Salvaging leftovers that no one like in the first place

C

Chiodos <3 R.I.P.

New member
My wife bought Chicken Cordon Bleu at the local Fairways last week. It
was the main course for dinner one night but it wasn't exactly a big hit
with anyone in the house here, me included, so we had some leftovers. I
decided to try and salvage the leftovers for last night's dinner, which
was just me and my wife.

I did a coarse chop of the leftovers, put them in a frying pan with a
generous amount of olive oil and a couple of cubes of frozen, crushed
garlic, added a diced onion, crumbled in a few strips of leftover bacon,
and sprinkled some dried oregano on the whole business, then let is cook
for a while, stirring every few minutes. Towards the end, I added a
couple of pinches of sea salt and fresh ground black pepper. (I have
come to prefer adding salt only towards the end of cooking for most
things.)

My wife had also made a cucumber and tomato salad (just chopped the two
veggies, no greens) dressed with oil and vinegar, and grilled a piece of
feta cheese under the broiler to put on top of that.

That was dinner and it was good. I even tried mixing the veggie/feta
salad and the chicken/ham/bacon mixture on my plate, and that tasted
good, too.

The bottom line, I think, is:

Just about anything can be salvaged by frying it, adding bacon, and
seasoning it to your own taste. And I think feta cheese also belongs
right up there with bacon as one of those foods capable of righting many
culinary wrongs - it doesn't take much of either.

-S-
 
On Sun, 27 Mar 2011 08:57:32 -0400, "Steve Freides"
wrote:

Sounds like a good salvage job. I'm with you on the bacon onion idea,
not much that can't help.
Sometimes I'll make something I wouldn't even want to try salvaging,
it would be like throwing good money after bad.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com
 
spamtrap1888 wrote:

No, I like chicken cordon bleu - this was just bland, texture was
non-descript - just kind of not good but not awful, either. Everyone
ate it the first time, the picky 14-year-old didn't finish his portion,
though, and no one wanted to have it again.

-S-
 
[email protected] wrote:

Right - throwing time and effort after bad food, that's the risk - will
you want what you end up with? It doesn't always work out, but as the
years go by, I'm getting a better and better sense of when it's worth
trying and how to go about it.

-S-
 
Back
Top