Tag Archives: leftovers

Spaghetti Pie

This shit was a staple in my household when I was growing up. It’s really easy to make, and it’s something not many people have eaten. My mom used to make it with just the cheese, spices, eggs and spaghetti, but I decided to take it to the next level with some other shit. Here’s how it goes:


  • 1 Pound of Spaghetti
  • 1 Dozen Eggs
  • 6oz Grated Parmesan cheese
  • Basic Seasonings (salt, pepper, garlic powder, oregano, crushed red pepper, etc)
  • Half Stick of Butter


  • 1 Bag of Baby Spinach
  • 8oz Imitation Crab Meat (or the real deal if it’s in the budget)
  • 6oz Mozzarella Cheese


  1. Preheat oven to 350 degrees.

2. Smear the half stick of butter all over the inside of a pyrex pan. Whatever extra you have can be melted and added into the bowl in the next step.


3. Crack your eggs into a bowl and whisk together with the grated parmesan cheese and seasonings until thoroughly mixed.




4. Boil your spaghetti, then strain (or leftovers are fine, too).


5. Cook the baby spinach, then strain or squeeze dry (optional).


6. Pull apart the crab meat and chop or dice coarsely (optional).


7. Coarsely chop or dice the mozzarella cheese (optional).


8. Add spaghetti (and the other optional ingredients) into the egg and grated cheese bowl, and mix with your (clean) hands until everything is evenly distributed.


9. Pour the mixture into the buttered pyrex pan and spread it around so it is flat and evenly distributed.


10. Bake until you see butter bubbles coming up from the bottom of the pyrex, or until you can poke it with a toothpick and not have any slime or ooze come up when you remove the toothpick. Typically the edges will start to get some brown happening when it is finished, and the top of the pie will start to develop some dry, crispy, semi-burnt spaghetti bits.




Eggs cook pretty quickly, and that’s really all that needs to get cooked at this point. They’re probably halfway cooked anyway since the hot spaghetti likely hit the egg and started the cooking process already before the pyrex went into the oven. I’m thinking this is usually around 30-45 minutes for me, but I honestly never look at the time. It’s all eyeballs for me.


Once it’s finished cooking, take it out of the oven and let it set/rest for a while before cutting into squares/cubes.






In the meantime, you can make a nice dipping sauce out of some canned or jarred tomatoes, if you have them sitting around collecting dust. I like to use a small can of Contadina tomato sauce, hit it in a small sauté pan with some olive oil, spices, herbs and a bit of chili paste or chili flakes. You can pour it on top of your piece of pie, or dip into it with each bite.

Some people eat by hand, and others use a fork and knife.


It really all depends on the density and consistency of the final product. If you want a more dense pie, use fewer eggs and add in all of the goodies I suggested. If you want a fluffier pie, use more eggs and fewer extras.

Shredded Turkey Dry Ramen

This Thanksgiving, I went a slightly different route with my leftovers. I grabbed a shitload of turkey and shredded it up, pulling it apart into bite-sized pieces. I heated that shit up.


I took a packet of dry ramen noodles from the cabinet and crushed it up into small pieces.


I used them as a topping, along with about half of the seasoning packet, and drizzled some oils into the mix as well (sesame, chive, chili, szechuan pepper).


I also heated up some of the remaining gravy and poured that over the top, and then finished with toasted sesame seeds, fresh cilantro, and some sri racha sauce.


Add some crushed peanuts and maybe some bean sprouts and you have a really delicious dish.

Steak “Salad”

Okay so I am playing fast and loose here with the term “salad,” I realize that. If you’ve been keeping up with my posts, you know I have some very serious opinions about what constitutes a salad.

According to my definition, this is not a salad. This is some other kind of appetizer. But if you’re like me, you have an aversion to reheating leftover steak from the steakhouse. Other than tossing the leftovers into a pot to make a stock or a broth what can do with the meat, especially if you ate like a pussy and there’s a lot of nice slices left?


Once in a while my wife and I will cut it up small and toss it in with some fried rice or something, but this steak “salad” is a really fun and quick way to make a pre-dinner, cold food item.

This recipe is a little something I picked up from my dad, who used to make this with leftover steaks as well. We called it “meat salad” around the house.

The first thing you do is cut up the steak remnants into small, thin pieces. Try to cut against the bias so that you simultaneously tenderize the meat. While cutting, you can remove some of the excess fat or gristle. Keep that in the freezer for the next time you make beef stock or broth.


You’re almost done already. Place the meat into a bowl and drizzle on some olive oil and balsamic vinaigrette. Then toss with some salt, pepper, garlic powder, onion flakes and crushed red pepper. If you have any cheeses in the fridge, this dish goes really nice with some shaved pecorino or parmesan, or crumbled blue cheese, on top.


That does it. Really simple item to make with leftover steak.


Bring Home the Bone

As you know, I eat a lot of steak and consume large quantities of meat. If Conehead is to Johnny Prime, then beer and chicken embryos is to rib eyes and porterhouses.

As you might imagine, my steaks and meats are often still connected to some kind of bone when they come to the table.


“Bring Home the Bone” is a project of mine that’s meant to keep that meaty, beefy, steakhouse goodness going all week long, after the meal has concluded. I’ve even seen this starting to become a trend in the food world, with a few articles discussing the idea.

Chow article.

NY Times article.

Some places just serve broths now. There’s even a video about it too:

What exactly happens in my BHTB initiative? This isn’t fucking rocket science, people. I take home the scraps and bones in a doggy bag. If we get a bone marrow app, the bones get packed. If I eat a bone-in rib eye, or a porterhouse for two, I’m taking those fucking bones home.

bring home the bone

It’s a great way to conserve and save too. Shit is expensive these days, even the offal, less common/cheap-o cuts and bone bits are pricey at the grocery store – especially marrow. People are waking up to how good these things can be if put to the right use. The market is responding to the demand and costs are rising. And there’s simple inflation as well.

So what am I making with the bones and scraps?


According to the great Alton Brown, a broth is a liquid that has had meat cooking in it, and a stock has to be made from bones. In most cases, I’m making a broth or stock, but in the case of BHTB it is stock. Boil the bones and scraps with some other herbs and spices, add a little salt, and after a while you can strain it off into a container to use later as a soup base. Some flavors I like to play around with are what I like to call “faux-pho,” which is star anise, cloves, cinnamon and sometimes cardamom. Add noodles and some of your own thinly sliced eye round and you’re set for a delicious meal.

Vietnam 02 192

If not, even a hot cup of clarified broth is sometimes enough to do the trick, especially in winter. Hot beef liquid is better than coffee, tea or hot chocolate in my opinion. More nutritious too.


In other situations, I’ll make a sauce or concentrated beef gelatin of some kind. Essentially this means I just keep reducing the above broth until it becomes less liquid. I don’t do anything to thicken, solidify or gel up the base other than to keep boiling. The fat, marrow, gristle and cartilage break down into collagen and blend into the water and these substances will naturally thicken on their own. Most times, when I do this, I pop the stuff into the fridge and the liquid gels up into a substance that is more like jello than liquid. I can then scoop or spoon that out to use as a flavoring or cooking agent while cooking something in a pan, or to coat some pasta after boiling, during the saucing phase.


Here’s a shot of a friend’s process. His bones cooked for a few days. Look at the delicious jelly-like stuff:




Here’s his recipe:

  • ~15 pounds of Frozen grass-fed beef marrow bones
  • ~8 frozen chicken feet (from local farm, pasture raised chickens)
  • Fresh thyme (whole package from grocery store)
  • ~10 Fresh Bay Leaves
  • 2 Onions
  • ~ 1/3 cup apple cider vinegar

He filled the 20 quart pot up with water to the top. He put in enough bones to reach the top of the 20 qt pot, then applied water to match the top of the bone level.

On the second day he added in two 8oz beef shanks to add some more meat flavor.  He noticed an improvement to the broth on the second day.  First day was mostly clear, second day turned a golden color.

While cooking he was skimming off the fat, and removed roughly 48 oz of fat from the top of the pot over the course of 2 days.

The fat also rises to the top in the fridge and naturally separates from the beef gel or stock. You can sometimes lift it away with your fingers and put the solidified fat into a separate container. I use this like I would use butter or olive oil. Beef fat is a great way to grease your pan for cooking eggs, cornbread or whatever. Even better if you’re using pork bones in your “Bring Home the Bone” endeavors. The fat is softer.



It’s always good to add a bone of some kind when you’re making barley, stewed beans or lentils, rice or even something like split pea soup. Throwing in a ham hock, or a bone with some bits of meat still clinging to it, is an excellent way to add flavor and depth to all these items.

In it’s simplest form, you can just gather all your bones and put them on a baking sheet. Roast them in the oven to punch up the flavors.


Once your house or apartment smells amazing, take them out and put them into a pot with some onions, garlic, and whatever spices you want. Boil or simmer for several hours, at least until all the excess scrap meat comes off the bones and is falling apart with the touch of a fork or stirring spoon.




Pretty simple, right? Bring home the fucking bone, yo.

Thanksgiving Leftovers: The Stuffing Burger

A number of variations on this gem can be concocted depending on what’s left in your fridge after the annual gorge-fest known as Thanksgiving. I had an abundance of leftover stuffing and ham, so that’s the route I went this time. Check it out, assholes.

STEP 1: Sculpt your stuffing into burger sized patties. My patties were pretty sweet since my stuffing also had sausage meat already incorporated into it (Momma’s recipe is amazing).


STEP 2: Fry off some ham. Get it nice and brown/crisp on the edges.



STEP 3: You should have some hammy oil in the pan now. LEAVE IT! Put your patties in and let them sizzle up like a regular burger.

STEP 4: Flip once, when they are browned.


STEP 5: Add first layer of cheese. If possible, cover the pan so the cheese begins to melt from the steam that builds up.


STEP 6: Pop some ham on that bitch.


STEP 7: Add second layer of cheese (and cover if possible).


STEP 8: Take the burgers off the pan with a spatula and fry up some eggs for the top.


STEP 9: Top off your burgers with an egg or two.






I had no buns in the apartment, but since the burger is primarily made from bread, there’s really no need for a bun anyway. Just fork and knife it.