Done right, sauces, glazes, dressings, relishes, chutneys and salsas can amount to, ah-hem, the icing on the cake of an otherwise humdrum meal.
Done smart, the transformation can be accomplished in a snap.
Leftover roast beef, pulled apart with forks, then dressed with sauce whipped up from ketchup, vinegar and brown sugar, creates the centerpiece of a second-day meal with a completely different flavor profile. It can be served as barbecued pulled beef with a crusty baguette and arugula salad topped with olive oil, salt, pepper and a crumble of blue cheese. Better yet, stuff the bread with the beef and salad, for a sandwich. Either way, no one will think leftovers.
Pick the bones of Sunday’s roasted chicken dinner and then top the gleanings with a salsa of diced avocado mixed with minced red onion, chopped cilantro, fresh lime juice and salt. The combination can top a plateful of crispy tortilla chips that have been generously sprinkled with shredded cheddar cheese and popped into the oven for quick melting. Who doesn’t like nachos?
Pull a pack of pork chops from the freezer, defrost in the microwave, pan-fry then plate them. De-glaze the pan with a splash of white wine, spoon in some apricot preserves or orange marmalade as well as a generous pat of salted butter. The sauce comes together before the chops even have a chance to cool off. With steamed broccoli on the side, the plate is a colorful clarion call to the dinner table.