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Grill enough for leftovers

August 1, 2012

It was almost a year ago that I wrote about how important it is to cook—as opposed to buying pre-prepared food at the store and/or always eating out in restaurants—and how you can make cooking easier by having lots of good things on hand. And, I went on to say, an easy way to have lots of good things on hand is to cook extra, then stash the leftovers in the fridge or freezer.

Today, inspired by a class I’ll be doing at Ramekins in Sonoma next week—Grill Once, Dine Twice—I’m thinking about how that applies to grilling.

So I’m thinking about making Grilled Chicken with Marinated Peppers tonight (pictured, a recipe from my book “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love”). And how, if I grill a couple of extra chicken breasts, tomorrow I can make barbecued chicken pizza, chicken enchiladas, or Spinach Salad with Chicken, Strawberries, Blue Cheese, and Almonds. Quickly and easily.

I’m thinking about grilled shrimp skewers the night after that. And how, if I grill some extra shrimp, I can make shrimp Louis salads, shrimp cocktails, or shrimp tacos over the weekend.

And I’m thinking that by then, I’ll be feeling so good about how well I’m eating and how easy it’s been to do that, that I just might treat myself to a steak. I’ll grill a couple of New Yorks, which are easily three-quarters of a pound and who can eat all that? So I’ll use the extra early next week to make steak sandwiches, steak risotto, or maybe just a picnic platter of sliced steak, good cheese, and fruit.

I’m telling you, my fridge and freezer are a treasure trove of endless eating possibilities. Just the way I like ‘em.

Bottom line, it’s waaay less effort to make a little more tonight than it is to make some tonight and some again tomorrow.

So grill enough for leftovers. And eat well—quickly and easily—night after night after night.

Grilled Chicken with Marinated Peppers

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