THIS RECIPE COULD DEFINITELY FALL INTO THE "RIT" CATEGORY. FOR THOSE WHO DO NOT KNOW, THE TERM "RIT" OR "RAPID INTERVENTION TEAM" USUALLY REFERS TO THE TEAM OF FIREFIGHTERS DESIGNATED ON THE FIRE GROUND, WHOSE JOB IT IS TO RESCUE ANY DOWNED FIREFIGHTERS OPERATING INSIDE OF A STRUCTURE FIRE. SO WE DEPLOYED THE "RECIPE INTERVENTION TEAM" TO RESCUE THIS TRADITIONAL SANDWICH FROM IT'S BREADY DEMISE. THE SANDWICH WE SPEAK OF IS INSPIRED BY TONY LUKE JR. OF PHILLY CHEESESTEAK FAME. AND YOU KNOW WHAT? THE SANDWICH IS AMAZING, BUT SOMETIMES WE COULD USE A MEAL WITH LESS BREAD.
TONY ALSO HAS A GREAT WEB-SHOW CALLED FOOD MASHUPS, WHERE HE SHOWCASES CULINARY CREATIVITY ACROSS THE COUNTRY. CHECK EM' OUT HERE AND ON INSTAGRAM @FOODMASHUPS ! NOW ONTO THE FOOD....
THIS DISH STARTED OUT SIMPLY AS A WAY TO USE LEFTOVER BACON WRAPPED PORK LOIN FROM OUR LAST TOUR....BECAUSE WHY WOULDN'T YOU USE ANYTHING WRAPPED IN BACON IF YOU COULD! I UNWRAPPED THE BACON, RENDERED IT DOWN AND USED THE FAT TO START MY BASE FOR THE QUINOA COOKING LIQUID. I SAUTEED SOME ONION, GARLIC AND CARROTS WITH SOME HERBS IN THE BACON FAT TO DEVELOP A RICHER STOCK SINCE THE PORK ROAST IS COOKED ALREADY. THE ORIGINAL SANDWICH USES THE PORK ROAST JUICES TO ADD TONS OF MOISTURE TO THE SANDWICH, SO THIS WAS MY WAY OF ADDING SIMILAR FLAVORS TO THE QUINOA.
AN ABSOLUTE VITAL PART OF THIS SANDWICH IS BROCCOLI RABE. A BITTER DELICIOUS GREEN THAT ONLY NEEDS SIMPLE PREPARATION. SOME FIND IT TOO BITTER SO A SIMPLE WAY TO MAKE IT MORE PALATABLE IS TO BLANCH THEM AND THEN SQUEEZE THE WATER OUT, A TRICK A CHEF FRIEND SHOWED ME.
BOTH THE SANDWICH AND THIS VERSION HAVE THE SAME FLAVORS THAT MAKE IT ABSOLUTELY DELICIOUS. THERE IS SALTINESS FROM THE BACON AND PORK, SLIGHT BITTERNESS FROM THE GREENS AND THEN A SHARP FUNKY BITE FROM THE PROVOLONE. I ADDED SOME HOT CHERRY VINEGAR PEPPERS AND BASIL TO ADD SOME HEAT AND BRIGHTNESS. CRAZY FLAVORS ALL AROUND!
AND WE ALL KNOW WHAT MAKES EVERYTHING BETTER RIGHT? A CRISPY FRIED EGG! THE YOLK RAN DOWN INTO THE QUINOA CREATING A VELVET SAUCE OF GOODNESS.
Serves 4-6
INGREDIENTS:
2 CUPS QUINOA
3 STRIPS OF BACON
1 ONION, chopped
3 GARLIC CLOVES, chopped
1 CARROT, diced
4 CUPS LOW-SODIUM CHICKEN BROTH
2 TBS. DRIED OREGANO
1 lb. COOKED PORK, diced
1 BUNCH OF BROCCOLI RABE
1 GARLIC CLOVE, smashed and left whole
CHILI FLAKE
SALT TO TASTE
1/2 lb. SHARP PROVOLONE
HANDFUL OF CHOPPED HOT CHERRY PEPPERS (OPTIONAL)
HANDFUL BASIL, torn
OLIVE OIL
PROCEDURE:
-BROCCOLI RABE:
Bring a large pot of salted water to a boil, add broccoli rabe and cook for 2-3 minutes. Drain and add to a bowl of ice water to stop the cooking process and help retain the bright green color. Drain again, chop and saute quickly in some olive oil with a whole smashed garlic clove and chili flakes. Salt to taste and set aside
-QUINOA:
Cook down the bacon in a large saucepan over medium heat. When cooked and that fat is rendered, remove, chop and set aside. Add the onion, garlic, carrot and oregano to the same pan and saute until the onion is translucent. Add the chicken broth and cook for a few minutes to reduce slightly. Bring to a boil and add quinoa, cook according to package.
In a large bowl add the quinoa, broccoli rabe, pork, cherry pepper, basil and mix.
Add the mixture to a medium oven proof baking dish or high sided pan. Cover the top with the provolone slices and broil until brown and bubbly. Remove and top with more basil, reserved chopped bacon and let cool for a few minutes before slicing to let it set up.