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Cranberry-Wasabi Horseradish Relish
Roasted Pork Loin with Cranberry-Wasabi Horseradish
Relish
Craneberry-Wasabi Pork Pot Stickers
‘Cubano’
Sandwich
WINE NOTES
Peter Lehman Shiraz: Shiraz is the syrah
grape of southern France grown in Australia and is called ‘shiraz’ to
reflect that difference. The climate, hemisphere and growing conditions
make a different wine. Not as ‘meaty’ as syrah, shiraz is full of black
fruits like cherries and berries with pepper and sweet spice. This wine is
great with roasted meats and slow foods.
Thaihito: Especially great with the
Cubano
Sandwich. The mojito is the famous cocktail of cuba -- like a
rum julep. At Blue Ginger we change the recipe by using Thai basil instead
of mint. Thai basil has an herbaceous quality but has a refreshing hint of
mint.
Makes 1 cocktail
Place all in a glass and
muddle (crush with a pestle) to mix everything together. Add ice, shake,
then top with soda water and garnish with lime.
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‘Cubano’ Sandwich
Serves 4
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8 1/8-inch slices gruyere
cheese
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12 1/8-inch slices smoked ham
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1 cup Cranberry-Wasabi
Horseradish Relish
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12 1/4-inch slices of pork
loin (left over from Roasted Pork Loin recipe)
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1 package moo shu wrappers
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Grapeseed or canola oil for
cooking
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Freshly ground black pepper
Make the ‘Cubano’ by placing a moo
shu wrapper on a plate and topping with a layer of cheese, then ham,
relish, pork and cheese. Fold into a half moon. Repeat with remaining
ingredients. In a large non-stick sauté pan lightly coated with oil,
brown sandwich, about 4 minutes per side. Slice into 3 wedges, serve with
extra Cranberry-Wasabi Horseradish Relish.
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