“Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart.”
Thomas Fuller
Leftovers get a bad rap sometimes, but last night I came up with a dish that no one would accuse of being tired leftovers…
Thinking that I needed to finish off some pork I originally thought of carnitas, but fried meat didn’t sound too appealing when I thought about it for a couple of hours and I had enough of Hazan’s drunk pork left to make something for dinner. After poking around I found some frozen wild + sliced mushrooms sauce or soup (part of the label peeled off), but it didn’t matter since it was a fine addition to the pot as was 1 cup roasted pork gravy and the small amount of hearty wine sauce that was left from the drunk pork. I would imagine that stores carry some products close to my leftover gravies, so no need to panic for a quick last-minute dinner.
Once again my Ninja cooker came in handy, set on low for 4 hours, I slow cooked the gravies and the hunk of pork shredding it now and then as it heated then turned the heat to high for the last hour to cook the gravy down slightly…with a fabulous loaf of parmesan pepper bread from Whole Foods sliced for the sandwiches there was no need to even consider an Italian roll, but I insisted on tender fragrant garlic broccolini and provolone for my sandwich, not exactly like a Philly version, but deliciously drippy nonetheless.
*Note that you should never toss out gravy, package and freeze to use in other dishes down the road.
Cucina Magia 
You must be logged in to post a comment.