sammich
Sammich Pr0n
Smoked pork with assorted sides and garnishes. The white matchsticks on the plate are pickled daikon and are tasty and crunchy. I have the pork drenched in that sweet/hot habanero sauce.
Sammich Pr0n
Every now and again I make a sub with whatever flat meats and cheese is on hand. I really like slaw on them and a fresh batch of slaw was the impetus for this ham and Swiss.
Sammich Pr0n
Rather than add the giardiniera as a topping, this time it was added to the pork as it heated in the saute pan. The buns are from the Kroger deli bakery and are quite small. They could hold a standard sized hot dog but are on the small side even for hot dog buns.
Sammich Pr0n
This is the last of the carne adovada with extra carne – I stirred in a bit of smoked pork. It also has a good drizzle of citrus-y/habanero sauce for added bite.
Sammich, Finally
I’ve been holding a bottle of a mojo marinade for a long time. I finally used it on this pork shoulder. Just poured it into the pan with a bunch of garlic and several very coarsely chopped onions.
Poked holes in the meat, shoved in more garlic, and loaded this into a 220° oven all night. I waited till evening because I wanted to make sure that the 12 hour auto-shutoff was disabled. Still going this morning so we’re good, there.
Drain the fat and chop it up:
Our peppers are almost done, I do have a few of those little bitty red peppers but the Kroger garden is going to have to do for a while. Winter gets its turn.
The mojo sauces are citrus-y sorts of things, I wondered how it would go with a drizzle of habanero orange. I liked it a lot, YMMV.
Sammich Pr0n
Chunky tuna salad sammich on white toast with a side of tomatoes in vinaigrette with fresh thyme.
We stripped all the tomatoes from the vines in the back garden and pulled them from the ground so there won’t be any more fresh tomatoes coming on. What was on the bush yesterday is what we have. I’m going to make some green tomato relish today,
Saturday Sammich Pr0n
We were all out of smoked pork from the last time I did a pork shoulder. We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go. When I went to check on it in the morning I found that the oven had shut itself off during the night, A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am. Bummer. I checked the internal temp and it was only 115° so I cranked it to 350° to finish.
I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase. Check the user manual, they said, you’ll find the instructions for that. Uh… nope. I did reacquaint myself with the special features menu and managed to find it in there. The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.
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