How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food
Our favorite chefs are wizards at transforming leftovers into dishes that are sometimes even better than their original incarnations. Here, chef Michael Gulotta of MoPho in New Orleans shares his favorite easy from-leftovers comfort food dish.
“There’s a dish we have in New Orleans called grillades and grits, and only people in New Orleans know what it is. Traditionally, it’s made with pounded-out top round: You flour each piece, fry it in a pan and layer the meat with chunked-up tomatoes, onions and garlic. You add bouillon cubes or chicken broth, let it slow cook and serve it over grits. I take that idea and use whatever I have leftover in the fridge: pork chops or any type of braised meat. I make the sauce, starting with a light roux, then throw in tomatoes, onions, garlic and chilies (for heat, if you like), any leftover meat and let it all cook slowly. I serve that over grits or rice (with cheese and garlic thrown in), and it’s awesome.”