Showing posts with label Cuban sandwich. Show all posts
Showing posts with label Cuban sandwich. Show all posts

Tuesday, December 13, 2016

Holiday Pernil: Slow-Roasted Puerto Rican-Style Pork Shoulder by Cleo Coyle



Impressive to serve yet easy to make, this slow-roasted, crispy-skinned pork shoulder is a beloved treat in many Latin American homes, especially during the Christmas season. Like a stunning holiday turkey, a roasted pork shoulder will wow your dinner guests. (They’ll think you worked a lot harder than you did because there’s no basting, just pop it in the oven and turn it a few times.) 

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Years ago, my husband and I shared a smaller version of this recipe. This is a bigger and better version, perfect for large gatherings...or more intimate ones (with plenty of tasty leftovers).

Happy Holidays, Merry Christmas, and Feliz Navidad! 

~ Cleo


Pork shoulder slow-roasted this way is amazing sliced right off the bone. The rich, crispy pork skin is truly a delicacy, and the succulent meat is wonderfully versatile.


Slapped on a fresh roll, it makes a delicious sandwich, including traditional Cubans. Or place the pork slices in a warmed flour or corn tortilla with guacamole and sour cream and you've got an outstanding taco... 



And now without further ado (or adobo!),
here is our version of the Puerto Rican clas
sic...



🍴

For a free downloadable PDF
of this recipe that you can print, save
or share, 
CLICK HERE.




🍴

Cleo Coyle's Holiday Pernil

Slow-Roasted, Crispy-Skinned Pork Shoulder!




Makes about 10 servings

Ingredients:

10 garlic cloves, peeled

5 tablespoons kosher salt

6 tablespoons oregano

2 tablespoons Goya brand Adobo seasoning

2 teaspoons coarsely ground black pepper

2 teaspoons cumin

2 teaspoons olive oil

2 tablespoons red, white, or cider vinegar (or red or white wine)

3 lemons or limes, juiced (or mix them to make a lemon-lime juice)

1 bone-in pork shoulder with skin (6 to 8 pounds)

NOTE - If an advertisement annoyingly covers some of these ingredients on your screen, I apologize. (It's not my ad, and I have nothing to do with its appearance or placement.) But I can give you a free, takeaway version of this recipe. Please click here for the recipe PDF, where you can see all ingredients clearly. Thank you! ~ Cleo

Directions:

Step 1 - Create the rub: If you have a food processor, then take the first 9 ingredients on a quick spin to make a paste. No food processor? Then simply place the first 6 ingredients on a flat dish. Smash the peeled garlic cloves with the prongs of a fork, crushing the flavor into the dry ingredients. (A mortar and pestle is the traditional method.) When the mix resembles a fine mash, drizzle in your olive oil, vinegar (or wine), and lemon or lime juice. Blend the whole thing into a paste. Set aside.




Step 2 - Score the pork shoulder: After rinsing and drying off the pork shoulder, make six to eight 2-inch long slices around the white skin with a sharp knife. You should slice far enough to penetrate the skin and fat and allow the knife to cut shallowly into the meat under the skin. (See my photos below.)






Step 3 - Apply  the rub: Before you begin, place the pork on a long sheet of plastic wrap. Now massage the swoon-worthy fragrant rub ("adobo" in Spanish) all over the surface of the pork, making sure to work the paste into the cuts you made in the skin. Massage the meat well, rubbing the herbs into the flesh on all sides.




Step 4 - Wrap and chill: Draw up the ends of that plastic wrap, on which you set the pork, and use additional plastic wrap to bind the meat tightly (see my photo below). Place the pork in the refrigerator and allow it to marinate for at least 6 hours, although overnight is better! Pork shoulder is a dense meat, so the longer you marinate it, the better the flavors will penetrate. Again, 6 hour minimum for good results, overnight for the best results.



Step 5 - Prep for cooking: Before roasting, the pork shoulder must come to room temperature, so allow the wrapped meat to sit outside the fridge for 30 minutes. Preheat your oven to 325 degrees F. Unwrap the pork and discard the plastic wrap. DO NOT RINSE THE MEAT. Place it on a rack over a shallow pan, skin side up. Roast uncovered for about 45 to 50 minutes a pound, depending on your oven, so a 6 pound shoulder would need to slow roast for 4-1/2 to 5 hours, an 8 pound roast 6 to 7 hours, and so on.

Step 6 - Turn the Meat: Every hour during the cooking, flip the meat over. In other words, you will start roasting the pork shoulder with the skin side up. After an hour, flip the shoulder so the skin side is down for the second hour, and so on, every hour of cooking. You are turning it this way so the skin will cook evenly on all sides and the juices will be distributed properly. At the end of the cooking time, the meat should be at an internal temperature of 165 degrees. 


This is the pernil after the first hour of cooking
Flip the pernil once every hour for perfect
distribution of juices and browning of skin.



If the thermometer is under that temperature, then place the meat back in the oven for another 20 to 30 minutes and check again. By the end of the roasting process, the skin will be beautifully browned and delicious. (Yes, we eat the skin!) And may you eat with joy!




🍴
For a free downloadable PDF
of this recipe that you can print, save
or share, 
CLICK HERE.


Click here for the free recipe PDF.





May your holidays 
be delicious!



Alice and Marc in Central Park.

Together we write as...


☕ ☕ ☕


~ Cleo Coyle


New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
Follow me on twitter here
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coffeehouse here.



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Coffee. 
It can get a girl killed.

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A Mystery Guild Selection
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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


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Sunday, December 20, 2015

Please Welcome Guest Toni Lo Tiempo!


The main character in my Nick and Nora mystery series, Nora Charles, is an ex-investigative reporter who returns to her hometown to take over her mother’s sandwich shop after her death. Many people ask me if Nora is patterned after myself. Well, all I can say is when I was younger I did want to be Lois Lane when I grew up, but to be quite honest I was never any great shakes in the kitchen.  Nora Charles is more of a Lois Lane meets Paula Deen type of person.
However, I must admit that in the past year I have started cooking more, and I credit the Rangemate that I bought on QVC with my new love of cooking.  For those of you who have never heard of it, the Rangemate is a device that turns your microwave into an oven. That’s right, an oven! I’ve cooked chops, steaks, even a roast – and they all come out moist and delicious!
That being said, I thought I’d share one of my favorite Rangemate recipes:  Lemon Breaded Chicken


For this you will need:
Sliced chicken Breasts (I prefer the thin sliced)
½ cup Lemon juice
½ clove garlic, finely chopped
1 cup breadcrumbs



Take your Rangemate and cover the bottom with PAM, or EVOO, whichever you prefer.  Take your chopped garlic, and mix it into the lemon juice.  Then take your chicken breasts, dip into the lemon/garlic juice, roll in breadcrumbs until covered, and place in Rangemate.  Cover Rangemate and put in microwave. Micro on High 8-9 minutes.  You will have moist, delicious lemon breaded chicken  that would take you at least an hour in a regular oven in minutes!   And I promise you…it’s EVEN BETTER than Debra Barone’s famous lemon chicken from EVERYBODY LOVES RAYMOND!

My character Nora, though, doesn’t own a Rangemate…yet.  But she is a fabulous sandwich maker. Here is one of the sandwich recipes from CLAWS FOR ALARM (out now!)  Nora names her sandwiches after famous personalities: today we’re going to take a look at her Antonio Banderas Cuban!
Antonio Banderas Cuban Special
Panini Bread (or long roll, if desired)
2 tablespoons mayo
Oil and Vinegar
Spicy Mustard
6 slices of Jack Turkey
6 slices of Italian Speck
6 slices of Colby Jack Cheese
Sliced Dill pickles
Olive Oil


Mix the mayo and oil and vinegar and spread liberally on panini bread (or roll if preferred)

Place layers of Jack Turkey, Speck, and Colby Cheese, spreading spicy mustard in between each layer.
Place sliced dill pickles on top, spread top of bread or roll liberally with spicy mustard.  Close sandwich, brush top of bread lightly with olive oil. Place under press or grill until cheese is melted. Slice and serve hot.
 


 
CLAWS FOR ALARM, book 2 in the Nick and Nora Mystery Series, out November 3!
“The purrfect sleuthy duo”* is back, and this time murder hits close to home for Nora Charles and her partner Nick, a stealthy little feline gumshoe groomed to solve a shocking crime.

Since inheriting her mother’s sandwich shop, Nora Charles is more about hot grilled paninis than cold-blooded murder—until her sister Lacey is arrested. The victim, an esteemed art collector and Lacey’s bullying professor, was stabbed in the heart. Apparently, all over a lousy grade. 

Off campus, things were just as dicey. The prof had an ex with secrets, a trophy wife set to inherit a fortune in masterworks, and a scorned student mistress. Going undercover, Nora realizes that investigating this crime is the biggest test of her sleuthing career. Because if she fails, even Nick’s animal instinct won’t be enough to rescue Lacey from a perfectly executed framing.

Born in New York City, T. C. LoTempio is the national bestselling author of Meow If It’s Murder, the first in the Nick and Nora Mystery series. She has been a staff reporter at the young adult magazine Susabella Passengers and Friends for more than a decade. When she isn’t reporting or writing novels, she and her cat Rocco fundraise for Nathan Fillion’s charity, Kids Need to Read!