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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
2. Grilled shrimp kabobs to camarón ceviche
3. BBQ ribs to BBQ torta
4. Grilled vegetables to rajas tacos
5. Skirt steak to the Mexican Cobb salad
Yields: 4 servings
5 oz. medium to small shrimp, peeled
Tomatillo Pico de Gallo
2 cups tomatillo, medium diced
*If there is pico de gallo left over, it can be refrigerated for about 1 week.
Mole Poblano Sauce
In saucepan, add 1 tbsp pork fat; fry rosemary and thyme, once fried, remove and add chile puree. Cook chile puree by moving it constantly with a wooden spatula, making sure it is not burning on bottom; cook until really dry. Once it is done, set aside.
Blend cloves, all spice, cinnamon, and coriander, with roasted tomatillos, roasted tomatoes and toasted chile seeds.
Separated from the mixture above, blend peanuts, sesame seeds, pumpkin seeds, and almonds together, adding chicken stock to make a smooth puree, reserve.
Separated from the mixture above, blend tortillas, bread, and plantains together with chicken stock to make a smooth puree, reserve. In total there will be three different blended mixtures.
Put chile puree back on stove, add tomato and spices puree (first blended mixture) and stir with a wooden spatula; cook for 5 minutes then add nut mixture, combine well, cook for 10 minutes.
Add tortilla, bread, plantain mixture and cook for 10 minutes while mixing well. Add chocolate and cook 1 1/2 hours while stirring constantly, making sure it does not stick to bottom. If mixture is too thick add chicken stock, if it is too water let cook longer. Its consistency has to be one of a thick, yet pourable sauce.
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See all our best grilling advice at Grilling 101