The Clean-up Crew

When I was in Culinary school, my nickname was Clean-up Crew. I would take scraps of meat from fabrication and left overs and create a meal for everyone to eat while we were in lecture. There was time when it was a new recipe for chicken wing tips every day for about 3 weeks! I didn't like anything going to waste. I strongly feel that if you are going to eat meat (which I do) that you should honor the animal by not wasting any part. So when I have leftovers I always try to create a new meal out of it. Last night I made roast beef for the family I private chef for. It was a big roast, so I doubt they could finish it. I have a couple of things in mind for what I can cook for them so as not to waste that delicious roast. 
Since summer is coming to an end, I think I will go in the direction of BBQ. I will take the meat and add a homemade BBQ sauce to it. Slow cooking it until it starts to fall apart. A crock pot is perfect for this. Throw in some thinly sliced onions and smell them cook down. Mmmmm. I will pile this on top of toasted french rolls and serve it with fire roasted corn and my Asian Summer Slaw. Here are the recipes for my BBQ Sauce and my Asian Summer Slaw.

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• BBQ Sauce
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• 1 cup brown sugar
• 1/2 cup chile sauce
• 1/2 cup rum
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 2 cloves garlic, crushed
• 1 teaspoon ground dry mustard
• ground black pepper to taste

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.




Slaw

• 1 (16 ounce) package coleslaw mix
• 8 green onions, chopped
• 1/2 cup butter or margarine
• 1 head fresh broccoli, cut into florets
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1 cup slivered almonds
• 1 cup unsalted sunflower seeds
• 1/2 cup white sugar
• 1/4 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 teaspoon soy sauce
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• In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.
• Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
• In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
• Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
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• If you have leftovers and aren't sure what to do with them...send me a message or comment and I will be glad to give you some ideas!