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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Corn Crab Chowder with Bacon

A delicious Corn Chowder loaded with crab and bacon is a satisfying and delicious meal especially when served with home made organic cornbread.

Corn Crab Chowder with Bacon

I am slowly accepting the fact that the summer is almost over. The realization that the heat is not coming back came when we returned from our trip. I climbed into the pool and thought my toes were going to freeze off. I quickly climbed out and it still took me about 10 minutes to heat through. I especially noticed how moody the temperatures are. Yesterday morning I needed a cardigan since it was only 60 degrees, but then later on in the day I felt like I was having a heat exhaustion  in my suit.

Maybe I’m just crazy. I’m sure spending 5 days in Mexico with 90 degree days was not helpful. Nevertheless summer is coming to an end and part of me is sad.

Corn Crab Chowder with Bacon

I love a good corn chowder but corn chowder with crab and bacon is a whole new game. Cornbread turned this into a complete dinner that was simply perfect. Even Briana loved it. That says a lot since I have a really hard time getting her to eat anything seafood outside of shrimp.

Corn Crab Chowder with Bacon

Corn Crab Chowder with Bacon

Have a great weekend friends :)

Kathy Sig 2

 

5.0 from 2 reviews
Corn Crab Chowder with Bacon
 
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Serves: 4
Ingredients
  • 6 slices bacon, cut into strips
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 1 large potato, peeled and cubed
  • 1 fresh corn on the cob, kernels cut off
  • 1 tsp chopped fresh thyme
  • 1 lb lump crab meat
  • ⅓ cup fat free half and half
  • salt and pepper to taste
  • 3 cups chicken stock
Instructions
  1. Heat a soup pot or a Dutch Oven over medium heat and sauté bacon until crispy. Using a slotted spoon remove bacon bits onto a paper towel lined plate leaving bacon fat in the pot.
  2. Add chopped onion, carrot, celery and garlic. Cook until the vegetables are soft. Stir in thyme, potato and corn. Season with a little salt and pepper.
  3. Pour in chicken stock, cover and simmer until the potato is soft.
  4. Add crab meat and half & half. Adjust seasoning and cook another 5 minutes.
  5. Serve topped with bacon crumbles.

 

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