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
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.
Admittedly, I'm not the best photographer in the universe, but in my defense, potato salad ain't pretty. It is, however, delicious and my husband Douglas makes the best rendition of it I've ever had.
A few subtle touches - fresh thyme, a kiss of smoked paprika and crunchy celery leaves - elevate this picnic staple from side to stand-out.