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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Salmon Rice Bowl

Salmon Rice Bowl

I am obsessed with rice bowls right now especially when loaded with healthy fiber rich ingredients like brown rice, beans, avocado and tomatoes. This is one of the easiest dinners to prepare yet it is satisfying, nutritious and absolutely delicious. The bright colors are inviting and the flavor is plentiful.

Salmon is a versatile fish that can be roasted, grilled, poached or sautéed. It holds up well without falling apart or loosing flavor. One of my favorite ways to prepare salmon is to marinade it in teriyaki sauce and then grill it. I also enjoy grilling it on a plank.   When buying salmon I try to stick to wild as much as possible, it’s better for you and tastier too.

Salmon Rice Bowl

In this recipe I seasoned the fish with salt, pepper and a little cumin and then simply roasted in the oven for 25 minutes. While salmon was roasting the rice cooker cooked the rice and I chopped tomatoes, avocados and lettuce. The entire dinner only took me about 35 minutes to make. Not bad, not bad at all.

Salmon Rice Bowl

Salmon Rice Bowl

I’m looking forward to Halloween. I took a day off for some fun with my munchkin and friends. So this will be a shorter work week for me and I’m happy about that. Wishing everyone a wonderful day.

5.0 from 4 reviews
Salmon Rice Bowl
 
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Serves: 2
Ingredients
  • 1 cup brown rice
  • ½ packet Goya Sazon con Azafran (in the international foods isle)
  • 2 salmon portions
  • 1 cup lettuce, shredded
  • 1 can black beans, drained and rinsed
  • ½ cup grape tomatoes, sliced in half
  • ¼ cup pickled jalapeños (optional)
  • 1 avocado, chopped
  • salt & pepper
  • ¼ tsp cumin
Instructions
  1. Cook rice by combining 1 cup brown rice, 2 cups water and ½ packet Goya. Add a little more water if needed. I find that brown rice takes longer to prepare than white. I used almost 3 cups of water to get it perfect.
  2. Preheat oven to 350 degrees, season salmon with salt pepper and cumin. Arrange on a baking sheet covered with aluminum foil. Roast about 20-25 min. When done, gently pull flake.
  3. Divide rice, beans, tomatoes, jalapeños, avocado and lettuce in two bows. Top with salmon and serve with you favorite hot sauce.
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Truffle Parmesan Polenta with Mushroom Ragu

“Challenges are what makes life interesting, overcoming them is what makes life meaningful” Joshua J. Marine

Truffle Parmesan Polenta with Mushroom Ragu
Busy lives can get very repetitive, almost monotonous, too predictable. Days go by fast and you find yourself looking for inspiration in the refrigerator while hungry mouths demand dinner. What do you do? You make the same familiar dish you’ve made many times before. You rely on it, you know it like the back of your hand. While there is nothing wrong with the same old familiar dish a new recipe could bring some spice and excitement to the dinner table. Some days it seems that I fill my shopping cart with the same old items and when it comes to cooking them I find myself in a rut.

Truffle Parmesan Polenta with Mushroom Ragu
This time I challenged myself to cook with a new ingredient. I have never made polenta from scratch. I shy away from anything that requires lots of stirring or attention. In the past I used the precooked polenta log to make things easy. But it’s not the same as making it from scratch. Quick cooking polenta is easy and pretty quick. It takes on flavor really well and can be eaten with anything.

Truffle Parmesan Polenta with Mushroom Ragu
In this recipe I wanted to create a comforting vegetarian meal without skimping on flavor that can be satisfying for meat lovers as well, aka my husband. Mission accomplished! And…… that egg takes it to the next level. If you ask me, everything is better with a little egg yolk on top. Creamy polenta infused with truffle oil and parmesan cheese topped with mushroom ragu and egg yolk is simply divine. If only you can smell it.

Truffle Parmesan Polenta with Mushroom Ragu
Challenge yourself to learn something new. You’ll be surprised at the outcome.

5.0 from 6 reviews
Truffle Parmesan Polenta with Mushroom Ragu
 
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Author:
Serves: 4
Ingredients
  • 4 cups chicken stock
  • 1 cup yellow polenta (corn meal), I used Bob's Red Mill
  • ¼ cup parmesan cheese
  • a few drops of black truffle oil
  • 3 tbsp butter
  • 1 package mushrooms, sliced
  • 1 onion, sliced
  • ¼ cup dry vermouth
  • olive oil
  • salt and pepper
  • egg (poached or fried)
Instructions
  1. Bring 4 cups of chicken stock to a boil, stir in polenta and butter, reduce heat to simmer and cook about 20 minutes, stirring frequently.
  2. Add parmesan cheese and a few drops of truffle oil, mix well and remove from the heat. Cover, set aside.
  3. In a large skillet heat olive oil, add mushrooms and onions. Saute on medium heat until the mushrooms develop a golden color. They should not be soggy. Season with salt and pepper. Add vermouth, reduce heat to simmer and cook another 3 minutes until the sauce reduces by half.
  4. Serve mushrooms on top of polenta topped with an egg. Enjoy

 

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