We love leftovers. Sometimes I even make more than I need just so we can enjoy leftovers for lunch the following day or even easily transform them into a completely new dish. Our Eat Local Connecticut Challenge meal last week transitioned perfectly from dinner Friday night into breakfast on Saturday morning.
Ground Pork/Jalapeno/Garlic Scape/Lettuce/Scallions/Cilantro/Radishes – vendors at Elite Farmers Market
Smoked Cheddar Cheese – Mountain Products Smokehouse via Holbrook Farm
To a large saute pan I heated about two tablespoons of olive oil. I tossed one minced jalapeno and one thinly sliced garlic scape. Next, I added one pound of ground pork seasoned with just salt and black pepper. While that cooked I chopped a couple of scallions, four radishes and a handful of fresh cilantro. When the pork was completely cooked I put it into a bowl and from there we assembled wraps. Into lettuce leaves we scooped in some pork and raw veggies then added a little freshly shredded smoked cheddar cheese. The wraps were not what I’d call “photoworthy” hence we set it up in a bowl for the photo. After all, the focus should be the pork and veggie filling, not our wrap folding ability.
Well, after three small wraps a piece we were stuffed. Thus, we saved what was leftover for breakfast the following morning.
Eggs – Farmer’s Cow
To the cooked pork leftover (about a cup and half) I added a half a cup of chopped radishes, a scallion and a couple tablespoons of fresh chopped cilantro. I whisked six eggs, seasoned them with salt and pepper and stirred them into the meat and veggies. In a small frying pan over medium high heat I added a tablespoon of butter. When the butter was melted, I poured in the egg mixture working it gently in from the sides. Then I let it be and shredded some more of the smoked cheddar cheese and set it aside. Next, I preheated the broiler. When the egg mixture was nearly fully cooked I sprinkled the cheddar cheese on top and slide the pan under the broiler. When the eggs were completely cooked and slightly golden brown on top, I removed the frittata from the oven and slide it onto a plate. Breakfast was served.
This pair of “unrecipes” is easily adaptable to all seasons and tastes because any kind of ground meat and vegetable combination would work well. What are your favorite combos?