Pork Shoulder for Cuban Sandwiches

There has and always will be a debate as to how a traditional Cuban sandwich is prepared. One ingredient everyone can agree on is the Cuban bread, which sings to you when the outside is crispy enough (just flick it with your finger).

Lightly brushed with butter or olive oil, the bread has been the only ingredient not debated since the sandwich was first created. The fun starts within the crusty rolls, where tender pork, mustard, dill-pickles, glazed ham and Swiss cheese come together to create an amazing blend of ingredients.


INGREDIENTS:

• 1 pound boneless pork shoulder
• Salt and freshly ground black pepper
• 1 tablspoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, peeled and smashed
• 1/4 teaspoon red chilli powder
• 1 medium onion, sliced
• 1 cup organge juice
• 1 lime, juiced
• 1 cup chicken broth
• 2 bay leaves
• 1 long Cuban bread roll
• 3 tablespoons Dijon mustard
• 8 slices Swiss cheese
• 1 cup dill-pickles
• 8 slices deli ham

INSTRUCTIONS:

You can do this in a Dutch oven, but for convenience and time use a pressure cooker as follows:

1. Begin by braising the pork shoulder.
2. Tie the pork shoulder in 4 places with kitchen twine so it will hold its shape while being cooked.
3. Season the pork with salt, pepper, cumin, and oregano.
4. Set the base of the pressure cooker over low-medium heat and add a 2 count of olive oil.
5. Add garlic and chili powder as the oil heats up will become fragrant and infuse the oil.
6. Add the pork.
7. Add the onions around the pork and brown slightly before adding orange juice, lime juice, stock, and bay leaves. Secure the lid to the pressure cooker and cook for 20 to 25 minutes.
8. When done allow to cool in juices before removing twine and slicing.

INSTRUCTIONS: CUBAN SANDWICHES

1. To prepare Cuban sanwiches, split bread in half then layer the bread with mustard, ham, pickles, cheese, pork, then cheese again.
2. Season with salt and pepper.
3. To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil.
4. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights.
5. Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super crispy.

Detroit's Eastern Market

Every Saturday morning, Detroit plays host to one of the most authentic urban quests in the United States. As many as 40,000 people walk through the gates of Eastern Market to enjoy one of the most unique Saturday mornings one will have. The market and the surrounding area is comprised of a local food district with more than 250 independent retailers and merchants wholesaling food, plants, and seasonal groceries.

At the heart of Eastern Market is a six-block public market that has been feeding Detroit since 1891. Every Saturday it is transformed into a lively marketplace with hundreds of stalls and stands where everyone comes to enjoy the strong friendliness and top notch food products. People have a vast selection of fruits, vegetables, flowers, homemade jams and syrups, and locally produced meats.

There isn’t any other place that has the history, culture, and traditions like Eastern Market. The atmosphere of the farmer’s, bands, and shoppers separate Eastern Market from any other market around.

Eastern Market Contact Information
Office Hours: Mon-Sat 8a.m. - 4p.m.
Public Market Hours: Sat 5a.m. - 5p.m.

2934 Russell Street
Detroit, MI 48207

Phone: 313.833.9300
FAX: 313.833.9309

http://www.detroiteasternmarket.com/

Starwberry Crumble

Since strawberries are in season I thought it would be a good idea to post this recipe. This strawberry crumble has everything you want in a dessert: sweetness, a great crunch, and a smooth strawberry filling that melts in your mouth with each bite.


INGREDIENTS:

• 4 1/2 tablespoons unsalted butter, cut small pieces
• 1 carton fresh strawberries
• 3/4 cup slivered almonds
• 1/2 cup light brown brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup breadcrumbs

INSTRUCTIONS:

1. Preheat oven to 400 degress F.
2. Grease baking dish with 1/2 tablespoon butter, set aside.
3. Put almonds, sugar, cinnamon, and nutmeg in food procesor or blender and chop thoroughly.
4. Pour into medium size bowl and stir in bread crumbs.
5. Put strawberries and 1/2 cup of dry mixture in buttered baking dish and mix lightly.
6. Add remaining butter to remaining dry mixture and blend gently. Spread evenly over strawberries.
7. Put in oven and bake for about 20 minutes.
8. Remove crumble from overn and if desired place under preheated broiler to brown crust (about 3 minutes).
9. Allow to rest 5 to 10minutes before serving.

Buffalo Chicken Breast over White Rice

The chicken breast is one of the most versatile ingredients you will find. It can be prepared in a stir-fry, in a chicken sandwhich, fried in oil, roasted in the oven, anyway you can come up with.

For this chicken recipe I marinated the chicken breast in a buffalo sauce marinde, then roasted in the oven and served over white rice.


INGREDIENTS:

• 4 chicken breasts
• White rice (amount varies)
• 1 1/2 cup Frank's Red Hot Sauce
• 1 cup butter
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, diced
• 2 jalapeños, diced (no seeds)
• 1 tablespoon fresh cilantro

INSTRUCTIONS:

1. In a small saute pan melt butter with hot sauce. Mix together to form buffalo sauce.
2. Put buffalo sauce in refrigerator and let cool.
3. Combine 1 cup of COLD buffalo sauce, onions, garlic, jalapeños, and cilantro in large bowl. Let marinate for at least 30 minutes.
4. Save remaining buffalo sauce to drizzle over rice.
   

After chicken is finshed marinating, complete the following:

1. Preheat oven to 350 degrees F.
2. Prepare white rice as shown on packaging.
3. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side.
4. Put the chicken in the oven until it is cooked through, about 8 to 10 minutes.
5. Remove chicken from the oven and let cool.
6. Place white rice on plate and add chicken breast on top. Drizzle remaining buffalo sauce over the top.

Minestrone Soup

Minestrone is one of the cornerstones of Italian cusines, and is jsut about as common as pasta on Italian tables. A good minestrone soup will be a great appetizer to any Italian dish and can also be used as a delicious entre by itself.


INGREDIENTS:

• 2 pounds Italian sausage
• 1 tablespoon margarine/ butter
• 3 tablespoons flour
• 8 cups beef broth
• 28 ounces canned tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon garlic, minced
• 1 onion, diced
• 3 zucchini, diced
• 3 small yellow squash, diced
• 3 carrots, diced
• 1/2 cup tubbetini pasta

INSTRUCTIONS:

1. Brown the sausage in a soup pot.
2. Drain teh fat.
3. Melt the margarine/ butter in with the sausage.
4. Springkle with the flour; stir to mix.
5. Add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings.
6. Simmer 45 minutes/
7. Toss in the remaining ingredients, and simmer about 30 minutes more.
8. This soup can be slowly simmered all day if you check to be sure there's enough liquid.

Parmesan Crisps with Pancetta and Roma Tomato Salsa

This dish can be an excellent compliment to a red meat entree or even act as an entree as itself. However you decide to serve the mini "tacos," I promise you will come away satisfied.


INGREDIENTS:

• 1 cup Parmigiano-Reggiano, grated
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup meat, chopped- this is where you can be creative and add your choice of meat. I used flank steak to fill mine. Pancetta will work great as well.
• 1 cup Roma tomatoes, diced
• 2 tablespoons fresh basil leaves, julienned
• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. In a large bowl combine Parmesan, paprika, freshly ground black pepper.
3. On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
4. Place in preheated oven and cook until cheese melts.
5. Remove from oven and when cheese is cool enough to handle from still moldable, remove and from into small taco shells.
6. In a small saute pan cook meat to your liking, then remove and let cool. When cool, place into shells.
7. In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
8. Add tomato mixture on top of Parmesan crisps.

Italian Stuffed Flank Steak

Not to long along I called my close friend, Charlie Robinson, to see if he had a recipe we could make for a group of friends. After going through lists of recipes, we couldn't decide on anything delicious enough for the occassion. We decided to take a break and watch some television where we flipped to the Food Network. Star chef Guy Fieri was making a "Stuffed Italian Flank Steak" on his hit show "Guy's Big Bite."

We were enamored at the steak stuffed with red bell peppers, sautéed garlic and onions, green onions and pepper jack cheese, and seasoned with salt and pepper. Soon after the show ended, we rushed to the grocery store to get the ingredients and quickly began preparing the stuffed flank steak.


INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1/2 cup onion, diced
• 3 tablespoons garlic, diced
• 1 (2 pound) flank steak
• Salt and freshly ground black pepper, to taste
• 1/2 cup carrots, thinly julienned
• 1/2 cup roasted red bell peppers, julienned
• 1/2 cup jalapeños
• 1/2 cup green onions, julienned
• 3/4 cup shredded pepper jack cheese
• 1/4 cup parsley leaves, chopped
• 2 (6-inch) bamboo skewars
• 1/2 cup all-purpose flour
• 2 tablespoons Italian seasoning
• 1/2 cup white wine
• 1 cup fire roasted tomato sauce
• 1/2 cup chicken stock
  

INSTRUCTIONS:

1. In a small sauté pan, add 1 tablespoon of olive oil, onions and garlic, and cook until translucent. Remove and let cool.
2. Cut into 1/4 inch pieces. Lightly season with salt and freshly ground black pepper.
3. Place carrots, red bell peppers, jalapeños, and green onions, in seperate layers over the first 5 inches of the steak lengthwise.
4. Top with garlic and onion mixture, then evenly coat with shredded pepper jack cheese and parsley.
5. Roll the flank steak, starting with the end that has the vegetables, firmly without pushing out the vegetables. Secure rolled steak with skewars.
6. Preheat oven to 300 degrees F.
7. In a medium sauté pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown.
8. Remove flank steak from pan and blace on a baking sheet. Place in over for 15 minutes.
9. Place the sauté pan back of the burner and deglaze the white wine.
10. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture contine to reduce for 2 more minutes.
11. Remove the steak from oven and let rest for 15 to 25 minutes to let the jucies settle.
12. Slice on the bias 1/2 inch, shingle out, and top with sauce.

Lamb Gyros with Tzatziki Sauce

This is the perfect dish to make on a nice summer day. The tender lamb combines with a chilled tzatziki sauce on a warm pita creates the perfect combination of flavors. More than any other food, lamb reminds me of home and cooking with my mother (Karen) in Michigan. Being 100% Croatian, lamb is apart of my mother just as pasta is for Italians.

To bring the full flavor out of the lamb I suggest marinating overnight in the following marinade:


INGREDIENTS:

• 1/2 cup extra-virigin olive oil
• 1/4 cup red wine vinegar
• 4 garlic cloves, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 lemon, juiced
• 1 tablespoon, Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 (3 1/2 pound) boneless leg of lamb, butterflied not tied
  

INSTRUCTIONS:

1. To a blender, add: oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper to taste.
2. Blend util thoroughly combined.
3. Pat the lamb dry and put on a shallow platter.
4. Season all over with salt and pepper.
5. Pour the vinegarette over the lamb, turning to the meat to get it well coated.
6. Marinate in the refrigerator over night.
7. Remove the marinated meat about 30 minutes before cooking.

FOR THE TZATZIKI SAUCE:

INGREDIENTS:

• 2 (8 ounce) containers of plain yogurt
• 2 cucumbers- peeled, seeded and diced
• 2 tablspoons of olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped
• 3 cloves garlic, peeled
  

INSTRUCTIONS:

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
2. Process until well-combined.
3. Transfer to a seperate dish, cover and refrigerate for 30-60 minutes for best taste.

After removing the lamb from the refrigerator, preheat over to 425 degrees F and do the following:

INSTRUCTIONS:

1. Roast the lamb for about 20 minutes; reduce heat to 350 and cook for about an hour and 45 minutes.
2. Transfer to a cutting board and let sit for about 15-25 miuntes before cutting to allow juices to settle.
3. Slice the meat against the grain and serve with warm pita.
4. Put COLD tzatziki sauce and red onions on top.

Homemade Gnocchi with Palomino Sauce

There's something about making homemade Italian dishes that gives you a great sense of accomplishment. It has do with the time and effort it takes into making the homemade pasta; kneading, rolling, and cutting until your hands are too tired to keep going. While time consuming, these dishes are worth every minute spent making them delicious.

Of all the Italian dishes I tried made, gnocchi is my favorite. Something about the potato based dumplings that really get my taste buds going. Gnocchi is a versatile in the way it can be prepared. Each Italian province has their own twist on their gnocchi recipes. Parma prepares gnocchi with brown butter and sage; the Romans use flat semolina gnocchi prepared in a buttered saucepan; in the Venice, gnocchi is made from pumpkin or butternut squash.

For my recipe, I used the traditional gnocchi everyone is accustomed to: flour and potatoes rolled into dumplings served with a marinara and béchamel combination sauce.



INGREDIENTS:

• 4 Pounds of White Potatoes- peeled, quartered, boiled, and mashed
• 4 Eggs
• Flour- read below for amount
• Salt- to taste
• Pepper- to taste
• 1/2 teaspoon Nutmeg
• 1/2 cup of grated Roman Cheese (may also use Parmessan or Asiago)
  

INSTRUCTIONS:

1. Peel, quarter, and boil potatoes.
2. Mash the potatoes and place in a bowl and refrigerate overnight.
3. In a larger bowl, place the COLD mash potatoes.
4. Add the exact amount of flour as potatoes (use the bowl as a measuring instrument).
5. Add the remaining ingredients. Knead into a soft dough.
6. Add flour is dough is too sticky.
7. Separate the dough into four ball. Cover with clean dish cloth and let rest.
8. Break a piece of one ball. Roll into a long snake about 1/4 inch thick.
9. Cut into pieces about 1/2 to 3/4 inch thick.
   

TO COOK:

1. Drop individual gnocchi into boiling salt water.
2. Let them boil, gently, after they come to to top of the water for about 2 minutes.
3. Remove the gnocchi with a slotted spoon.
4. Place in a heated Pyrex baking dish, cover with tomato sauce and bake for 10 minutes.
5. Remove from oven and let sit for a few minutes to cool before eating.

For the Palomino Sauce I make my own homemade marinara sauce and combine it with the cream sauce.


INGREDIENTS: Marinara Sauce and Bechamel Sauce

Marinara Sauce

1. 2 cases of Grape Tomatoes
2. 1 Celery Stalk
3. 1 Head of Garlic (don't break apart)
4. 1 large Yellow Onions
5. 1 Carrot
6. Extra Virgina Olive Oil (enough to drizzle over ingredients)
7. Salt (to taste)
8. Pepper (to taste)

Bechamel Sauce

1. 1 tablespoon Butter
2. 1 small White Onion, chopped
3. 2 Garlic Cloves, chopped
4. 1 tablespoon Flour
5. 3/4 cup Milk
6. 1 cup Light Cream
7. 1/2 teaspoon Salt
8. 1/4 cup Parmessan Cheese
9. 1/4 cup Basil Leaves, chopped

INSTRUCTIONS: Marinara Sauce

1. Put all of the above ingredients into a roasting pan.
2. Drizzle olive oil over the ingredients and roast in oven at 450 degrees for 2 hours.
3. Take pan out of oven and allow to cool down.
4. Peal the garlic cloves out of casing and blend all ingredients to a sauce. (If the sauce is too thick add water or more olive oil).

INSTRUCTIONS: Bechamel Sauce

1. In a nonstick skillet, meltl butter over medium heat.
2. Add onion and garlic. Cook until tender, stirring occasionally.
3. Stir in flour, cook for 1 minute.
4. Stir in milk, cream, and salt. Heat to boiling over med-high heat.
5. Stir in prepared marinara sauce and cook over med-high heat for 10 to 15 minutes stirring occacionally.
6. Pour over cooked pasta and add parmessan and basil leaves.
7. Enjoy!