Big Daddy’s Kitchen Premiers

This season’s winner of the Next Food Network Star, Aaron McCargo, Jr. aired the premier episode of  his new show, Big Daddy’s House.

He highlighted dishes that were inspired by his two boy’s, Justin and Josh.  I felt the show to be appealing and the recipes he chose to be accessible and worth trying out.  I enjoy Aaron’s personality and I will be back to watch the next episode.  There were a few cheesy things, like they kept creating snapshots of food even incorporating the lame camera sound affect…a sound most cameras don’t make any more.  That is not Aaron’s fault.

The highlight of the show was definitely the air time his three year-old son shared…or rather, he stole the show.  He was cute and is already becoming quite the chef and enjoying the time in the kitchen with his daddy.

Below is a pork loin recipe from the episode I intend to try this week.  The directions explain how to toast the sandwich in a skillet, but on the show he used a panini press.  Big Daddy’s House airs Sundays at 1:30 pm EST.

Rip Roarin’ Roast Pork Sandwich with Broccoli Rabe and Provolone

Prep Time:  10 Minutes

Cook Time:  1 Hour 20 Minutes

Yield:  4-6 Servings

Ingredients:

2 pounds boneless pork loin
1/2 cup Big Daddy Rub, recipe follows
1 1/2 pounds fresh broccoli rabe, cleaned and roughly chopped
4 to 6 ciabatta rolls
1 pound provolone cheese, sliced
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh garlic, or jarred
1 tablespoon red pepper flakes

Preparation:

Preheat oven to 375 degrees F. Rub pork loin with Big Daddy Rub and allow to sit at room temperature for 15 minutes. Place pork in a roasting pan fitted with a rack and roast in oven for approximately 1 hour until internal temperature registers 155 degrees F on an instant-read thermometer. Remove from oven and allow pork to rest for 5 minutes. Slice pork very thin.In a large pot of boiling, salted water, cook broccoli rabe for 3 minutes. Strain from water and shock in a bowl of ice water to stop cooking. Drain from ice water onto paper towels.Assemble sandwiches on ciabatta rolls layering sliced pork, blanched broccoli rabe and provolone cheese. Season with salt and pepper.In a large skillet over medium heat, add oil, garlic and red pepper flakes. Cook until fragrant. Gently place sandwiches in pan and allow to toast for 3 minutes on each side until lightly browned. Remove from pan and serve.Serving suggestions: Make a butter with garlic and red pepper, spread on bread and press in a panini press. Make a roasted garlic aioli to spread on bread while assembling sandwiches. Add Pickled Shallots to the sandwich.

Big Daddy Rub:
3 cups brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
2 tablespoons ground cumin
2 tablespoons hot chili powder
2 tablespoons cayenne
2 tablespoons freshly ground black pepper
2 tablespoons red pepper flakes

In a medium sized bowl, mix all ingredients until well combined. Yield: 4 cups