Best Tripletas Recipes

TRIPLETAS

Tripletas image

Provided by Rachael Ray : Food Network

Time 19h15m

Yield 6 servings

Number Of Ingredients 46

Ingredients

One 2-pound boneless pork loin roast
8 large cloves garlic, crushed
Olive oil
2 tablespoons thyme, chopped
1 teaspoon cumin seed
1 teaspoon fennel seed
Salt and pepper
1 tablespoon chile powder, such as ancho or a blend such as Gebhardt
1 tablespoon instant espresso powder or finely ground coffee
1 tablespoon light brown sugar
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 1/2 pounds hanger steak or skirt steak
2 loaves French bread, halved horizontally
Chowchow, for spreading, recipe follows
1 1/2 pounds deli sliced Swiss cheese
2 pounds deli sliced boiled ham
Shredded iceberg lettuce, for topping
Sliced tomatoes, for topping
Thinly sliced red onions or sweet onions, for topping
1 bag plantain chips or 1 package potato sticks
Sandwich Sauce, for spreading, recipe follows
2 large red field peppers or red bell peppers, seeded and finely chopped
2 large green bell peppers, seeded and finely chopped
2 jalapeno peppers, finely chopped
2 red finger chile peppers, finely chopped
10 tomatillos finely chopped
1 red onion, finely chopped
1 pound green cabbage, finely chopped
3 tablespoons kosher salt
1 cup apple cider vinegar
1/2 cup bottled water
1/2 cup granulated sugar
1 tablespoon dry mustard
2 teaspoons coriander seed
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 bay leaves
3/4 cup ketchup
1/4 cup sour cream
2 tablespoons Worcestershire sauce
1 teaspoon cayenne hot sauce, such as Frank's
Salt and pepper

Steps:

Preheat the oven to 375 degrees F.
Cut small slits into the pork roast and stud with the garlic. Slather the pork with olive oil and sprinkle with the thyme, cumin, fennel and some salt and pepper. Roast until the pork reaches an internal temperature of 145 degrees F, about 45 minutes. Let cool to room temp, then slice very thinly.
In a small bowl, combine the chile powder, espresso powder, brown sugar, granulated garlic, granulated onion and some salt and pepper. Mix to blend.
Heat a large cast-iron griddle or skillet over medium-high heat. Use a meat mallet to pound the hanger steaks to an even thickness. Sprinkle the steaks with the spice rub and drizzle with olive oil. Place the steaks on the griddle and cook for 4 minutes on each side. Let cool to room temperature, then slice thinly against the grain.
Cut the loaves of French bread into thirds. Layer the sandwiches as follows: chowchow, Swiss cheese, ham, roast pork, hanger steak, lettuce, tomato, onion, plantain chips and sandwich sauce.
Place the green peppers, red peppers, jalapenos, red finger peppers, tomatillos, red onion and cabbage in a container. Toss with the salt. Cover and refrigerate for 8 to 24 hours. Drain.
Place the drained vegetables in a pot and add the vinegar, water, sugar, dry mustard, coriander, mustard seed, celery seed, cumin, ginger, turmeric and bay leaves. Bring to a boil and cook over medium heat for 20 minutes. Let cool to room temperature, then cover and chill for 8 hours. Refrigerate for up to 3 weeks, or can and store at room temperature for up to 1 year.
In a bowl, stir together the ketchup, sour cream, Worcestershire and cayenne until well combined. Season with salt and pepper to taste.

CREAMY CHICKEN & MUSHROOM EGG NOODLES

Creamy Chicken & Mushroom Egg Noodles image

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

4 tbsp. butter12 oz. cremini mushrooms, wiped clean and sliced1 rotisserie chicken2 shallots or 1 small onion, finely chopped1 carrot, finely chopped or grated1 stalk celery with leafy top, finely chopped2 tbsp. fresh thyme leaves, chopped1 tbsp. fresh rosemary leaves, finely chopped3 cloves garlic, grated or finely chopped1 bay leafSalt and pepper3 tbsp. flour⅓ cup Marsala1 ½ cups chicken stock½ cup heavy cream or crème fraîche12 oz. extra-wide egg noodles or 12 oz. egg tagliatelle or pappardelle½ cup mixed fresh herb sprigs (such as parsley, dill, or chives), finely chopped

Steps:

Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

TRIPLETA

Tripleta image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 10

Ingredients

2 teaspoons ketchup
2 teaspoons mayonnaise
One 12-inch loaf French bread, sliced horizontally
2 slices Swiss cheese
4 ounces boiled ham
4 ounces roasted pork
4 ounces steak, chopped
3 slices fried plantains, optional
2 leaves romaine lettuce
2 slices tomato

Steps:

Spread the ketchup and mayonnaise on the bottom half of the bread. Add the cheese, then stack the ham, pork and steak on top. Add the fried plantains, if using, and finish with the lettuce and tomato.
Heat the sandwich in a sandwich press until the bread is toasted.

TRIPLETA

Tripleta image

This sandwich is named for the trio of meats that come on it (typically grilled steak, lechon and ham). It was created by take-out joints as a late-night snack for the bar and club crowd in Puerto Rico, and Axel Perez is carrying on the tradition at his spot by selling tripletas outside a local nightclub every weekend. His have a Texan twist: nacho cheese in place of the usual Swiss or muenster.

Provided by Food Network

Categories main-dish

Time 5h

Yield 10 to 15 sandwiches

Number Of Ingredients 13

Ingredients

1 cup kosher salt
1/2 cup dried oregano
1/3 cup black pepper
1/3 cup ground cumin
2 cups vegetable oil
10 cloves garlic
8 pounds Boston butt pork roast, bone and skin removed
4 pounds beef bottom round steaks, cut into 1/2-inch cubes
Cooking spray
4 pounds cooked ham steaks, cut into 1/2-inch cubes
10 to 15 hoagie rolls, split
Mayonnaise and nacho cheese sauce, for spreading
Potato sticks and ketchup, for topping

Steps:

Combine the salt, oregano, pepper and cumin in a bowl. In a blender, combine the vegetable oil and garlic and blend until smooth. Stir 1 cup of the garlic oil into the seasoning mix to make the marinade. (Set aside the remaining garlic oil.)
Put the pork on a rimmed baking sheet and coat with some of the marinade, using about 1 tablespoon for each side. Refrigerate for at least 4 hours.
Toss the beef with 1/4 cup of the marinade in a bowl, then refrigerate for at least 4 hours.
Preheat the oven to 350˚ F. Put the pork on a clean baking sheet, cover with foil and roast until the pork is soft and very moist, 4 to 5 hours. Remove from the oven and let rest for 15 minutes, then shred the pork.
After placing the pork in the oven, put the beef in a Dutch oven and add enough water to cover. Add the remaining 1 cup garlic oil and cook over medium heat until the beef is soft, about 2 hours. Remove from the heat and drain.
Heat a griddle over medium-high heat and coat with cooking spray. Add some of the beef to the griddle, then some pork and then some ham; cook, breaking up the meat and stirring everything together with a spatula, until heated through, 3 to 4 minutes. Repeat to cook the remaining meat.
Spread the cut sides of the rolls with mayonnaise and cheese sauce. Pile on the meat; top with the potato sticks and ketchup. Close the sandwiches and cut in half.