Monthly Archives: January 2014

Publix Sub

Publix Sub

You say sub, I say grinder, some say hoagie. Whatever you call it, Publix Supermarket has mastered the art of the coveted sandwich. I was reminiscing through my old photos and stumbled upon this gem that made my stomach growl yearning for the supermarket deli. Seriously Publix, it’s not fair that you don’t share your store here in lonely Connecticut. Pshhh..Florida gets everything.
Why can’t I be on the beach stuffing myself with this sandwich!!

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Artichoke and Green Olive Tapenade

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Did I just upload a recipe for olive tapenade last week? Yes. Did I find a new an improved recipe roughly ten minutes later? Yes. So here is is. 

This recipe is adapted from the fabulous Smitten Kitchen

Here is the lineup. This recipe features green olives, lemon, garlic, capers, and of course, artichokes (which will come later).ImageOpen up a can of artichoke hearts.

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Combine the artichoke hearts, olives, olive oil, lemon, garlic and capers into a food processor and pulse until the mixture is chunky yet well mixed. 

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Slice 1 – 1 1/2 inch thick pieces from a baguette.  Toast in a 400 degree oven for 6-7 minutes. 

ImageSpread the tapenade on the toasted bread and serve immediately! 

Ingredients:

1 cup green pitted olives

1 tbs capers

14oz can of artichoke hearts

3 garlic cloves

1 tbs lemon juice

1/4 cup olive oil

 

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Olive Tapenade

olive tapenade

This tapenade is perfect to spread on crackers, chips, or even bread as a bruschetta. I know tapenade sounds fancy BUT, due to the handy dandy food processor, this recipe can be completed in just a few minutes.  The olive tapenade is a staple in my appetizer handbook.  It has even been voted fan favorite recipe from our Thanksgiving Table, so I thought I would share. PS. I’m brainstorming here and I think this would be a great “stuffer.” Stuffed mushrooms, stuffed chicken breast…do I have any takers?

Ingredients:

1/2 cup green olives

1/2 cup pitted Kalamata olives

1/4 cup chopped red onion

2 tbsp capers

3 tbs fresh parsley

2 cloves garlic

2 tbsp lemon juice

2 tbsp olive oil

salt and pepper (this recipe can get overly salty because of the green olives.  Hold the salt if possible)

Method: Throw all of the above into a food processor….then turn it on.  I told you it was easy 🙂

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I’m curious to hear what everyone thinks!

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Pulled Pork Pizza

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The pork shoulder is my newest discovery, and what a great discovery it is. Relatively cheap, meaty, and delicious. I threw it in a slow cooker one day, topped it with beer, and tried to think of something unique to do.  Then I stumbled on The Beeroness’s post Beer Carnitas Pizza. I decided to take my own twist on it and make a barbecue pulled pork version.

Rub:

2 tbs garlic powder

2 tbsp onion powder

2 tbsp chili powder

1 tbsp ground cumin

2 tbsp ground mustard

1 tbsp paprika

1 tsp salt

1 tsp pepper

For the Pork

24 oz IPA

4lb Pork Shoulder (Pork Butt?? Whatever you want to call it…it looked more like a butt to me).

1 8oz Bottle of High Quality Barbecue Sauce OR a homemade version

1 yellow onion chopped

For the Pizza

1 cup chopped red onion

1 handful chopped cilantro

8 oz mozzarella cheese shredded

1 cup chopped plum tomatoes

1 pizza dough 

Method: Combine all the ingredients above.  Rinse and pat dry the pork shoulder with a paper towel. Generously rub the mixture into the shoulder.  Let it sit for one hour. Sear the meat in a pan with olive oil on high heat, until it just becomes browned.  About five minutes on each side.  Throw it in the slow cooker, surround it with the chopped onions, and top with beer until it fully covers the pork.  Set the cooker to low and cook for about 8-10 hours.  I specifically set mine on at night so I could wake up to the beautiful smell of pork butt slow cooking.

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Remove the shoulder/butt from the cooker and place on to a large cutting board. Then perform the easy yet extremely satisfying task of “pulling” the pork.  It was very fun, and I ate a lot of pork over the course of this step.

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I then mixed the pork with my homemade barbecue sauce, yet I believe a bottle will do just fine.  If you do use bottled, I recommend mixing a few dashes of apple cider vinegar into the meat to give it a more tangy taste.

Preheat your oven to 450 degrees. Roll out your pizza dough to an adequate shape.  Dust a pizza stone with corn meal and place the crust onto the stone. Layer mozzarella cheese and tomatoes onto the pizza.  Pile on the pulled pork, red onion, and cilantro.  Place the pizza into the oven and bake for 25 minutes.

 

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