Senior Connections Senior Connections Mar 2019 - Page 14

COOKING WITH CHRIS from Pg 11 • 5 ounces Brussels sprouts, chopped fi ne or shred- ded • 1 lemon juiced • Salt and fresh cracked pepper, to taste Instructions Place a large baking sheet in the oven with the rack set in the middle. Preheat oven to 450 degrees F. Meanwhile, spread butter on one side of each of the 10 slices of bread. Tip- you want the butter on the outside half of the bread slices. I always place two slices of bread together (as if I were building the sandwich) and spread the butter on the outside halves (am I making sense?). This will insure that your bread slices come together evenly (Okay, maybe this is just the OCD in me). Carefully remove HOT baking sheet from the oven. Immediately place all the bread slices on the baking sheet, butter-side down. Spread the honey mustard sauce over half the slices of bread. Top the other 5 slices of bread with the shredded cheese (don’t be shy here, cheese is your friend). Evenly distribute the shredded chicken oven the top of the slices with honey mustard sauce. Place baking sheet in the oven and bake for 8-10 minutes, or until cheese is melted, bubbling and bread is golden. Meanwhile, in a medium mixing bowl, toss togeth- er the apple, shredded Brussels sprouts and lemon juice. Season with salt and freshly ground black pep- per to taste. When cheese is fully melted, remove baking sheet from the oven and carefully transfer bread with the chicken to large cutting board or plate. Using a spoon or your hands, pile the apple and Brussels sprout slaw over the chicken. Place the remaining (matching) bread slice cheese-side-down on top of the slaw and cut in half. Serve immediately. Cubano Sandwich • 12 thin slices baked ham • 12 large, thin slices Roy Choi’s Mojo Pork (recipe follows) or other cooked roast pork, • Get some from your local deli or butcher shop. • Melted butter, for brushing • Two large white baguettes, each cut in 3 pieces (about 6 inch/15 cm), split lengthwise • Yellow mustard, for brushing • 6 thin slices Swiss cheese • 12 long thin slices dill pickles Roy Choi’s Mojo Pork: • 2/3 cup extra-virgin olive oil • 1-½ tbsp fi nely grated orange zest • ½ cup fresh squeezed orange juice • ½ cup fresh lime juice • 7 cloves garlic, minced or pressed • 2/3 cup lightly packed cilantro leaves, chopped • ¼ cup lightly packed mint leaves, chopped • 1 tbsp minced fresh oregano leaves • 1 tsp (5 mL) ground cumin • 1 tsp (5 mL) each: kosher salt + freshly ground black pepper • 4 to 6 lb (1.8 to 2.7 kg) boneless pork shoulder (butt end) and pickles. Brush inside of bun tops with mustard. Close sandwiches. Generously butter outside of sandwiches. Place on press. Cook until cheese melts and outsides are browned and crispy, about 3 minutes. If you don’t have a press, use a large, cast-iron skillet or griddle. Top sandwiches with a large bak- ing sheet weighed down with heavy cans or cast-iron skillet. Cook over medium for about 3 minutes per side. Let sandwiches stand 1 minute before cutting in half. Serve hot. In large bowl, whisk oil, orange zest, orange juice, lime juice, garlic, cilantro, mint, oregano, cumin, salt and pepper. Add pork. Turn until well coated all over. Transfer pork and marinade to large, resealable plastic Time to Focus on bag. Place bag in bowl. Refrigerate, turning occasionally, 12 to 24 hours. Discard marinade. Pork may be netted. If not, and if desired, tie with kitchen twine in 4 spots to form tight roll. Set pork, fat side up, on rack set in shallow roasting pan or on rimmed baking sheet. Roast, uncovered, in preheated 425F (220C) oven 30 minutes; baste with pan juices. Reduce heat to 375F (190C). Roast, basting every half hour, until instant-read thermometer insert in center registers 160F (71C), 90 to 120 minutes. Transfer pork to cutting board. Cover loosely with foil. Let stand 30 minutes before discarding net or twine. Slice as thinly as possible. You can also refrigerate until cold to make it easier to slice. ������ ���� Heat panini/sandwich press �������������� ���� ���� over medium. Add ham and ����������������������� ����������������������������������������� pork. Cook, turning once, until ��������������������������� ����������������������������������������� warmed and browned in spots, ���������� � ����������������������������� about 1 minute. Transfer to ������������������� ������������������������������������� plate. ���������������������������������� ��������������������������������� ���������������� Generously butter cut sides of ����������������������������������� ��������������������������������������������� baguettes. Toast on press over ����������������������������������� ���������������������������������������������������� medium until lightly browned, � ����������������������� ���������������������������������� 1 to 2 minutes. Transfer to ������������������������������������������������������������������ work surface. Layer bottom of �������������������������������������������������������� buns with pork, ham, cheese Cooking Country Chris 14 Senior Connections March 2019 the Joys of Life ��� Senior Connections HJ.COM