Ok – so I didn’t try Momofuku this morning. But that’s because I do have – sometimes – to look for a job, go to interviews and what not. I could do it now, but that would be tricher (cheating) : everybody knows that it is impossible to get a reservation at 7:20pm.
Instead, I had long promised a recipe to use my leftovers of my pork shoulder roast – so here’s a start with this sandwich. You may remember also that I roasted zucchinis & bell peppers to go with the roast and I used the leftovers of this in my sandwich as well – so I figured why not giving you the recipe too?
I took this recipe from one of my favorite book Petits Plats entre amis from Trish Deseine. In France, Trish Deseine is a real mega super star. I think I offered her books to all my sisters (I have three), my mother (I have one), and any of my friends who had at least a vague interest in cooking (I have one) – or did not cook at all (I have one too)- and obviously had to learn, right?
Just to be clear, I made a list of what I love about Trish Deseine:
– she loves chicken and I do to
– most of her recipes are so simple I could do them les yeux fermes (blind folded)
– the pictures are nice (unlike mine)
– she loves soups and I do to
– she is not a big fan of appetizers and so am I (not a big fan).
Roasted vegetables are an example of how simple her recipes are. Here it goes:
Placer les legumes coupes en petits morceaux, arroses d’un filet d’huile d’olive, dans un plat sous le gril de votre four pendant environ 40 min. Salez et poivrer.
And here is the version I did last Monday:
4 zucchinis & 2 yellow red bell pepper
3-4 garlic cloves
A little bit of Thyme
Preparation: 10 min
Cooking 30-40 min
Dice the vegetables and place on aluminum foil on your oven grill. Sprinkle a little bit of olive oil, salt & pepper and roast at 375F for 30-40 minutes (depending on the size of the vegetables). Keep an eye on it and mix from time to time so it doesn’t burn.
Pulled Pork Sandwiches (for 4 hot dogs)
2 tbspoons of roasted vegetables
1/2 cup of cream cheese
1/2 cup of yogurt
4tbspoons of roasted pork shoulder leftover
Put the cream cheese on high for 30 sec. in the microwave if too cold. Mix the cream cheese with yogurt – add the roasted vegetables with a little bit of lemon juice, salt & pepper. You can also add a little bit of cumin. And, if you still have those garlic cloves you roasted, peel & puree them with the cream cheese.
Stuff the hot dog buns with the roasted vegetable mix, the pulled pork and add a little bit of mustard to taste.Yummy
You get the idea: if you don’t have roasted vegetables, you can use the same sauce but add parsley + cilantro and more cumin for example. If you have time, prepare the sauce a little early so that all the flavors blend in. And of course, you don’t NEED to have pork shoulder leftovers. Pork tenderloin leftovers will do to. I could also imagine this combination with chicken leftovers too.