Udi’s Gluten-Free Foods is having a contest. The contest is to come up with a really great sandwich. I entered it, and this post is about what I made. I like my entry quite a bit, and I hope you guys will enjoy it, and head over to their website and cast a vote for me! Please?
I made a roasted pork sandwich with a pear onion relish, and swiss cheese.
First thing, I roasted a pork tenderloin. I seasoned it with salt, pepper and herbes de provence. It took about 30 minutes at 425F. Then let it rest.To make the relish finely dice a small onion, and a medium sized pear. Then sweat in a skillet until the onion softens, add a tablespoon of brown sugar. Allow the brown sugar to dissolve, and then season with 1 teaspoon of cayenne pepper. Deglaze the pan with a 1/4 cup of cider vinegar, and reduce to a syrup.Put that aside. Once the pork has had a little time to rest slice thinly. Next spread grainy mustard on the pieces of bread. Lay the sliced pork on one side, put a spoonful of the relish, top with swiss cheese, and the next piece of bread. From there its a pretty simple operation. Treat it kind of like a grilled cheese sandwich. Butter on the outsides, and into a hot skillet. Brown the first side, and flip. Brown on the second side. If the cheese isn’t melted pop it in the oven for a minute when you flip it. When you’re done with it, it should look like this.
I hope you guys like this. I’d appreciate it if you guys voted for my entry. I’m not really sure if votes help, but I figure it can’t hurt to get votes. Thanks in advance!
Pizza is one of the things that I have been on a quest for for a while. I have tried various local pizza places, and several of them are doing a pretty good job with gluten-free pizza. It’s not the super thin crust that I grew up on in St Louis, but it is still pretty tasty. The downside for me is the cost. The amount of money you have to spend to get what is a small pizza is pretty outrageous. Sometimes, it is nice to be able to go out for pizza, but other times it is just not feasible. I used to eat frozen pizza as a quick meal when I didn’t feel like cooking anything. There are a few frozen gluten-free pizzas out there, but I really haven’t tried any of them. They are just too expensive for a frozen pizza.
I have tried a couple of pre-made pizza shells, and have found that they give me the speed, and convenience of a frozen pizza, but also give me a lot more flexibility, and are less expensive than the ready to cook frozen pizzas. So far the ones that I found that I like best are made by Udi’s Gluten Free Foods. I try to keep a couple of the shells in the freezer. At the end of a long day I can make myself a pizza, and enjoy. I obviously keep some cheese, and tomato sauce on hand for these occasions! Normally I just make a cheese pizza, and am pretty happy with that. My preference when I order a pizza was and still is italian sausage. The fennel seeds really work for me. I just don’t have that on hand most of the time.
At the moment what I do have is guanciale, which is a Roman jowl bacon. It is cured with red pepper flakes, brown sugar, black pepper, and rosemary(it is not smoked). It was made by a place called Salume Beddu. (I also picked up a piece of lardo there as well.) Since it is cured you can actually eat it without cooking it. I’ve been looking at it for a little while, and tonight I decided that I would make a pizza and the guanciale would be on it.
I pre-heated the oven to 400 degrees, and left it alone for a while. I have a pizza stone, and that needs to be hot. The extra time it takes is worth it. The stone gets good and hot, and make the crust nice and crispy! I got the shell out of the freezer, added sauce and cheese, and thinly sliced the guanciale, and then cut it into strips. Then added that to the pizza as well. I put the pizzas on foil so I can easily slide them in and out of the oven. After ten minutes, the pizza was done! I have to say the guanciale was well worth the extra few seconds! It tasted similar to bacon, but with a slight twist! I’m would guess that the big difference from bacon is the lack of smoke and the rosemary.
From what I understand, guanciale is hard to find. If you can’t find any, your best bet is probably pancetta. Try it some time! I have more to do with the guanciale, so keep an eye out for bucatini all’amatricianna. Except I won’t use the right pasta. I’ll sub something that will be appropriate though.
Ok, so I pretty much always want pork. Now that that is cleared up… tonight’s dinner. The thing is Amy doesn’t like pork, and I do, so I don’t cook it very often when she’s around, because she doesn’t like it. She’s busy, and I felt like cooking something. I had some pork tenderloin in the freezer, and this seemed like a great time to use it.
Now, an Italian will always tell you that you should have the sauce waiting for the pasta, and not the other way. Pasta should always be al dente. So, start your sauce first!! The other day I bought some really tasty marinara(if you are wondering, its Tony’s St. Louis), and I have some Schär fusilli.
The first thing I did was to get the pasta water started, and then wait until it was almost up to a boil before I did anything else.
Next, I seasoned a few slices of the tenderloin and seared it in a small skillet. After I turned the pieces over I poured in a little bit of white wine, and let that reduce a little, and then added the marinara. I put the skillet in the oven at 350F. Then I added the pasta to the water, and set the timer for 10 minutes. Cook the pasta according to the directions, and adjust the timing as needed. I cut the tenderloin thin enough that it would cook through in about the time the pasta took to cook.