bowl

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.

Super Chefs’ Super Bowl Recipes

Well, it’s almost here.  The most American of holidays – the Super Bowl.  That’s right I said holiday.  It’s a hell of lot more sacred than braving a blizzard to see whether or not some glorified rat saw his shadow plus it is the second most food-centric day of the year behind Thanksgiving Day.  These days the competition isn’t just on the field as friends gather to out do one another with delicious party recipes.  Well, what better way to impress that obnoxious brother-in-law than by strutting in with a few 5 star caliber dishes from this culinary all-star team.

Rick Bayless' Giant Milanesa Torta with crispy chicken tendersRick Bayless’ restraurants Frontera Grill, Topolobampo, Frontera Fresco and XOCO have made him one of Chicago’s most respected chefs.  His cooking show Mexico: One Plate at a Time was the 2011 Tasty Award winner for best single subject cooking show.  The winner of the first Top Chef: Masters winner suggests you take that six foot sub concept to another level with his Giant Milanesa Torta with Crispy Chicken Tenders.  A torta is the popular sandwich that dominates the Mexico City street vendor scene.  Click HERE to get the recipe.

Michael Symon's Duck Confit Sliders, Banh-Mi StyleIron Chef Michael Symon is no stranger to competition.  He had to defeat noted chefs like Aarón Sanchez, Chris Cosentino and John Besh to win the first Next Iron Chef contest and has since competed in over 20 ICA battles winning more than 80% of the time, the best of any Iron Chef.  So leave it to Iron Mike to shake things up a bit with this exotic take on the bite-sized burger with his Duck Confit Sliders, Banh-Mi Style.  These tasty little sandwiches provide just enough sweet and an ample dose of heat.  Click HERE to get the recipe.  Be sure to check out my exclusive interview with Symon HERE.

Nathan Lyon's Carrot-Sweet Potato Soup with Fresh GingerIt never fails.  Even though it is understood that Super Bowl Sunday is a no-veggie-zone someone always fails to get the memo.  And for some reason they are never satisfied with nibbling the carrot and celery sticks you serve with the hot wings.  Thankfully Chef Nathan Lyon is here to save the day.  Chef Nathan is a champion of the healthy, farm-to-fork movement on his shows  Lyon in the Kitchen and Growing a Greener World.  Take for instance Nathan’s Carrot-Sweet Potato Soup with Fresh Ginger, it’s perfect for intrusive herbivores.  Click HERE to get the recipe.

queso fundido with roasted poblano vinaigrette from Food NetworkEvery Super Bowl party needs some kind of dip and Food Network’s resident Southwestern guru, Bobby Flay comes through with just the ticket.  Flay’s Queso Fundido with Roasted Poblano Vinaigrette takes cheese dip to a whole new plateau.  The Iron Chef even provides some how-to on making your own tortilla chips which is surprisingly easy to do.  Flay has become one of America’s favorite chefs thanks to his plethora of TV appearances and empire of restaurants.  You can always count on his recipes to pack all the punch you need to get your grub on.  Click HERE to get the recipe.  Be sure to check out my exclusive interview with Flay HERE.

Stuart Reb Donald's Honey-Chipotle and Bangkok wingsI guess I would be remiss if I didn’t include some sort of hot wing recipe.  I am fond of baking my wings so as to keep them healthy.  Hot wing sauce is the only time you will ever see me use margarine instead of butter and that’s because margarine makes for a smoother sauce.  Butter-based sauces can break when heated so since I am not using real butter I will use one of the heart healthy liquid margarines on the market or even a healthy fat like canola or coconut oil.  That’s what I did with these smokey-sweet Honey-Chipotle wings and these sizzling Bangkok wings.  Click HERE to get the recipe.

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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.

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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

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