Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

This weekend was spend in the kitchen cooking all sorts of goodies and trying out new recipes. I roasted a pork shoulder to make these amazing subs, experimented with cocktails and even made homemade ricotta, which by the way is the easiest thing to make. It came out amazing and I can not wait to use it in a baked stuffed shells recipe and share it with you. On Sunday I braised beef ribs  in a spicy citrus based broth for 3 1/2 hours and even baked coconut macaroons. I don’t know where all this energy came from but weekends like this make me super happy.

I’ve been feeling sort of down lately, mostly because of the weather. It’s been a while since the sun graced us with its shine and warmth. The lack of it and the abundance of snow has been getting to me, but on Saturday we got our first beautiful day. I was able to run outdoors and the sun shining on my face helped shake the blues. In just a few weeks we will be going on a vacation, hello Bahamas and hopefully upon our return the winter will be gone for good.

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

This sub right here is no joke – it is AMAZINGLY good. It starts with a great pork shoulder recipe prepared with an italian seasoning rub and roasted to perfection. And it ends with a  sandwich that’s loaded with slices of this moist deliciousness, garlicky broccoli rabe (rapini) and a scrumptious creamy horseradish sauce.

The recipe yields a lot of meat, which means one thing, great dinner recipes for weekdays with minimal work and most likely under 30 minutes. I’m thinking roasted pork & hominy stew, pork fried rice and Cuban Panini sandwiches. All this from putting in a little extra work over the weekend.

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

Happy Monday friends!

Italian Roasted Pork

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Ingredients
  • 6-8 lb pork shoulder
  • 1 tbsp granulated garlic
  • ½ tbsp granulated onion
  • 1 tbsp italian seasoning
  • 1 tsp cumin
  • ¼ cup olive oil
  • 2 tbsp white vinegar
  • 1½ tbsp kosher salt (more depending on the size)
  • 2 cups of water
Instructions
  1. Preheat oven to 400 degrees.
  2. Rub the pork with olive oil & season generously with salt on both sides..
  3. Combine granulated garlic, onion, cumin and italian seasoning in a bowl. Rub all over the pork, place into a deep roasting dish with the skin & fat cap facing up.
  4. Add vinegar and water to the bottom of the pan, cover and roast for 3 hours lowering the heat to 350 for the last hour. Make sure to check and add more water if necessary to the bottom of the pan. (If you don't the juices will burn and give your pork a burned taste)
  5. Let the pork rest 10-15 minutes before slicing.
Notes
You can use left over pork in a variety of recipes such as pork fried rice, roasted pork and hominy stew, Cuban sandwiches, etc.

Creamy Horseradish Sauce

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Ingredients
  • 2 tbsp mayo
  • 2 tbsp light sour cream
  • 1 tbsp hot horseradish
  • 1 tsp fresh lemon juice
  • 1 garlic clove, finely minced (tip: use a fine cheese grater)
  • salt & pepper to taste
Instructions
  1. Stir all ingredients in a bowl. Refrigerate until ready to use.
Notes
Can be used with a variety of recipes. Serve with steak bites for dipping, spread over sandwiches.

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

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Ingredients
  • 4-6 slices of pork (recipe above)
  • 3 tbsp creamy horseradish sauce (recipe above)
  • 1 demi baguette, split in half, then cut lengthwise
  • ½ bunch broccoli rabe
  • 1 garlic clove
  • 1 tsp fresh lemon juice
  • 1 tbsp olive oil
Instructions
  1. Bring a pot of salted water to a boil then add broccoli rabe. Cook 3 minutes, then drain.
  2. Heat olive oil in a large skillet, stir in garlic and broccoli rabe. Season with salt and lemon juice. Cook about 2 minutes and remove from heat.
  3. To arrange the sandwich start by spreading the horseradish sauce over both sides of the bread. Top with slices of pork and broccoli rabe.
  4. Enjoy!

 

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Pomegranate Margarita

Pomegranate Margarita

One of the earliest stories of the margarita creation dates back to 1938 when Carlos “Danny” Herrera created a drink for a customer who was allergic to many forms of alcohol, except tequila. Can you imagine having that problem? Some say it is an American drink remade during Prohibition as people drifted over the border for alcohol. In reality the origin of the margarita is uncertain but one thing remains certain it is one of the most popular drinks around. While a traditional margarita will always be at the top of my list, occasionally I venture over and experiment with varieties of flavors.

Pomegranate Margarita
A great margarita starts with a great mix. I prefer the homemade kind and for me it is a must unless you enjoy sugar driven headaches the morning after. It makes the world of difference, trust me, I consider myself a margarita expert. Why buy the bottled mix when you can easily make your own without unnecessary additives and tons of sugar?

Pomegranate Margarita
To make a delicious mix use three limes, three lemons, one orange and add organic agave syrup to taste. Juice the lemons, limes and the orange first. Add equal amount of water and then agave to your liking. Simply put, if your fruit provides 2 cups of juice then add two cups of water. If you prefer your margarita on the sweeter side add more agave syrup.

Pomegranate Margarita

Pomegranate margaritas are the latest rage especially since pomegranate is in season. This is one refreshing cocktail! Happy almost weekend friends!

Pomegranate Margarita

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Ingredients
  • 2 limes
  • 2 lemons
  • 1 orange
  • organic agave syrup, to taste
  • ½ cup pomegranate juice
  • limes wedges for garnish
  • tequila
  • margarita salt
Instructions
  1. Juice all the limes, lemons and orange. Add equal amount of cold water. (for example: If the juice from your lemons, limes and orange produces two cups, then add two cups of water).
  2. Stir in agave syrup to taste.
  3. To make the margarita: Rub the rim of the glass with the lime wedge, then dip it salt.
  4. Add ice and two ounces of tequila.
  5. Top with ¾ of margarita mix, then add pomegranate juice to top. Squeeze the juice of the wedge.
  6. Enjoy responsibly.

 

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Warm Apple, Goat Cheese & Prosciutto Crostini

Warm Apple, Goat Cheese & Prosciutto Crostini

I decided to start this week with an appetizer and I’ll probably even end it with a cocktail. Why not? Sometimes bite size foods bring me happiness and satisfaction.

A gently sautéed apple a top of sourdough toast smothered with goat cheese, topped with salty prosciutto and peppery arugula is great especially with a glass of crisp white wine. It’s satisfying. It’s salty, peppery and slightly sweet. It’s savory, smooth and crunchy. It is an absolute sensation in your mouth.

Warm Apple, Goat Cheese & Prosciutto Crostini

Occasionally we have dinner-tizers, instead of a full dinner we make an appetizer spread, open a bottle of wine and eat in front of the TV. Simple nights like that are the best. They feel special, romantic and relaxing. In the beginning of our relationship Kurt and I used to do dinner-tizers all the time and to remind us of those special times we continue our little tradition.

Warm Apple, Goat Cheese & Prosciutto Crostini

Of course if you’re having a party and looking for a great finger food to serve to your guests, look no further than this crostini.

Warm Apple, Goat Cheese & Prosciutto Crostini

Warm Apple, Goat Cheese & Prosciutto Crostini

Have a fantastic week friends.

Warm Apple, Goat Cheese & Prosciutto Crostini

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Serves: 10

Ingredients
  • 5 thin slices of prosciutto, ripped in half
  • 10 small slices of sourdough bread
  • 4 oz goat cheese
  • 1 golden delicious apple, cored and cut into 10 slices
  • 1 tbsp butter
  • handful of baby arugula
Instructions
  1. Preheat oven to 400 degrees. Arrange sourdough slices on a baking sheet and toast until golden, about 10 minutes. Make sure to flip half way. Remove from the oven and allow to cool.
  2. Meanwhile, melt butter in a small sauté pan, add apple slices and sauté 2 minutes on each side. The slices should be soft but still have a little crunch.
  3. Spread goat cheese oven each toast and top with a slice of sautéed apple. Then top with half of the prosciutto slice and a few leaves of arugula.
  4. You can also serve it drizzled with balsamic vinegar.

 

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