Anyone else out there obsessed with the Food Network as much as I am? The Iron Chef and Good Eats will probably be my two favourite shows of all time, but newer favourites include The Best Thing I Ever Ate, Top Chef, and surprisingly, The Next Food Network Star.
One thing that really intrigued me about the latest season of The Next Food Network Star is that the guy who won pitched the idea of creating a Food Network show all about sandwiches. And no, this is not Joey Tribbiani we’re talking about.
Who doesn’t love sandwiches? They are hands down one of my favourite foods ever. There is so much you can do with a sandwich (or pita, or wrap). But the components always remain the same: bread, sauce, filling. These days I find myself craving sandwiches more than any other food thanks to the chemotherapy. My body wants bread, more bread, and a yummy protein in between.
This first sandwich is brought to you by my crock pot. My first foray into making homemade pulled pork. Up here in Canada pulled pork isn’t as widely consumed as with our friends to the south.
This turned out to be SO incredibly easy. I started by slicing up an onion and put it in the slow cooker. Poured in 1 cup chicken broth I had leftover in the fridge (some people use water or soda) then placed a 4-5lb piece of pork butt in there. Set on low and cooked for 8 hours.
After the 8 hours are up, I shredded the meat with two forks and liberally dumped in my favourite President’s Choice Smokin’ Stampede Beer & Chipotle sauce (available in Canada only). I like it better than Diana Sauce now!
Some recipes will tell you to dump in a whole bottle. Well, this is a 2L bottle, and I’m honestly not that big of a fan of too much sauce. I like the taste of the meat better!
Let the shredded pork and sauce cook on low for another two hours. After 10 hours total of patiently waiting, you can finally dig in.
See? Nothing to it! And the result is amazing!! I served mine with coleslaw, of course.
Served on top of a bun. I used the leftovers to make a pulled pork and coleslaw pita and that was even better!
I’ve also been experimenting with the classic grilled cheese sandwich lately. You may remember I went to a specialty grilled cheese restaurant when I was living in Toronto. Suffice it to say I think of that place every time I make my own grilled cheese. It has inspired me to ask myself “How can I make this grilled cheese better?”
We had some leftover brie in the fridge from making stuffed hamburgers. I started with that flavour and ran with it.
Adding some raspberry jam and pieces of roasted pecans, then grilled on the ole’ George Foreman.
Heaven!! It may seem like an odd flavour combo, but it reminded me a lot of a baked brie you’ll see at parties.
Today I am off to the cottage to relax after receiving my fourth chemotherapy treatment yesterday. So far just feeling really tired and a little nauseous. I am also celebrating some FANTASTIC news I received on Tuesday. An x-ray taken two weeks ago showed the mass in my chest “significantly decreased” from 14cm (5.5 in) to 8.8cm (3.5 in)!!! That’s just after three treatments! Hopefully the cancer keeps responding well to the chemo and we’ll have this sucker blasted in no time.
Oh, and also, I don’t have smallpox. That was just me being dramatic. It’s an allergic reaction to something. Apparently my sensitive skin has become even more so while on chemotherapy. It’s clearing up with a steroid cream and some over the counter allergy pills. Another fun side effect to add to the growing list I guess.
Now I ask you – what is your favourite sandwich combo??