How to Make Asian Pork Lettuce Wraps

Pulled pork is one of my go-to dishes for a crowd.  It is economical, requires minimal effort, and is popular among kids and adults alike. Having recently served both the traditional barbecue version and Mexican pulled pork, I was ready for some variety. I also wanted to lighten it up a bit; the chunky rolls associated with the Southern sandwiches tend to make me chunky, and the Mexican version with the tortillas, cheese, guacamole, chips, well, you see my dilemma. Lettuce wraps and Asian spices beckoned me, and I heeded their call.

Here's what I did:

 5 lbs pork loin

1 inch piece ginger, grated

2 TBSP chopped garlic

1/4 cup soy sauce

1/4 cup hoisin sauce

1 tsp Sriracha (more/less depending on your desire for heat)

Place pork in oven proof pot with cover.  Cover with remaining ingredients.  Place in 275 degree oven for 6 hours, or longer.  Baste and turn meat over once or twice during cooking.  Meat is done when it is easily pulled apart with forks.

Serve with thoroughly washed, large lettuce leaves and cooked sticky rice.  Pass a variety of Asian condiments.

Enjoy!

Super Sandwiches for Superbowl Sunday

DiNic's in Reading Terminal Market, the undisputed King of the Pork Sandwich

Super Bowl Sunday is nearly upon us, and the perfect food for game viewing is a hearty handy sandwich.  This eliminates the need for utensils, and keeps a hand free for gleeful high fives or obscene gestures.  In considering sandwiches, we started to think about their history, and their many monikers.   Don't worry, we'll get to menu suggestions shortly.

Beck's Cajun Cafe Shrimp Po'boy--New Orleans without the airfare

It is said that the sandwich is named for John Montagu, 4th Earl of Sandwich (1718-1792), who was an avid gambler and reluctant to leave the gaming table to dine.  By tucking a slab of meat between slices of bread he was able to continue his play uninterrupted through the night, and still have a hand to hold the cards.

Down Home Diner's Cheesesteak

Some years later, across the ocean, the Hoagie was Christened. The Hoagie, that uber-Philadelphian sandwich, traces its name back to the Italian immigrants working in the shipyards on Hog Island in the early 1900s.   Hog Island was located in Philadelphia where the Schuylkill met the Delaware, in the area that now houses Philadelphia International Airport.   The shipbuilders would carry sandwiches to work consisting of meats, cheeses, and lettuce on a long Italian roll.  This came to be known as a "Hog Island Sandwich" and was eventually shortened to hoagie.

By George in Reading Terminal Market has an incredible sandwich selection!

About a thousand miles south, New Orleans found itself home to a similar lunch item:  the po'boy.

Po'boys are the quintessential New Orleans lunch food.  Served on an oblong roll, filled with meat or fried seafood, they are everywhere in the Crescent City.  The term po'boy has disputed origins.  Some trace it to the New Orleans restaurant owned by Benny and Clovis Martin.   The Martin brothers had been streetcar conductors prior to their culinary career, so when the transit workers went on strike in 1910, the Martins sympathized--and fed them.  The hungry strikers would enter the restaurant, invariably someone would utter, "Here comes another poor boy," and a sandwich would appear.  Hence the association.    The other claim credits  Trapani's, also in New Orleans.  This bar would offer 5 cent beers at noon and throw in a sandwich for free.  This simple repast came to be known as the poor boy's lunch, and eventually the term came to refer only to the sandwich. 

Turkey on Rye with Beck's Creole Mayo--great condiments make all the difference!

Which brings us to suggestions for this weekend's big game.  If the pictures above didn't tempt you to head to our favorite foodie haven, Reading Terminal Market, and order a tray of something wonderful, consider any of these simple crowd-pleasers from your own kitchen:

• Italian sausages braised with onions and beef broth, simmered til tender, served on rolls
• Meatballs with marinara sauce on long rolls
• A selection of cold meats, assorted breads and condiments in a 'make your own' buffet
• Chicken Cutlets, Broccoli Rabe, and Provolone Cheese on a round roll
• Pulled Pork

Our own bbq pulled pork

Did we forget anything?  What is your favorite sandwich?

New Year Nibbles - the Quick and Easy Kind

Happy 2012!

Looking for sooper easy menu ideas for your New Year's Eve party?

You can't beat Jack McDavid's Comfort Food Appetizers, which he created for a segment on Good Day Philadelphia.

His task was to come up with recipe ideas that could be rustled up in a five minute slot, which gives you an idea of just how straightforward and foolproof these are. 

Fancy trying some Firecracker Shrimps?  Christmas mini-Pizzas anyone..? Or what about some Stuffed Mushrooms?

While the recipes sound easy, we can guarantee that they're delicious.

Firecracker Shrimp

1 tsp chopped jalapeno pepper

1 tsp chopped garlic

2 TBSP olive oil

1 dozen shrimp, cleaned and shelled

Mix all ingredients.  Wrap shrimp in foil and grill or bake (400), 5 mins per side, or saute in skillet til done, about 8  minutes total. 

Easy.

***

Christmas Pizza

1 pkg crescent roll dough

1 cup mayonnaise

1 lb cream cheese

1 pkg powdered ranch dressing

finely chopped assorted raw vegetables:  broccoli, tomatoes,

cauliflower, red and green peppers. Parmesan cheese 

Roll crescent dough onto cookie sheet and bake according to package directions.  Set aside to cool.  Mix mayonnaise, cream cheese and dressing til blended.  Spread on crust.  Top with chopped vegetables and a sprinkle of Parmesan cheese.  Cut into bite sized pieces and serve cold or at room temp.

***

Stuffed Mushrooms

2 dozen crimini or white mushrooms

1 cup ricotta cheese

1 diced red pepper

1 tsp garlic powder

2 TBSP chopped basil

Remove stems from mushrooms, coat lightly with oil and bake, stem side up, on cookie sheet at 425 til mushrooms begin to sweat.  Meanwhile, blend remaining ingredients. Fill mushrooms with cheese mixture, and return to oven to just warm filling.  Serve warm or at room temp.

*** Have a fun filled 2012 ***