The orientation toward eating yesterday’s dinner today does not have to be thought of as an abomination. Perhaps earlier societies would look upon it that way but then things were different then. People were more ignorant of the world around them and perhaps more fearful of the things it it which they did not understand. Queen Victoria did not eat leftovers. (Do you think Queen Elizabeth II eats leftovers? What about Nigella? She must. She eats everything.)
If asked about my lifestyle choice I would freely admit it is directed toward leftovers. I was born this way. As I see it you can choose to deny your attractions for leftovers or you can accept your inclination and embrace them as the diverse part of who you are. Celebrate it or, as one very wise woman once said, “just say love”. (Or maybe that was Rupaul?)
After this bit of self revelation I know what you must be thinking:
“Aren’t you an internationally renowned food blogger beloved by tens of people? One would think that given the steady stream of artful epicurean fare you prepare you of all people should have no need for the common leftover!”
Don’t be silly.
Among those with a predilection for leftovers I am something of a fetishist for the more uncommon kind. Those kind that transcend their original form factor and become something completely different. Metamorphosis.
Sippity has the wherewithal to feast on asparagus risotto one night and then transform its remains into Italian fried rice balls (arancini). I could fall in love with that inclination. I am not as creative so I usually take the more common path of leftover transformation: the sandwich or quesadilla.
In the case of this sandwich I would be sorely tempted next time to skip the first meal altogether and skip to the second. It was that good.
Cuban “Mojo” Chicken
(adapted from The Baking Barrister)
This is what you will need:
- 20 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1 cup onion, minced
- 1 small onion, thinly sliced
- 1/3 cup olive oil
- 2 lbs chicken breast
This is how you make it:
- Juice the oranges, lemons & limes.
- Pour designated quantities into a medium-sized bowl.
- Any mixture is good to get one cup. I like it on the sour side.
- Mince the garlic or run it through a garlic press.
- Add salt and pepper, and mash into a paste.
- Mix the garlic paste, onions and juice in the bowl and let marinate for 30 minutes.
- Heat olive oil in a large sauce pan to smoking point.
- Add onion/juice marinade mixture to pan.
- Off heat and let cool.
- Note: there will be oil splatter and sizzle, so be careful.
- Layer the thinly sliced onion on the bottom of the pan.
- Poke a bunch of holes in your chicken breasts and place in one layer in an oven-safe casserole dish.
- Pour the marinade over the chicken and onions, cover, and let sit in the fridge for at least 2 hours.
- Preheat your oven to 350F.
- Place dish, uncovered, straight into the oven.
- Bake for 15-20 minutes, depending on how thick your chicken is.
- Serve over rice, avocados or plantains and, of course, black beans.
OR, shred and use in
Chicken “Mojo” Sandwiches
Duh!
(inspired by Taste of Cuba)
This is what you will need:
- Shredded Mojo Chicken
- Baked marinated onions
- pickles, thinkly sliced lengthwise (Sandwich Stackers work great!)
- sliced tavern ham (low salt variety)
- baby swiss cheese (mild)
- Bread. French Loaf or ciabatta work well. Use your favorite.
This is how you make it:
- Lightly butter the bread on what will be the outside of the sandwich.
- Lay down pickles, ham, chicken, onions, cheese in that order.
- Press sandwich in a hot paninni press or warm up a hot griddle, lay down sandwich and press down hard with a either a bacon press or a heavy brick wrapped in foil to flatten sandwich.
- These are best when compressed to 1/2 or 1/3 their original size.
- Flip after 2-3 minutes or when cheese is melted and outside of sandwich is golden brown.
Mmm, I LOVE a hot Cuban … sandwich. Of course I meant sandwich. What else could I mean? I imagine that QE2 somehow manages to only eat leftovers, without ever having a dish the first time around. Her handbag, I believe, is always filled with crumbs.
Ooh, I like the chicken for these sandwiches. Sometimes when I eat Cuban pork sandwiches, I get a bit of fat that’s not so desirable (to my palette anyway). I’m very much a leftovers individual. But, in my family, we just mixed any leftover meat in sticky rice. It’s the Filipino way! Ha!
You had me at 20 cloves of garlic… this I have to try.
Cuban sandwiches are one of my new loves. I’d had them before in South Florida, but I’ve been spending a bit of time in Puerto Rico lately (right next door), and got addicted again! I’ve come up with a great (quick) way to get the authentic pork, but your chicken looks fabulous, and I can’t wait to try it.
I am making this next week. I love leftovers so much. I have dorky glass containers and love seeing all the meals lined up in the fridge…do you think it is because we already know that they taste good but don’t require any time/work? Nigella totally eats leftovers and drinks milk out of the carton…I always liked that girl.
Here in New York, we don’t have quite the supply of delicious Cubans that we really ought. Thank you, Sis.Boom. for giving us ideas for what we could do should we find ourselves in the happy position of having had our fill the day before.
-bg
As one of the “adoring tens” – if you were 3,000 miles closer, I would give you all my leftovers so that they could turn into something lovely (or a hot Cuban… oh, did I say that? Because I love me a hot Cuban fresh off the press.)
Oh, what fabulous sandwiches! My leftovers look exactly how they did the night before…maybe I should be more creative???
Sincerely,
Another one of your adoring tens
I’m with Lizzy…my leftovers never turn into something so fabulous! Your sandwiches look so wonderful! I will have to look at my leftovers differently from now on!!
To one of my favorite internationally renowned food bloggers, I love pressed sandwiches, ESPECIALLY Cuban. This looks great. I don’t how I’d live without leftovers. I supposed Queen Victoria never cooked for herself so didn’t know how delicious they can be?
I am obsessed with leftovers. It’s practically a sickness. I have a friend who really hates leftovers. We spend the weekend a lot with them in Palm Springs. I always see his face cloud over when I say I’ll throw lunch together with leftovers. No matter how many times I pull out a tasty frittata or some creative sandwich he remains dubious every time. Maybe He’s British royalty? GREG
It’s taken years, but I’ve finally convinced my partner that leftovers aren’t toxic AND may even make a great take-to-work lunch, as well. Your sandwich takes leftovers to new heights, though. I’d be tempted to skip straight to the sandwich, too.