Pulled Pork Sandwiches (On Homemade Rolls)!!

I'm BACK!!!!  Just over 1 month since the last post and I am sure you ALL missed me....all nine of you!!  I joke, I joke.  Sometimes time and lack of motivation get in the way of posting, but what I ate last night for dinner was just TOO good to pass up putting it on the blog.
To make up for it, here are two recipes in one!!  Homemade rolls AND Carmelized Onion Pulled Pork.

In honor of the election I felt like I should make something that felt "American."  So, I decided BBQ could be fitting.  Don't be mistaken, the carmelized onion sauce on the pork tastes pretty close to barbeque sauce, but had a nice smoky and spicy flavor to go with it.  Also, the rolls I made were a bit sweet since they include sugar and cinnamon, and it complemented the sauce on the pork quite well.  I don't have a sophisticated palate by any stretch of the imagination, but my taste buds can distinguish delicious and these are definitely delicious!!  Plus, I just had some of these leftovers and they were just as yummy as the first time.

The rolls recipe came from the blog High Altitude Bakes.
The pork recipe came from the blog Eating Well.

THE CARAMELIZED ONION PULLED PORK
Ingredients:

• 2 1/2 - 3 lbs boneless pork shoulder / butt roast, fat trimmed
• 1 T Olive Oil
• 3 Large Onions, sliced thin
• 1/3 C Sugar
• 4 Large garlic cloves, minced 
• 1 t Oregano 
• 1 t Ground pepper
• 1/2 t Salt
• 1/3 C Cider Vinegar
• 1 C Chili sauce - you can find this in the condiments aisle, usually close to the ketchup or marinades
• 2-3 t Canned chilis in adobo sauce, minced (I used 2t and it wasn't very spicy but had a mild spicy flavor) - these are found near the hispanic food section, get a small can.
  

Directions:

1. Trim fat from pork and place in a 3-4qt slow cooker.
2. In a large skillet, heat the oil over medium-high heat
3. Add onions to oil and cook, stirring occasionally, until the onions are soft.  This was about 8-10 minutes for me.  The size of your skillet will impact cooking time.
4. Add sugar to onion, mix together, and cook until onions begin to brown and caramelize.  This could be up to another 10 minutes.
5. Add garlic, oregano, salt, and pepper to skillet, mix together and cook for 1 minute.
6. Add the cider to the skillet, stir and cook until evaporated.  This takes about 30 seconds.
7.  Remove from the heat and stir in the chili sauce and the minced chili peppers in adobo sauce.
8. Pour prepared sauce over the pork.
9. Cover and cook on high for 4 hours or low for 8 hours, until pork falls apart.
10. Once cooked, using two forks, shred the pork.  You can do this in the slow cooker (be careful not to scratch the bottom of the slow cooker) or you can put the pork on a plate for this step.
11. If pork was removed from slow cooker for shredding, return to slow cooker and mix pulled pork in with the remaining sauce.
12. Serve warm on your favorite rolls (see below) and enjoy with family and friends.  It is also yummy by itself!!
    

THE BUNS

Ingredients:

• 1 T Yeast
• 1 C Warm water
• 1/4 C Canola Oil
• 1 Egg
• 2/3 C Sugar
• 1 1/2 C Warm water
• 5 C All-Purpose
• 2 C Whole Wheat Flour
• 1 T Sea salt
• Pinch of Cinnamon
• Extra olive oil and salt
  

Directions:

1. Mix the yeast in the 1 C warm water and set aside for 5 minutes or until foamy.
2. In a stand mixer with a dough hook, add the oil, egg and sugar.  Pour in the yeast water and mix together.
3. Add the additional 1 1/2 cup of water and mix on a medium speed until combined.
4. Add in the 7C of flour little by little (so you don't have flour flying everywhere) and mix on a medium-low speed until the flour is combined and the dough begins to form a ball.  My dough was quite sticky so I may add slightly more flour next time.  I know it seems like A LOT of flour, but it makes 1 dozen good sized buns...and everyone loves some good sized buns.  ;)
5. Add the salt and cinnamon and mix for an additional minute.
6. Lightly oil a medium size bowl, shape dough into ball, place in oiled bowl and cover with saran wrap.
7. Set in a warm place and allow roughly 45 minutes to double in size (this timing was at an elevation of 5500 feet.  It will rise faster at higher altitudes and slower at lower altitudes).
8. Preheat your oven to 350 degrees and line 2 baking sheets with parchment or grease with cooking spray.
9. Once doubled, punch down the dough and pinch off tennis ball size pieces of dough.  If dough is sticky, do this with a slightly wet hand (I just dip mine in a bowl of warm water).  To pinch off dough, instead of ripping, use your thumb and pointer finger, wrap them around the piece of dough and bring the tips of those two fingers together.  The dough will pinch off as you do this.
10. Place the dough balls on the prepared baking sheets, allow time to double in size (about 20 minutes at 5500 feet).  If you like, you can also brush olive oil on top of the dough and sprinkle some salt on the top.  If you proof (or let these rise) for too long, they can sometimes collapse, which unfortunately happened to my batch because I may or may not have gotten sidetracked.  I recently learned about the "finger dent test" to know if bread dough is ready for the oven.  With a floured finger, gently poke the dough.  If it begins to fill in but stops before going back to normal it is ready to go!  If the dent stays and doesn't move you have overproofed.  This isn't the end of the world, the dough just may collapse a bit and not be quite as fluffy.  Regardless, it will always be yummy!
11. Once double in size, place in oven for about 20 minutes (take a look around 15 minutes) and bake until they are golden brown.
12. Remove from oven and allow time to cool.  Then EAT!!!!

To make the sandwiches, just cut one roll in half and spoon as much pork on it as you would like.  No other condiments or toppings needed.

Bon Appetit!

Ham and Peach Panini

This delight comes from Southern Living Magazine.  With peaches at their prime, the magazine had a section with all sorts of ideas for peaches, everything from desserts to drinks to dinners.  My friend Amy and I were so excited about the peach recipes, we took it from my Mom and took pictures of the recipes we wanted to make for the week.  This, of course, was after we made peach mojitos to enjoy with our hubbys. 

This panini made me realize two things.
1. I need to use my panini press grill/griddle more often.  What a delightful kitchen tool!

Photo from mamliga.com

2. More importantly, I desperately wish peach season was forever and ever....even through the winter.  If I had the room, I would dedicate a separate freezer solely to storing peaches to enjoy year round.  Alas, I do not have said freezer, so I suppose I will eat as many peaches as possible during the short time they are in season each year.  Mmmmm mmmm mmmmm.

On the contrary, my current freezer is loaded with tupperware after tupperware of not peaches, but ham.  My husband and I made a ham a while back for lunch meat, and since there are only two of us and I don't eat sandwiches for lunch all the time, we have lots of ham that still needs consuming.  You can't even imagine my excitement when I saw this recipe for Ham and Peach Paninis. 

The flavors are delciously balanced between the sweetness of the peaches, the saltiness of the ham, and the sharp and tangy taste of the mustard.  It is a treat and one was filling enough for dinner.  Definitely worth the try....and so easy to assemble!!


Ham and Peach Panini
Ingredients:
Note - the amount of ingredients you use depends on how many sammy's you want to make.  Use your discretion about how much meat, cheese, mustard, etc. you want on your panini.  You know what you like!!

Photo from Southern Living Website

• Your favorite sandwich bread (ciabatta, crusty bread, something that holds together well)
• Honey Mustard (or Dijon Mustard*)
• Freshly Ground Pepper
• Sharp White Cheddar Cheese (I would think provolone or mozzarella would also be good)
• Ham
• Peaches (2 peaches made 4 paninis)
• Butter (or olive oil)
  
•  *Honey - if using dijon mustard

Directions:

1. Assemble sandwich
2. Grill

Just kidding...

1. Spread mustard on both pieces of sliced bread you want to use on your panini.  If using dijon mustard, add honey at this point.
2. Sprinkle fresh cracked pepper over the mustard.
3. Place sliced cheese on one slice of bread and place ham on the other slice of bread.
4. Place peaches on one side of the sandwich and then press the two slices of bread together so all the wonderful fillings are nestled against one another (at this point, this resembles a sandwich).
5. Brush both sides of the panini with butter (or olive oil).
6. If using a panini press, place sandwich between press and grill until golden brown on both sides and cheese melty.  If using a pan, heat the pan over medium heat and grill one side of the panini.  When that side is browned, flip it over and grill the other side.  Sometimes covering the pan with the lid helps the cheese to get nice and melted.
7. Consume and thank me later!!!!

Bon Appetit!

Lennie's Hoagies - Manayunk, PA

While visiting Philadelphia for the holidays, my cheesesteak experience may have been a disappointment, but it was followed up by, quite possibly, one of the best sandwiches I have ever had.  We went to visit some of my husband's friends in Manayunk, just outside of Philadelphia, and met up with them at Lennie's Hoagies.  One of Luke's friends swears by Lennie's and I believe he reigns as mayor of the place since he checks in on four square so often.  I can see why he would visit Lennies often, even more than once in a day, because it was more than satisfactory and delicious.  Everyone at our table was more than pleased with their sandwich and it left me wishing Lennies Hoagies would set up shop in Boulder.

Lennies Hoagies is a sub shop with a combination of hot and cold sandwiches, highlighting Italian meats and melts stuffed with exuberant amounts of fresh cut meats and delicious, gooey cheeses.  The meat and cheeses are delicious and the subs are topped with lettuce, tomato, onions, oil and seasoning.  Not only are the meats, cheeses, and vegetables fresh, but the bread was delicious as well.  I got so excited about my hoagie just by looking at it, I forgot to take a photo of the deliciousness until I was 3/4 of the way through.  

Boulder has a similar sub locale, Snarfs, that adds the delicious oils and seasonings, but the selection at Snarfs fails by comparison to that of Lennies...and that is saying something.  I am officially sold on Lennies and would definitely eat there again the next time I am in the Manayunk area.  If you are ever in Philly area it is worth the stop. This is a place you definitely need to try.

Bon Appetit and Bon Voyage!

A True Philly Cheesesteak

Today's adventure began about a year ago when I realized I had been to Philadelphia multiple times and still had not tried a true Philadelphia Cheesesteak.  Yes, I have had a "cheesesteak"in other parts of the country, but apparently they fail by comparison to a cheesesteak in Philadelphia. So over a year ago, my husband and I determined that the next time I was in Philadelphia we would make it a personal mission for me to eat a true cheesesteak.

Well, we are back in Philly for the holidays, and today we embarked on a mission to provide my tastebuds with the wonders of Philly Cheesesteaks.  First my Philly coaches instructed me on how to order a cheesesteak...I wouldn't want to agitate anyone in line behind me.  We determined I like onions but then I needed to decide what type of cheese I would get....this is where I ran into a problem.  I love provolone and I don't enjoy fake cheese, aka Cheez Whiz, BUT the big deal with Philly Cheesesteaks is the inclusion of the Whiz...what am I to do?  Provolone Wit or Whiz Wit?

If you know me well, you know I have issues making decisions about what to have for any meal...so having to decide between provolone and whiz was a BIG DEAL.  So to solve my problem I polled friends on Facebook...and although the majority said Wiz, my tummy was leaning toward provolone.

SO, we get to Tony Luke's and I decide to use my Philly Cheesesteak Newbie status to get 1/2 provolone wit and 1/2 wiz wit and was shot down.  Disappointment #1.  So I ended up ordering provolone wit.  Sad day for me, my sandwich arrived as a provolone witout...BUMMER.  Disappointment #2.  I assumed it would still be delicious but honestly, nothing striking.  So I try my sister-in-laws wiz witout and my husband's wiz wit...really, nothing amazing...  To make sure I was not losing my mind I have my husband try my sandwich to make sure I am not being picky.  He takes a bite, thinks about it, then looks at me and says, "You got screwed."

So there you go.  All this hype and no glory.  It was a let down and full but not satisfied.  I can see how a provolone wit has potential to be tasty, but still not worth all the talk.  Sorry Philly natives, I know you find pride in your cheesesteaks, but I can't say I enjoyed it.  I do love how emotionally connected Philadelphians are with their cheesesteaks, and I appreciate how protective they are of this glorified sandwich.  My first experience was a bust, but I haven't given up complete hope.  Next time around I will try John's Roast Pork in South Philly.  I was guaranteed a cheesesteak there is better than anywhere else.

On the plus side, my poor cheesesteak experience was followed up by a wonderful hoagie from Lenny's in Manyunk.  Now this is a place you need to try... Look for my next post about this delicious sandwich and a delicious brewery in downtown Philadelphia!

Bon Appetit and Bon Voyage!