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 burnt 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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Garlic Chili Marinated Shrimp Tacos

Garlic Chili Marinated Shrimp Tacos

Being very preoccupied with my half marathon training has its own benefits.  I’m learning two important lessons of cooking, the importance of prep and the necessity to prepare easy dishes. My already busy schedule is now much busier and although I am getting the hang of managing my time better than I have ever before, I am finding that dinners have to be ready within 30 minutes usually following a 3-4 mile run. My body is hungry, my family is hungry and quite frankly being in the kitchen for a prolonged period of time is not part of my post run recovery plan.

Garlic Chili Marinated Shrimp Tacos

Recipes like these Garlic Chili Marinated Shrimp Tacos topped with a mixture of a cool cucumber, romaine and avocado cream is not only good for the taste buds, but it’s fast and family friendly. We’ve been introducing Briana to spicy foods with some success and the slight heat created from the garlic chili paste is just right.

I can eat tacos everyday. I definitely have a slight obsession with all things taco. It’s amazing what can become a taco. On saturday I watched Aaron Sanchez from the Cooking Channel visit dozens of taco trucks and sample endless combinations of flavors. Drooling just thinking about it. I might be experimenting with some unusual flavors soon. I know my husband isn’t going to complain.

Garlic Chili Marinated Shrimp Tacos

Have a great Monday friends!

Garlic Chili Marinated Shrimp Tacos

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Serves: 2

Serving size: 2 tacos

Ingredients
  • 16 large shrimp, peeled and deveined
  • 2 tbsp garlic chili paste
  • 2 tbsp olive oil
  • ¼ english cucumber, seeded and chopped
  • ⅓ cup romaine lettuce, shredded
  • ½ avocado
  • 1 tbsp vegenaise
  • 1 tbsp sour cream
  • 1 tbsp chopped cilantro
  • salt to taste
  • 1 tsp fresh lime juice
  • 4 corn tortillas
Instructions
  1. In a small bowl mix shrimp with garlic chili paste. Set aside and allow to marinade for about 10 minutes.
  2. Combine avocado, vegenaise, sour cream and cilantro in a blender. Blend until smooth adding a little water if necessary. Season with salt and lime juice.
  3. Add chopped cucumber and romaine to a small mixing bowl. Add some avocado cream and stir gently.
  4. Preheat olive oil in a skillet, add the shrimp and the marinate and cook until the shrimp is fully cooked.
  5. To assemble the tacos, preheat tortillas, top with the cucumber mixture, shrimp and avocado cream.
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Wasabi Salmon Salad Bowl

Wasabi Salmon Salad Bowl

A loaded salad, like this one, is my ultimate feel good about what I just ate dinner. It never ceases to amaze me how piling up a variety of fresh ingredients, topping them with a good quality protein and dressing the whole thing in a favorite dressing comes together so simply, yet tastes delightful. It feels good to put this in your body, the colorful produce is inviting and nutritious. You can rest assure anti-inflammatory and anti-aging is right in this bowl.

Wasabi Salmon Salad Bowl

Wild salmon or sustainably raised farmed salmon is more expensive yet well worth the extra penny. You can taste the difference. It pays to get better fish for a salad like this. Good news is you won’t need a lot, one large size portion will feed two people. Crunchy sprouted beans, mixed baby greens, cucumbers and eggs make this a complete meal. I prefer a creamy dressing here like my Green Goddess  but feel free to use what you like best. Kurt has it with a simple Italian dressing every time.

Wasabi Salmon Salad Bowl

Enjoy!

Wasabi Salmon Salad Bowl

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Serves: 2

Ingredients
  • 2 cups mixed baby greens
  • ⅓ cup cherry tomatoes, halved
  • ⅓ cup english cucumber, peeled and diced
  • ⅓ cup sprouted beans
  • 3 eggs, soft boiled, quartered
  • 1 large portion wild salmon
  • 1 tsp wasabi powder
  • ½ tsp Dijon mustard
  • salt and pepper
  • grated parmesan to liking
Instructions
  1. Preheat oven to 350 degrees.
  2. Season salmon with salt and pepper. Spread dijon mustard over the top, then wasabi powder.
  3. Roast 15-20 minutes. Turn the broiler on and allow the top to get slightly golden and bubbly.
  4. Once cooked, remove from the oven and let stand for a few minutes to cool. Flake with a fork.
  5. Divide salad greens between two bowls, top evenly with cucumber, tomatoes, sprouted beans and eggs. Top with salmon and grated parmesan.
  6. Enjoy with your favorite dressing. (Tip: Creamy dressings work best)

 

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