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Land Rover Owners, 1337 N San Joaquin Street, Stockton, CA (2026)

11/07/2023

Cantonese Barbecued Pork

Ingredients
2 tablespoons dry sherry

2 slices fresh ginger root

1 tablespoon oyster sauce

½ teaspoon Chinese five-spice powder

4 ½ teaspoons soy sauce

1 tablespoon white sugar

2 tablespoons hoisin sauce

2 tablespoons ketchup

½ teaspoon ground cinnamon

1 ½ pounds pork shoulder roast

1 tablespoon honey

Directions
Step 1
In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.

Step 2
Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.

Step 3
Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).

Step 4
Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.

Step 5
Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

11/07/2023

Chef John's Cuban Sandwich

Ingredients
¼ cup mayonnaise

¼ cup mustard

1 pinch cayenne pepper

1 (8 ounce) loaf Cuban bread

8 slices Swiss cheese

6 thin slices smoked fully-cooked ham

1 ½ cups cooked pulled pork, heated

1 large dill pickle, sliced thinly lengthwise

2 tablespoons butter, or as needed

Directions
Step 1
Gather all ingredients.

Step 2
Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce.

Step 3
Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches.

Step 4
Spread each half on both sides generously with mayo-mustard sauce.

Step 5
Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches.

Step 6
Melt butter in a heavy skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet or foil-wrapped bricks. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Step 7
Serve hot and enjoy!

11/07/2023

Mashed Sweet Potatoes

Ingredients
6 sweet potatoes, peeled and chopped
Kosher salt
3/4 c. half-and-half or milk
4 tbsp. (1/2 stick) unsalted butter
2 tbsp. maple syrup
Freshly ground black pepper
Thyme leaves, for serving

Directions
bookmarksSAVE TO MY RECIPES
Step 1
Place potatoes in a large pot. Cover with at least 2" water; generously season with salt. Bring to a boil and cook until potatoes are very tender, 15 to 25 minutes, depending on the size of your potatoes.

Step 2
Mash potatoes with a potato masher. Add half-and-half, butter, and maple syrup and stir to combine; season with salt and pepper. Top with thyme leaves.

11/07/2023

Crockpot Garlic Mashed Potatoes

Ingredients
Cooking spray
3 lb. baby potatoes, quartered
4 tbsp. butter
3 cloves garlic, minced
1/4 c. water
Kosher salt
Freshly ground black pepper
1/3 c. sour cream
1/4 c. milk
1 tsp. dried oregano
1/2 tsp. dried rosemary
1 tbsp. chives, for garnish

Directions
Step 1
Grease the inside of your slow cooker with cooking spray. Add potatoes, butter, garlic, and water to slow cooker. Season with salt and pepper. Stir, cover, and cook on high heat for 3 hours, or until potatoes are tender.

Step 2
Once potatoes are tender, add sour cream, milk and spices. Mash with a potato masher and season with more salt and pepper, to taste.

Step 3
Garnish with chives before serving.

11/07/2023

Pumpkin Spice Slow-Cooker Oatmeal

Ingredients
1 c. old-fashioned rolled oats
2 c. whole milk
1 c. water
1 c. pumpkin puree
1/4 c. brown sugar
1 tsp. pure vanilla extract
1 tsp. pumpkin pie spice
pinch of kosher salt
Toasted chopped pecans, for serving
Maple syrup, for serving

Directions
Step 1
To your slow cooker, add oats, milk, water, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt and mix until combined.

Step 2
Cook, stirring occasionally, on high for 3 hours or low for 6 hours.

Step 3
Serve topped with pecans, maple syrup, and more salt, if desired.

11/07/2023

Frittata

Ingredients
8 large eggs
3/4 c. shredded mozzarella
1/3 c. heavy cream
Kosher salt
Freshly ground black pepper
Pinch of red pepper flakes
2 tbsp. extra-virgin olive oil
1 shallot, finely chopped
3 cloves garlic, finely chopped
8 oz. baby bella mushrooms, sliced
3 c. baby spinach
1/2 c. ricotta

Directions
Step 1
Preheat oven to 375°. In a medium bowl, whisk eggs, mozzarella, and cream; season with salt, black pepper, and red pepper.

Step 2
In a large ovenproof skillet over medium heat, heat oil. Add shallot and garlic and cook, stirring occasionally, until shallot is translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add spinach and cook, stirring frequently, until wilted, about 2 minutes; season with salt and black pepper.

Step 3
Pour egg mixture into pan over vegetables. Dollop with ricotta.

Step 4
Bake frittata until eggs are just set and edges are golden brown, about 12 minutes.

11/06/2023

Aperol Spritz Trifle

Ingredients
CAKE
Cooking spray
1 (15.25-oz.) box vanilla cake, plus ingredients called for on box
1/2 c. Prosecco
Zest of 1 orange
PUDDING
1 (3.4-oz.) box instant vanilla pudding, plus ingredients called for on box
3 tbsp. Aperol
WHIPPED CREAM
1 1/2 c. heavy cream
1 tbsp. confectioners' sugar
1 tsp. pure vanilla extract
APEROL JAM
1 c. apricot preserves
2 tbsp. Aperol
ASSEMBLY
6 oranges

Directions
bookmarksSAVE TO MY RECIPES
CUPCAKES
Step 1
Preheat oven to temperature listed in package instructions. Grease a standard 12-cup muffin tin with cooking spray.

Step 2
In a medium bowl, combine cake mix, ingredients called for on box, replacing 1/2 cup water with Prosecco, and orange zest until well combined. Divide batter among prepared muffin cups.

Step 3
Bake cupcakes until a tester inserted into the center comes out clean, 20 to 23 minutes. Let cool. Remove cakes from cups and transfer to a cutting board. Slice each in half parallel to work surface.

PUDDING
In a medium bowl, prepare pudding according to package instructions. Once set, whisk in Aperol. Refrigerate until ready to assemble.

CREAM
In a medium bowl, using a handheld mixer on medium-high speed (or using a whisk), beat cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate until ready to assemble.

APEROL JAM
In a small bowl, stir apricot preserves and Aperol until combined.

ASSEMBLY
Step 1
Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons. Set aside for garnish.

Step 2
Using a paring knife, carefully remove peels and pith from remaining 5 oranges. Cut in half lengthwise, then slice halves crosswise into half-moons.

Step 3
Into a glass, spoon 2 tablespoons pudding. Arrange orange slices around inside of glass, lightly pressing to adhere. Gently place a halved cupcake on top, then cover with 2 tablespoons cream. Top with 2 tablespoons Aperol jam, another halved cupcake, 2 tablespoons pudding, and 2 tablespoons cream. Garnish with reserved unpeeled orange slice. Repeat with remaining 11 glasses.

Step 4
Make Ahead: Each component can be made 3 days ahead. Store separately in airtight containers and refrigerate. Assembled trifles can be made 1 day ahead. Cover with plastic wrap and refrigerate.

11/06/2023

Chicken Tortilla Soup

Ingredients
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 jalapeño, seeds removed, finely chopped
4 cloves garlic, finely chopped
3 c. shredded cooked chicken breasts
Kosher salt
Freshly ground black pepper
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. ground cumin
1 (28-oz.) can diced fire-roasted tomatoes
4 c. low-sodium chicken broth
1 1/2 c. fresh or frozen corn
Juice of 1 lime
1 bay leaf
Vegetable oil, for frying
4 small corn tortillas, sliced into thin strips
Finely chopped avocado, shredded cheddar, and chopped fresh cilantro, for serving

Directions
Step 1
In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more. Stir in chicken; season with salt and pepper. Add chili powder, oregano, and cumin and stir to combine.

Step 2
Add tomatoes and broth and stir to combine. Add corn, lime juice, and bay leaf and bring to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until slightly reduced, about 15 minutes.

Step 3
Meanwhile, into a large, heavy skillet, pour oil to a depth of 1/8". Heat over medium heat until shimmering. Working in batches, fry tortilla strips until golden and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate; immediately season with salt.

Step 4
Remove bay leaf from soup, then divide among bowls. Top with tortilla strips, avocado, cheddar, and cilantro.

11/06/2023

Chef John's Porchetta

Ingredients
1 (2 1/2 pound) boneless pork shoulder blade roast

olive oil

1 tablespoon kosher salt, divided

1 tablespoon freshly ground black pepper

2 tablespoons chopped fresh sage leaves

2 tablespoons chopped fresh rosemary

1 orange, zested

6 cloves garlic, minced

2 teaspoons fennel seeds, lightly crushed

olive oil

Vinegar sauce:

½ anchovy fillet

1 teaspoon red pepper flakes, or to taste

¼ cup white wine vinegar

¼ cup chopped Italian parsley

Directions
STEP 1
Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.

STEP 2
Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.

STEP 3
Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.

STEP 4
Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.

STEP 5
Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.

STEP 6
Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

11/06/2023

Pozole Rojo (Mexican Pork and Hominy Stew)

Ingredients
1 pound boneless pork shoulder, cubed

1 pound boneless pork loin, cubed

½ pound pork neck bones

water to cover

1 head garlic, cloves peeled

salt to taste

1 large plum tomato

4 ounces dried guajillo chiles, stemmed and seeded

1 clove garlic

¼ teaspoon dried oregano

1 pinch ground cumin

2 cups water

2 (16 ounce) cans white hominy, drained

Toppings:

shredded lettuce or cabbage

1 small onion, diced

4 limes, quartered

Directions
STEP 1
Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

STEP 2
Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

STEP 3
Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

STEP 4
Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.

STEP 5
Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

STEP 6
Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.

11/06/2023

Perfect Pot Roast

Ingredients
4 lb. boneless chuck roast
Kosher salt
Freshly ground black pepper
2 tbsp. neutral oil
1 large yellow onion, halved, cut into 1" wedges
3 tbsp. tomato paste
1/2 c. red wine
4 large carrots, cut into 2" pieces on the bias, divided
1 1/2 lb. baby potatoes, halved if large, divided
4 c. low-sodium beef broth
1 small bunch fresh thyme

Directions
Step 1
Preheat oven to 325°. Pat chuck roast dry with paper towels; very generously season with salt and pepper on all sides.

Step 2
In a large Dutch oven over medium-high heat, heat oil. Add beef and cook, turning occasionally, until golden brown, 5 to 7 minutes per side. Transfer beef to a large plate.

Step 3
Reduce heat to medium-low. Add onion and tomato paste and stir until coated. Add wine, scraping bottom of pan to release any brown bits. Bring to a simmer and cook, stirring occasionally, until reduced by about half, about 2 minutes.

Step 4
Add about half of carrots and potatoes to pot. Place beef on top. Arrange remaining carrots and potatoes around beef. Pour in broth and add thyme.

Step 5
Cover pot and transfer to oven. Bake pot roast until beef is easily shreddable with a fork, 2 hours to 2 hours 30 minutes. Transfer beef to a cutting board. Using a slotted spoon, transfer vegetables to a plate. Discard thyme.

Step 6
Return pot to medium heat and bring broth to a simmer, stirring occasionally, until reduced by half, about 10 minutes

Step 7
Shred meat with 2 forks. Divide among plates. Serve with vegetables and broth alongside.

11/06/2023

Best Homemade Lasagna

Ingredients
BOLOGNESE SAUCE
1 tsp. extra-virgin olive oil
1 lb. (90% lean) ground beef
1 lb. ground pork
3 tbsp. tomato paste
2 (32-oz.) jars marinara sauce
2 tsp. kosher salt
BÉCHAMEL SAUCE
4 c. whole milk
1/2 c. (1 stick) unsalted butter
1/2 c. all-purpose flour
1/4 tsp. ground nutmeg
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

ASSEMBLY
15 no-boil lasagna noodles (about 9 oz.)
1 lb. whole-milk mozzarella, shredded
3 c. finely grated Parmesan (about 7 oz.)
Cooking spray
Chopped fresh parsley, for serving

Directions
bookmarksSAVE TO MY RECIPES
BOLOGNESE SAUCE
Step 1
In a large pot over medium-high heat, heat oil. Cook beef and pork, breaking up with a wooden spoon, until no longer pink, about 5 minutes. Drain excess fat.
Step 2
Add tomato paste to pot and cook over medium-high heat, stirring, until incorporated, about 1 minute. Add marinara sauce and stir to combine. Bring to a boil, then stir in 1 teaspoon salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded, about 20 minutes; season with remaining 1 teaspoon salt, if needed.

BÉCHAMEL SAUCE
Step 1
In a medium pot over medium heat, heat milk until warm to the touch but not boiling.

Step 2
In a large pot over medium-high heat, melt butter. Add flour and cook, whisking frequently, until light tan in color and texture resembles wet sand, about 2 minutes. Whisking constantly, very slowly add milk until combined. Increase heat to high and continue to cook, whisking constantly, until sauce is thickened and smooth, 3 to 5 minutes.

Step 3
Pass spoon through edges of pot to collect any butter-flour mixture that wasn’t fully incorporated and mix to combine. Stir in nutmeg; season with salt and pepper.

ASSEMBLY
Step 1
Preheat oven to 350°. In a deep 13"-by-9" ceramic, glass, or metal baking dish, spread 1 1/2 cups Bolognese, followed by 3 pasta sheets and 3/4 cup béchamel. Sprinkle with about one-fifth of mozzarella and Parmesan. Repeat to make 5 layers, finishing with cheese.

Step 2
Spray a sheet of foil with cooking spray. Cover dish oiled side down.

Step 3
Bake lasagna 20 minutes, then increase oven temperature to 400°. Uncover and continue to bake until sides are bubbling and darkened and cheese starts to turn golden brown, 25 to 30 minutes.

Step 4
Turn broiler to medium. Broil lasagna, watching closely, until top is toasted, about 1 minute.

Step 5
Let cool 15 minutes. Top with parsley and serve.

Land Rover Owners

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