Food • Page 1305

I'm going to try to recreate DiNic's roast pork sandwich this weekend. I'm also making mole coloradito for chicken enchiladas... hopefully that goes well.

 

Yes!! The version I’ve done that required a lot of substitutions was still delicious. I would love to be able to get all of the ingredients eventually to do a proper one.

 

I ordered Mexican chocolate and dried chiles online. I've been planning this for a while. I'm still trying to settle on a recipe. Which one did you use?

 

Oh sorry, I meant the DiNic’s! I’ve made a copycat a few times without a specific recipe to follow. I’ve never taken the time to make any proper mole, but I’d like to at some point. Very excited to see how yours goes.

 

oh my gosh haha. I almost asked: did you mean the mole or the roast pork! How do you prepare your DiNic's sandwich?

 

Usually I just roast pork with whatever recipe strikes me at the time and then make sandwiches from the leftovers instead of the first night. I try to slice it as thinly as possible and then reheat it gently with stock, wine, and herbs to get as close to their texture as possible. My biggest problem has always been getting broccoli rabe, so I’ve often had to use kale or another bitter green instead. That I just cook quickly with red pepper, garlic, and vinegar and throw it together on some good bread with sharp provolone.

 

Okay, thank you! I have no idea what I am doing, so this is helpful haha.

 

I’m sure you will nail it! Eventually when I can get broccoli rabe I’ll take it further and follow a closer recipe for the pork itself and maybe even make the bread. I’ve been super pleased with how close the flavor profile matches even just taking those shortcuts.

 

if you have these closer recipes, please share

 

I don’t, I’m just assuming they’re out there!

 

Philly Italian Pork Sandwich (DiNic's Copycat Recipe) | The Woks of Life

I don't know how accurate this is, I just google italian roast pork recipes haha

 

Haha, well, thank you. I actually looked at that recipe earlier. I'm torn between slicing the pork or pulling it. I've only ever had it sliced.

 

yeah pulled pork is great but I think all porchetta I've had has been sliced

 

We had ravioli filling (the green stuff on the picture) left from yesterday so we ate it like this. That the finished plated turns out have the colors of the Tricolore was a happy accident.

 

love a stuffed shell

 

I‘ve though about that but was too lazy so I just put some of everything on my fork lol

 

I signed up for a seafood CSA, along with a shellfish one that's bi-weekly, here in NH so I am excited to get fresh seafood every week. I get Monkfish this week and I've never had it before but looking at recipes online it looks really good.

 

Monkfish is delicious! Enjoy!

 

it’s sooooo good. i’ve never tried cooking it though.

 

Now I'm thinking about miso-glazing some fish and I want to change my plans for this weekend.

 

I made some miso-glazed salmon a couple weeks ago and it was super easy and super good

 

Monkfish is great! I went off of this recipe (Monkfish in Tomato-Garlic Sauce) when I made it last summer and it was really good.

 

that looks really good, and easy to make

 

It was super simple and tasted great! Found a piece of monkfish at Market Basket and figured what the hell haha.

 

My mom told me to grow garlic and I was like. What are you talking about. The green stems taste EXACTLY like garlic but without the harsh burn. I’m shocked. So passing it on here.