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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Veggie Packed Meat Sauce over Linguine

 “Doing what you love is freedom. Liking what you do is happiness”

Veggie Packed Meat Sauce over Linguine

I am so excited to share this recipe with you largely because I feel very clever. I snuck many veggies into this dish then tested it on a 7 year old and a 40 year old and guess what?….

It was a smashing hit!

They had no idea what hit them. They knew nothing about the eggplant, the zucchini, the bell pepper and the onion lurking in the rich sauce made with both spicy and sweet italian sausages. They both licked their plates clean while I smirked happily. And that is how I measure success of a dish.

Veggie Packed Meat Sauce over Linguine

I was looking through my blog’s recipes and came to a realization that there aren’t that many pasta recipes. What a nuisance!  That must be changed… immediately. It must be done while I am in the  pasta adoration phase, which can pass as fast as it came.

I’m not going to lie I’m also in the “I don’t have much to write about” stage and just going to leave you alone with this incredible sauce.

Hoping writer’s block is gone by the next post.

Veggie Packed Meat Sauce over Linguine

Veggie Packed Meat Sauce over Linguine

 Enjoy Superbowl!!!

Veggie Packed Meat Sauce over Linguine

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Serves: 5

Ingredients
  • 1 small zucchini (about 1 cup) diced
  • ½ medium eggplant (about 1 cup) diced
  • 1 orange bell pepper, diced
  • 1 small onion, diced
  • 3 italian sweet sausages
  • 2 italian hot sausages
  • 1 24oz jar your favorite pasta sauce (I used Bertolli Organic Olive Oil, Basil and Garlic)
  • 1 lb pasta, such as linguine, spaghetti or penne
  • grated parmesan cheese
  • 2 tbsp olive oil
Instructions
  1. Heat olive oil in a deep skillet or a Dutch.
  2. Remove casings off the sausage, crumble and brown until no longer pink. Using a slotted spoon transfer cooked sausage to a plate.
  3. To the same pot add eggplant, zucchini, bell pepper and onion. Saute over medium heat until the vegetables begin to soften. Stir in sausage and cook another 5 minutes.
  4. Pour in the pasta sauce, stir, reduce heat to medium low and simmer gently for about 10 more minutes.
  5. Meanwhile cook pasta according to package directions. Serve topped generously with the sauce, parmesan cheese and a piece of garlic toast. Enjoy

 

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Bone Broth Soup with Beans & Lentils

Bone Broth Soup with Beans

A big pork shoulder bone gave life to a new recipe simply because I couldn’t stand to throw away a treasure like that. Just looking at it made me think of a big pot of broth and since I was on vacation a big pot of broth led to a big pot of delicious bean soup. There is so much flavor in a homemade broth. I can drink it straight topped with sliced scallions and herbs anytime. But freezing it for future recipes makes me the happiest. Making a big pot of soup makes me pretty happy too.

Bone Broth Soup with Beans

Pork shoulder is a fantastic cut of meat. It’s huge too, which only means one thing, lots of delicious recipes. I buy it to make Roasted Pork, Pork & Poblano Stew and one of my favorite citrus pork recipes for tacos from the Truly Mexican Cookbook by Roberto Santibanez.  I also save the bone to make a pot of broth, freeze it and use it in other dishes.

Bone Broth Soup with Beans

Bone broth is a good source of minerals like calcium, phosphorus, magnesium and your body can easily absorb it. It contains chondroitin sulfate and glucosamine, which help reduce inflammation and joint pain. Properly prepared bone broth aids digestion, and muscle repair. On top of all that it tastes delicious, adds flavor to your dishes and is so much better than the MSG loaded kind you get at the store.

Bone Broth Soup with Beans

I realize that preparing a broth like this is time consuming. I have two solutions for you. The first, good for the weekend,  is to throw all the ingredients in the pot and let the magic happen while you clean the house, do your chores or relax on the couch.  The second is to use that trusted slow cooker. Yes, the slow cooker is one of the greatest tools for making broth. I suggest boiling the bone first in a pot of water for 5 minutes to remove the scum and then transferring the bone with fresh clean water to the slow cooker.

After that cooking those beans in the broth is a peace of cake. Just leave the beans to soak in water while the broth is in the slow cooker.

Bone Broth Soup with Beans

Happy Almost Weekend!!!

Bone Broth

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Ingredients
  • 1 pork shoulder bone
  • ½ lb pork shoulder meat, cut into 1 inch chunks
  • 2 carrots, peeled, cut in half
  • 1 large onion, peeled, cut into quarters
  • 2 celery stalks, cut in half
  • 3 garlic cloves, smashed
  • 1 bunch fresh parsley
  • ½ tbsp dry rosemary
  • 8 cups fresh water
  • salt to taste ( if using broth for the Bone Broth Soup with Beans, omit the salt)
Instructions
  1. Stove top method: Add all ingredients to a pot, cover with water and bring to a boil skimming the surface of scum before it begins to boil. Reduce heat and simmer for 3 hours.
  2. Slow cooker: Bring a pot of water with the shoulder bone and meat to a boil. Allow to cook for 5 minutes. Drain and rinse the bone. Add the bone, meat and the rest of the ingredients to a slow cooker and cook for 8 hours.

Bone Broth Soup with Beans & Lentils

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Ingredients
  • ½ lb beans, preferably soaked overnight or for at least 4 hours
  • ⅓ cup yellow lentils
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 1 tsp dry thyme
  • 3 garlic cloves
  • Broth from the Bone Broth Recipe Above
  • Meat chunks from the Bone Broth Recipe Above (discard the bone)
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley
Instructions
  1. In a large soup pot or the Dutch Oven heat olive oil add carrots, onion, celery and garlic. Cook for 3 minutes then stir thyme, beans, lentils and meat chunks.
  2. Pour in all of the bone broth, bring to a boil, reduce heat and simmer until the beans are tender, about 1 hour.
  3. Season with salt, pepper and fresh parsley. (It's important not to add salt while the beans cook, otherwise they will be tough and take much longer to become tender)
  4. Enjoy.

 

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