One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

I like cooking in bulk for obvious reasons… full freezer with dinner options in a jiffy. Cook once and eat a bunch of times. Lots of recipes can be made using the same ingredient. Pork is one of them, especially pork shoulder or Boston butt. It can be cooked in bulk, frozen and used many times in a variety of dishes. This cut of meat has both dark and white meat. The dark meat is perfect for pulled pork, tacos and hash. The white meat goes great on sandwiches and paninis.

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

Roasting a pork shoulder is easy. It does not require a lot of work just some time commitment, perfect for a day like Sunday when you are most likely to spend more hours at home. This is one of my favorite ways to prepare pork. It’s gets lots of great flavor from braising in garlic, herbs and orange juice. I promise you’ll have a hard time keeping fingers away and the smell…. Oh the smell is so appetizing you’ll find your belly rumbling with hunger.

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

One of my favorite pressed sandwiches is the Cuban Panini. The gooey cheese, the juicy pork and the sour pickles grilled in between crusty bread is a combination that pleases the senses every step of the way. And it is one of the quickest dinners to make using all that great meat you prepared on Sunday.

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

I am off for three days starting tomorrow and looking forward to it very much.

Have a great weekend friends.

Versatile Roast Pork
 
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Ingredients
  • 9 lb Boston Butt
  • 10-15 garlic cloves
  • 2 medium onions, sliced
  • 1 orange, quartered
  • 2 cups orange juice
  • 1½ cups water
  • Salt and pepper
  • Bay leaf
  • 1 tbsp oregano, preferably Mexican
  • 1 tsp dry thyme
  • 1 tsp dry rosemary
  • canola oil
Instructions
  1. Preheat oven to 325 degrees.
  2. Using a pairing knife make small holes in the pork and insert a garlic clove. Repeat with the rest of the garlic all over the meat.
  3. Generously rub canola oil all over the pork and season with salt, pepper, thyme and rosemary. Place into a roasting pan.
  4. Add orange juice, water, sliced onion, quartered orange, bay leaf and generous sprinkle of salt to the same roasting pan. Please note that pork should not be submerged and the liquid should only come up about ⅓ of the way. I used a large roasting pan.
  5. Roast in the oven for 1½ hours, flipping the pork every 45 minutes. Bring the oven temperature to 375 degrees and cook another 30-45 minutes until the top is golden.
  6. After its done cooking, allow to cool a little. The dark meat can be used for pulled pork. The white meat for sandwiches, etc.

Cuban Panini
 
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Serves: 2
Ingredients
  • 4 slices deli ham
  • 5-6 slices roast pork (recipe above) warmed up
  • 4 pickle slices
  • 6 slices swiss cheese
  • mayo
  • french baguette (2 hoagie size pieces) or any panini type bread, sliced lengthwise
Instructions
  1. Preheat a griddle or a panini press.
  2. Spread mayo on one side of the bread. Top each with equal amounts of pork, ham, swiss cheese and pickles then top with the second piece of bread.
  3. Grill until the cheese is melted. If using a griddle place a heavy pot or a kitchen brick on top of the sandwich.
  4. Enjoy!

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Sweet Potato Baked Fries

Sweet Potato Baked Fries

The best of fall produce is out there. The shelves are filled with beautiful colors of orange, purple and yellow. I love strolling through the farmer’s market looking for a dinner inspiration from all that gorgeous produce. I equally love that I can get a large variety of locally grown vegetables and feel better about eating them.

Alongside the pumpkins and the squashes sweet potato is the natural vegetable of choice this time of the year. I adore sweet potato baked fries and can eat a whole bunch without feeling guilty. My favorite seasoning is a topping of garlic and butter sprinkled with sea salt and fresh parsley. Simplicity is key here.

Yummmmmmm!!!!!!

Sweet Potato Baked Fries

As with any fries you need a good condiment. Surely plain ol’ ketchup will do but why not make it fun and delicious. I made an insanely good dipping sauce with the ingredients you probably already have on hand. A little mixture of mayo, sour cream, garlic, salt and vinegar was exactly what these fries needed. I loved the sauce so much I saved the leftovers and dipped some baked buffalo  wings in it later. So good people, so good. :)

Sweet Potato Baked Fries

I am happy it’s already Thursday. We have a full weekend coming up. Our plans include a dinner and a movie on Friday night, can’t wait to see The Book of Life. The entire family is getting together for my slightly early birthday celebration on Saturday and a mini day trip to upstate New York on Sunday to see the beautiful foliage. I might need a day off after all that. Monday might be rough.

Whatever your plans are, enjoy yours.

5.0 from 2 reviews
Sweet Potato Baked Fries
 
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Serves: 2-3
Ingredients
  • 2 large sweet potatoes, cut into fries or wedges
  • 1 tbsp butter
  • 2 garlic cloves, minced
  • ½ tbsp fresh parsley, chopped
  • sea salt
  • olive oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil all over the sweet potato fries, season with a little salt and arrange on a baking sheet. Bake 30 minutes until slightly crisp.
  3. While the fries bake, melt butter and stir in garlic. Set aside.
  4. When the fries are done arrange on a platter, top with the melted butter mixture, season with salt and sprinkle with fresh parsley.
  5. Serve with white sauce.

5.0 from 2 reviews
White Sauce
 
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Ingredients
  • 2 tbsp mayo (I used EarthBalance)
  • 1 tbsp light sour cream
  • 2 garlic cloves, minced
  • 1 tsp vinegar
  • 1 tbsp fresh parsley, chopped finely
  • salt to taste
Instructions
  1. Stir all ingredients together. Allow to refrigerate at least 15 minutes for the flavors to marry,

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Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Sundays are for family, fun and good dinners. Dinners that require a little extra work, a little extra time in the kitchen and a little extra love. Cooking on Sunday is comforting and relaxing. It’s good for the soul so I did just that.

I don’t know about you but my family loves a good Beef Stew. What’s not to love? My most favorite part is the potatoes mashed right into that thick rich flavorful gravy which I usually eat with a spoon. Sometimes I lose my self control and clean up the plate with a chunk of bread just to be certain that nothing was left behind. It’s good like that.

Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Unlike most of the beef stews out there I like to coat the chunks of meat with flour first. You’ll end up getting thicker better sauce. And let’s talk about the smell of onion, garlic and herbs sautéing in some butter. Seriously, is there anything that smells better that? Using beer in a stew is genius. For this recipe I used Brown Ale and a little red wine for some sophistication and flavor. Don’t worry about the alcohol as it cooks out leaving you with once again rich velvety thick sauce.

I wish I could explain how delicious it tastes but you’ll just have to make it for yourself.

Sunday Suppers: Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Oh and this is an absolute husband approved dinner. I am always feeding mine something healthy, trying to get him to eat more veggies and sneaking salads into his lunch box so this was a total treat…. for the both of us. :)

Sunday Suppers: Brown Ale Beef Stew

Make it a great week friends.

5.0 from 4 reviews
Sunday Suppers: Brown Ale Beef Stew
 
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Author:
Serves: 4
Ingredients
  • 1 lb chuck stew meat
  • 2 tbsp flour
  • 1 large onion, chopped
  • 4 medium carrots, peeled and cut into 2 inch pieces
  • 2 celery sticks, chopped into ½ inch pieces
  • 2 garlic cloves, minced
  • 1 12oz bottle Brown Ale
  • 2 tbsp good quality red wine
  • 1 chicken bouillon
  • 1 tsp fresh rosemary, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 bay leaf
  • 5-6 large yellow potatoes, scrubbed and cut in half
  • salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil
Instructions
  1. Heat olive oil in a Dutch oven or a heavy bottom pot.
  2. Season the stew meat generously with salt and pepper. Coat with flour and brown in the pot about a minute on each side. Don't overcrowd the pot or the meat will stew not brown. Remove and set aside on a plate. Repeat with the rest of the meat.
  3. To the same pot add butter, onion, garlic and rosemary. Saute until onion begins to get soft and translucent.
  4. Pour in beer scraping the bits off the bottom of the pan. Return meat to the pot, add carrots, celery, chicken bouillon and wine. Bring to a simmer and allow to cook for 30 min.
  5. Add potatoes, fresh parsley and taste for salt. Add water if necessary. I added about ½ cup.
  6. Cook for another 60 minutes on low and slow. Once again taste for salt, adjust as needed.
  7. Enjoy.

 

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