Cubano Stuffed Pork Chops

One of the best things about living is the Midwest is that you're surrounded by farmland. Coincidentally that is also one of the worst things-- flat land as far as you can see and hours to get from one place of civilization to the next. But let's focus on the good, okay? Farmland = fresh produce at the farmers' market during spring, summer, and fall! Farming at the university = fresh meat from the meat lab! A couple of weeks ago I had my first visit to this infamous meat lab on campus. One of my friends had been telling me about it since I started here but she finally convinced me to go. It was beautiful. There were wonderful cuts of meat from pigs and cows as well as fresh eggs!

I decided on some roast beef, mushroom and swiss sausages, and thick cut pork chops. The sausages and roast beef were pretty darn delicious, but the pork chops were AMAZING... so tender and fresh. I doctored them up to resemble a cubano sandwich-- stuffed full of swiss cheese, ham, pickles, and mustard and coated with crunchy panko. The original recipe from Cooking Light used a pork tenderloin and although I'm sure that would be good, but the pork chops allowed for quick cooking time and individual sized portions.

Cubano Stuffed Pork Chops (adapted from Cooking Light)
Ingredients:
1 thick cut boneless pork chop, butterflied (about 1/2 lb)
1 slice deli ham
1 oz slice swiss cheese
1 small dill pickle, diced
1 tbsp dijon mustard
1/2 cup panko breadcrumbs

Directions:
Preheat oven to 400 F. Place a wire rack on a baking sheet and coat with cooking spray.

Separate the two sides of the pork chop. Using a sharp knife, slice into the pork chops to butterfly again but do not cut through. You want to have two butterflied chops that are about 1/2 inch in thickness.

Spread 1/2 tbsp dijon mustard over the open side of the chops. Place half of the swiss cheese slice on each chop, top with half of the ham slice and half of the diced pickles. Close the chop by pulling the top side back over the bottom and secure with toothpicks. Season the chops with salt and pepper.

Place the panko in a shallow bowl. Crust the stuffed pork with the panko, pressing to make sure it sticks. Place on the baking sheet. Coat the top of the chops with the cooking spray.

Bake 15-20 minutes until a thermometer stuck into the pork chop reads 155-160 F.

Serves 2.

Ham and Ricotta Calzones

My mom told me about this new store downtown in my hometown that sells imported flavored olive oils and balsamic vinegars. While I was visiting for Christmas I just had to check it out. It was so fun because I got to taste all the different flavors (yes, I tasted ALL of the them). The owner also had a variety of different salts. One was a ghost pepper infused salt; I tried one little speck and it burned my tongue for about a half an hour. In case you didn't know, ghost peppers are the hottest commercially available peppers and are 100 times hotter than jalapenos! It was a fun experience though.

It took a lot of self control (and realization that I am still a poor postdoc) to not purchase up all the oils, vinegars and salts. I settled on a garlic infused olive oil that would be perfect for so many dishes and a small amount of garlic salt and Hawaiian red salt. The garlic salt is quite delectable and the red salt is huge crystals and red (duh!) that I thought would be great for garnishing.

When Scott was visiting for New Years, he suggested we make calzones so I thawed out some pizza dough and we opened up the garlic infused olive oil. It really enhanced the dish when brushed on top; next time I may brush the inside of the dough as well!

I just had to show you this picture of how Scott cut his calzone into bite-sized pieces and topped them with pizza sauce. Me? I just picked it up and shoved it into my face. ;)

Ham and Ricotta Calzones
Ingredients (per calzone):
1/5 batch pizza dough
2 slices deli ham
1/2 cup ricotta cheese
1/3 cup shredded mozzarella cheese
olive oil (I used garlic infused) for baking
dried parsley, oregano, shredded parmesan etc (garlic powder if using regular olive oil) for baking
cornmeal for baking
pizza sauce, for serving

Directions:
If pizza dough is frozen, let thaw in fridge over the course of the day. Preheat oven with a baking sheet or pizza stone inside to 500 F. Remove dough to clean work surface and cover with towel and let rest at room temperature as the oven preheats, about 10-15 minutes.

Stretch the dough out into an 8 X 11 inch-ish rectangle. If desired, brush the topside of the dough with olive oil. Spread the ricotta cheese over half the dough, leaving a 1/4 inch edge. Top with deli ham slices and shredded mozzarella. Fold the un-garnished half over the half with the topping, pressing down to seal. Brush the top of the calzone with olive oil and sprinkle with seasonings.

Place on preheated baking sheet or pizza stone sprinkled with cornmeal. Bake for 8-10 minutes until puffy and golden. Remove from oven and let sit for 5 minutes.

Serve with heated pizza sauce for dipping.

Turkey Cubano

Can I get a "holla" for the Blue Express on Duke's campus?

For those of you who cannot understand the words coming out of my mouth (or should I say the words I have typed on your screen), you are missing out. Well, kinda. Campus food can be hit or miss, right? Connected to the building where I spent many of my waking hours during grad school hidden in a basement lab was the Blue Express, one the campus's dining establishments. Every day of the week (and every week was the same) they had a sandwich special. My first year I liked the Wednesday schwarma. Then I learned to enjoy the Thursday gyro or the Tuesday portabello on pita. But the sandwich that defined the end of my graduate career was definitely the Friday cubano. Grilled to perfection and seasoned with dill pickles, mustard and mayo, the ham and pork sammy was the goodness of Friday lunch. I was typically (and still am) a "bring your lunch to work" gal, but when I didn't have a lunch for Friday this was certainly the go-to.

Anywho... this recipe is the Blue Express cubano re-purposed in IL and with ingredients I found in my fridge last week... I used left over turkey from Thanksgiving in place of the pork, went for shredded swiss, and a wheat baguette from my freezer.

Really it's the combo of the mustard and pickle that just makes the sandwich for me.

No, Julie, you should not eat a dill pickle dunked in mustard; that would be bad.

Turkey Cubano
Ingredients:
2-3 slices leftover roasted turkey
2 slices deli ham
1 thinly sliced pickle
1 tsp deli mustard
1 oz swiss cheese (shredded or sliced)
6 inch baguette (I used my homemade wheat baguette), sliced in half

Directions:
Preheat oven, or toaster oven, to 400 F.

Spread the mustard on one side of the baguette. Top with the pickle, turkey, ham and cheese. Wrap with aluminum foil. Bake for 15 minutes, until the cheese is melted.

Heat a large skillet (or panini press) to hot. Unwrap the sandwich and add to the hot pan. Press down with another large pan (or the top of the press) and cook for 2-3 minutes. Cut in half before serving.