Today I am combining leftovers for a delicious salmon sandwich that will have you wanting more, long after you have eaten up the last crumb. Dramatic much? Well, yes, but in this case, I’m not exaggerating. A crusted seared salmon topped with German Rotkohl and a smoked mustard creme fraiche served on a toasted brioche roll.
Every year I get a little carried away with the turkey. It’s fifty percent rooted in my upbringing and fifty percent in glutting. I was raised in a German home where the belief was it is always better to have too much to offer than not enough. I also love the leftovers and the delicious meals I can make with them and sharing a container or two with those that sat at our table.
Tailgating this weekend? Try these root beer marinated pork chops. This dish is perfect for tailgating because of how easy it is to bring along with you. Make the marinade the night before soaking the meat overnight. Throw the container in an iced down cooler and grill fresh at the tailgate party. The smell of these will have other tailgaters stopping by to say hi just to inhale the smells. Grill seasoned onions and black pepper bacon with the meat and you have a beautiful and tasty sandwich. Yum!
This is the third and final recipe in the pulled pork series and perhaps the way nature intended it to be served: grilled with loads of sharp cheddar cheese, topped with creamy mac-n-cheese, add some habanero hot sauce for some bang. Life is good!
(using flatbread made from scratch).
Brown bagging it today? I have the perfect vegan wrap for you to try. It’s so quick and simple to make. It uses vegetables that can be picked fresh from the garden: beets, cucumbers, pickled carrots, chopped beet leaves. Spread with a healthy and tasteful hummus. Try it with a griddled flatbread made from scratch! Yes, please!
Cajun spiced grilled tilapia, in a flour tortilla with plum tomatoes, leaf lettuce, alfalfa sprouts, hot mustard, and mango ketchup.