It is time to kick off your menu for Super Bowl week. Our famous Super Bowl Hot Dogs are back in regular length. If you like SPICY then you will most definitely like our Hot links. Both are made with fresh ingredients, lightly smoked and hand linked.
Ground Pork $ 3.50/lb
Steak Burgers $ 10.99/lb
Super Bowl Dogs $ 12.99/lb
Hot Links $ 12.99/lb
Deli Ham $ 6.99/lb
Boneless Ham Steaks $ 6.99/lb
Bulk Breakfast Sausage (regular flavor) $ 6.99/lb
Smoked Pork Ribs $ 4.99/lb
1(12-ounce) package Hawaiian sweet rolls
2tablespoons plus 1 teaspoon Dijon mustard
½pound thinly sliced cooked deli ham
½pound thinly sliced Swiss cheese
4tablespoons unsalted butter, melted
2teaspoons minced dried onion
2teaspoons Worcestershire sauce
1teaspoon poppy seeds
¼teaspoon kosher salt (such as Diamond Crystal)
Heat the oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides.
Slice the whole sheet of rolls in half horizontally, without breaking apart the individual rolls.
Place the bottom half in the prepared pan, cut-side up, and spread 2 tablespoons of the mustard on top. Add half of the ham, layering it evenly over the bread, followed by all of the cheese. Add the remaining ham and finally, the top half of the rolls.
In a small bowl, whisk together the butter, the remaining 1 teaspoon mustard, dried onion, Worcestershire, honey, poppy seeds and salt. Brush the mixture all over the tops and sides of the bread.
Cover with foil and bake for 20 minutes. Remove the foil and bake, uncovered, until the tops of the rolls are toasted, about 5 minutes.
Using the overhang, carefully lift the parchment paper and transfer to a cutting board. Cut into individual sandwiches with a large, serrated knife and serve hot.
1 1/2 pounds ground pork
1 small onion, diced
1 Jalapeno pepper, seeded and diced
3 Coves garlic, minced
2 tsp. Dried oregano
2 tsp. Cumin
Salt and pepper, to your liking
1/2 cup orange juice
12 taco sized (6-inch) warm soft flour or Corn tortillas
Grated Cotija cheese
Cilantro, if desired
Pickled onions (recipe to follow)
1/2 cup thinly sliced and diced red onions
1/3 cup unseasoned rice vinegar
2 TBS granulated sugar
2 tsp. kosher salt
Combine the rice vinegar, sugar and kosher salt in a glass measuring cup. Stir to dissolve the sugar and salt into the vinegar. Microwave on HIGH until the mixture begins to boil. (about 2 minutes) Remove from microwave and add the red onions. Let sit until mixture comes to room temperature. Drain and put into a small bowl.
In large non-stick skillet sprayed with cooking spray, saute onion and jalapeno pepper on med heat until they begin to soften (about 5-7 minutes).
Add in ground pork, garlic, oregano, cumin and salt and pepper. Brown pork and break it up as it cooks. (a potato masher works great for this!) Continue to cook mixture until pork is well browned and at least 140 degrees F. (think sausage like browning - the browning gives the pork extra flavor!) and the onion and peppers are soft. Drain off any excess fat.
Return meat to pan and increase heat to med-high. Add in orange juice and stir. Allow juice to come to boil and reduce by at least half. Take off heat and keep warm.
To assemble tacos, warm the tortillas. Place tortillas on a plate and add meat, salsa, cheese, cilantro and pickled onion. Serve immediately.