Sam Zien - Sam the Cooking Guy: Recipes with Intentional Leftovers

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SAM THE
COOKING
GUY

Recipes with
Intentional LeftoversSAM ZIENDedicated to...That leftover piece of pizza, the forgotten slice of meatloaf, or the handful of stray meatballs no one finished.Forget what they say about you being no good anymore. You guys are as important and meaningful today as the day you were made... maybe even more so. Because with a little love and care, youll come back to life better, more delicious, and often way more interesting than your first time around.You just needed someone to believe.THANK YOU TO...Kellyfor everything always, forever and everThe Boyswith a major foghornMichaelfor reaching out way backLeighfor jumping in way backLucasfor your photos, your patience, and your ideasBethfor your testing, tasting, and everything elseThe Shuneemsfor just being yourselvesEveryone who bought thisAnd to anyone whos looking at this right now in a store or online and wondering whether you should buy it, to you I say, go onits a damn good book, and I think youll really like it.

CONTENTS

Thirty-eight million pounds of leftovers are thrown out every day in North America, and thats just wrong. And its also BS cuz I just made it up. In fact, many would argue its all about the leftovers. Because having a steak with mashed potatoes one night and then exactly the same way the next couple of nights is so boring. So, instead, how bout we turn those into a mashed potato and steak pizza with smoked Gouda? Or a beautifully roasted chicken one night becomes taquitos or a crazy good Thai curry on rice the next. And because the possibilities are pretty much endless, youll find yourself fighting for the doggie bag at a restaurant, asking your hosts for a little take-home gift or at least throwing a couple extra pieces of chicken on the grill.#leftoversruleSome Things to Note1. You should always read a recipe all the way through before starting.2. You also should probably not make a recipe the very first time for someone youre trying to impress. Of course I think my stuff is simple to make, but you never know whatll go wrong, and a test drive can never be a bad thing.3. Any place you read salt, I mean kosher or sea salt. While both are pure with no additives, sea salt is more expensive to make, hence its more expensive to buy. Virtually every restaurant kitchen uses kosher salt for the majority of its cooking, and the prettier, flakier sea salt for presentation. Me, too. This also means you can get rid of any table salt in favor of kosher or sea salt.4. And any place you read oil, I mean a neutral, unflavored oil. Ideally, youll be using avocado oil, as it has the highest smoke point, is very clean tasting, and is a source of good fat. If I want you to use a flavored oil, Ill tell you.5. And any place you read butter, I mean regular, salted butter. I only keep salted butterand no, my recipes are not salty. To me, unsalted butter is a ruse perpetrated on us by the baking community to make them feel superior with their special butter. Let them keep their two butter optionsyou and me will stick to salted. Plus, youll never have the problem of accidentally using unsalted butter on a piece of toast, which is a horrifying experience.6. And any place you read grease a pan, you can use butter, oil, or cooking spray.7. Below the servings for each recipe is an estimate of preparation and cooking timeroughly what I think it should take to make it. If youre a slowpoke, add more time. If youre really chatty while you cook and can only do one thing at a time, add even more time.

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