Okay, yes, I know. I should be posting about my recent farmer’s market find and how excited I am – blah, blah, blah.
I will. But not today. I can’t. Not this week. I just feel that I have to share this with you.
Remember a couple weeks ago? You know – that sandwich – the deliciousness that brought broccoli rabe into my world? Well, honestly I am a little obsessed with, not only broccoli rabe, but that sandwich too. I haven’t had a chance to have that sandwich again – and quite honestly, that’s probably a good thing. That sandwich is a bit of an indulgence. You know – an every once in awhile thing. But I can’t stop thinking about it. That one perfect bite of deliciousness.
So I thought. And I thought. The sandwich – roasted pork, broccoli rabe, provolone, hoagie roll – yes, I can do this. I can make a meal inspired from that sandwich.
Here’s how it goes. Roasted pork – protein. I decided to use pork loin chops. Here’s a tip – anytime the word ‘loin’ comes into play that’s key for leaner cut of meat. So tenderloin, top loin, sirloin – I think you get it. Anyway, these cook relatively fast so this can easily be a week night meal. But wait.
Before I go any further – please, I beg you – don’t overcook the pork! Pork should be pink inside with clear juices flowing out. Overcook pork and what do you get? A dry, chalky tasteless piece of meat. Blech! Easy way to know when they’re done? Use a meat thermometer and cook until it says 135-140 degrees Fahrenheit. Then let it rest for 10 minutes. The residual heat will cook it to the USDA’s recommendation of 145 degrees Fahrenheit.
Okay, sorry – I digress – pork loin chops to replace the roasted pork. Broccoli rabe – vegetable – well that’s pretty easy – I used broccoli rabe – duh. Easy Garlicky Broccoli Rabe. But what about the provolone (dairy) and that hoagie roll (carb)? Never fear – I had the perfect replacement – remember my version of mac and cheese? Yup – how about that made with shredded provolone and a touch of cheddar? Oh yes please!
So I decided to get a little crazy and use whole wheat pasta in my cheesy pasta recipe because why not? You know, who doesn’t need a little more fiber? Not all whole wheat pasta is created equal and I like this brand the best. Why? The taste is great and quite honestly you probably wouldn’t know the difference from regular pasta. But if you’re not into whole wheat pasta, I won’t judge, you can use regular too.
Well, this was it. You know when your taste buds light up and make you smile – yup this did it. One perfect bite of deliciousness.
What’s your one perfect bite?
- 1 tablespoon olive oil
- 2 bunches broccoli rabe, chopped into 2 inch pieces
- 1 shallot, chopped
- 6 garlic cloves, julienned
- 1 tsp red pepper flakes
- salt and pepper
- Heat a large pot of water. Once it comes to a boil, add chopped broccoli rabe and blanche for 4 minutes. Remove from pot and place in a bowl filled with ice water.
- Meanwhile, in a large pan add the olive oil and shallot
- Cook for a minute until it begins to soften then.
- Add garlic, red pepper flakes and broccoli rabe.
- Cook for a another couple minutes.
- Season with salt and pepper.
Disclosure: “Erin Dishes Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.”
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