NFR Food better the next day

Non-fishing related
Reason why I started this thread is because of the forthcoming holidays, leftovers are important. It also reduces/eliminates cooking times for some great meals with minimal intrusion into football games.

Cook foods that are better the next day!
 
Zak said:
I like sliced steak cold from the fridge, with salt, eating from my hand standing in front of the fridge.
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Why slice it? Caveman style is the best!
 
fishbadger said:
Alright I'll bite, roughly how do you make it? I have excess and am running short on outlets for my smoked king stash.

And yes, any kind of chowder next day!

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• 3 tablespoons butter

• 1 medium yellow onion, diced

• 2 stalks celery, diced

• 6 cloves garlic, minced

• 1 lb. potatoes, diced (Yukon gold or russet)

• ¼ teaspoon fennel seeds

• 2 bay leaves

• ½ teaspoon dried basil

• 1 (15-ounce) can diced tomatoes, drained

• 2 ½ -3 ½ cups stock (fish, shrimp, or chicken)

• 2 tablespoons EACH:
• tomato paste
• capers + 1 tablespoon brine

• 4-ounce cream cheese, softened to room temperature

• 4 teaspoons low sodium Old Bay seasoning

• 1 cup heavy cream

• 1lb smoked salmon, roughly diced into small pieces

SAUTE: Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened about 6-8minutes. Add the garlic and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes.

CREAM CHEESE: When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, cream cheese, and old bay seasoning. Allow the cream cheese to melt into the soup.

SIMMER: Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.

SERVE: the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder further. Rewarm before serving. Use additional stock to thin the chowder to your preference. Season with additional salt as desired.



Edit: Brine not Bring
 
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Hash is good stuff...
Hard on the frying pan at times, but well worth it.
 
RCF said:
I love some foods the next day. (even more than first day) Some examples:

Spaghetti
Lasagna
Meatloaf (sandwiches)
Chilli
Baked beans (pork and beans style)

What are some of yours?
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Definitely Chili.
 
Paige said:
Who leaves food for the next day, I'm such a great cook it's all gone the day I make it!
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Me! I cook enough to make sure everyone has all they want plus some. I am not going to leave my guests wanting more...
 
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