Posts Tagged ‘leftovers’

Savory Corn Bread & Pulled Pork Bread Pudding

Well isn’t a recipe named Savory Corn Bread & Pulled Pork Bread Pudding sound lovely. It could also be called what to do with the odd bits in the fridge that need to be used up and not thrown out in an effort to reduce our household waste. Sadly that doesn’t sound nearly as attractive.

My grandmother was infamous for never throwing out a piece of bread a stale bit of cake or anything food related that could be salvageable. My love of all bread puddings comes from her ability to turn those scraps with a few other add ins into something delicious. I still remember one of her bread puddings with particular fondness that was made up of a horrible dry spice cake and some leftover chocolate donuts. To this day it was the best bread pudding I have ever had and I have yet to be able to figure out how to recreate it.

In my fridge we always have the odd bits like a piece of veg or meat. This week however I needed to come up with something for these ingredients:

2 loaves of cornbread from Big Bone BBQ Barrie (I really like their cornbread its got a great texture and flavor)
1 onion
1/2 a large red pepper that had seen better days
and a baggie of some not so moist pulled pork

This blog entry is not so much a recipe but a solution and a method for getting rid of some odd bits easily.

I decided it would be either a quiche or a savory bread pudding. This was narrowed down rather quickly when I checked the time I had to make it and my not so great track record with making a decent pastry.

I finely chopped up the onion and red pepper- sauteed in a bit of canola oil and added dried parsley salt & pepper. I also added a couple cloves of garlic finely minced.

Next up I chopped the cornbread into cubes and tossed all of this into a large bowl with the pulled pork and the sauteed vegetables.

Next up was the custard base. I used 6 eggs and 11/2 cups of milk whisked together. (If you had some leftover shredded cheese it would be an excellent add in as well) Pour all of this over the cornbread mixture and allow it to soak in.

Preheat your oven to 350F and prepare an oven proof dish. I sprayed mine with crisco canola spray.

Assemble the mixture in the dish

Bake for 1 hour or until the custard is set and you have achieved your preferred level of crispiness on top. I like crispy tops on bread puddings. I like the crunchy bits.

MMMMM Crispy Bits.

It was a delicious way to use up the leftovers. We served it with a simple salad and dinner was good to go. Happy that it didn’t get thrown out or wasted.

Shredded BBQ Back Rib Ravioli’s

In my never ending search for BBQ recipes I thought I may go in a whole different direction today.  BBQ & Pasta. Not just any dried pasta – I wanted to play with some homemade dough.

I pulled out my pasta maker. I have had this thing in my kitchen closets for a long time. Never used it- not once. Today was a great day to play indoors. With temperatures hovering at about -20 and snow falling lightly I really didn’t feel like being out at the grill.

Recipe for dough:

  • 2 cups OO flour
  • 2 tablespoons olive oil
  • 3 eggs
  • 1 tsp salt

Egg wash – 1 egg mixed with 1 tablespoon water.

Pile all the flour on the counter. Add salt. Mix thoroughly. Make a well in the center add eggs and olive oil. Mix well.

Knead until the dough is smooth and elastic.

Divide in two or three pieces covering the remains in plastic wrap so it doesn’t dry out.

Run through pasta maker multiples of times until you have reached the thinnest setting making sheets of pasta.  (Please note I cursed quite a bit here since the clamp for my pasta maker has gone MIA-very challenging to hold pasta and machine at the same time with no one in the house to help)

Decide on what you would like to stuff them with.  Going back to my new years resolution I knew I had lots of stuffing candidates available in my freezers but decided on one:

Step 1 – Have a dinner party and overcook the ribs.

Step 2- shred the ribs and freeze.

Step 3 think of ways to use all that shredded rib meat. (I hate throwing good meat out)

I have a large container of this now. I am sure this will not be the last recipe I make with it. I am thinking chili tomorrow sounds pretty good with it.

In a bowl chop the rib meat and shred any larger pieces. Add enough BBQ sauce to hold it together.  I used a new prune and sweet chili BBQ sauce I came up with for the filling.

Arrange little piles of rib meat on the pasta leaving about 2 inches in between each spot. Brush on egg wash on the side that does not have filling.

Fold over and cut in between each section. Pinch the sides making sure you have a tight seal.

I used a small glass cup to cut out rounds of raviolis. Boil in salted water for at least 4 minutes or so. Top with your favorite BBQ sauce.


Pulled Pork Empanadas

One of the challenges of practicing is what to do with the leftovers. I practice. A lot. So I am always up for trying new recipes to use leftover competition practice meats.
Tonight I decided to make some empanadas.

One batch was fried and the other baked.

Recipe for easy empanada dough from :

  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening


1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

I used a batch of leftover pulled pork out of the freezer. After letting the dough chill out for an hour I rolled it out to about 1/4 ” thick. I used my largest biscuit cutter to cut out the discs of dough. I then rolled them out again to make them nice and thin (approx 1/8th inch). I placed the pulled pork on the center then I used a fork to crimp down the edges. It is really important to make sure the edges are sealed to hold in the pulled pork.

I fried them at 350F for a couple minutes per side. Until nice and golden.

The other batch I placed on a tray and gave them an egg wash. Then into the oven at 400F until golden (approx 15 minutes).

Both methods yielded some goodness on a plate.

Served with a side salad and some Dinosaur Honey Creole Mustard they made a nice dinner.

Empanada Dinner

We had a bit of leftover dough so we decided to use it to make some deep fried yummies.. these were terrific sprinkled with powdered sugar with a batch of easy & fast caramel sauce. I would highly recommend this. It was a fun activity to do with the kids as well.


This recipe and dessert made a great meal .

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