turkey.
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Salmon:
add to toss salads
make salmon salad sandwiches
make salmon dip served up with crackers
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In New Mexico, we love our green chile stew. So my wife will throw in left over brisket or rib roast that I’ve made as the protein rather than chicken or hamburger. It’s money when we go this route!
I'll have to remember this come Aug / Sept when the hatch chilis land in stores around here. Thanks for the idea.