Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.  This southern Florida treat also known as a Cubano, is packed full of flavor.  Delicious and easy to make, this sandwich is sure to become a family favorite.  Cuban sliders will also be a huge hit at your next game-day half-time buffet.

I guess it was about three years ago I had the pleasure of working with a gentleman from Cuba.  His father had brought their family to the states when he was about five to become US citizens.  Spending time together we soon became good friends and found we shared many common interests such as travel and of course food.  Quite often we would share different dishes we had prepared at home and brought for our lunches.  Cuban bread was one of the treats I was introduced to, followed shortly by the incredible sandwich known as the Cubano.

There are many versions of this sandwich, however most all of the are made using shredded pork, sliced ham, Swiss cheese, pickles, and yellow mustard.  I was a little unsure of the yellow mustard thing as I rarely use it (I am much more of a stone ground or Dijon guy) but I am always willing to try a new dish.  The tang of the pickles and mustard work brilliantly with the sweet flavor of the bread, and pulled pork and ham, Please!

I had prepared a pork shoulder roast in the crock pot a few day ago and decided to use the left over portion to try this sandwich.  I have used King’s Hawaiian rolls for making our Ham & Swiss rolls and thought the sweetness of the rolls would work nicely to bring the flavor of the Cuban bread.  I decided to use the roll with jalapeno for a little extra kick even though peppers are not traditional in this sandwich, heat is usually introduced by spicing the roast.

The Cubano is usually a grilled pressed type of sandwich, so I decided to try using my griddle/grill pan as a press. I wrapped the sandwiches and then used the flat side of the pan to weight it down in the fridge for about four hours before baking. After brushing the tops with melted butter I turned the pan over so the grill side was down and placed directly on top of the rolls before placing them in the oven.  This method worked great for adding a bit of crisp to the crust. You could also use a sheet pan to get a similar result.

Butter bottom of rolls

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King's Hawaiian Cuban Sliders

Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.

Course Appetizer, Main Course

Cuisine Cuban

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 12 Sliders

Ingredients

• 1 Package King's Hawaiian Jalapeno Rolls original if your prefer
• 10 oz. Shredded pork roast
• 8 oz. Thinly sliced deli ham
• 8 oz. Sliced Swiss cheese
• ¼ cup Dill pickle slices
• Yellow mustard
• Butter

Instructions

• Slice entire package of rolls in half.
• Butter the bottom of the bottom half and place on a sheet pan lined with a silpat or parchment paper.
• Spread mustard on the top of the bottom.
• Cover with a layer of cheese, followed by the pork, ham, more cheese, and pickles.
• Spread mustard on the bottom of the top and assemble.
• Wrap pan with cling wrap and place a griddle or another sheet pan on top to press.
• Place in fridge for about 4 hours before baking.
• When ready to bake, heat oven to 350° F.
• Brush the top of the rolls with melted butter and place the griddle or sheet pan back on top.
• Bake for 20 to 25 minutes.
• Remove from oven and let rest for 5 minutes before cutting.

Notes

This sandwich is a great way to use up part of a left-over roast.

Yellow mustard is a must. the others just don't cut it here.

I used the jalapeno rolls for a little added kick, the regular would certainly be tasty as well.

I like to assemble these sandwiches and press them in the fridge for about four hours before baking.

This step could be skipped but the pressed sandwich is better.

Pork spareribs, smoked sausage, and cured bacon are slowly cooked in a bed of sauerkraut to tender perfection. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German heritage. Steaming platters of sauerkraut are piled high with a variety of hearty sausages, cured meats, and cooked potatoes.There is no exact recipe for this dish, rather just some methods that are commonly followed to create the classic meal.

I stumbled on to this dish while looking for different methods to cook pork spareribs.  I actually found a version of this recipe on the BBQ Pit Boys web site, where the meat was smoked before finishing in the kraut.  As a kid I remembered my mother would often cook pork ribs with sauerkraut until they were falling off the bone.  I decided to give the recipe a try the next time I had company as it does make a rather large amount which is perfect for sharing (kind of an Alsatian version of a crab boil).

I cut the racks in to two rib chunks, and started them on the grill along with the sausage to get a little color.

Choucroute garnie is French for sauerkraut, so that is where I started.  I mixed the contents of a large jar of kraut, liquid and all with half a head of shredded cabbage, a diced onion, and a sliced granny smith apple.  I cut the sausage and the uncooked bacon into one inch pieces and tossed them in with the kraut, adding some caraway and a bit of salt and pepper.  I filled a roasting pan with about half of the kraut and then laid the ribs, bones down, followed by the rest of the kraut.  I then poured an entire beer in to the pan.  The classic French version calls for a Riesling, but since I am part Czech I went with pivo.

I covered the pan with foil and placed it in the oven for about an hour.  I removed the pan from the oven and carefully pulled the foil back (steam is hot), and laid some small potatoes and carrots on top of the kraut. Then I replaced the foil and put the pan back in the oven for another hour (the steam from the kraut and the beer perfectly cook the potatoes).  At the end of the second hour, I removed the foil and baked for another thirty minutes to get a little bit of color on the spuds.  In the end the ribs were fall-off the bone tender and everything else was moist and incredibly flavorful.

To serve I placed the kraut in a big pile on a platter and topped it with the ribs and potatoes,  kinda like a crab boil.

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Pork Ribs with Kraut ~ Choucroute Garnie

Pork spareribs, smoked sausage, and cured bacon are slowly cooked in a bed of sauerkraut to tender perfection. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German heritage.

Course Main Course

Cuisine German

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 12 People

Ingredients

Ingredients

• 2 pounds pork spareribs cut into 2 rib pieces
• 1 smoked sausage
• 3 strips cured bacon
• 1 14 oz. jar sauerkraut
• ½ head of cabbage shredded
• 1 large onion diced
• 1 granny smith apple cored and sliced (2 if they are small)
• 2 teaspoons caraway seed
• salt and pepper to taste
• 1 beer your choice plus more for drinking
• 1 pound baby potatoes
• 4 large carrots cut into 2″ chunks
• handful of fresh parsley

Instructions

• Heat oven to 350º F.
• Cut ribs into 2 rib pieces and grill along with the sausage to get some color on the meat (do not worry about cooking through).
• Cut grilled sausage and uncooked bacon in to 1″ chunks.
• In a large bowl mix kraut, cabbage, onion, apple, sausage, bacon, and caraway. Add half of the kraut mixture to a large roasting pan, followed by the ribs (bones down) and the rest of the kraut. Pour entire beer over pan. Cover with foil and place in the oven for 1 hour.
• At the end of 1 hour, pull foil back carefully and place potatoes and carrots on top of the kraut. Cover with foil and return to the oven for another hour. Remove foil and roast for about 30 minutes or until potatoes just begin to brown.
• Place kraut in the middle of a large serving platter and top with ribs, potatoes, and carrots. Sprinkle with some fresh parsley.

Notes

There is no exact recipe for this dish. These are the ingredients and the selection of meats I used. This recipe can easily be expanded to feed a large group, and the selection of meat can be changed to your personal taste. This dish can also be prepared entirely on the grill. Instead of using an oven, place roasting pan over indirect heat and grill with the lid closed.

These “fall off the bone” pork chops are fork tender and incredibly moist.  Smothered in a thick rich onion gravy, this sure to please one-skillet dish is amazingly simple to prepare, and makes the perfect dinner for a school-night or on a busy weekend.

The method of preparing smothered pork chops falls somewhere between, or is a combination of two techniques, braising and fricassee.  Braising typically involves browning meat in a fat, then cooking it tightly covered with a small amount of liquid over low heat for an extended period of time.  The long slow method develops rich flavors and tenderizes the meat by breaking down the fibers.  In a classic fricassee, the meat is first cut in to small pieces, browned in butter, and then cooked tightly covered, usually with vegetables in a white sauce, yielding a stew like dish with very tender flavorful pieces of meat.  Either method can be prepared on top of the stove or in the oven, however one of the keys to both is a well-fitting lid.

My mother would use this method with a variety of meats.  Chicken, pork, and steak can all be prepared in the same fashion, which by the way is a great technique for cooking some of the less expensive, otherwise tough cuts of meat.

Normally I begin with a large non-stick skillet that has a tight-fitting lid (it is important that what ever pan you use has a lid that fits well).  I used my grill pan this time simply to reduce the amount of fats that would be going in to the dish, plus I just got one and have been playing with it.  I heat the skillet over medium high heat, add a few tablespoon of oil and brown the meat on both sides.  I do not cook the meat through, we only to get some nice color on the meat at this point.  Don’t be concerned about the meat not being cooked in the center, low and slow in the gravy with take care of that.

Once the meat is browned I remove it from the skillet and drain off any excess fats if need be.  Be sure to leave the crispy brown bits in the pan, they are going to bring some amazing deep flavor to the gravy.  As far as seasoning the meat before I brown it really just depends on if I plan to use a canned cream soup for my base, or if I intend to make my own.  Even the reduced sodium cream soups tend to taste salty, so if I am using one I do not salt the meat first.  This is also a personal preference however my general rule is that you can always add salt, but it is rather hard to remove.

Next I reduce the heat to medium and add about a tablespoon of oil.  I toss in one yellow onion which I chop in medium-sized pieces (if they are too small they disappear in the cooking process).  I lightly salt the onions and saute them until they become soft and just begin to take on a bit of caramel color.  I then add a few cloves of minced garlic, cooking for just a few minutes to bloom the flavor.  Do not be concerned about the brown bits or any onions that are sticking, the gravy will deglaze the pan.

Now here is where you have a choice to either use a can of condensed cream of onion or mushroom soup, or make your own white sauce.  Honestly I quite often just grab the can, quick and easy.  All I do is dump in the soup, and then using the can for a measuring cup I add about one and a half  to two cans of chicken or vegetable stock.  I mix the soup well making sure everything is combined scraping up any loose bits that may have stuck to the skillet. I bring the soup to a boil, then work the chops down into the gravy so they are covered by the sauce, put the lid on and reduce heat to a simmer.  Resist the temptation to take the lid off during cooking, it is important to keep the lid on to maintain temperature.  An hour later, I test the chops with tongs to see if they are falling apart, if not I let them go another fifteen and check them again.

If you don’t want to use the soup, add two to three tablespoons of flour to the caramelized onions and stir to coat. Cook about three minutes to eliminate the flour taste before adding a couple of cups of milk.  I add a couple of cups of stock in addition to the milk.  Everything else is handled the same.

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Smothered Pork Chops

These "fall off the bone" pork chops are fork tender and incredibly moist. Smothered in a thick rich onion gravy, this sure to please one-skillet dish is amazingly simple to prepare, and makes the perfect dinner for a school-night or on a busy weekend.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 people

Author Christoph

Ingredients

• 4 8 to 10 ounce bone-in pork chops or one per person
• 3 Tablespoon canola oil
• 1 medium-sized yellow onion diced
• 3 cloves of garlic minced
• 1 can condensed cream of onion or mushroom soup
• 1½-2 cans chicken or vegetable stock use the soup can to measure
• 1 teaspoon Worcestershire sauce
• salt & pepper to taste

Instructions

• In a large skillet with a well-fitting lid, brown the pork chops over medium high heat in 2 tablespoons of oil.
• Remove the chops from the skillet and drain off any excess oil.
• Reduce heat to medium and add 1 tablespoon of oil. When oil begins to shimmer, add onions and season lightly with salt. Cook onions until they become soft and begin to caramelize. Add garlic and cook for one minute.
• Add the condensed soup to the pan. Using the empty can for a measure add 1½ to 2 cans of stock. Add the Worcestershire sauce and stir to combine. Increase heat to medium high bringing liquid to a boil.
• Return the chops to the soup, working them down in to the gravy. Cover the pan with the lid and reduce heat to low. Simmer covered for at least one hour.
• Test the chops with tongs, the meat should easily pull apart when finished. Cook longer if needed.
• Taste and add salt and pepper as desired.
• Served over a bed of wide egg noodles and a side of green vegetables, this dish makes a dinner everyone will love.

Notes

I like to use bone-in pork chops as I think they have the best flavor, but you can use what ever cut you prefer.

Plan one chop per person, do not overcrowd the pan. I use a can of condensed cream of onion soup for this recipe. Feel free to make your own sauce, I have described that method above if you need.

Make sure to use a pan with a well-fitting lid.

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best. This dish is a favorite of many, with roots reaching across many countries. Found in Eastern, Northern, and Central Europe, the Balkans, and Asia, there are as many versions of this roll as there are nationalities that hold this delicacy near and dear.

I have always loved cabbage rolls but find I seldom make them. Not really sure why that is, perhaps I always felt it was too much effort or I would have to make too many. One thing I do know is that I have always struggled with the cabbage. Trying to get the leaves separated with out damage to have enough to use has been a challenge for me. I will admit that more than once I had intended to make cabbage rolls, got frustrated, and ended up with a cole slaw. Recently I discovered a method that has drastically changed my attitude towards preparing this treat. I mean I love everything about all the ingredients, so why would I not make these.

I found the simplest way to separate the leaves is to first carve out the core from the head with a paring knife. Then I fill a stock pot with water (leaving room for the cabbage) to a boil. Once boiling I place the entire head of cabbage into the water, after only a couple minutes the outer leaves begin to soften. I use tongs and a large slotted spoon to coax the leaves from the head. Since the core has been removed, as the leaves become pliable they separate from the head quite easily. Once the leaves are free and are somewhat soft I place them in cold water to stop the cooking, then transfer in to a colander to drain. I just keep repeating the process until the leaves seem too small to use, allowing some time for each layer to become soft enough to roll. Then I spread the leaves out on a tea towel to dry before rolling them up. I am amazed how well this method works, barrier to cabbage removed!

Throwing together the filling is quite simple, like making a meatloaf. I used a mixture of half ground beef and half pork sausage along with minced onions, garlic, rice, and a few spices. You really could do what every you want. Asian versions use tofu, vegetables, seafood, and fish so I mean there certainly is no right or wrong. I think for a lot of us food is a memory, and we tend to like what is familiar. My grandfather on my mothers side was Eastern European and this is how my grandmother would prepare them, so I flavored in that direction. However now that I have conquered the cabbage I am certainly interested in branching out.

I find the only good way to mix the ingredients is with my hands. I know some people find that horrifying, but I promise I do wash my hands first. I suppose I could try using a spoon, but really in my estimation there is only one way. You’ve just got to get in there and squish it all together, plus I find it kinda fun.

Once everything is all mixed up it is time to assemble. I use a scoop that holds about a quarter cup. I like making things uniform, it might be my OCD but I do find things cook better if they are similar sized, and they also look great on the plate. Again whatever size you want, the Lebanese version is rolled about the size of a cigar.

Blanched and dry leaf

I lay the leaf out and remove the thickest part of the stem from the leaf which doesn’t roll well anyway. I close the “V” by bringing the sides together and slightly overlap them. The leaves are pliable so don’t be too afraid to work them around so they lay out the way that works best for you to roll. Then I add the filling and shape it a bit. Rolling away from me, I turn the leaf to just cover the filling, fold the sides in, and roll the rest of the way. You will find as you play with the leaves you will figure what works best for you, the big thing is not to be afraid of them.

Cabbage rolls can be made in the oven or in a steamer, but I like to use the slow cooker method. It allows the rolls to simmer all day to a tender perfection filling the house with a fantastic aroma. It also keeps my oven free in case I decide to “bust a move” and make some bread or rolls to go with. I place the rolls “seam side” down in the crock pot. Some recipes I have seen call for using a toothpick to hold the rolls together for cooking, but I don’t find any need for that. By placing them tightly side by side they keep each other rolled just fine. You can add a second layer if you need, just keep them all nested tightly.

Once the crock pot is all loaded I spread a couple cans of diced tomatoes over the top. I used two small cans because that is what I had, I am sure one large can would probably be just fine. Then I toss in a handful of diced onion, and a couple cloves of mined garlic. Then I add beef stock until the rolls are almost covered, you can use water but I find I like the flavor the stock adds. If you prefer you could use chicken or vegetable stock. I just like the deep flavor the tomato and beef stock give to the dish. One of the hardest parts of describing any recipe is giving exact amounts of how much liquid to add. This will depend on how big your crock pot is and how tight you have placed the rolls. So just eyeball it, that is what I do. I top off the pot with a sprinkle of salt, a few grinds of black pepper, and a dusting of paprika. I tend to go light on the salt, you can always add, but it is impossible to remove.

I start the crock pot out on high until the liquid starts to bubble. How long you ask, well this is just like how much liquid do I add. About an hour did it for this round, but again depending on the size of your pot and how full it is going to vary. An hour will give you a good bench mark of time to check. Then down to low for about 5 hours. I know that seems long, but the meat needs time to cook and you want the cabbage completely tender. Some recipes call for browning the meat mixture in a skillet before rolling in the leaves. The cook time for these recipes is quite a bit less, but I like the deep flavor the the filling gets from slowly cooing in the tomato beef broth.

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Slow Cooker Cabbage Rolls

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best.

Course Main Course

Cuisine Central European, Eastern European

Prep Time 40 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 40 minutes minutes

Servings 16 Rolls

Ingredients

Rolls

• 1 pound ground beef
• 1 pound pork sausage
• 1 cup onion diced
• 1 cup white rice cooked
• 4 cloves of garlic minced
• 1 egg
• 2 teaspoon caraway seed
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 16 cabbage leaves blanched (1 to 2 heads depending on size)

Cooking Liquid

• 2 cans diced tomatoes 20 to 28 ounces
• Beef stock see cooks notes
• ¼ cup onion diced
• 3 cloves garlic minced
• 1 teaspoon ground paprika
• Salt & Pepper

Suggested topping

• ½ cup Greek yogurt or sour cream
• 2 green onions finely sliced
• 1 Tablespoon fresh dill chopped

Instructions

Rolls

• Place meats, egg and all spices in a large bowl and combine well.
• Separate and blanch cabbage leaves. Place on a towel to dry, pat dry if needed.
• Place about 1/4 cup of uncooked filling on each leaf and roll.
• Place seam side down in a crock pot. Repeat until you are out of filling.
• Pour the tomatoes and beef stock over the cabbage rolls. Add enough liquid to almost cover the rolls.
• Add onion, garlic and spices.
• Cover and cook on high for about 1 hour or until liquid is bubbling.
• Reduce to low and cook for 4 to 5 hours.
• Test rolls with a pair of tongs, rolls will be feel firm when done and the cabbage will be pale and somewhat translucent.
• Use tongs to carefully remove cabbage rolls from the cooker.

Topping

• In a small bowl combine yogurt, green onion, and dill.

Serve

• Place a couple of cabbage rolls in a shallow bowl and spoon some of the tomato beef broth over. Top with a dollop of the yogurt. Enjoy!

Notes

This recipe makes around 16 cabbage rolls. If you want to make less decrease the amounts for the filling. Add enough stock so that the cabbage rolls are almost covered. Amount of stock needed and cooking times will vary depending on the size of your crock pot and the number of cabbage rolls.

Pork shoulder roasts or Boston butts are sold bone-in or boneless, and are often priced very attractively. I personally prefer the bone-in roast, I feel it has more flavor and when properly prepared is more tender than the boneless roast. Both cuts do require a long cooking time in order to achieve proper tenderness.

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Pork Shoulder Roast

Few things compare to the tender meat of a pork shoulder roast. This versatile cut is one of my all time favorites. Properly cooked this roast if moist and full of flavor.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours 40 minutes minutes

Total Time 6 hours hours 55 minutes minutes

Servings 8

Ingredients

• 3 - 4 pound bone-in shoulder roast
• 2 large onions
• 4 - 5 cloves garlic
• olive oil
• sea salt & pepper

Instructions

• Thoroughly rinse the roast in cool water, and pat dry with a paper towel. Let the roast rest on a plate covered with plastic wrap on the counter for at least 30 minutes to come up to room temperature.
• Massage all sides of the roast with cooking oil. Liberally sprinkle all sides of the roast with salt and pepper (do not season the roast until you are ready to cook, salting the meat ahead of time will draw moisture out of the roast).
• Heat your grill on high and brush to clean. Reduce the heat to medium high and place the seasoned roast directly over the heat source and brown on all sides.
• Do not be alarmed if the grill flames up, it will. Due to the high fat content of the meat it is bound to do so. Some fire won’t hurt the roast but do keep an eye on it and move it out of the way if it begins to burn. Once the roast is browned on all sides it is ready for the crock pot.
• Chop the onions into large pieces and place them in the bottom of the crock pot. Peel the garlic and add the whole cloves to the onions. Place the roast fat cap up directly on the onions. This will allow the fat to drip down through the meat as it cooks keeping it extremely moist. Put the lid on the crock pot and set heat to high. Do not add any liquid to the crock pot.
• Cook on high for two hours. Reduce heat to low and cook for about another four hours. Keep the lid on, resist the temptation to open the crock pot to check the roast.
• Roast is done when the bone can easily be removed with tongs.
• If you prepared a boneless roast, test for tenderness with a fork. The meat should easily fall apart when tested.
• Lift the roast from the crock pot and loosely tent with foil on a platter or cutting board for 15 – 20 minutes before slicing or shredding.

Notes

The method I like best for cooking a roast uses a crock pot. Low and slow is the secret to a moist tender roast, and the crock pot certainly makes it easy.

I normally like to season my roast very simply with salt and pepper giving me the most options for the left-over meat.

This roast was prepared to make carnitas for a large group so I added additional spices.

The “mother of all comfort foods”, would be one way to describe this dish, or a “skillet of pure love” might be another. Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp, now what is there possibly not to like about that? nothing I say. This bad boy has definitely secured a slot on my favorite comfort foods list. I know, I know, while this golden goddess of goodness has ranked high on my charts, it is possible it will never appear on the Eat to Win list. But hey, every once in a while is OK, just remember one of my favorite mantras, “Everything in moderation…………..including moderation”.

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Mac-n-Cheese Pie with Bacon Lattice

Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp.

Course Main Course

Cuisine American, Pub Fare

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8

Ingredients

• 3 Tablespoons butter
• 3 Tablespoons flour
• ½ cup half-n-half
• 1 cup milk
• 1 teaspoon mustard powder
• 2 dashes of Tabasco sauce optional
• ½ teaspoon ground black pepper
• 2 cups cheese grated (cheddar, jack, Gruyère, or any combo you like)
• ½ cup onion diced
• 3 cloves garlic diced
• 1 jalapeno pepper diced (optional)
• 1 pound pasta (which ever shape you prefer)
• 1 cup panko bread crumbs
• 1 pie crust
• 1 pound bacon divided

Instructions

• Heat oven to 425°F.
• Start by making a béchamel or basic white sauce in a large sauce pan over medium heat, with butter, flour, half-n-half and milk.
• When sauce is a thick, add mustard powder, tabasco, and black pepper (I avoided using salt, since there is plenty in the cheese and bacon).
• Add cheese a bit at a time, allowing it to melt as you go.
• Reduce heat and hold on low (if sauce appears too thick, you can add a bit more milk or half-n-half to thin).
• Bring a stock pot of water to a boil. Add pasta and cook for about 8 minutes or slightly el dente.
• Drain, but do not rinse, and add to the cheese sauce. Stir to combine.
• In another skillet crisp 3 – 4 strips of bacon. Remove cooked bacon from pan and place on a paper towel to drain. Crumble and hold aside.
• Add the diced onions and jalapeno to the bacon drippings and cook until onions become translucent. Add garlic and cook for about one minute to bloom.
• Remove from skillet with a slotted spoon and drain on paper towels. Add to the mac-n-cheese mixture.
• Roll out pie crust and place in a cast iron skillet or pie pan. With a fork prick the bottom and sides of the crust. Bake in the oven for 15 minutes or until lightly golden.
• Add panko bread crumbs to the mac-n-cheese, mix and pour into the pie shell.
• Use eight strips of bacon, four each direction to weave a lattice top. Be careful not to stretch the bacon when weaving the lattice, this will reduce the amount of shrinkage.
• Place back in the hot oven, and bake for 15 – 20 minutes, or until bacon is crisp and the cheese is bubbling.
• Allow to rest for 5 – 8 minutes before digging in.

Serve

• Serve with a side of lightly dressed salad.

Notes

Use whatever mac-n-cheese recipe is your favorite. While I believe that things made from scratch are better, this recipe can easily be put together using a refrigerated pie crust, and some packaged mac-n-cheese.

The cool change of fall temperatures has had me hankering to bake something, so this morning I decided to do something about it. The thought of cinnamon rolls came to mind, but that was not scratching my itch in the quite the right spot. Then the idea of using a soft slightly sweet bread, and filling it with the savory flavor of autumn popped into my head. The experiment worked, and I would call the outcome a success. A cinnamon roll filled with mild Italian sausage, cheese, and onion, what a break though.

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Savory Sausage Breakfast Rolls

Soft slightly sweet bread filled with mild Italian sausage, cheese, and onion.

Course Breakfast, Brunch

Cuisine American

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 12

Ingredients

Dough

• 1 packet yeast (2 ¼ teaspoons)
• ½ cup warm water
• ½ cup scalded milk
• ¼ cup sugar
• 1/3 cup shortening or butter
• 1 teaspoon salt
• 1 egg
• 3 ½ to 4 cups all-purpose flour

Filling

• ½ cup cheddar cheese shredded
• ½ cup mozzarella cheese shredded
• 1 pound mild Italian sausage browned, crumbled, and drained.
• ¼ cup onions diced and sautéed
• 1 Tablespoon fresh rosemary or sage finely chopped

Instructions

Dough

• Heat oven to 350° F.
• In a small bowl dissolve the yeast in warm water and set aside.
• In a large bowl mix milk, sugar, melted butter or shortening, salt, and egg.
• Add 2 cups flour and mix until smooth. Add yeast mixture.
• Mix in remaining flour until dough is easy to handle.
• Turn out onto a lightly floured surface and knead for 8 to 10 minutes.
• Place in a well-greased bowl and cover with plastic wrap.
• Allow to rise until doubled, usually 1 to 1 ½ hours.

Filling

• Brown sausage in a large skillet, crumble well, drain, and allow to cool.
• Saute onions until translucent, remove from heat and place on a paper towel to drain. Allow onions to cool.

Form

• When dough has doubled, punch down and turn out onto a floured surface.
• Roll into a 15” by 9” rectangle.
• Evenly sprinkle cheese, crumbled sausage, and onions over the dough leaving 1" down the long side uncovered.
• Sprinkle with fresh herbs.
• Beginning along the 15” side, roll dough up and pinch edge together to seal closed.
• Cut into 12 to 15 slices about 1½ thick.
• Coat the bottom of a 13” x 9” baking pan with butter. Place breakfast roll slices together in the pan, spacing them evenly.
• Let the rolls rise until doubled, about 45 minutes.

Bake

• Brush lightly with an egg wash.
• Bake for about 30 minutes or until nicely browned.

Notes

I can’t wait to serve this to some guests for brunch. This one might even make a nice treat for Christmas morning.

I can’t wait to serve this to some guests for brunch. This one might even make a nice treat for Christmas morning.

The post Savory Sausage Breakfast Rolls first appeared on James & Everett.]]> https://jamesandeverett.com/2012/09/30/savory-sausage-breakfast-rolls/feed/ 0 1393 https://jamesandeverett.com/2012/09/29/roasted-sausages-and-grapes/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-sausages-and-grapes https://jamesandeverett.com/2012/09/29/roasted-sausages-and-grapes/#comments Sat, 29 Sep 2012 14:30:07 +0000 https://jamesandeverett.com/?p=1389 Handcrafted sausages fired with grapes, red wine, and rosemary bring the true taste of Tuscany to your table. This dish perfectly balances the savory meat with the subtle sweetness of grapes to create an incredible combination of flavors. Served famiglia style on a bed of fresh …

Handcrafted sausages fired with grapes, red wine, and rosemary bring the true taste of Tuscany to your table. This dish perfectly balances the savory meat with the subtle sweetness of grapes to create an incredible combination of flavors. Served famiglia style on a bed of fresh arugula and with a fresh loaf of Foccaccia or Ciabatta bread, this meal is the perfect answer for a cool fall evening.

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Roasted Sausages and Grapes

Handcrafted sausages fired with grapes, red wine, and rosemary brings the true taste of Tuscany to your table.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds Italian hot sausage
• 1 1/2 pounds Italian sweet sausage
• 3 tablespoons unsalted butter
• 5 to 6 cups 2 pounds red or green seedless grapes, stems removed
• 2 to 4 tablespoons dry red wine preferably Chianti
• 1 tablespoon fresh rosemary
• 3 tablespoons balsamic vinegar
• arugula

Instructions

• Heat the oven to 500° F.
• Poach the sausages in enough water to cover for about 8 minutes to rid them of excess fat.
• Melt the butter in a large roasting pan on top of the stove over medium heat, add the grapes, and toss to coat.
• Increase heat to a moderately high temperature and add the wine and rosemary. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
• Using tongs, transfer the poached sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly.
• Roast in the oven, turning the sausages once halfway through cooking time, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
• Place the roasting pan back on top of the stove over a medium-high heat and add the balsamic vinegar.
• Scrape up any browned bits on the bottom of the roasting pan, allow the vinegar and juices to reduce until they are thick and syrupy.
• With a slotted spoon, transfer the sausages and grapes over a bed of arugula on a serving platter.
• Pour the sauce over the sausages and grapes and serve immediately with fresh bread.

 

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Amazing combinations of flavors give this pork cooked with jalapeno peppers and garlic a true taste of Asia.

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Jalapeno Pork in Garlic Sauce

Amazing combinations of flavors give this pork cooked with jalapeno peppers and garlic a true taste of Asia.

Course Main Course

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

Garlic sauce

• 4 cloves garlic minced
• 1 tablespoon white sugar
• 2 teaspoons sesame oil
• 1 teaspoon vegetable oil
• 2 teaspoons rice wine
• ¼ cup soy sauce
• 4 teaspoons chili garlic paste
• 1 tablespoon red wine vinegar

Stir fry

• 12 ounces pork cooked and sliced
• 1 onion chopped
• 1 carrot julienned
• 1 rib celery sliced
• 1 jalapeno pepper seeded and slivered (more to taste)
• scallion finely sliced

Instructions

Garlic sauce

• In a measuring cup or small bowl mix together the first eight ingredients and set aside.

Stir fry

• Slice the pork and cut all the vegetables. Mise en place. (I can not over emphasize the importance of having all ingredients ready to go when cooking in a hot wok)
• Heat your wok or pan over high heat. Once the wok is hot add 2 teaspoon peanut or vegetable oil. (To prevent smoking, do not add oil to the hot wok until you are ready to cook).
• Add onions, peppers, celery, and carrots. Stir while cooking for about 2 – 3 minutes or until vegetable start to pick up some color.
• Add the pork and continue to stir for 2 – 3 more minutes.
• Give the soy sauce and garlic mixture a stir and add to the hot pan. (When working with a hot wok, keep the food moving, this will give you even cooking and prevent burning)
• Cook for 2 – 3 minutes or until sauce starts to caramelize and thicken (Add a bit of water if sauce gets too thick).
• Remove from heat.
• Serve with rice and garnish with scallions.

Notes

This dish is the perfect way to use leftover tenderloin, pork roast, or even pork chops.

Memorial Day weekend is considered the official beginning of summer for a lot of people. Attractions such as amusement parks, marinas, and golf courses are geared up with summer help ready for the onslaught of patrons to arrive. Campground reservations have been made, tents have been unpacked, and picnics are planned. This weekend also marks the official kick off of the BBQ season for many (seems odd to me since my season is year-round). Stores have advertised weekend specials perfect for the grill, and charcoal sales are up. Time to cook outside.

It was the summer I was twenty-two that I spent the ‘tourist season’  (Memorial to Labor day) bartending in the fabulous Wisconsin Dells. Some friends I had made while working at the ski area convinced me to move to the Dells for the summer to see a different aspect of life. My connections got me a job working at a “six-flags” type venue which was owned by the Dells Boat Tour Company. It was a fun experience for me, and I still have fond memories of it to this day.

It was during my time in the Dells that I became a huge fan of the bratwurst. Wisconsin people are very proud of their German heritage, and take their bratwurst very seriously. The Sheboygan brat, considered by many to be the king of the sausages became my favorite. Even more controversial than which brat is best, would be which method of preparation is correct. There are differing schools of thought on this topic, and many a cold Leinenkugel has been tossed back discussing them. The one I will share with you is a technique that I learned and believe to be the best. If you would like to debate this….. well as long as you show up with some brats and some brews, I would be happy to discuss.

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Wisconsin Style Beer Brats

Fool-proof method for cooking the perfect brat, one of summers favorite treats. This is a great method especially for a large group.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• Bratwurst However many you want
• beer domestic light is fine
• onion rough chopped (divided)
• assorted peppers chopped (jalapeno too if you want)

Instructions

• onion, rough chopped (divided)
• Place the brats and half of the onion in a sauce pan. Fill with enough beer to cover.
• Simmer the brats over a low heat for 15 – 20 minutes or until they turn pale.
• Meanwhile in a skillet sauté the assorted peppers and balance of the onion to use as a topping.
• Place the brats on the grill over medium heat. The brats are already cooked at this point, so the object here is simply to get some color on them and give them the grilled flavor.
• Return the grilled brats to the pan of beer and onion. Hold them over low heat to keep them hot until serving.

Alternate Method

• You can also use sauerkraut in a similar fashion. Place the kraut in the bottom of a baking dish and lay the brats on top. Cover with foil and warm them over indirect heat. The steam from the sauerkraut will cook the brats and ready them for the grill. Return them to the pan after grilling to hold.

Notes

There are many different methods to cooking brats, this is simply the one I recommend. Use a good quality bratwurst. The end result will never be better than the ingredients you start with.

There are lots of kinds of sausage on the market. I tend to stay away from the ones that contain cheese, as they tend to catch on fire due to the higher fat content. Cheese is better as a topping than a filling.

Toast some buns and you’re good to go. Top your bratwurst with peppers, onions, and spicy mustard. Now, with a brat in one hand, and a cold beer in the other, you’re on your way to a great holiday weekend.  Ready?………Open wide!