Welcome to ‘Tommy from Catalina Offshore Week’ on the Livecast. My fishmonger friend Tommy will be here to talk simple seafood dishes all week – and today is as easy as it gets: super delicious brown shrimp quickly seared then tossed with a little bbq sauce. Who knew? I suppose Tommy did…
And that mean I use the same 3 base ingredients: leftover steak, sautéed onions and sautéed peppers – three different ways and make a quesadilla, a hash and a stroganoff. And while the episode is kinda frenetic – ok a LOT frenetic – there are some great lessons to be learned here. Not sure what they are, but they’re here.
When you have extra lemons, you make lemonade. When you have extra chicken and peanut butter – you make chicken and PB stew of…course.
I’m in love with using up leftovers, and believe they can be the source of tremendous meals. So when faced with a container of remainder fried rice, I was forced to think of something I hadn’t done before – and I ended up with this little gem. It would be good anytime, but especially after a night of drinking when you don’t want the Uber driver to stop at Denny’s. So the unwritten message is this: always keep fried rice on hand. Always.
If there was an official hot dog of the Hawaiian Islands – this could, and should be it. Is it the sautéed onions & bacon? The truly wonderful combo of Japanese mayo & teriyaki sauce? Or maybe the grilled pineapple? Well, whatever it is, it just fricking works and you should definitely make one. Or two.