Yardbird Sandwich

In New Orleans, you grab a Barq’s, a bag of Zapp’s, and a Muffuletta…

In Detroit, you grab a Faygo, a bag of Better Made, and… a YARDBIRD?

Over the summer if you watched the Travel Channels BEST SANDWICHES IN AMERICA show with Adam Richman you may have heard of the YARDBIRD sandwich. It won the Great Lakes episode and made it’s way in to the Top 3! It eventually lost out in a close match to the Roast Pork Sandwich from DiNic’s in Philadelphia but it represented the Motor City proudly.

Being here in the Detroit area, to me, the most famous meal to most is probably the coney dog — a hot dog with a beanless chili sauce with diced onions and a strip of yellow mustard.  Soon though, the Yardbird may become a famous dish from Detroit!  The sandwich is from Slows Bar BQ restaurant in the Corktown neighborhood of Detroit.  It’s one of the restaurants signature sandwich.  Smoked chicken breast topped with a mustard sauce, mushrooms and cheddar cheese piled high with crispy bacon.  Richman picked The Yardbird, saying “it’s unlike any sandwich found anywhere,” according to the Detroit Free Press.

From the Travel Channels website, they tell the brief history of Slows Bar BQ:  After a career as a fashion model, Phillip Cooley returned home to Michigan and was determined to help revitalize Detroit. Cooley, along with his father Ron and brother Ryan, opened Slow’s Bar-BQ in 2005, in Corktown, at the edge of downtown Detroit. The restaurant is located across from the long-abandoned central train station and has become a destination for diners. Originally planned as a fine-dining establishment, Cooley quickly realized that barbecue was the better way to go.  If you do make it to the restaurant, give yourself extra time, lunch time gets extremely busy and it can take an extremely long time.  They do have a Slows-To-Go location that is faster.  Check out their website here.

Normally I bring you New Orleans through Detroit, but this time, here’s a little piece of Detroit.

YARDBIRD SANDWICH

Ingredients:

• Pulled Chicken (use a simple crock pot recipe)
• Applewood Bacon, cooked
• 8-oz sliced mushrooms
• 8-oz shredded cheddar cheese
• 1 cup mustard based bbq sauce, divided (see below of a quick recipe)
• mayonnaise
• hamburger buns, toasted
• butter, to butter the hamburger buns

Cook the Applewood Bacon, do not cook it to a crisp, it should have a little flex to it.

Preheat oven at 350 degrees. Butter each side of the hamburger buns. Place on a cookie sheet and toast for about 6-8 minutes.

In a heated non-stick skillet, saute mushrooms until the juices have evaporated.

Add pulled chicken, 1/2 cup bbq sauce and the shredded cheddar cheese. Mix until the cheese has melted.

Spred the mayonnaise on the toasted hamburger buns. Top with the chicken mixture. Place two pieces of the Applewood Bacon on top along with 2 tablespoons of the remaining bbq sauce on each sandwich. There you have the Yardbird! Enjoy!

 

QUICK MUSTARD BBQ SAUCE

Ingredients:

• 1 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup honey
• dashes of worcestershire sauce
• black pepper
• garlic
• cayenne pepper

In a sauce pan, stir everything together over medium heat.  Bring it to a boil, then let simmer for 5 minutes.

 

SIMPLE PULLED CHICKEN

Ingredients:

• 1 lbs boneless chicken breasts
• 1 cup ketchup
• 1 can Coke

In a crock pot, place the chicken in the pot, cover with ketchup and Coke.  Cook on low for 8-10 hours.  Shred and serve.

The Forgotten Jambalaya

I love finding new crock pot meals. It’s even better when it’s a creole dish… jambalaya! It’s got tomatoes, it’s creole! Sorry for those who want the Cajun way, I haven’t done a crock pot version of that yet. Another name this could go by is Crock Pot Red Jambalaya or Crock Pot New Orleans Jambalaya. Cajuns do not use tomatoes in their meals generally. The two are rooted in the French cooking techniques. Once more and more cultures were introduced in New Orleans, with it being a major international port city bringing in people from different European countries and more importantly the slaves, the New Orleans technique evolved. It added Spanish, African, Native American, Caribbean, and Italian. It still changes to this day. New Orleans Creoles had access to the markets selling the products from the other countries so the cuisine changed significantly more than the Cajuns.

On the other hand, still similar with their roots in French cooking, Cajuns added wild game and more locally grown harvest to their cooking since they lived on the bayous and prairies of Southwest Louisiana and didn’t have the access to the markets the creoles did. A big misconception about the Cajun way of cooking is the use of hot peppers, hot pepper sauce on everything, and everything is spicy, spicy and spicy. They use spices to enhance the meals as everyone does, there is cayenne peppers and white peppers but it’s not overpowering like restaurants would have you believe.

Jambalaya will never be forgotten. It’s one of New Orleans most famous and widely known meals. This one makes all the work that goes into a jambalaya forgettable! The night before, you dice up all the vegetables. Put all the spices in a separate bowl and chopped the sausage to size. Everything’s set. When morning hits, and you’re about out the door, place everything that was prepared in the crock pot and select the cook time, then forget it!

FORGOTTEN JAMBALAYA

Ingredients:

• 1 lbs boneless chicken breasts
• 1 lbs smoked sausage, cut to 1/4- slices than halved
• 1 14-oz can diced tomatoes, undrained
• 1 14-oz can chicken stock
• 1 6-oz can tomato paste
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 1 onion, diced
• 3 celery ribs, chopped
• 5 garlic cloves
• 3 tsp parsley flakes
• 2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp Tabasco Sauce
• Cooked Rice

Place the chicken in the bottom of the slow cooker along with the sausage.

Combine the tomatoes, broth, tomato paste with the green pepper, red pepper, jalapeno pepper, onion, celery, garlic and seasonings. Pour into crock pot covering the chicken and sausage.

Set your cook time. I cooked mine for 10-hours. Once the crock pot has finished, use forks and shred the chicken in the pot. If you would like to add shrimp to the recipe, with about 20 minutes remaining, add the shrimp. They are finished when they turn pink.

Cook the rice separately. Combine the jambalaya and rice together once they are both finished. Garnish with parsley or green onions. Serve with bread. Enjoy!

Crock Pot BBQ Pork Ribs

Summer is a great time for some good crock pot meals.  It’s always nice to have a crock pot meal during the work week, it comes in handy for sure after a grueling day of work, but sometimes it’s nice for a summer weekend.

The weekends not only filled with grocery shopping, but running around shopping with my wife, outdoor play and for the Sunday yard work.  It’s perfect to have something cooking while I’m going about my life.  A night of barbecuing is nice, and it’s new to me – really new.  After years and years in apartments we could never barbecue there.  Now owning a home, we finally just bought one.  It’s so new it’s still in the box haha.

Guys at work love the beer drinking cooking of the grill.  My times coming for that.  This opens up a whole new realm of cooking for me – I can’t wait!  Blackened Chicken here I come!

While I learn that process, one of my favorite ways to “cook” is with the crock pot.  Here is an excellent fall off the bones tender BBQ Pork Ribs recipe perfect for a Sunday while you go about your yard work or what ever.

BBQ PORK RIBS

One of the sides for my Surf ‘n’ Turf with the BBQ Pork Ribs was Fried Tomatoes.
Mix 1 egg with a 1/2 cup of milk in one bowl.
In another bowl, mix 1/2 cup flour, 1/2 cup cornmeal, 1/2 tsp cayenne pepper, 1/4 tsp salt.
Heat 1/2 cup olive oil in a pot. Dip the tomato slice in the egg mixture, then into the dry mixture. Fry on both sides. Drain on paper towel. Enjoy!

Ingredients:

• 1 rack pork baby back ribs (2 1/2 lbs)
• creole seasoning
• 1 1/2 tsp pepper
• 2 1/2 cups BBQ sauce
• 3/4 cup cherry preserves
• 1 tbsp dijon mustard
• 1/4 tsp garlic

Cut the ribs into serving sizes.  This size rack has about 4 servings.  There is enough sauce cooking to use 2 racks.  Season the rack with the creole seasoning.  Place in the crock pot.

Mix all the other ingredients together then pour over the ribs.  Cover and cook for 6 to 8 hours.  The meat will be fall off the bone tender.  Serve with extra sauce.  Enjoy!

I served this as a Surf’n’Turf with the New Orleans BBQ Shrimp along with Fried Tomatoes.  This has been one of my favorite meals!  Let me know what you think.

Chicken Creole – crock pot style!

If anyone knows a challenge, its New Orleans.  What the people have had to go through, from the crime to the hurricanes, to the fight against musicians playing music on the streets to the clubs being to loud on Frenchmen Street.  There is something to learn on how to cope.

This year has been all challenges here at my house.  It started off with a family friend dying of cancer.  A few weeks after him, was my dads cousin who was in his mid-eighties.  He seemed like an uncle or something being much older than me and even my dad.  I hadn’t talked to him in a while but still.  I always thought of him when I cut the grass.  Then, the most shocking of all, a few weeks after that, my mother-in-law died.  Shocking is the only way to put it.  Everyone is still in a daze from it.  It was far to soon.  Then if that wasn’t enough yet, this past Sunday, my wifes grandfather passed away.   Can we take anymore?  My father-in-law and wife have gone through so much.    So to say this year has been a challenge is an understatement.

But deep down inside, for myself, I felt like…

…I felt like I failed.  I failed New Orleans.  I failed from everything that I have read.  Read the great book New Atlantis: Musicians Battle for the Survival of New Orleans by John Swenson.  The stories of what the musicians went through during Hurricane Katrina is amazing and eye-opening.  How they were able to pull together and get through it is inspiring.  It’s a well written and told book by Mr. Swenson.

I went through all the steps with Zatarain’s to host a Mardi Gras party.  I was one chosen.  I’m not sure if there is a limit they have for who can be a host or if everyone who goes through the steps get the party box.   I was preparing a menu.  Invited guests.  I was excited to share the food I love to make from New Orleans along with the music.  A couple of weeks before the party was to be held, we received the call of my mother-in-law passing away.  My wife and I rushed down to Tennessee where she lived.  We stayed there a week to be with my father-in-law and brother-in-law.  The first weekend back was supposed to be the Mardi Gras party.  My wife wasn’t ready to see people.

The thoughts of people coming together to celebrate life kept coming to my mind.  Isn’t that what New Orleans is all about?  Everything is a celebration there.  This is something my wife may need.  People with her.  It wasn’t about Mardi Gras and New Orleans anymore.  It was about my wife.

We didn’t have the party.  I failed everything I read.  I failed what got me through all this.

It’s different looking back on it.  Now that it’s been almost two months I wish we would have had the party.  To let everyone be with my wife.  It’s not what she wanted but it may have been something she needed.  Reading and hearing the stories from Katrina and listening to the music helped me get through the process, I just wish I could of used that spirit to of done more.

Maybe in some way it helped make me stronger to help my wife.  I’d like to think so.  It helped me deep inside knowing that there were all these people that went through all these bad situations and terrible circumstances and got through it.   They lived on to share their ordeals.  How life sucked then through time it got better.  It still sucks but not as much.  It gets easier.  Like they say, time heals all wounds.

 

That’s why the posts here have been so sporadic here.  It’s been a challenge but I still blog on…

A challenge faced sometimes at the dinner table is my wifes lack of craving for rice.  Rice is a staple to Creole and Cajun cooking.  Come on now, red beans and RICE!  She expresses her love of spaghetti for the noodles.  “Why can’t you make a meal with noodles?”, she says.

Why not?  The thought of red beans and noodles has crossed my mind but that would be blasphemous wouldn’t it?  I do know of a way to make a jambalaya with noodles… but what about one of my favorite meals: Chicken Creole?   And not only just served over noodles, but made in a crock pot?

The sauce made for the Chicken Creole is similar to the sauce made for the more famous version, Shrimp Creole.  Sometimes the sauce is called red gravy.  It’s a great spicey sauce.

Here is the crock pot version of:

CHICKEN CREOLE

Ingredients:

• 1 – 2 lbs boneless chicken breast
• 1 cup celery, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 jalapeno pepper, sliced
• 1 4-oz can sliced mushrooms
• 1 14.5-oz stewed tomatoes, with liquid
• 1 tsp garlic powder
• 1 tsp creole seasoning
• 1/2 tsp paprika
• 1 tbsp sugar
• salt and pepper
• tabasco
• green onion, chopped
• rice or noodles

Season the chicken with creole seasoning. Place the chicken in the bottom of the crock pot. Place all the other ingredients on top except for the bottom two.

Once the chicken is about done, cook the noodles.  Spread the chicken with forks and serve the Chicken Creole over the noodles and garnish with the green onions. Serve and enjoy!  For the traditional way, serve over rice.  It’s great either way.

Cochon de Lait – Pulled Pork Sandwich

In New Orleans, the sandwich is like a brass band, there are plenty.  You have your po’ boys, the roast beef to fried shrimp to oyster.  The muffuletta.  The parade sandwich.  But under each of those, you have a hundred different ways to make them.  Like the brass brands, from 2012 Grammy winners The ReBirth Brass Band to the Young Fellaz Brass Band.  Hot 8 to the Free Agents.  Soul Rebels to the Treme Brass Band.

Even the YakaMein Lady Miss Linda Green has a sandwich.  She’ll be on UNITED TASTES OF AMERICA with Jeffrey Saad at the end of the month, March 20th at 10:00 pm eastern time.  You can get a preview of the episode here.  The show was taped at the Po’ Boy Festival this past November.  Miss Linda said it’s her pork chop sandwich that she makes for the JazzFest on sliced bread, but for this Po’ Boy Festival, she did it on french bread and it has the bone in it.  You can follow Miss Linda on Twitter: @oneofTEAMBREEZY.

The pork chop sounded good.  At the same time Louisiana Cookin’ Magazine had this recipe in the January issue, Cochon de Lait and Cole Slaw.  In the ingredients it lists pork butt and tells you to shred the meat once it’s finished.  Sounds like a pulled pork sandwich but what is Cochon de Lait?  I’ve never heard of it before.

A Cochon de Lait translated from French means, “pig in milk”, or called “suckling pig”. A pig that has only fed on its mothers milk.  It’s a Cajun dish where it’s about the process.  A young pig is slaughtered, usually between the age of two to six weeks old.  Being so young, the meat is tender.  The whole pig is cooked at once, slow roasted.  And yes, there is a festival for this in Louisiana in Mansura who holds the 38-year-old festival the second weekend of May.  For more information on the festival you can visit their website here.

I’m not quite one who would slaughter anything so… you can look into that process if you want.  Plus being in a suburb of Detroit, my neighbors may not appreciate it (that part of the process atleast – the sandwich they’d love). So, I went to Walmart and bought a 5 lbs Pork Butt.  The Louisiana Cookin’ Magazine tells to cook the pork butt in the oven. I decided to cook it in the crock pot so I can go on about my day.  This is pretty much the ingredients from the magazine but cut in half.  They call for a 10 lbs pork butt which serves 15 po’ boy sandwiches.  Even with a 5 lbs pork butt, my wife and I will be having quite a few po’ boys.

COCHON de LAIT

Ingredients:

• 5 lbs pork butt
• 1 tbsp creole seasoning
• 1 liter Barq’s Root Beer
• 1 small onion, chopped
• 3 cloves garlic
• 2 tbsp vegetable oil
• cole slaw
• french bread or sub buns
• pickled jalapenos

In a skillet, heat the oil over medium high heat.  I cut the pork butt in half then seasoned well with creole seasoning.  You could just use salt if you wanted too.  Sear the pork butt on all sides until it is golden brown.  Remove from heat.

Place chopped onions and garlic in the crock pot.  Place pork butt on top then cover with the Barq’s Root Beer.

Cook on low for 8 to 10 hours.  Once finished, using forks, shred the pork.

To serve, place the shredded pork butt on the sandwich bun, top with clow slaw and jalapeno peppers.  Enjoy!

This is a great version of a pulled pork sandwich, it’s only a Cochon de Lait by name, it has nothing on how an original one would taste in the Cajun countryside or now in New Orleans resturants were it is starting to catch on.  I’m sure a meat market, in Detroit there is Eastern Market, could possibily have a “suckling pig” to purchase all ready butchered.  Maybe another time…

The sandwich, or po’ boy, is the meal of the streets.  Food for on the go.  The parades.  The festivals.  The veratility. This sandwich could be made a variety of ways, crock pot or oven, the meat type to the ingredients in it.  A pulled pork sandwich or as the Cochon de Lait.  Just like any other muffuletta or roast beef po’boy.  The style is different but the outcome is always great tasting food.

And just like the brass bands of New Orleans, the staples of the streets, music on the go.  The parades.  The festivals. The basis of all the music in New Orleans.  It’s were a lot of the artist got their starts, playing with friends at Jackson Square.  Secondlines through the Treme.  Now, 2012 Grammy Award winning artists.  Keep the local music alive and support the brass bands when you go to New Orleans while you’re snacking on one of Miss Linda Greens pork chop po’ boys.

 

Famous New Orleans Red Beans and Rice

This past week at work, while on lunch, a coworker saw me eating my parade sandwich. I told him about the sandwich and how it’s a different version of the muffuletta. He just looked at me and said, “why don’t you just move to New Orleans?”

It crosses my mind from time to time.

It reminded of the time I met James “12” Andrews, the Satchmo of the Ghetto, after the “A Night In Treme” concert in Ann Arbor Michigan this past November. I approached him, he saw my New Orleans Saints hat, and asked me, “Are you from home?”  I know what he meant. I knew what I wanted to say. “No. I wish though” I told him. “Why don’t you move there” he responded.

Me with James Andrews, the Satchmo of the Ghetto, from the Treme neighborhood of New Orleans.

What I told him then and what I tell my coworkers or anyone who asks is,  my wife has a good job here and our family is here in Michigan. Plus another big reason is, I now own a home here, and it’s not really a seller’s market at the time.

But that leads to my next statement – “But since I can’t be there in New Orleans, I bring New Orleans here to me.”   And the one thing that I started to do was order from New Orleans… or Louisiana.  It first started out as a DEFEND NEW ORLEANS t-shirt.  Then is was cd’s and books from The Louisiana Music Factory.  Then I thought, since I love red beans and rice… I placed an order one day.

The box was on my porch.  It was waiting for me to get home from work.  I could barely make it in the house before I had the box open.  I stared at the return address label – The Cajun Grocer.  Inside, the Famous New Orleans CAMELLIA  brand Red Beans and real Louisiana rice.

This is a traditional way to cook the red beans.  Next time I may use these beans in a crock pot recipe.

FAMOUS NEW ORLEANS RED BEANS AND RICE

Ingredients for the recipe from package of Camellia Red Beans:

• 1 lbs Camellia Red Beans
• 1/2 pound ham
• 8-10 cups water
• 1 yellow onion, chopped
• 1 toe garlic chopped
• 2 tbsp celery, chopped
• 2 tbsp parsley, chopped
• 1 large bay leaf
• salt and pepper to taste
• creole seasoning to taste

The way I altered the recipe:

• 1 lbs Camellia Red Beans
• 8 – 10 cups water
• 1 lbs smoked sausage
• 1 lbs ham, diced (it was actually a 12oz package of ham steaks.  I diced the ham)
• 1 lbs smoked pork hock
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 3 ribs celery, chopped
• 4 garlic cloves
• 1 bay leaf
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp creole seasoning
• 1 tsp Tabasco
• Green onions and Parsley for garnish
• cooked rice

Rinse and sort the red beans.  In a large pot, add beans with water and begin cooking on low heat.  I had the beans soaking overnight.

Red beans and rice from The Cajun Grocer. They have a lot of great items on their website (www.cajungrocer.com) along with recipes.

In a separate skillet, brown meats and set aside.  In the fat drippings left by meats, saute onions, garlic, green peppers and celery.  Once finished, add the meat, vegetables, and bay leaf to the pot with beans.  Add salt, pepper, tabasco and creole seasoning.

Cover and simmer, stirring occasionally, for about 2 hours or until tender.  For a creamier consistency, with about a half hour remaining, crush some of the beans against the side of the pot with a large spoon.  Add water if needed and add more seasoning if needed.  Once finished, remove the pork hock.  The meat from the pork hock should fall off the bone.

Place the beans over a bowl of cooked rice and garnish with green onions and parsley.  I added Hot Sausage to serve with it to make this a main meal.  Not that all the meats in it already doesn’t make it filling enough.  You could also use Ham Steaks.  Don’t add the ham to the pot.  Just fry either of them up and serve with french bread.  Enjoy!

These makes about 6-8 servings so there should be plenty for leftovers on Monday, if your making this on a Sunday like I do.

As the Satchmo Louis Armstrong would sign, “…red beans and ricely yours.”

I did a search online to find out why Louis Armstrong was called “Satchmo”.  There are a few different stories as to why but the two that came up the most are:

“The nicknames Satchmo and Satch are short for Satchelmouth. Like many things in Armstrong’s life, which was filled with colorful stories both real and imagined, many of his own telling, the nickname has many possible origins.

The most common tale that biographers tell is the story of Armstrong as a young boy dancing for pennies in the streets of New Orleans, who would scoop up the coins off of the streets and stick them into his mouth to avoid having the bigger children steal them from him. Someone dubbed him “satchel mouth” for his mouth acting as a satchel. Another tale is that because of his large mouth, he was nicknamed “satchel mouth” which became shortened to Satchmo.”

The other says it comes from England:

“Satchmo,” came about during a meeting with a British musical magazine editor, who had wanted to properly greet the gent from across the pond. Having heard that Armstrong was called by a variety of monikers referring to the size of his mouth, including “Dippermouth,” “Gatemouth,” and “Satchelmouth,” the tongued-tied editor blurted out “Hello, Satchmo!” As it turns out, Armstrong liked the moniker and quickly adopted it as his own.”

James Andrews comes from the Treme neighborhood of New Orleans.  He’s played in the Treme Brass Band and the New Birth Brass Band before his solo career began.  He has played with Quincy Jones, Dizzy Gillespie, Danny Barker, Dr. John and Michelle Shocked.  His first cd “Satchmo of the Ghetto” came out in the late 90’s to critical acclaim.  This past year his newest cd came out, “The Big Time Stuff”.  You can read about him from his website here.

I can tell you, seeing him live in Michigan, he puts on an amazing show.  Before the concert, that featured The ReBirth Brass Band, Glen David Andrews, Donald Harrison, and Dr. Michael White, I really only knew the music of ReBirth.  Honestly.  I heard of everyone else, sampled the music on iTunes, and watched on the HBO show TREME, but didn’t really know anything about them.  After the show, I can say James Andrews blew it up!  He, along with cousin Glen David Andrews, have so much energy, so much music knowledge and so much love for New Orleans.  I now have almost all their songs on iTunes.  I always look to see if they are coming back to Michigan and they are going to be the first I look up when I get down to New Orleans.  You will not be disappointed watching them.  I told a coworker once, when James Andrews comes back to town, if he doesn’t think it’s one of the best shows he’s seen, I’ll pay for his ticket.  He’s that good!

Be sure to check out the “Satchmo of the Ghetto”, like Louis Armstrong, he will not disappoint.

BBQ Burger and Yaka Mein

Workdays can be tough to get a good cooked meal done. Some days it’s a struggle. Crock pot meals can be the life saver. I found this BBQ Burger recipe while going through a cookbook I use. I thought I’d pass this on along with something to do with the leftovers.

Since it’s only my wife and I, my almost 2 year old gets something different, eating most of these meals usually leaves a lot of leftovers. After the lunches have been taken away from the roast, there is still quite a bit left. I didn’t want the burgers for days so I had to think, what to do with the remainder of the shredded roast?

YaKa Mein used a roast. Everyone liked it before plus I had all the ingredients I needed to remake it.

OR…

You could do this in reverse. If you’re making the YaKa Mein first, you’re going to have leftover shredded roast, right? Add your favorite BBQ sauce and there you go.

BBQ BURGER (crock pot)

Ingredient:

• 3-4 pound roast
• 1 can beer
• 1 1/2 cups ketchup
• 1 pkg dried onion soup
• dashes of tabasco
• Worcestershire sauce
• hamburger buns

Mix the dry onion soup package with the can of beer and ketchup. Add in dashes of tabasco and Worcestershire sauce.

Place the roast in a crock pot. Pour the above mixture over the roast. Cover crock pot and cook for 8-10 hours.

Once the crock pot is done, with forks, shred the roast apart.

Place shredded roast on the hamburger bun. Serve with tots or fries and a corn on the cob. Enjoy!

If you have left over roast:

YAKA MEIN

Ingredients:

• leftover roast
• 2 tsp creole seasoning
• 1 tsp onion powder
• salt and pepper
• 2 tbsp bouillon
• 4 quarts water
• spaghetti noodles
• eggs, hard-boiled
• green onions, chopped
• ketchup, Worcestershire sauce, tabasco, soy sauce

Hard boil the eggs. You typically want at least a half of an egg, cut long ways, in each bowl.

Cook noodles according to box. Usually 10 to 12 minutes.

Bring 4 quarts water to a boil, add bouillon along with dashes of soy sauce.

Heat the leftover roast in microwave.

To serve, first place the spaghetti noodles in a bowl. Top with the roast. Add chopped onions of top along with the sliced hard-boiled egg. Ladle the bouillon/soy water over bowl. Then, you can add more soy, Worcestershire sauce, tabasco and my favorite – ketchup!

Remember, as I mentioned in the previous post, you can use a different noodle. This is a leftovers dish, use what you have to get rid of.

Serve with a side of bread and any other leftovers, maybe tot or fries from the BBQ Burgers? Enjoy!

Sorry for the lack of pictures, I never intended to use the BBQ Burgers for the blog so I never took a picture of them. Then a family emergence occurred during the Yaka Mein so again I wasn’t able to snap a picture.