Winter 2017

Page 46

PRHthe menu Courtesy of Nick’s Bar and Grille

Italian Roast Pork Sandwiches


“For those who like things hot, add sautéed long hots!”

Ingredients ½➜ ➜ ½ ➜ ½ ➜ ½ ➜ ½ ➜ ½

5 lbs. fresh uncured ham 1 /2 cup onion salt 1 /2 cup parsley 1 /2 cup oregano 1 /2 cup garlic powder 3 /4 to 1 tablespoon of sea salt (as preferred for taste) ➜ ½ 1 /2 to 3/4 tablespoon of cracked black pepper

(as preferred for taste)

➜ ½ 1 2 oz. spinach ➜ ½ 2 garlic cloves, chopped ➜ ½ 1 /2 teaspoon nutmeg ➜ ed pepper flakes ½ R ➜ ½ 1 tablespoon olive oil ➜ ½ 1 teaspoon salt ➜ ½ 1 /2 teaspoon pepper ➜ ½ S lices of sharp provolone cheese Directions

Pre-heat oven to 350 degrees. In a bowl, combine garlic powder, onion powder, oregano, parsley, coarse sea salt and fresh cracked pepper to make a dry rub. Rub the mixture on the ham and place in roasting pan. Pour a cup of water or stock in the bottom of the pan. Cover with tin foil. Cook ham at 350 degrees for 2 1/2 to 3 hours until internal temperature is 140-145 degrees. Use natural juices to make an au jus for dipping. Add spices to the au jus used in rub for more depth of flavor. While the pork is resting from the oven, heat 1 tablespoon of the olive oil in a frying pan over medium heat. Stir in 2 cloves of chopped garlic and a dash of red pepper flakes. Cook the garlic about 2 to 3 minutes, until it just starts to turn brown but do not overcook. Add spinach, salt, pepper and nutmeg and continue to cook over medium-low until the spinach is wilted. Carve thin slices to make a sandwich on a long roll. Top pork with spinach first and sharp provolone cheese next. Place under a broiler until the cheese starts to melt and the bread gets crispy. Slice in half and serve with a side of au jus for dipping.

PRH Suggested Wine Pairing by Vincent Novello Concha Y Toro Carmenere $15 Nick’s Bar and Grille is a member of the Philadelphia RowHome (PRH) Magazine Business Network.


| rowhome magazine | January / February / March 2017

Courtesy of Anthony Lombardi/ Lombardi Prime Meats

Pork Chop Supper

w w w . l o m b a r d i m e at s . c o m

“My family has been using this recipe for years. It’s a really hearty winter meal and the pork chops are fork-tender and delicious.”

Ingredients ½➜ 1 /2 cup all-purpose flour ➜ ½ 6 bone-in pork loin chops (about 3/4 inches thick, 8 oz. each) ➜ ½ 2 tablespoons olive oil ➜ ½ 1 teaspoon parsley flakes ➜ teaspoon dried marjoram ½ 1 ➜ ½ 1 /2 teaspoon ground thyme

½➜ 2 teaspoons salt ½➜ 1 /4 teaspoon pepper ½➜ 4 large potatoes, peeled and cut into 3/4 inch cubes ½➜ 4 medium carrots, peeled and sliced 1/4 inch thick ½➜ 1 medium onion, cut into wedges ½➜ 3 cups beef broth

Directions Place flour in large Ziploc bag. Add pork chops, a few at a time, into the bag. Shake to coat. In a large skillet, brown the chops in oil on both sides sprinkle with salt, pepper, parsley, marjoram and thyme. Add potatoes, onion wedges, and carrots to the skillet. Pour broth all over; bring to a boil. Reduce heat, cover and simmer for 40-50 minutes. Pork chops will read 160 degrees with a meat thermometer.

Makes 6 servings.

PRH Suggested Wine Pairing by Vincent Novello Estancia Pinot Grigio $15 Lombardi Prime Meats is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

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