5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We admit it - there are far worse problems in the world than having too much grilled goodness around, but by Tuesday, even the most dedicated cooker-out can get sick of Sunday's ribs. Luckily, chef Patricio Sandoval of Mercadito Restaurants is here to help you transform leftover chicken, shrimp, steak, vegetable and pork drudgery into a festive second-chance feast.
And yep - he's sharing recipes to boot.
Five Ways to Use Grilled Leftovers: Patricio Sandoval
In response to my recent article about a neighbor's highly odoriferous grilling habits, a goodly chunk of commenters raked me over the coals (or in this case the gas jets) for not marching over with a case of beer, introducing myself, and offering up a grilling lesson. I totally understand and celebrate that impulse, and it comes from a generous place.
In the little upstate New York town where I spend a lot of time, I fire up my smoker (many, many, many yards from anyone's house) and next thing I know, my husband and I are happily hosting a dinner party for half the town. A lit grill there is an invitation to dine - and that's the way it is in plenty of places around the country.
Not so in New York, where I've made my home for the past 15 years. In the Brooklyn neighborhoods I've lived in, the aforementioned salvo to a stranger would be met with at best suspicion and at worst, a call to the cops or an introduction to the business end of a baseball bat.
Sink your teeth into today's top stories from around the globe.
From the Global Public Square blog:
This Independence Day, make your cookout the cream of the corn crop.
Living up to the old adage "knee-high by the Fourth of July," fresh bushels of summer corn are set to arrive at the farmers markets and grocery stores just in time for the long holiday weekend.
Instead of boiling the heck out of them, chow down on the cobs straight from the grill, paint them with butter and call it a day.
Or you can go the way of Chef Julian Medina of Toloache Restaurant and spice the summertime favorite up with the popular Mexican street food approach of elote: grilled (or sometimes roasted) corn on the cob slathered with mayonnaise, dusted with salty queso fresco and chili powder, and served with a tangy twist of lime.
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