BCS

Bowl Game Grub: Cuban Sliders

Well football fans the post season is on us.  The first week of bowls has given us a few fireworks and the intensity keeps building all the way up to the most important game of the college football season – the Peach Bowl between Virginia and my Auburn Tigers.  The LSU/Alabama rematch is pretty important too.  The NFL playoffs for their part are almost decided.  Whether you prefer your bowl games of the Peach or the Super variety it’s time to whip up some special recipes.

Cuban Sliders
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4-6
Ingredients
  • 12 dinner rolls
  • 1 pound (or more I won’t judge you) Cuban pulled pork
  • 6 ounces sliced smoked ham, cut to fit the dinner rolls (should make 12 servings)
  • 12 pickles
  • 3 slices aged Swiss cheese, quartered
  • Mustard to taste
  • 2-3 TBL butter, melted
Instructions
  1. Preheat a griddle or pan to medium heat.
  2. Slice the dinner rolls to turn them into buns.
  3. On the bottom of each bun put a dab of mustard, a spoonful or so of pulled pork, ham, pickle and Swiss cheese. Put a little dab of mustard on the top of the bun and place on top of the slider.
  4. Paint the bottom of the griddle with some melted butter and place the sliders in the griddle and paint the tops with more melted butter. Place a large, heavy skillet on top of the sandwiches and cook for two to three minutes.
  5. Flip each sandwich and place the second pan back on top of them. Cook for another two to three minutes.
  6. To serve turn the sliders back over and brush with a little more melted butter.

Bowl Game Grub: Cuban Pulled Pork

Well football fans the post season is on us.  The first week of bowls has given us a few fireworks and the intensity keeps building all the way up to the most important game of the college football season – the Peach Bowl between Virginia and my Auburn Tigers.  The LSU/Alabama rematch is pretty important too.  The NFL playoffs for their part are almost decided.  Whether you prefer your bowl games of the Peach or the Super variety it’s time to whip up some special recipes.

Cuban Pulled Pork
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 45 mins
Cook time: 8 hours
Total time: 8 hours 45 mins
Serves: 8
This is great served with black beans and a little saffron rice or use it to make a Cuban Pressed Sandwich.
Ingredients
  • 1 3-5 pound Boston butt roast
  • 1 bottle Mojo Criolle marinade (or 2 parts range juice, 1 part lemon juice, 1 part lime juice, 1 part white wine and herbs & spices to taste)
  • Jerk seasoning and Cinnamon to taste
Instructions
  1. Place the roast into a large zip top bag and pour the marinade over the top.
  2. Refrigerate for at least 24 hours and up to 72 hours turning once or twice a day.
  3. Heat a grill or Dutch oven to medium high heat. Drain the roast (reserving marinade) and seer on all sides, about 30 minutes.
  4. While the roast is cooking, preheat a crock pot to high and add the marinade.
  5. Add the roast to the crock pot fat side up and cook for one hour on high. Turn down to low and let cook for 6-8 hours. When the meat is falling apart it’s done.
  6. Remove most of the liquid reserving about a cup.
  7. Pull the pork and toss with the remaining liquid. Season to taste with Jerk seasoning and/or cinnamon. Lower the crock pot to warm and let steep at least 30 minutes before serving.

Roadblocks to the TASTYs

Today I head to the West Coast for the TASTY Awards.  If the trip is as interesting as the week leading up to it then I should have some crazy stories to share.

The Encounter restaurant & bar at LAXThis trip to LA is way more important to me than just getting to go see an awards show.  The potential for networking and bringing what I do to the attention to people who can make a difference is immense.  That in and of itself is stressful so I clearly didn’t need all of this:

My week started with the good old US Postal Service losing a deposit I mailed to the bank – my spending money for the trip.  I love how when they lose your mail they always ask, “Did you purchase insurance for your parcel?”  Yes, as a matter of fact I did;  it’s called a stamp.

For the record, the US Constitution gives the federal government two responsibilities – maintain a military and to provide postage FREE OF CHARGE to all citizens.  If you are going to charge for postage then you damned well better guarantee it gets there.   I really should think about moving to a bank in my own state.

A few days later my water pump goes out on my car which forces me to dip into my vacation funds.  That sucks considering the USPS has just lost my hard earned money.  Again, Post Office, when I pay you for a service I expect you to provide it otherwise don’t take my money.

2010 national championship Auburn SI CoverAs if this weren’t enough I have the added stress of my Auburn Tigers playing for the National Championship in football.  It’s been a great year but I won’t bore you with the details.  I just never knew how nerve wrecking it was to have your favorite team play for all the marbles until this year.

There is an old saying in the South, “If you die and go to heaven you still have to change planes in Atlanta.”  This holds true with my trip to LA.  I depart from Pensacola and switch planes in the same Atlanta that is currently bogged down with a freak winter storm that has to put the final nail in the coffin of Global Warming.

As a lad in Sunday school I was taught that God never gives us obstacles we cannot overcome.  I’ve never actually seen that in the Bible.  Not saying it isn’t there, just saying I’ve never read it.  But I do know this, I got my water pumped fixed and for less than a $100, the head of payroll at The Kitchen Hotline has overnighted me a replacement check, the Auburn Tigers are now officially the best team in college football and if there’s a delay in Hotlanta I can finish watching season two of 30 Rock via Netflix on my laptop.  That Tracy Morgan kills me.

If the resolutions to the few remaining roadblocks I have left pan out half as well then this will quite possibly be the best week of my entire life.  Oh who am I kidding?  When Wes Byrum put the ball through the uprights as time expired it was already the greatest week of my life.  And that was on a Monday.

March Madness Means Hot Wings

To me, nothing says March Madness like a sports bar full of fans cheering for their team, swilling pitchers of brew and slamming tons of wings.  Wings are as much a part of basketball as buzzer beating shots.  But as good as the traditional Buffalo style hot wing is there is always room for new interpretations.

I recently came up with two new wing sauce recipes that I think you’ll love for you March Madness wing-ding shindigs.

Honey-Chipotle Sauce
1/4 cup honey
1/4 cup coconut oil
1 teaspoon Chipotle pepper powder
1 tablespoon apple cider vinegar
1/4 teaspoon ground cinnamon

In a small sauce pan combine honey and coconut oil over low heat.  Once the coconut oil has melted whisk in the remaining ingredients.

Spicy Thai Sauce
1/4 cup Sriracha (Thai hot sauce)
1/4 cup canola oil
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon five spice
1/4 teaspoon ginger
2 tablespoons crushed garlic

Stir together and you are ready to go.

Most hot wings are usually served with a dairy-based dipping sauce, like Bleu cheese dressing.  Capsaicin (the chemical that makes chilies hot) is fat soluble meaning that fats will break it down, meaning that it cools the fire in your mouth.  The same dipping sauce works for both of these recipes.

Cilantro-Lime Dipping Sauce
1/2 cup sour cream or yogurt
1 tablespoon chopped cilantro
1 teaspoon lime juice

Stir and chill.  Sour cream is better for Latin flavors and yogurt for Asian but either will work for both.

Remember, if the burn of chilies is too much for you, DO NOT drink a soft drink.  Carbonated water binds the Capsaicin to your taste buds making it burn much worse and for a lot longer.  Go for a glass of milk instead.

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

Archives

Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification