Pork Sandwich

Featured recipe on my Tailgate Day TV episode.

Makes 1 large sandwich

INGREDIENTS

• ½ pound pork tenderloin, thinly sliced into 4-5 portions

Marinade:

• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• ¼ teaspoon sesame oil
• 1 garlic clove, minced/crushed
• ½ teaspoon fresh ginger, minced
• ½-1 teaspoon chili garlic sauce
• Juice from ½ lime
• Kosher salt

Sandwich Sauce:

• ½ cup mayonnaise
• ½ teaspoon chili garlic sauce

Sandwich Fixings:

• 1 large good Italian or French roll, cut in half lengthwise
• 1 cup baby arugula, tossed in olive oil
• 4 slices of tomato
• 4 onion rings, cooked per instructions

DIRECTIONS

1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
2. Put the pork cutlets and the marinade in a ziplock bag, seal and refrigerate a couple of hours
3. Mix the sandwich sauce ingredients, set aside in the refrigerator until ready to use
4. Heat grill on medium, cook pork until done (about 3 minutes each side) - at this point you can also heat the sandwich bread and onion rings if you want
5. To assemble spread sauce on bottom half of the bread, layer arugula, pork, tomatoes and onion rings - top with bread, slice into portions or eat the whole thing yourself.

Watch me make this...

---

Chile Verde with Pork

Recipe featured on Sam The Cooking Guy Tailgate Day TV episode.

 

Serves 6-8

INGREDIENTS

• 1-3 tablespoons neutral oil (like vegetable or canola)

• 3 pound pork shoulder (cut into 1 inch size cubes)

• 1 cup white or yellow onion, diced

• 1 garlic clove, minced

• ½ teaspoon ground cumin

• 1 16 ounce jar salsa verde

• 1 10 ounce can green enchilada sauce

• 1 25 ounce can hominy, drained

• ½-1 cup chicken broth

Suggested servings and toppings:

• Cooked riced

• Tortillas

• Chopped red onions

• Chopped fresh cilantro

DIRECTIONS

1. Heat 1 tablespoon oil in a large pot on medium-high heat - cook the pork until brown on all sides (cook in batches, add more oil if needed); remove pork and set aside

2. In the same pot, saute onions for about a minute, add garlic and cumin; cook until fragrant then add the cooked pork back in

3. Next add the salsa, enchilada sauce and hominy; mix and add chicken broth just enough to cover the pork mixture

4. Bring to a boil, turn down heat and simmer partially covered for about 2 hours or until pork is fork tender

5. Serve over cooked rice with tortillas on the side and top with fresh onions and cilantro.

WATCH ME MAKE THIS...

---

Best Grilled Pork & Pineapple Tacos

The spice of the pork and the sweet of the pineapple makes an outrageous combination

INGREDIENTS

• 2 tablespoons garlic powder
• 2 tablespoons ground cumin
• 2 tablespoons onion powder
• 2 tablespoons ground coriander
• 1 tablespoon Kosher salt
• 1 tablespoon brown sugar
• 2 lbs boneless country style pork ribs
• 1-2 tablespoons oil
• 2 (½ inch) thick slices of fresh pineapple
• 3 tablespoons sour cream
• 2 tablespoons cilantro, roughly chopped
• 6 “street” size corn tortillas

DIRECTIONS

1. Mix dry ingredients in a small bowl to make the dry rub – set aside
2. Coat pork with 1 tablespoon oil and thoroughly sprinkle the rub mix on every side, reserve at least a tablespoon of the rub mixture
3. Preheat grill on med/high, cook 4-5 minutes on all 4 sides (pork temperature guide: 145 degrees)
4. Drizzle a little oil on each side of the pineapple, cook on grill (about 2 minutes each side)
5. Remove pork and pineapple from the grill
6. Thinly slice pork and dice pineapple into bite size pieces
7. In a separate bowl, mix sour cream with a little rub mix
8. Heat tortillas, spread sour cream then top with pork, pineapple and garnish with cilantro.

View fullsize

Asian Rice Bowl

Not to sound like a broken record, but this is super easy and super delicious. And very likely different than your everyday stuff... #justsayin

INGREDIENTS

• 1 pound ground beef
• Neutral oil, meaning non-flavored like canola, avocado, peanut etc
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, crushed
• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 1 heaping teaspoon of Asian chili garlic sauce
• 2 tablespoons chopped green onions
• 2 cups cooked rice

DIRECTIONS

1. Cook ground beef with about ½ tablespoon oil in a large pan until just cooked through - remove excess fat
2. Add ginger, garlic and add a little more oil if needed, stir and cook until very fragrant - about a minute
3. In a small bowl combine brown sugar, soy sauce, sesame oil and chili garlic sauce - mix well
4. Add the sauce to the beef mixture, stir and let thicken a little
5. Add 1 tablespoon of green onion to the mixture
6. Spoon the beef mixture over rice and garnish with more green onions.

WATCH ME MAKE THIS

---

Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

• 2-3 tablespoons fresh ginger, finely chopped
• 1 clove garlic, finely minced
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 teaspoons Kosher salt
• 1 cup any neutral oil

DIRECTIONS

1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
3. When it stops splattering, stir a couple times and then let it cool
4. At this point you can store it in a container in your fridge up to a couple weeks
5. Put on eggs, fish, shrimp, chicken, steak - almost anything

WATCH ME MAKE THIS

---

Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

• 6 ounces bacon, sliced widthwise
• 10 whole brussels sprouts, sliced thin
• 6 ounces pasta - your choice but Iike “Casarecce” for this one
• 1 clove garlic, crushed
• ¼ cup parmesan cheese
• Kosher salt & fresh ground pepper
• ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
7. Season with salt & pepper
8. Add red pepper flakes - top with a little more parmesan and serve

WATCH ME MAKE THIS

FEATURED ON MY TV SHOW 

---

---

Pork Chow Mein

Get ready for the Chinese New Year with these great noodles - and the quick little black bean sauce makes this ridiculous.

Serves 2-4

INGREDIENTS

• 2 tablespoons black bean garlic sauce
• 2 tablespoons soy sauce
• ½ pound boneless pork (tenderloin or country style ribs work great), thinly sliced 
• ½ tablespoon of neutral oil*
• *(unflavored oils such as canola, vegetable or peanut)
• ¼ pound sugar snap peas sliced diagonally
• ½ pound shitake mushrooms
• 4 oz chow mein noodles, cooked
• green onions, chopped to garnish

 DIRECTIONS

1. Combine black bean and soy sauce, set aside
2. Heat sautéed pan on medium-high, add oil and pork and cook cooked until pork is just done, about 4 minutes ­ - remove pork mixture to a bowl
3. In same pan, heat to high and add a little more oil
4. Add peas and stir fry until crisp tender, about 3 minutes then add to pork mixture
5. Return pan to heat again, add more oil and the shitakes, cook until softened, about 5 minutes
6. Turn heat up to high, add the pork mixture and then the add soy/black bean - stir until heated through
7. Add chow mein noodles, combine well, plate and garnish with green onions
8. Serve

View fullsize

---

BURRATA & PROSCIUTTO CROSTINI

Burrata is Buffalo Mozzarella's softer, creamier, way cooler cousin. You're gonna like this a lot.

INGREDIENTS

• Ciabatta loaf, sliced
• 1 garlic clove
• 4-5 Cherry tomatoes
• 1/2 cup Burrata cheese
• 1/4 lb Prosciutto
• EVOO
• Big pinch Kosher salt
• fresh black pepper
• Fresh basil

DIRECTIONS

1. Preheat broiler
2. Drizzle with EVOO, place under broiler for 1 minute until golden, both sides
3. Chop garlic in half, on the oiled side of toast, rub in garlic
4. Chop tomatoes in half and rub the tomato into the same side of the bread
5. Layer each slice with Prosciutto, 2 teaspoons Burrata, drizzle EVOO and season with Kosher salt and pepper
6. Garnish with finely sliced basil

WATCH ME MAKE THIS

Baby British Sausage Rolls (aka Pigs in Blankets)

Too simple? Perhaps. Not fancy enough? Perhaps. Delicious? You betcha. These little snacks have been pleasing the British for centuries - so who are we to argue?

Ingredients

• 1 package turkey or pork breakfast sausages (not the fully cooked kind)
• 1 package puff pastry sheets
• 1/2 cup steak sauce
• 2 tablespoons apricot jam
• flour

Directions

1. Let pastry defrost on counter about 20 minutes before using
2. Make a lengthwise slice in each sausage and remove casing
3. Cut pastry sheets into 3 sections, and lay one section on a floured work surface
4. Use rolling pin or bottle to make sheet section a little thinner and longer
5. Place 3 sausages (without their casings) end to end on pastry sheet
6. Roll sheet over sausages into a long snug tube, and cut off excess pastry
7. Cut each tube into 8 pieces and place on lightly greased baking sheet (you can use parchment or wax paper instead if you like)
8. Bake at 350 for 20-25 minutes until lightly brown
9. Mix steak sauce and jam and use as dipping sauce

View fullsize

WATCH ME MAKE THIS...

---