I’ve had my eye on Saveur magazine’s The Sandwich Issue since it hit the stands. I mean look at this, it’s like sandwich porn.
Although I would like to make every sandwich in this issue, I chose their Torta Ahogada (Drowned Sandwich) since I had an authentic version in Mexico a few years back. I made this for my friends the other night and it was good, but the one I made last night was even better. I used the pork leftover from the Torta to make this Pulled Pork Italiano – so as you can tell I didn’t go through the 85 steps to get the pork in it’s right place for the recipe. For this shortcut I simply threw all the herbs, wine, onions, garlic and broth in with the pork and let is simmer until heated through and reduced down a bit. After that, I followed the recipe as it calls for and threw the delicious, tender pork on the roll with the provolone, broccoli rabe and roasted peppers (thanks to our friend Kari for the homegrown delicious peppers!). This was packed full of flavor lambs. David mentioned is seemed like an unlikely combination at first sight, but he ended up loving it just as much as I did.
I had leftover broccoli rabe and rolls this morning so I grilled the bread in butter and combined the rabe with garlic, leftover crushed tomatoes and salt. After simmering the rabe, I added two eggs and fried until the whites were set but yolk was still runny – the only way to eat an egg in my opinion. Talk about an excellent way to end your night and start your day!
Every year there is an annual event amongst the friends called FriendsEaster. A time to get together to eat great food, drink good wine and most importantly be amongst amazing friends. I experienced my first one last year at our friends Carrie and Justin’s casa. Since they just got married (congrats lambs!) holding it at their house was not very ideal so we decided to hold it at Casa Kealey instead. I have to admit I was a little nervous given that’s a three-year tradition and I wanted to ensure the entree (the hosts’ responsibility) was delicious. Thank goodness the cover of Saveur looked amazing with this simple lamb and potatoes dish or as it’s traditionally called, Cosciotto di Agnello con Patate.I couldn’t say that if my life depended on it.
Given that we had a lot of cleaning up to do in the house, I was more than grateful that I chose a very easy lamb dish to prepare. Make the delicious, herbacious, spicy paste, schmear it on the lambs (we had two legs) peel and cut some potatoes and you are good to go for a few hours! The lamb came out perfectly cooked but I did have to roast the potatoes in the rendered fat (here’s your drool cup) for a bit longer than what the recipe called for; about 30 more minutes. I got some great reviews all around! One of our friends mentioned she was not a fan of lamb but gave this a try and she really liked it! YAY! This would be beautiful for an Easter dinner and if you’ve got four or five other dishes to make – I can guarantee it will be a stunner without a ton of work.
I also made these delectable Dry-Cured Olives with Rosemary and Orange for a quick appetizer option. Once again, simple, delicious and quick. I’m actually eating the leftover olives right now and they are still yummy. I could see these being beautiful in a simple Salad Nicoise as well.
Not surprisingly, everyone brought their A-game with the food. We had roasted asparagus; broccoli and bacon salad; roasted jalapenos stuffed with bacon and cream cheese; stuffed avocados; a delicious salmon, cream cheese and caper spread; spinach and artichoke dip; buttermilk pie – one of my favorites – from The Pie Society and lots of great wine including my new love (it’s $14!!!!) called Gundlach Bundschu. You can get it Whole Foods Market right now. In fact you should do it now, because if I’m near there today I’m going to buy the whole lot.
Here are some pics of us from what turned out to be a lovely FriendsEaster.
So, I decided to give ALL of the food magazines in the universe love this week. I’m so lying, not really all because all would be crazy but I did manage to encompass Food and Wine, Cooking Light, Bon Appetit, Saveur, Everyday Food and one of my favorite recipes from the National Mango Board (my former client!). That’s a lot of different food magazines and recipes in less than one week and I think our kitchen is already tip toeing away from me as I type this… it knows what’s coming.
I’m so excited about the pizza tonight that I wish tonight would get here right now. It’s 10:00 a.m., this is going to be a long day isn’t it?