How to transform a normal sandwich into a "gourmet" panino?

Panino with smoked turkey swiss cheese fresh arugula and grape tomatoes

Let's begin by saying that there are no laws but only golden rules. A golden rule is always to use the principles of common sense and good taste. The perfect match is what you like. I don't want to give you the recipe for the absolute panino, but I’ll try to explain what makes a panino successful.

 

·        Buy the bread the same day from a bakery ant not wrapped in plastic on a shelf.

·        Be sure the bread is fresh by squeezing it; it should bounce back at the touch.

·        Before you begin assembling the panino, taste the bread determine what ingredients will taste good and fit in nicely in that bread.

·       Decide who the star of the panino is going to be before buying ingredients.  Is the star the bread? The filling? The olive oil? The condiments? The entire panino?

·        Use only good quality cold cuts that have been just sliced that day, no cold cuts in plastic covers for our panini.

·        Use good quality, ripe, and fresh vegetables such as tomatoes, peppers, lettuce, arugula, spring onions, caramelized onions, etc.

·        Make your own dressing with a good quality olive oil.

·       Experiment by using other types of dressing such as freshly made hummus, balsamic and olive oil dressing, garlic and saffron mayo, a light pesto, lemon and garlic, and more. Stay away from dressing in jars or bottles.

·       Make sure that you have enough ingredients that compliment the bread, but not so much that you cannot balance and eat with 2 hands.

·        Make mini sandwiches using various ingredients to test until you achieve what you love best.

·       Once you have achieved success, have a panini party and invite your favorite people.  Pair it with a good beer or wine.

 

Read more »

Pork and Black Bean Stew

Pork Chorizo Black Bean Stew

4 tablespoons olive oil, divided

1 large onion, minced
1 pound pork tenderloin, cut into 1/2 inch cubes
4 cloves garlic, minced
Large pinch red pepper flakes
1 large can black beans, drained, rinsed, and divided
1/4 cup water
3 chorizo sausages cut into 1/2 inch thick pieces
1 1/2 cups chicken stock
2-3 bay leaves
Salt and pepper to taste

Directions:

Heat 2 tablespoon oil in a large skillet over medium heat, stir in onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and transfer into a large saucepan.

Browning the pork tenderloin and garlic

Add the remaining oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.  Season with salt and pepper; add the garlic and red pepper flakes. Sauté for a minute, just until golden.  Transfer to the large saucepan with the cooked onions.

Chorizo

Pour 3/4 of the black beans along with 1/4 cup water into a food processor, and pulse a few times until crushed, but not creamy. Pour bean puree and remaining whole beans into saucepan along with pork and onions.  Add the chorizo, chicken stock and bay leaves. Bring everything to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes.  Taste and season with salt and pepper if needed.

  

Adding the black beans

This is a tasty winter comfort dish from Brazil.  I have enjoyed it many times at my Brazilian sister-in-law’s house, now I decided to make it and teach others how to make and enjoy it in my cooking classes.  Serve it with an aromatic jasmine rice, Delicious! 

Tip:  If you do not like Chorizo, you can substitute with Italian sausage.

 

Read more »