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Great Day Kitchen, 2/22/18 - Bread Pudding and Cubano Sandwich

Chef McKinzie Klein, from Max’s Bistro & Bar in Fresno, visited the Great Day Kitchen to prepare some delicious food.

Chef McKinzie Klein, from Max’s Bistro & Bar in Fresno, visited the Great Day Kitchen to prepare some delicious food.

Bread Pudding


Ingredients:

  • 2 cups heavy cream
  • 3 large eggs
  • ¼ cup sugar, granulated (plus extra for coating)
  • ¼ cup sugar, light brown
  • 1 round loaf Max’s sourdough bread, large dice
  • 1 cup dried cranberries
  • 1 cup dried cherries
  • ½ cup whiskey
  • 1 cup white chocolate chips
  • Vanilla ice cream


Directions:

  • Preheat oven to 350.
  • In a large saucepan, cook the cranberries and cherries in the whiskey until the alcohol cooks off.
  • Cool the fruit.
  • In a large bowl, whisk together the heavy cream, eggs, and both sugars.
  • Add the bread pieces, chocolate chips and fruit, mixing together by hand.
  • Grease a 9” X 11” glass baking dish with non-stick spray, and fill with the bread pudding batch.
  • Dust the top with granulated sugar.
  • Bake for 5-15 minutes until the outside sugar has caramelized.
  • The inside will remain soft, but the batter should be thoroughly cooked.
  • Serve warm with vanilla ice cream and/or desired fruit sauce.


Cubano Sandwich


Ingredients:

  • 1-2 pound pork shoulder
  • 1 orange, juiced
  • 2 limes, juiced
  • 1/3 cup olive oil
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon cumin, ground
  • ½ tablespoon coarse ground black pepper
  • Kosher Salt
  • 4 each Max’s hero/hoagie rolls
  • ½ pound ham, thinly sliced
  • 8 slices Swiss cheese
  • Dill pickle slices
  • Yellow mustard


Directions:

  • Whisk together the orange juice, lime juice, olive oil, garlic, oregano, spices & season with kosher salt.
  • Coat the pork shoulder in the marinade, and refrigerate for at least two hours, up to overnight.
  • Preheat the oven to 275.
  • Place the marinated pork shoulder in a roasting pan on a nest of aluminum foil.
  • Slowly roast until the pork is easily penetrated with a fork. Depending on the size of the pork shoulder, and oven type, this can take anywhere from 1-4 hours.
  • Loosely shred the pork shoulder and set aside. Sear the sliced ham on a griddle.
  • Spread mustard inside of the hoagie roll.
  • Layer pickles, Swiss, ham and shredded pork.
  • With olive oil, sear both sides of the sandwich on a griddle, pressing the Cubano flat as your cook.
  • Cut, and sear warm.


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