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.

5.0 from 1 reviews
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.

5.0 from 1 reviews
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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Pork & Poblano Stew with Crispy Chorizo

Healthy eating doesn’t have to be a set of rules about what to eat and what not to. Healthy eating is not about dieting and deprivation. To me it’s more about the ability to make the right choices as well as exercise a good measure of self control. We try to eat lots of fruits and vegetables, choose as many organic ingredients as possible and learn how to identify GMO produce. While our diet consists a lot of the good stuff there are times when we give in to the bad. And that’s ok.

Saturday night the family was over for a down and dirty roll up your sleeves type of meal. We made home made Margaritas and Hot N Juicy style shrimp boil. For those of you who have never been to Hot n Juicy, they serve bagged seafood swimming in tons of buttery seasoning made spicy to your licking. I can’t explain how good it is. It’s just is. I’ve mastered the seasoning and it’s now become a once a month thing for the family get together. My dad can sit there all night, just peel the shrimp and enjoy sucking the sauce out them. The six of us ate 8 lbs of shrimp and we’re not sorry. :) I’ll be good again tomorrow.

Pork & Poblano Stew with Crispy Chorizo

Saturday was a beautiful 65 degree day and a glimpse into what Spring is going to bring, but today the cold is back. It’s going to rain most of the week with a possibility of snow on Tuesday. So I made this delicious stew to warm up a bit. I love stews no matter the time of the year.

Pork & Poblano Stew with Crispy Chorizo

I made baked tortilla chips as well. Simply cut corn tortillas into eights, lay on a baking sheet, drizzle with olive oil and season with salt. Bake at 350 degrees until golden.

chips

The toppings are all up to you. Use whatever you like, avocado, radish, cabbage, red onions. All fantastic! I made crispy chorizo bits for an even more flavor.

Pork & Poblano Stew with Crispy Chorizo

Pork & Poblano Stew with Crispy Chorizo

  This stew is great the day it’s made and even better the day after. It freezes well too.  

Kathy Sig 2

5.0 from 1 reviews
Pork & Poblano Stew with Crispy Chorizo
 
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Serves: 4-5
Ingredients
  • 2 lbs pork shoulder, cubed into 1 inch pieces
  • 1 red onion, diced
  • 1 poblano pepper, diced
  • 1 garlic clove, minced
  • 1 can light beer
  • 2 14 oz cans hominy, drained and rinsed
  • 3 cups water
  • 1 chicken bouillon
  • 2 whole pickled jalapeños plus the juice, fine chop
  • 1 tbsp cumin
  • salt and pepper to taste
  • cayenne pepper (optional)
  • olive oil
  • toppings of your choice
Instructions
  1. Heat olive oil in a heavy soup pot or a Dutch oven.
  2. Season pork with salt and pepper. Working in batches, brown pork. (Don't overcrowd the pot, you'll end up steaming the meat instead of browning it) Remove to a bowl.
  3. To the same pot add diced onion, garlic and poblano pepper. Cook about 5 minutes.
  4. Add the beer, deglaze the pot and add the rest of the ingredients.
  5. Bring to a boil then reduce heat to simmer. Cook about 1 hour until pork is tender. Season with salt and cayenne to your liking.

 

 

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Pork & Shrimp Dim Sum

I LOVE DIM SUM. PERIOD.

I really love dim sum. It’s such a wonderful combination of simple flavors in a small bite. It’s just perfect.

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These little meat and shrimp pockets are very easy to make, as complicated as it might look.

dim sum

Mix all the ingredients. Fill the wonton wrappers. Shape into little purses and steam. Serve with your favorite sauce.

dim sum 2

I strongly suggest investing a few bucks into a bamboo steamer. There are so many different dishes that can be made in it. I’ve steamed veggies, fish and dim sum in mine so many times, it’s time for a new one. If you are looking for a good fish recipe to try in the steamer then you must make my Salmon with Leeks & Shiitake.

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You can even make a large enough batch to freeze for future dinner in a flash. Kurt and I however ate this entire platter by ourselves.

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When steaming it’s important to line each bamboo tray with lettuce leaves so that Dim Sum doesn’t stick to it. Bring an inch of water to a simmer in a skillet large enough to accommodate the diameter of your steamer. Alternately, you can use a wok. The water should not be so high that it makes contact with Dim Sum. Enjoy!

Have a great weekend everyone.

Kathy Sig 2

5.0 from 1 reviews
Pork & Shrimp Dim Sum
 
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Author:
Serves: 3-4
Ingredients
  • 1 package of wonton wrappers
  • 1 lb ground pork
  • 6 large shrimp, finely chopped
  • 2 scallions, thinly sliced
  • 5-6 mushrooms (preferably shiitake), chopped
  • 2 garlic cloves, minced
  • ½ tbsp corn starch
  • 1 tbsp low sodium soy sauce
  • ¼ cup white wine
  • salt and pepper to taste
Instructions
  1. Mix all ingredients together.
  2. Fill wonton wrappers. Shape into pockets, do not seal on top.
  3. Line bamboo steamer with lettuce leaves or a wet paper towel.
  4. Arrange dim sum so they're not touching, otherwise they will stick to each other.
  5. Steam covered about 8-10 minutes until the pork is fully cooked.

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