Add Extras To The Grill

by Kimberley Thompson, Tastemaker in Residence

I always add extra meat to the grill. I mean, you have it started anyway, let it work for you. 

  1. Cold steak means taco salad or sandwiches the next day. 
  2. Grilled cold salmon makes the best flakes for patties or terrines. 
  3. Extra chicken becomes the no fuss base for cold noodle salad with peanut/hoisin dressing.
  4. And do not forget to do extra veggies on the grill. Roasted peppers and asparagus make a wonderful strata. 
Food & Drink, Entrées, Style, Tips and TricksCynthia SutterKimberley Thompson, grillingComment