Some recent leftover lunches from grilled/smoked meats, starting with the most recent:
1. Spicy Korean BBQ Pork Salad:
We buy delicious marinated Korean BBQ pork at our local Asian/Korean market. The meat is from thinly sliced pork butt, and the marinade is both sweet and spicy. It goes perfectly on a salad of baby greens, with red peppers, tomatoes, cucumbers, scallions, and a ginger soy dressing. One of my new favorite menu items that will be in regular rotation for sure!
2. Grilled Chicken Shawarma Wrap w/ Homemade Flatbread:
I used the Chicken Shawarma marinade recipe(from Tin Eats) that's been floating around here recently with great results. Grilled boneless chicken thighs are the perfect cut for the Shawarma marinade. The Missus made homemade flatbread, a pretty easy procedure. I dressed the wrap with a Mediterranean style "salsa" of tomatoes, onions, and fresh parsley and the wrap received a generous slather of garlic spread and Yemeni Zhoug sauce(Both of these are available at Trader Joe's and are great on wraps) before I folded it up.
3. Oak Smoked Tri-Tip Sammich w/Chimichurri Dressing:
If we have leftover tri-tip, it usually gets sliced the next day for french dip sammiches. This was a welcome departure, with the tri-tip served on fresh artisan bread, with homemade chimmichurri, greens, and tomatoes. Very tasty!
4. Homemade Smoked Pastrami on Warm Russian Rye w/ LOTS of Mustard:
Our pastrami method involves taking a corned beef point, and debrining it for 16 hours. I use Katz's rub recipe for the pastrami, then a long slow smoke on the drum using oak. We let the meat cool and refrigerate overnight, then slice it very thin using an electric rotary slicer. We steam the slices right before they go on the sammich, which makes the meat super tender and helps render some of the fat.
This particular point had beautiful marbling and was off the charts. Normally, we use Jewish rye, but all the stores were out, so I opted for Russian rye, which I actually liked better!
Hope you enjoyed this visit to our little quarantine lunch diner!
1. Spicy Korean BBQ Pork Salad:
We buy delicious marinated Korean BBQ pork at our local Asian/Korean market. The meat is from thinly sliced pork butt, and the marinade is both sweet and spicy. It goes perfectly on a salad of baby greens, with red peppers, tomatoes, cucumbers, scallions, and a ginger soy dressing. One of my new favorite menu items that will be in regular rotation for sure!
2. Grilled Chicken Shawarma Wrap w/ Homemade Flatbread:
I used the Chicken Shawarma marinade recipe(from Tin Eats) that's been floating around here recently with great results. Grilled boneless chicken thighs are the perfect cut for the Shawarma marinade. The Missus made homemade flatbread, a pretty easy procedure. I dressed the wrap with a Mediterranean style "salsa" of tomatoes, onions, and fresh parsley and the wrap received a generous slather of garlic spread and Yemeni Zhoug sauce(Both of these are available at Trader Joe's and are great on wraps) before I folded it up.
3. Oak Smoked Tri-Tip Sammich w/Chimichurri Dressing:
If we have leftover tri-tip, it usually gets sliced the next day for french dip sammiches. This was a welcome departure, with the tri-tip served on fresh artisan bread, with homemade chimmichurri, greens, and tomatoes. Very tasty!
4. Homemade Smoked Pastrami on Warm Russian Rye w/ LOTS of Mustard:
Our pastrami method involves taking a corned beef point, and debrining it for 16 hours. I use Katz's rub recipe for the pastrami, then a long slow smoke on the drum using oak. We let the meat cool and refrigerate overnight, then slice it very thin using an electric rotary slicer. We steam the slices right before they go on the sammich, which makes the meat super tender and helps render some of the fat.
This particular point had beautiful marbling and was off the charts. Normally, we use Jewish rye, but all the stores were out, so I opted for Russian rye, which I actually liked better!
Hope you enjoyed this visit to our little quarantine lunch diner!
