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Thread: Tonight's Dinner -- REC: Moroccan Cubanos

  1. #1
    BlueBrooke Guest

    Default Tonight's Dinner -- REC: Moroccan Cubanos

    I don't get out of my culinary box very often, but since my BG is all
    over the place no matter what I do, I figured, hell, why not. Besides,
    this recipe is already pretty diabetic friendly and only requires a
    couple of minor tweaks. My guys loved it, which is also a plus.

    It's a Top Chef recipe. Here's the original:
    http://www.oprah.com/food/Moroccan-Cubanos

    My version (I didn't re-write the directions):

    Moroccan Cubanos

    Ingredients
    1 bone-in pork butt (4 to 5 pounds), trimmed
    Salt
    2 Tbsp. ras al-hanout*
    3 cups chicken broth

    1/2 cup red wine vinegar
    1 cup apple cider vinegar
    1 cup water

    (Only because I was out of the vinegars and didn't know it -- I'll
    follow the recipe on this part next time.)

    1/4 cup Splenda, granular
    1 Tbsp. fennel seeds
    1 onion, cut into julienne

    (My guys put theirs on burger buns. I just had mine in a bowl, but LC
    tortillas would be great, too.)

    Directions
    To make the pork: Preheat the oven to 275.

    Season the pork generously with salt and ras al-hanout.

    Heat a large cast-iron skillet over high heat. Add the pork and cook
    until well browned on all sides, about 12 minutes total.

    Put the pork in a large roasting pan and pour in the stocks and 1/2
    cup water. Roast for 4 to 5 hours, until the pork is tender enough to
    pull apart with a fork.

    Remove the pork to a cutting board and pour the cooking juices into a
    small saucepan. Cook the juices over high heat until reduced to about
    3/4 cup; shred the pork into bite-size pieces, discarding the bones.
    In a large bowl, toss the pork with the reduced juices.

    To make pickled vegetables: In a large, nonreactive pot, combine the
    vinegar, sugar, fennel and 3 cups water, and bring to a boil, stirring
    to dissolve the sugar.

    Put the carrots, onion, and chilis in a large heatproof bowl. Pour the
    hot vinegar mixture into the bowl. Cover tightly with plastic wrap and
    let the vegetables steam for 20 minutes. Pour out all but about 1 cup
    of the liquid. Keep the vegetables, covered, in the refrigerator;
    bring to room temperature when ready to serve.

    To serve: In a skillet over medium-high heat, warm the pitas, one at a
    time.

    Pile the pork onto the pitas, top with pickled vegetables, and serve
    immediately.

    *None of my stores had it, so I used this recipe:
    2 teaspoons ground ginger
    2 teaspoons ground cardamon
    2 teaspoons ground mace
    1 teaspoon cinnamon
    1 teaspoon ground allspice
    1 teaspoon ground coriander seeds
    1 teaspoon ground nutmeg
    1 teaspoon turmeric
    1/2 teaspoon ground black pepper
    1/2 teaspoon ground white pepper
    1/2 teaspoon ground cayenne pepper
    1/2 teaspoon ground anise seeds

  2. #2
    Cheri Guest

    Default Re: Tonight's Dinner -- REC: Moroccan Cubanos


    This pork sounds really good. I will try it.

    Cheri

    "BlueBrooke" <[email protected]> wrote in message
    news:[email protected]..
    >I don't get out of my culinary box very often, but since my BG is all
    > over the place no matter what I do, I figured, hell, why not. Besides,
    > this recipe is already pretty diabetic friendly and only requires a
    > couple of minor tweaks. My guys loved it, which is also a plus.
    >
    > It's a Top Chef recipe. Here's the original:
    > http://www.oprah.com/food/Moroccan-Cubanos
    >
    > My version (I didn't re-write the directions):
    >
    > Moroccan Cubanos
    >
    > Ingredients
    > 1 bone-in pork butt (4 to 5 pounds), trimmed
    > Salt
    > 2 Tbsp. ras al-hanout*
    > 3 cups chicken broth
    >
    > 1/2 cup red wine vinegar
    > 1 cup apple cider vinegar
    > 1 cup water
    >
    > (Only because I was out of the vinegars and didn't know it -- I'll
    > follow the recipe on this part next time.)
    >
    > 1/4 cup Splenda, granular
    > 1 Tbsp. fennel seeds
    > 1 onion, cut into julienne
    >
    > (My guys put theirs on burger buns. I just had mine in a bowl, but LC
    > tortillas would be great, too.)
    >
    > Directions
    > To make the pork: Preheat the oven to 275.
    >
    > Season the pork generously with salt and ras al-hanout.
    >
    > Heat a large cast-iron skillet over high heat. Add the pork and cook
    > until well browned on all sides, about 12 minutes total.
    >
    > Put the pork in a large roasting pan and pour in the stocks and 1/2
    > cup water. Roast for 4 to 5 hours, until the pork is tender enough to
    > pull apart with a fork.
    >
    > Remove the pork to a cutting board and pour the cooking juices into a
    > small saucepan. Cook the juices over high heat until reduced to about
    > 3/4 cup; shred the pork into bite-size pieces, discarding the bones.
    > In a large bowl, toss the pork with the reduced juices.
    >
    > To make pickled vegetables: In a large, nonreactive pot, combine the
    > vinegar, sugar, fennel and 3 cups water, and bring to a boil, stirring
    > to dissolve the sugar.
    >
    > Put the carrots, onion, and chilis in a large heatproof bowl. Pour the
    > hot vinegar mixture into the bowl. Cover tightly with plastic wrap and
    > let the vegetables steam for 20 minutes. Pour out all but about 1 cup
    > of the liquid. Keep the vegetables, covered, in the refrigerator;
    > bring to room temperature when ready to serve.
    >
    > To serve: In a skillet over medium-high heat, warm the pitas, one at a
    > time.
    >
    > Pile the pork onto the pitas, top with pickled vegetables, and serve
    > immediately.
    >
    > *None of my stores had it, so I used this recipe:
    > 2 teaspoons ground ginger
    > 2 teaspoons ground cardamon
    > 2 teaspoons ground mace
    > 1 teaspoon cinnamon
    > 1 teaspoon ground allspice
    > 1 teaspoon ground coriander seeds
    > 1 teaspoon ground nutmeg
    > 1 teaspoon turmeric
    > 1/2 teaspoon ground black pepper
    > 1/2 teaspoon ground white pepper
    > 1/2 teaspoon ground cayenne pepper
    > 1/2 teaspoon ground anise seeds




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