It’s easy to always think about St. Paul & Minneapolis, the Twin Cities, as a Swedish/Norwegian city and we do have a large population. Maybe our weather made them feel at home. But it’s just as easy to forget that our earliest settlements were French and/or French Canadian. So in honor of our French, here’s a “Bean Pot” or if ya want to be fancier, I’ll just call this a Minnesota Cassoulet Bean Pot.
Here’s a new to me soup that you might like, too. Yucatan Pork Stew Instant Pot or Not. You might be familiar with Taco Soup or Sopa de Lima. They’re kind of relatives & share some of the same qualities as this Yucatan Pork Stew Instant Pot or Not.
Ok, so Memorial Day Weekend is starting! And for a lot of people that means grill outs and barbecues. But what if you want luscious, succulent pulled pork but aren’t into barbecuing and smoking? Well, that’s when you need a little Instant Pot Pulled Pork in your life.
Does it seem that time is just slipping by faster and faster or is it just me? I meant to post this for you as an option for leftovers from the Country Style Ribs in the Slow Cooker. I made that recipe months ago! At long last, here’s my favorite home-cooked better than take-out Pork Fried Rice. And I’m posting it right along with my newer Drunken Fried Rice, so you’ll have two options.
If you’ve never had the classic Puerto Rican pork roast, Pernil, you’ve been missing out. It’s beyond fantastic – slowly roasted, garlicky, herby deliciousness, done when it’s just about falling off the bone tender.
“No, ga-hrose! Ham Balls?” Yeah, my sister didn’t hold back when I told her I made them. And that gross was a whole two syllable gross! Too bad she’s so far away coz I know I could convert her with these little lovelies. They’re the real, deal Iowa Ham Balls with Sweet Sour Glaze, heritage style. No soup or ketchup or any weirdness at all. Just good down-home scratch cooking.
Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for Vaguely Vietnamese Slow Cooker Pork Tacos, yesterday when I posted the Vaguely Vietnamese Slaw recipe, and I think these Tacos are worth that little delay.
New Mexican Carne Adovada is a dish that is quintessentially New Mexican although versions have traveled Northward into Colorado where I lived for many years. When cravings for the deep red chili flavor comes on, New Mexican Carne Adovada is how I satisfy it.
Sometimes the universe aligns and this Brunswick Stew Georgia Style came about as a result! We just made a big pork shoulder roast (Momofuku’s Bo Ssam, to be exact) and had leftovers. I had just come across a couple recipes for Brunswick Stew. And my sister from Georgia called and said she was on her way. Well, that sealed the deal! Brunswick Stew, it was!
What happens when a lentil/yogurt/kale and green smoothie person stays on to help out her solidly Midwestern parents? Things like this, I’m afraid! This is one gorgeous pork roast from Chef David Chang of Momofuku. Momofukus Bo Ssam is crazy good. Served with rice, two simple sauces, and lettuce for wrapping, along with a few, simple accompaniments, this is absolutely one insane dinner.
Since my very first taste, too many years ago to admit, I’ve been wild about Hot & Sour Soup. I think I order it whenever it’s available on a menu and it’s always exciting for me to sit at the table of a new restaurant, just waiting for their Hot & Sour Soup (which is always my first course) wondering what theirs will be like.
Hey guys, it’s me, the Frugal Hausfrau, with an easy crock pot recipe for a “barbecued” brisket or pork shoulder that, wait for it, uses convenience products! Yikes – has the earth ended? Maybe the lunar eclipse of the blood moon we had last week affected my mind! Y’all know I love a good scratch recipe but this Crock Pot Slow Cooker Pulled Pork or Brisket has me breaking that little rule. Oh, I’m such a rebel…
I’m a bit at a loss as to how to describe Puerco Con Chile Verde; tender chunks of braised pork in a slightly spicy, slightly smoky green tomatillo sauce is descriptive but doesn’t quite give justice. Guisado de Puerco con Tomatillos or Carne de Puerco en Salsa Verde rolls off the tongue with a bit more flair.
The Cuban sandwich – such a classic and so American, from what I understand! And like many classics, the Cubano Cuban Sandwich sparks heated debate. There are those who say the bread makes the sandwich and it’s impossible to have a great one outside of Miami – I disagree. I think you will, too, after your first bite of this one!
I think it’s the citrusy, garlicky pork shoulder and good, sweet ham (you’ll need a cut 1/4 inch thick or so, a slab, not shaved lunch meat) that really makes the sandwich. If you don’t have ham in the house, ask your deli to special cut it for you.
If you’re a purist and don’t have a Cuban bakery nearby, you can make your own bread. I’ve had pretty good luck using two types of bread, the little soft deli buns from Aldi (yes, I know! But it’s true!) or soft (not a hard, French baguette, but the “Italian”) grocery store baguette. Around here, they’re packaged up in the bakery department. Three Guys from Miami suggest stopping by a Jimmy John’s and picking up a loaf of their bread.*
Three Guys from Miami (I love these guys and they inspired my Lechon Asado, the pork shoulder roast these sandwiches were made from) state that an authentic Cubano doesn’t have mustard or mayo, tomato or lettuce. My preference is for a little mustard, probably because the first Cubano I ever had did have mustard. No fancy mustard, just the yellow ballpark kind. That’s the great thing about making your own, though! No “rules!” Make it how you want it.
If you want to make an evening of it, invite friends over, fire up your Netflix and watch “Chef.” I mentioned this movie on my post for Individual Molten Lava Cakes, but it was all the Cubano sandwiches made in the movie that really made my mouth water! Before you click, be prepared for some “bad” language. Be prepared, too, to want a Cubano and to dance around the kitchen as you make it!
While I wouldn’t discourage anyone from making a similar sandwich with any left over Pork Roast or Pulled or Shredded Pork, I would highly encourage you to take a little time, plan ahead and lovingly marinade and braise a pork shoulder for Lechon Asado. Then set aside some of it for this sandwich. They’re just insanely good!
If you want to, sneak a little of the oniony sauce from the roast into the sandwich, but not too much or it will be “slippery”. If you’d like to go wild, a touch of my Sweet Pineapple Mango Habanero Hot Sauce is great, or set some out for those who like to “dip.”
I can’t think of a better side than either my Bomb Baked Potato Wedges or my crispy Stupid Simple Sweet Potato Fries. Maybe a little Creamy Cole-Slaw. Perhaps a Vinegar Based one? Unless of course, you have access to plantains…
Cubano or Cuban Sandwiches
- 1 long Cuban bread roll or a substitution
- 3 tablespoons softened butter
- Dill pickles
- 3 tablespoons yellow Ballpark mustard (optional)
- 8 thin slices Swiss cheese
- 1/2 to 3/4 pounds ham, about 1/4″ thick
- 1/2 to 3/4 pounds thinly sliced Lechon Asado (Cuban Pork Roast) about 1/4″ thick
To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, pickles, cheese, ham, pork then cheese again. Optional: drizzle a little of the sauce from the roast over the meat.
Although not strictly necessary, lightly steaming the ham and pork before assembling makes a great juicy sandwich, hot all the way through. Simple heat up your pan, place the meats in and toss in about two tablespoons of water. Lid and let cook until the water has evaporated and meats are hot and tender.
Cuban Sandwiches are not always “pressed” and can be served as is or griddled like a grilled cheese sandwich. If you’d like to press this sandwich, there are several ways, below.
- Cuisinart Griddler: I had wanted one for years so when they went down in price I picked one up, but I don’t know that I would necessarily recommend it. It is perfect for Cuban Sandwiches, though. Simply butter both sides of the bread, place carefully on the griddler, close and slowly cook until the tops and bottom are crispy and golden brown.
- Panini Press: A panini press is not strictly traditional, but will make a great sandwich – with lines! Butter both sides of bread.
- Cast Iron Skillet: Heat a large cast iron skillet or grill pan over medium heat. Generously coat one sides of sandwich with softened butter. Place the sandwiches on the skillet, buttered side down and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Remove the top weight, butter the top and turn over. Repeat. (I like to place a piece of foil between the bottom of the skillet and the sandwich because I find, with my gas stove, my skillet bottoms are a little grody.)
- Brick Method: Wrap a brick in foil (one for each sandwich) and heat in a 450 degree oven for about 30 minutes. Butter both sides of sandwich. Cook in cast iron skillet, but once the sandwich is in the skillet, carefully remove the brick and place on the top side of sandwich.
from the kitchen of www.frugalhausfrau.com
Jimmy John’s will sell a loaf of day old bread for 50 cents if they have it, or a fresh loaf for $1.00. I have on occasion stopped by Bruegger’s Bakery when I’m nearby and it’s late in the day – and picked up bagels half priced. You’ll be surprised at how many places discount items, usually unadvertised, if you take the time to look around or are brave enough to ask.
Can you believe we have snow, in Minnesota, in April? Really, our weather has been unpredictable with a few days in the 70’s but mostly just cold and dreary. None of that matters coz I’ve gone to Miami. In my mind, at least with this glorious dish: Cuban Lechon Asado – Cuban Pork Roast. You might know this roast, it’s the one with sour oranges and tons of garlic. Flavor to blow your mind.
I was introduced to Posole Rojo or Pozole Pork Hominy Stew in Denver when one of my co-workers bought it to nearly every “food day.” Those in the “know” snuck away to the buffet table before lunch before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.
My friend, Sandy told me about Three Cheese Enchiladas with Braised Pork & Ranchero Sauce, a dish she had at one of our local restaurants. And I tried it and went a little nuts over it myself. Then the restaurant sadly started to go downhill and I decided I just was going to have to make these beautiful, cheese filled enchiladas, with this fresh, tangy Ranchero Sauce and the luscious shreds of braised pork at home.
I always love to make a Slow Cooker Pulled Pork. It’s so easy and there’s nothing like a set it and forget it recipe. It takes so long to cook, but then there is that tantalizing aroma filling your kitchen, driving you nuts, until the moment you open that slow cooker to this glorious pork and snitch that first bite before you even take it out. Don’t you tell me that’s just me!! I know you do it, too. Or maybe it IS just me?
Denver Green Chili is a regional specialty and is found all along the Colorado Front Range. This Denver Green Chili, my secret family recipe, made in the classic Denver style, is a secret no more. Rich and silky, just thick enough to smother a burrito and gently pool, it has just the right amount of heat. Enough to catch your interest, to be sure, but not enough to cause any distress. Just marvelous flavor that will tickle your tongue, then wrap around and settle a bit toward the back of the throat.
Hands down one of our favorite family recipes, this Mexican Shredded Pork or Beef has it all. Flavor, as much or as little heat as you want, and a lot of versatility. Make Tacos, Flautas, Tostadas, or Burritos, just to get started. Best of all, Mexican Shredded Pork or Beef is super easy; braise it in the oven or use the slow cooker.
I used to have such “food envy” about Mexican Chorizo. See, I couldn’t buy it where I lived. So sad, huh? And when it started becoming available, it was super pricey and usually frozen. So I learned to whip up my own Homemade Chorizo. Chorizo is quick and easy to make at home and problem solved!
I started making these little Filled Wonton Cups as I call them many years ago. I and still make them because they’re fast, easy, make a bunch and most of all, they are strangely addictive. I promise you if you put these out on game day or bring them to a potluck, you’ll come off as an absolute genius. Seriously. People just can’t stop eating them.
Are you kinda set on the idea that pot roast should be made with beef? I was. And what a mistake that could have been. One of our new favorite winter meals is now Oven Braised Pork with Root Vegetables, a comfy, homey dish, full of potatoes and carrots and the most succulent pork you can imagine. Spoon tender, and that gravy? Talk about comfort.