Why not use leftover seasoning liquids and leftover roasts to give the impression of these specialty meats?
I have discussed this topic before in terms of marinades.
Why not use these leftover liquids to marinade already cooked meat?
Say you have a leftover piece of roast pork butt or beef bottom round or other pot roast, or even some sausages or hamburger.
What do you do with it? One alternative is you can just eat it as a nice leftover roast, as is. That is a good alternative.
Try this. Put it in a large jar of mixed leftover pickle juice, and leftover jar oil too, if you like. This is the tricky part, how much of each?
The other concern is of course salt content. You can't use too much of these pickling juices because they always have very high salt content. Even the canned fish oils are high in salt. So you have to be fairly selective and limit the amount of the pickling flavor you try to achieve; do not use too much highly salty liquid for the size of the leftover meat you are trying to flavor.
These juices can be mild Greek pepperoncini juice, sweet cherry peppers, pickled okra, dill pickles, sweet pickles, pickled onions, sauerkraut juice, capers, some artichoke heart oil or vinegar, olive juices of all kinds, even a little pickled beet juice! You might even throw in a spot of smoked kipper, sardine, or anchovy oil marinara or vinegar juice!
You don't want to keep this all that long in the fridge, just long enough for the leftover roast to take in the pickle and oil flavors you choose, say a day or so, maybe three. Some of these leftover jar contents may themselves be long in the tooth.
Then what do you do? You drain and slice this marinated cooked meat thin and make delicious sandwiches with it, hot or cold.
Call it a homemade pastrami or corned beef or sauerbraten or Greek sausage sandwich. Who will know the difference?
No comments:
Post a Comment