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Archive for April, 2012

Cuban Sandwich :: Porky & Delicious!


So last week…we had some pork and later last week…we needed to eat up what little was left and what better way than to make the traditional Cuban sandwich!

According to my sources (the interwebs of course – nothing but the best for you readers!), all Cuban sandwiches contain roast pork, ham, pickles, swiss cheese and a spread of mustard and are always served hot off the presses. Sounds like a pretty pungent sandwich, right? Wrong…it’s delicious, strongly flavored…but apparently many wrongs make a right!

Do you live near a Trader Joe’s? Good! We find that using the mini-ciabatta loaves which are only par-baked and ready to be crisped up before serving are perfect for any panini. Soft enough to let the panini press squish it a bit and grill up the outside but not so much that when you take a bite, you either get all bread or only the filling.

Moving on…slice the bread and spread with mustard on both sides, we happen to be fans of this one from Sierra Nevada Brewing. We also like their beer…but that’s another post! Layer a few slices of ham on the bottom side of the sandwich, cover with slices of the roast pork.

Having only dill pickle spears in the house…which I thought too difficult to slice lengthwise, I was relegated to many little slices of the spears.

Ready for the swiss cheese, layer it on and give a light sprinkling of salt and pepper. (Remember rule #4 – season at every step! – It’ a rule…maybe not rule #4…but it’s a rule.)

Top with the other half of the bun and get it into your panini press stat…or fry pan…or whatever works for you.

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Once the cheese is melty, the bread toasty, and the filling delicious-looking…pull it off the grill and cut in half. (Also…make a giant mess for just one sandwich!)

Serve with crunchy potato chips and a pickle on the side.

Dig in (and then wish you had a little more leftover roast pork).

In lieu of additional pork…throw together another sandwich with ingredients found in your fridge!

Filled with sliced roast turkey, roasted red peppers, arugula, mozzarella cheese and some sprinklings of garlic dried Italian herbs.

I love panini night…you never know what might make it into a sandwich! Do you have a favorite filling?

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DLW :: Roasted Pork Tenderloin with Risotto & Sautéed Kale


Roast a pork tenderloin, make some risotto, sauté some kale and top it all with a little Parmesan…and poof – dinner appears!

Okay, it wasn’t actually that quick, but it was delicious and we had some leftover pork for a meal later in the week!  (stay tuned for details on that…)

What did you eat last week?

 

Hot Cross Bun(nie)s!


What do you get when you our boiling water down a rabbit hole…?

Hot Cross Bunnies! 

Okay, I kid.  But I do love some hot cross buns!  I came across a recipe on the King Arthur Flour site.  It seemed to have a nice balance of spiced dough with just a bit of sweetness not too much dried fruit.

Recipe can be found right here and the only changes I made were that used about half the total dried fruit called for in the recipe and only used currants.

I soaked them in rum as I did not have any apple juice in the house. This is a great trick to make sure that your dried fruit doesn’t steal all the moisture from your dough during the rising process.

No need to worry about the order of mixing either,  I added all the dry ingredients to the bowl, gave it a quick stir with the dough hook and then threw in the wet ingredients – eggs, milk and room temperature butter.

I happen to love the Proof function on my oven…it heats to about 80º (my guess is using the heat of the oven light), but it ensures that my rising dough stays warm and out-of-the-way of any drafts.

Note that it is not a super-puffy rise.

Just as the recipe stated, it makes 12-14 (for me – 14 exactly) and they are about the size of billiard balls.

And since I wanted warm toasty buns on Easter morning without having to wake up at the crack of dawn to get the dough going, I started it the evening before and left them formed in rolls over night in the fridge for the second rise.

I slashed the tops with a razor and let them sit on the counter to take the chill off of them while the oven heated.  Woody tried to get Cleo interested in them…which I don’t approve of.

Last step before the oven is to brush the tops with an egg white mixed with milk to help them brown up.

All seemed to go as planned although I cooked them a bit longer as they were so well chilled that I worried they would turn dark brown without the insides being cooked through.

Poof!  They magically turn into delicious and golden brown rolls,  Okay…maybe an oven was involved – at 375 for 20 minutes and at 350 for the remaining time.  In total, they baked for 30′ish minutes.  I know, very precise.

The dough only has a bit of brown sugar in it, so the icing was a nice addition.  (I can’t believe I actually advocated for icing…as I am almost categorically opposed to it…but I’ll admit…it was needed and delicious!

We are soon headed to a delicious brunch and therefore these were just a morning snack to hold us over until our 2:00 pm reservation.  Add in a steaming cup of coffee and it was a fabulous spring morning!

What are your Easter traditions?  Whatever they are I hope they are filled with delectable items and people you love and hopefully some delightful spring weather!

Happy Easter!

 

 

 

Chicken Gorgonzola Pasta Salad with Bacon


D’Amico & Sons!  Ring a bell…?  If so, you probably live in Minnesota or Florida or have flown through MSP airport and had enough time to wander around for a bite to eat…and if this is so…you know what I’m talking about.

I wasn’t always one for pasta salads.  They were always bland and drenched in oil and vinegar and seemed to be a dumping ground for canned and often ignored veggies.  My nightmare of a pasta salad involves tri-color spiral pasta with a bottle of italian dressing, some canned sliced olives and if we are lucky…a dice of red bell pepper.  If that’s the best thing you can think of to do with some pasta…perhaps you should consider take-out!

Now that I’ve seen the light…I know the potential that lies in a well-thought-out pasta salad.  Think big…you probably can’t go wrong!  Visiting my husband’s family in Minneapolis, I was treated to D’Amico and Sons, and have been recreating various menu items ever since!

The weather has started to turn truly into spring in most of the country and what better way to welcome it than with a totally cold dish of hearty pasta?

Fun Fact:  Add buttermilk to regular mayonnaise and POOF!  You get ranch dressing.  No, really…nothing additional needed, unless you want it to look like ranch dressing, then you could add some things…ya know…like…herbs.  That’s it.  That’s all.  We were shocked – it tastes just exactly like ranch.  After we got over this fun little piece of info…we got on with the cooking chopping and mixing.

All ingredients in our version are just a guess…so we have chicken, not-all-the-way-sun-dried tomatoes, spinach, bacon and gorgonzola dressing.

I know it looks a little like butter…but it is actually really delicious creamy gorgonzola!  The dressing is simple…a little mayo, buttermilk, crumbled gorgonzola, salt and pepper.

Oh yeah, you’ll also need some pasta of your choice…cooked extra al dente!  Add the various components to the bowl, pour dressing over the top and drizzle.  Be conservative at first with the dressing, each piece should have a nice coating…but not be drowning in dressing.  Mix it up…then add the spinach.

Lastly, scoop onto a plate…and top with your perfectly cooked bacon crumbles!

Enjoy!

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