Sometimes you can make a really good meal from leftovers.
Some might even go as far to say that it can be better than the original meal.
Two people share one pot, and with 18 people, we get the room going with so much steam it's almost like a sauna.
But in a good way.
So good, they want to have it every year.
And look what you can do with the leftovers!
Beef dip sandwiches!
There's always shabu shabu sliced beef left over.
This year we had a lot of thinly sliced beef left over because my brother
Warren surprised us and brought over several packages of Kobe beef.
We had the beef dip sandwiches for dinner the other night and the next morning Karen and I made one again for FOODjimoto.com.
Ingredients:
serves 2
thinly sliced shabu shabu beef, sukiyaki meat, leftover prime rib or roast beef
2 french rolls
1/2 sliced onion, green & red pepper
provolone cheese slices
1 chopped garlic clove
olive oil
creamed horseradish
Saute the 1/2 sliced onion, red and green peppers in about 1 tablespoon olive oil and 1 clove chopped garlic.
Season to taste with a little salt and pepper.
Saute over medium heat until soft--or the onions caramelize.
Lipton Beefy Onion soup works well for an easy au jus dipping sauce--or Campbell's French Onion Soup or Beef Consomme.
Last night the guys pan fried the beef, so we're warming it up today by dipping the beef in the soup.
It helps to slice the cheese in half to fit on the buns.
Warm the buns in a 350ºF oven for a few minutes--I like them a little crusty.
If you're using leftover meat, warm it up in the soup then pile it onto the bun.
Wow.
That looks like a lot.
When you're cooking at home, you can pile it as high as you like.
Then add the cheese slices.
We melted the cheese with a kitchen torch, but the cheese will most likely melt from the hot meat.
Then add the peppers and onions.
You can spread a little creamed horseradish on the bun or serve it along side with the au jus--scoop a little into a small bowl on your plate--for dipping.
Itadakimasu!
***
My niece Kelly is a thrifter.
I love her
blog about her finds at the thrift store!
She finds clothing she sees with possibilities, alters it, and transforms the garments into new life!
That's Kelly second from the right, her mom Meg on the right.
We got together for lunch and to go thrifting with Kelly.
It was so nice to chat with
Meg and catch up on her family's happenings.
Beeto's always a LOT of fun!
Anytime spent with Beeto is truly joyful.
Kelly lives in Arizona, so we don't see her too often.
She is spunky and sweet.
We went to New Unto Others, a thrift store in Glendora.
Wait until you see what we found there!
I was excited to see if I could find anything to use for blogging--maybe some interesting dishes or silverware.
I came upon this shelf and had to gasp.
In the middle was a piece of pottery I had made--maybe about 30 years ago!
When I showed the girls, they let out big squeals of delight for me.
Then the people working there had to come look to see what the commotion was about.
When I told my story, Sean--the very nice guy working there--purchased the vase himself and gave it to me as a gift.
Sean was very sweet to do that for me--Thank you, Sean!
Beeto found a cute ring.
Silver inlaid with turquoise for $7 that fit her perfectly!
New Unto Others
175 N. Vermont Ave.
Glendora, CA 91741
(626) 914-1200
***
That evening we had a houseful for the beef dip sandwiches.
That's
Colin at the stove cooking with Gary.
Colin and Mitchell cooked the meat.
Since it's cut so thin, they gave it a quick fry in a hot frying pan.
Gary sauteed a wok full of onions and peppers with a few mushrooms.
Colin & Mitchell have a lot of stamina--they cooked a LOT--until it was all done.
Jessica separated all the thin slices--a big job in itself.
Rick made a big green salad.
Mitchell and Karen worked hard too.
Dipping the meat into the au jus, ready for piling onto the roll.
Colin's sandwich was nice and hot!
Mitchell's plate looked colorful.
Jessica's sandwich seemed like it was glowing.
Rick usually makes the best plate, the one I photograph.
He does things neatly.
(Halo.)
Colin thought they were so good, he ate 3!
***
Saute the 1/2 sliced onion, red and green peppers in about 1 tablespoon olive oil and 1 clove chopped garlic. Season to taste with a little salt and pepper. Saute over medium heat until soft--or the onions caramelize.
Make the au jus for the meat using a packaged beefy soup according to package directions.
Heat rolls in the oven at 350ºF for about 5 minutes or until crusty.
Saute the thinly sliced beef if it is not cooked, if it is cooked, simply dip the meat into the sauce with tongs, swish it around a little until hot, then pile onto the rolls.
Top with provolone cheese slices and sauteed onions and peppers.
Serve with creamy horseradish sauce and a small bowl of the sauce for dipping.
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