Tag: pork
Grilled Mortadella Sandwich
Grilled Mortadella Sandwich
This sandwich was introduced to me by on tv Anthony Bourdain on his trip to São Paulo, Brazil to the Mercadao Municipal. The food stall that sells this marvel of a sandwich uses 12 ounces of mortadella. 12 OUNCES!!! I’ve thought about this sandwich for countless years. I’ve recently learned he adapted this recipe in his cookbook, Appetites. So this recipe is in no way in any shape mine. It is in homage to Bourdain for his love of food and culture. This sandwich should be experienced by all.So what is mortadella, you may ask? This large cured sausage originated from Bologna, Italy. Think of it as the fanciest of bologna, with large studs of cubed fat, sometimes with pistachios. While this is obviously not the healthiest thing to eat, it is worth consuming at least once in your life.
Ingredients
- 1/2 tbsp butter
- 1 Portuguese roll or brioche, sourdough, etc
- 12 slices mortadella
- 3 slices provolone
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
Instructions
- Melt the butter in a skillet over medium heat. Slice the roll in half and toast until browned; about 2 minutes max. Remove from the pan.
- Spread mayo and dijon mustard on both sides of the roll.
- Add 4 stacks of 3 slices of mortadella. Cook until crispy; about 3 minutes.
- Flip each stack. Add a slice of provolone to 3 of the stacks. Cook for 3 minutes.
- Stack the cheese stacks on top of each other, with the cheeseless stack on top.
- Place the stack on the toasted roll and eat!
Norwegian Pork Patties
Norwegian Pork Patties
Pork patties, did you say?! Why, yes! While so simple to make, this is what you need in your life. There are no eggs or breadcrumbs in the patty mix; making them fairly dense, but still very moist and flavorful. These pork patties pair great with sauerkraut and pork-filled potato dumplings(yes…more pork). Pork is king…
Equipment
- cast iron skillet
Ingredients
- 1 lb ground pork
- 2 tsp potato flour or cornstarch
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cracked black pepper
- 1/4 tsp nutmeg
- 6 tbsp whole milk
- vegetable oil for frying
Instructions
- Mix all of the ingredients together.
- Form into 8 equally sized patties.
- Add just enough cooking oil to coat a cast iron skillet over medium heat. Add in the patties.
- Cook for 5-6 minutes a side.
Dutch Stamppot
Dutch Stamppot
Dutch stamppot is the ultimate comfort food of the Netherlands. There are countless versions of this yummy goodness; always mashed potatoes cooked with other vegetables with some type of pork over the top; usually smoked sausage or thick slices of slab bacon. My recipe is very typical; mashed potatoes with sautéed kale, shallots, and garlic mixed in, topped with sliced kielbasa.
Equipment
- potato masher
Ingredients
- 1 lb smoked sausage or Dutch rookwurst; sliced
Mashed Potatoes
- 2 lbs potatoes peeled and cubed
- 1 tbsp salt divided
- 2 tbsp unsalted butter
- 1/2 cup whole milk
- 1 tsp cracked black pepper
- 3 tbsp olive oil
- 1 large shallot finely chopped
- 6 garlic cloves minced
- 1 bunch kale washed and chopped
- 1/4 cup water
- 1 tsp vinegar
Instructions
- Bring a pot of salted water to a boil. Add in the potatoes and boil until soft; about 10 minutes. Drain.
- Add in the milk, butter, and black pepper. Mash with a potato masher. Set aside.
- While the potatoes are boiling, heat up olive oil in a sauté pan over medium heat. Add in the shallots and cook for 4 minutes.
- Add in the garlic and cook for a minute.
- Stir in the kale. Sauté for 5 minutes.
- Pour in the water and vinegar. Cover and let the kale wilt even more; about 5 minutes.
- Mix in the kale with the mashed potatoes.
- In the same sauté pan, brown the smoked sausage; about 4-5 minutes a side.
- Top the mashed potatoes with the smoked sausage.
