Many of us never know what to do with all the extra food from Monday's BBQ but that's about to change.
Chef Mike Carrino, of popular restaurant Pig & Prince Restaurant in Montclair, NJ shares his culinary skills to help you remix your barbecue leftovers.
Independence Day Leftovers Recipes:
Tarragon-cashew barbecue chicken salad
½ pound chopped barbecue chicken
½ white onion minced
3 ribs celery minced
1 Tbls chopped tarragon
1 Tbls tarragon vinegar
1 Tbls chopped roasted cashew nuts
3 Tbls mayonnaise or aioli
Salt and black pepper to taste
In a medium bowl combine all ingredients and mix well
Season with salt and pepper
½ pound grilled steak diced
2 Tbls togarashi mayo
1 Tbls minced jalapeno
1 Tbls minced pickled ramp or onion
1 Tbls pickle juice (from pickled onion)
Macadamia nuts to grate
In a medium bowl mix all ingredients except macadamia nut
Place in a ring mold on a chilled plate and top with grated macadamia nut
About Pig & Prince Restaurant
Mike Carrino, one of New Jersey’s most celebrated chefs, presents Pig & Prince Restaurant, where a casual environment and elegant dining co-exist. A creative, modern American restaurant with a devotion to seasonal, local sourcing of ingredients, Pig & Prince is located in Montclair’s historic Lackawanna Railroad Station. The restaurant offers extensive dining, craft spirits, beer, wine and dessert menus to scratch any culinary itch. For more information, or to make a reservation, please call (973) 233-1006 or visit us online at www.pigandprince.com.