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Corned beef, two ways!

11 Jan

cutting corned beef

Corned beef is one of my favorite meats, and I have no shame in eating this traditional Irish meal outside of March (St. Patrick’s Day). There are a lot of recipes out there on how to cook corned beef in a stock pot or a crock pot, but I prefer the meaty texture that comes from baking mine.  Baked corned beef also lends itself to a great Reuben sandwich the next day.

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El Cubano

5 Oct

Alex rarely enjoys eating the same meal on consecutive days.  So as you can imagine, the idea of eating leftovers the next day for dinner is not very appealing to him.  Unless I can think of some creative way to repurpose the meal, the food typically stays in my fridge until its time to toss it at the end of the week or I am forced to eat it as my lunch for three days in a row.

After making a big pork roast for dinner, you are bound to have some leftovers.  The best way to reuse the pork is to make a Cuban sandwich, or a “El Cubano”.  I really cannot take any credit for the creation of this meal, as Alex is the master sandwich maker in household and he always has free rein on sandwich dinner nights.  The Cuban sandwich consists of seven main ingredients: bread, mustard, pickles, sliced pork, sliced ham and swiss cheese.  He compiles all of the ingredients together and puts it on the Panini press until the cheese is nice and melted. Continue reading

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