Happy Thursday,
Weeeeelllll it seems that I may have caught the foodie eye of some of you with my last post ;) I'm glad I could be the devil on your shoulder egging you on to indulge (cue evil laughter).
The title says it all. Today's post is allll about the entree that I hinted at previously.
I'll give you a little warning before I go any further... time is this recipe's best friend. But don't let this deter you, it's worth the effort!
I'm talking about Amy Thielen's Peppered Pork Sandwiches!!!
The recipe has a couple of different components that I've never done before. 1 was making flat bread for the sandwiches.
The method was a little different compared to the usual way I make actual bread but it still came out lovely. Plus commmoooon! BREAD... carbs make me happy :)
The second was that the recipe calls for the pork to be placed in a brine for a few hours / overnight. I did a dry brine comprised of salt and sugar. I won't get into the scientific reasons why brining is good, suffice it to say that its purpose is to produce a juicy piece of meat at the end of it all. This is particularly helpful for typically easily dried out meats like pork, chicken and turkey.
I can safely say I am now a brining convert!
Would you just look at that crispy peppery crust! I have to tell you, I was very skeptical about putting soooo much pepper on the meat initially. I don't do well with spice (I'm a total wimp), so the first time made this I put on about half of the called for pepper.
I've made this a total of 3 times since first trying it and now I try to get the thickest layer of cracked pepper corn I possibly can on this baby. At the end of the day, you shave the meat so thinly that you hardly taste much of the pepper at all. It just becomes another layer to the overall flavour. (PS: If you have an electric knife now's the time to use it - so much easier than hand slicing every piece.)
This was also my first time grilling flat bread on the BBQ. I couldn't get the picture of the bread going up in flames and burning down the house out of my head. I didn't let this pyro-phobia get to me though. I wacked on a few stretched pieces of bread dough at a time and they came out BEAUTIFULLY!
And here we are, the final result. Toss in your favourite green, some parm cheese and flavoured mayo and you've got yourself a winner!
I'll leave you know with the pups. They got a little tried from following me around and around and around while I was running about the kitchen. They are my constant shadows. I can't go anywhere without them following me. That fact makes sleepy moments like these so precious.
Weeeeelllll it seems that I may have caught the foodie eye of some of you with my last post ;) I'm glad I could be the devil on your shoulder egging you on to indulge (cue evil laughter).
The title says it all. Today's post is allll about the entree that I hinted at previously.
I'll give you a little warning before I go any further... time is this recipe's best friend. But don't let this deter you, it's worth the effort!
I'm talking about Amy Thielen's Peppered Pork Sandwiches!!!
The recipe has a couple of different components that I've never done before. 1 was making flat bread for the sandwiches.
The method was a little different compared to the usual way I make actual bread but it still came out lovely. Plus commmoooon! BREAD... carbs make me happy :)
The second was that the recipe calls for the pork to be placed in a brine for a few hours / overnight. I did a dry brine comprised of salt and sugar. I won't get into the scientific reasons why brining is good, suffice it to say that its purpose is to produce a juicy piece of meat at the end of it all. This is particularly helpful for typically easily dried out meats like pork, chicken and turkey.
I can safely say I am now a brining convert!
Would you just look at that crispy peppery crust! I have to tell you, I was very skeptical about putting soooo much pepper on the meat initially. I don't do well with spice (I'm a total wimp), so the first time made this I put on about half of the called for pepper.
I've made this a total of 3 times since first trying it and now I try to get the thickest layer of cracked pepper corn I possibly can on this baby. At the end of the day, you shave the meat so thinly that you hardly taste much of the pepper at all. It just becomes another layer to the overall flavour. (PS: If you have an electric knife now's the time to use it - so much easier than hand slicing every piece.)
This was also my first time grilling flat bread on the BBQ. I couldn't get the picture of the bread going up in flames and burning down the house out of my head. I didn't let this pyro-phobia get to me though. I wacked on a few stretched pieces of bread dough at a time and they came out BEAUTIFULLY!
I'll leave you know with the pups. They got a little tried from following me around and around and around while I was running about the kitchen. They are my constant shadows. I can't go anywhere without them following me. That fact makes sleepy moments like these so precious.
Happy cooking!
Melissa
