We're Starting The New Year With A New Recipe From Executive Chef Mark

Now is the time to commit to being healthy

PEORIA, IL - We're starting the New Year off right--with a new recipe. It's all a part of our commitment to Live Well by eating a healthy diet. Joining me now with that exciting new recipe is Living Well Executive Chef Mark. Here is our dish for the day:

The South Beach Cuban Sandwich”

By Certified Executive Mark Shoopman, CEC, CFBE

Serves 4

Ingredients:

1 pound Roast pork Shoulder sliced, (recipe follows)

1 pound Smoked deli ham thinly sliced

¾ pound Swiss cheese, thinly sliced

4 each 8 inch crusty roll. French baguette works but a little wider is better

1 cup Yellow deli mustard

As desired Hot and spicy or dill pickles slices (your choice)

As needed Melted butter, (add some chopped garlic if you like)

Chef Mark’s Spicy Brown Sugar Rub;

1 cup Brown sugar

3 tablespoons Chili powder

1 tablespoon Good quality smoked paprika

2 tablespoons Sea salt

1 tablespoon Freshly ground black pepper

1 tablespoon Dried Oregano

1 tablespoon Cayenne pepper

1 tablespoon Dried Thyme

1 tablespoon Granulated garlic

1 tablespoon Onion powder

1 teaspoon White pepper

- Mix all ingredients and store in an air tight container.

Pork Shoulder Preparation and Procedure;

There are many ways to do cook pork shoulder, so you may use your favorite, but this is an easy preparation.

Rinse the pork shoulder and completely pat dry. Mix 4 tablespoons of the rub with 2 cups of water and ½ cup of cider vinegar and set aside. Place the pork butt fat cap up in a lightly greased oven roaster and rub the pork shoulder all over with spicy brown sugar rub making sure to completely coat it. Place it in the refrigerator and allow it to rest for 1 hour.

Remove from the refrigerator and pour the water, spice, and vinegar mixture over it.

Place in a preheated oven at 350 degrees Fahrenheit for 25 minutes or until it browns up and begins to crust. Remove pan from oven and cover with foil to seal. Reduce heat to 300 degrees Fahrenheit and continue to cook for 2-4 hours or until it reaches and internal temperature anywhere between 165-200 degrees F.

Remove from oven and leave covered and allow it to rest for 20 minutes. Remove the foil and slice or shred the meat.

Procedure and Presentation: Preheat a large cast iron skillet or griddle over medium heat.

Lay bread, open side up, on a work surface and spread the bottom and top halves with a generous amount of mustard. Layer bottom and top halves with Swiss cheese. The cheese works to glue the whole thing together when it cooks. Working only on bottom halves, layer on all of the pickles, ham and roast pork. Close sandwiches, pressing gently.

Butter top and bottom of the outside of the sandwiches. If using a cast iron skillet or griddle, melt half of butter in pan and add sandwiches. Use a second pan or a griddle press to press on them as the first side crisps. When crisp, flip sandwiches, add remaining butter, swirl to coat, and continue cooking while pressing until crisp on both sides, about 10 minutes total. Slice sandwiches in half diagonally and serve immediately.

 


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