Roast Pork Sandwiches

Ingredients

• 2 pounds boneless pork loin
• 1/2 cup plus 2 tablespoons special seasoning, recipe follows
• 1/4 cup grapeseed oil
• Kosher salt
• 1 1/2 pounds fresh broccoli rabe, cleaned and roughly chopped
• 2 tablespoons chopped fresh garlic
• 2 tablespoons red pepper flakes
• 4 to 6 ciabatta rolls
• 1 pound provolone, sliced
• Cracked black pepper

Special Seasoning:

• 1/2 cup smoky paprika
• 1/4 cup granulated onion powder
• 1/4 cup granulated garlic powder
• 3 tablespoons seasoned salt
• 1/4 cup fresh cracked pepper
• 1/2 cup kosher salt

Instructions

Preheat oven to 375 degrees F.  Rub pork loin with 1/2 cup Big Daddy Seasoning and allow to sit at room temperature for 15 minutes. In a large cast-iron pan over medium heat, add 2 tablespoons grapeseed oil; Seer pork loin on all sides and both ends.  Add pork to a roasting pan with rack and roast in oven for approximately 1 hour until internal temperature reaches 155 degrees F. Remove from oven and allow to rest for 5 minutes. Slice pork very thin.  In a large pot of boiling salted water, add broccoli rabe and blanch for 3 to 4 minutes. Strain from water and shock in a bowl of ice water to stop cooking. Drain from ice water.  In a large skillet over medium heat, add remaining oil, garlic and red pepper flakes. Cook until fragrant. Add the cooked broccoli rabe. Add 2 tablespoons Big Daddy Seasoning and mix together. Remove from pan.  Assemble ciabatta rolls upside down; add provolone cheese, pork and broccoli rabe. Season with salt and pepper, to taste. Toast sandwiches for 3 to 4 minutes on each side. 

Pollo a la Brasa

(Courtesy: Todd Kliman)

Ingredients

1 whole chicken, cut into parts

2 Tbsp huacatay (a Peruvian black-mint paste)*

1 tsp aji (a Peruvian yellow-pepper paste)*

3 limes, juiced

3 garlic cloves, grated

1 1/2 tsp cumin

1/2 tsp paprika

2 tsp ground annatto

1 Tbsp sugar

1 tsp kosher salt

1 tsp cracked black pepper

1 tsp dried Mexican oregano

Directions
Combine all ingredients except the chicken in a bowl.  Rub the chicken with marinade and let it sit, covered, in the fridge for 24 hours.  Grill white meat pieces over very low heat for 45 minutes, and dark meat for an hour.

Sauces:
Spicy mayo-mustard - Mix a cup of good mayo with a half cup of French's mustard. Mix in a tablespoon of aji, a good squeeze of lime juice, a teaspoon of ground annatto, and salt and pepper to taste.
Fiery green pepper sauce - In a food processor, pulse six jalapeno peppers (to ease the heat, cut out the white interior "ribs") and the juice of one lime. Add salt and pepper to taste.

* Pick up this and other ingredients for the recipe at latinmerchant.com.