One of the biggest headaches during this season of feasting is what to do with leftovers: adobo, fried chicken, lechon, beef kaldereta, fish fillet, menudo, and potatoes. This should not be a problem, but a blessing. Grandma’s first kitchen lesson was a secret shared by many cooks: Many dishes taste better the next day. Properly refrigerated, they improve with age. Add a little ingenuity and voila!—three entirely different meals produced from a bowl of holiday leftovers. KALDERETA/MENUDO MEATLOAF Drain all sauce, set aside. Cut all vegetables and meats (including liver) into small dice. Mix in Japanese Panko bread crumbs, beaten eggs, and a little flour to hold the mixture together. At this point, mix in some grated cheese, if available. Season with salt and pepper. Mixture should resemble runny dough or very thick lumpy batter. Pour mixture into greased small loaf pans, muffin tins, or cake pans. Tap pans all [...]
