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Sometimes making sandwiches at the end of your tired working day can be daunting but with a few leftovers and some savvy ideas you can create meals that are delish and easy!
This dish allows you to re-purpose extras and making them fabulous with homemade BBQ Sauce that can be stored in the refrigerator and Korean coleslaw Kimchi that gets better with age!
This is thinly sliced Prime Rib Roast with my fixings:
Tequila Lime Chipotle BBQ Sauce
1/4 cup tequila
1 Ltr. ketchup
1/2 cup water
3 chipotle pepper in adobo sauce,chopped
1 lime zested and juiced
1 tbsp each garlic powder, lemon pepper mix, natural liquid hickory smoke
1/4 cup dark cocoa powder
Place all ingredients into a medium saucepot and cook on med high heat until mixture come to a boil, stir frequently. Reduce to a simmer and continue to cook for another 15min. If the mixture becomes too thick add a little more water for desired consistency. Puree using a hand blender or blender.
Place into sterilized glass sealed jars cool to room temperature. To seal jars place into a large enough pot to hold them and fill to the tops with water. Bring to a boil and then reduce to a strong simmer.
Cooking to seal tops 5-10 min. You will know that a jar is properly sealed when pressing on the tops does not spring back. Store in a cool place, like a cold cellar until ready to use.
Refrigerate when opened.
Kimchee
1/3 green cabbage, outer leaves removed
1 carrot, cleaned and peeled
1 small onion, peeled
1 cup butternut squash (opt)
4 tbsp fish sauce (found in Asian isle)
1/4 cup rice wine vinegar (Asian isle)
1 tbsp tamari or (soy sauce + 1tsp sugar)
Using the shredding blade of a food processor, or using the box grater, shred cabbage, carrot, onion and squash. Leave in processor until ready to use.
In a large food safe container with a lid, mix fish sauce, vinegar and tamari together. Toss in shredded vegetables, seal container with the lid and shake to incorporate all the dressings.
Refrigerate and every day shake the contents to distribute dressing.
This can be used the next day but gets better with age! The vinegar and salts ferment the coleslaw allowing for longer storing and flavouring.
Can be stored in refrigerator for 1 week if it lasts that long!
1/4 cup tequila
1 Ltr. ketchup
1/2 cup water
3 chipotle pepper in adobo sauce,chopped
1 lime zested and juiced
1 tbsp each garlic powder, lemon pepper mix, natural liquid hickory smoke
1/4 cup dark cocoa powder
Place all ingredients into a medium saucepot and cook on med high heat until mixture come to a boil, stir frequently. Reduce to a simmer and continue to cook for another 15min. If the mixture becomes too thick add a little more water for desired consistency. Puree using a hand blender or blender.
Place into sterilized glass sealed jars cool to room temperature. To seal jars place into a large enough pot to hold them and fill to the tops with water. Bring to a boil and then reduce to a strong simmer.
Cooking to seal tops 5-10 min. You will know that a jar is properly sealed when pressing on the tops does not spring back. Store in a cool place, like a cold cellar until ready to use.
Refrigerate when opened.
Kimchee
1/3 green cabbage, outer leaves removed
1 carrot, cleaned and peeled
1 small onion, peeled
1 cup butternut squash (opt)
4 tbsp fish sauce (found in Asian isle)
1/4 cup rice wine vinegar (Asian isle)
1 tbsp tamari or (soy sauce + 1tsp sugar)
Using the shredding blade of a food processor, or using the box grater, shred cabbage, carrot, onion and squash. Leave in processor until ready to use.
In a large food safe container with a lid, mix fish sauce, vinegar and tamari together. Toss in shredded vegetables, seal container with the lid and shake to incorporate all the dressings.
Refrigerate and every day shake the contents to distribute dressing.
This can be used the next day but gets better with age! The vinegar and salts ferment the coleslaw allowing for longer storing and flavouring.
Can be stored in refrigerator for 1 week if it lasts that long!
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