Well, time for Leftover Tuesdays #2. It' s been busy here lately, but seeing as I did cook up this event, I needed to get my entry in for the deadline!
Roasting a big piece of meat seems to be a good base for a LOT dish; this time it was roast chipotle pork. This idea took advantage of some leftover chipotles in adobo sauce I had in the frig. I tried to get creative and serve this over potato pancakes; my first attempt at them, using leftover mashed potatoes I had.
But the consistency didn't work, they pretty much turned out like fried mashed potatoes--not aesthetically pleasing, but it actually tasted pretty good with the spicy stew. Here's the stew recipe:
Appx. 1 lb leftover roast chipotle pork, cut into bite size pieces
1 cup dry pinto beans, soaked and cooked
1 large onion, diced
2 carrots, sliced
½ small savoy cabbage, chopped
1 bell pepper, chopped
2 tbsp cilantro
½ cup beer
1 14 oz can diced tomatoes
1 chipotle pepper in adobo, chopped
1 tbsp canola oil
1 tsp ground cumin
1. Heat the oil in a large pan over medium heat. Add the onion, carrots, cabbage and bell pepper as you chop them, stirring occasionally. After the vegetables have begun to soften, add the tomatoes and chipotle and simmer for another 10 minutes.
2. Add the pork, beans, and cumin, simmer covered for 1 hour, stirring occasionally. Add cilantro at end of cooking. Serve over fried mashed potatoes--or better yet, potato pancakes! Would work with rice or as a burrito filling too.
Again, I've got to plug the Four Vines zin as a good affordable match for the spice in this dish.
Thanks to Rachael for hosting Lot #2!
4 comments:
David:
I know what you mean about frying mashed potatoes. But here is my recipe for real potatoe pancakes.
3 or 4 large potatoes ground up very finely. I used to do that grinding by hand but now the marvels of modern kitchen gadgets saves my hands and time. Add a medium sizes onion also ground up. Mix the two in a bowl and add a whole egg. Salt and pepper to taste.Heat oil in good sized frying pan (about 1/4 inch of oil).
Using a large spoon drop the mixture into the hot oil and immediately spread it out to a thin
layer. The water from the potatoes will of course cause a splattering so take care accordingly. Fry till edges are golden brown then flip to do the same with the other side. Very fattening but oh so delicious.
Hate to admit it, but no wine match for this one, just a nice glass of cold beer.
Correction: potatoe?? Nah, keep your toes out of it just use a real potato.
good tip on the potato pancakes, will have to follow this next time!
Another yummy leftover you came up with. So, I wonder happened to the rest of the beer that went in that recipe . . .
By the way, the Leftover Tuesday Roundup is now posted! Thanks for letting me host - it was fun!
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