Serves 2 Ooey, gooey and sizzling hot, The Cuban sandwich will rock your world. The key to a great Cuban Sandwich is to obtain the best possible ingredients, especially when it comes to the bread and pork. Ingredients: 18″ long Cuban bread (can substitute Italian or French bread) yellow mustard (to taste) 4 slices of ham 4 slices of roast pork 4 slices of Swiss cheese thinly sliced pickles (to taste) Method: First of all, roast yourself a pork and use the leftovers in this sandwich. It will be so much better! Now, that that’s out of the way, let’s get started. Slice a loaf of cuban bread almost completely in half, lengthwise. Spread the bottom with yellow mustard. This is very important in a traditional Cuban. My stone ground mustard still isn’t speaking to me. Add sliced ham… deli ham is fine! And thinly sliced roast pork. Make sure you trim off any fatty bits. This is regret speaking. Layer on the beautiful Swiss cheese and sandwich pickles. Cover with top of bread and …
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Makes 2-3 loaves The quickest way to a person’s heart is with homemade bread. The incredible flavor of this soft, doughy bread is unreal. I’ve been making bread for a long time (even wrote a hundred page thesis about Artisan bread baking in France), so that’s saying a lot. Great recipe – just make sure you start it a day ahead of when you need it! Special thanks to Kitchen Warfare for a detailed post on how to make this wonderful Cuban bread. Without their help, I would have been lost in making my adaptation! Ingredients: For the starter 1/2 tsp instant-dry yeast 1/4 cup cool water 1/4 cup all-purpose flour For the dough 1 cup cool water 1 1/2 tsp salt 1 1/2 tsp sugar 1 Tablespoon lard 1 1/2 tsp instant-dry yeast starter 31/2 -4 cups all-purpose flour Method: For the starter: Combine starter ingredients in a small bowl… Cover with saran wrap and place in a cool spot for about 12 hours. I usually do this right before bed. In the winter, …
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Makes 1 drink The bold flavor of mint, lime juice, and sugar come together in this classic Cuban drink. If you have time, a simple syrup made of water and sugar cooked together is another possibility for sweetening the drink. Ingredients: 1/8 cup superfine sugar a handful of fresh mint 1/2 lime, juiced 1 shot rum crushed ice Method: Gather your ingredients… Drop a healthy handful of fresh mint leaves into a glass. Add the sugar and mash it together with the mint. Renowned author Mark Bittman says that there should be enough mint pieces to chew on. Squeeze in the juice of a lime for that tangy wow-factor. And a shot of rum. This is my faithful “Planet Hollywood” shot glass one of my brothers got me years ago. Remember when every kid had to have a Planet Hollywood t-shirt? I’m into the retro cool factor. Add crushed ice, stir well and drink! Minty fresh… Now, if only you can get your dentist to approve it! Mojito Votes: 0 Rating: 0 You: Rate this recipe! …
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If you’re here in the USA, looking for another idea for a Cuban Thanksgiving dish (or if you’re simply curious about Cuban food), I’ve dug up a fascinating sandwich recipe. Made on Cuban bread or white bread, the infamous “Elena Ruz,” includes cream cheese, strawberry jam, and sliced turkey breast. Weird, right? Yet… somehow, that sweet jam reminds me of cranberry sauce and … well … it is just crazy enough – it might work! Here’s Wikepedia’s notes on the Elena Ruz: Another sandwich of Cuba is the “Elena Ruz”. Elena Ruz was a young society debutante in 1930’s who would stop at El Carmelo, a popular restaurant and confectionary shop in Havana after an evening at the opera or a social function, and would ask the waiter if he would fix her a sandwich to her orders. It is prepared on white or Cuban bread, with a layer of cream cheese on one slice, a layer of strawberry jam or preserves on the other, and thin slices of turkey breast in between Intriguing. If …
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Makes one 10″ bundt pan Cubans love flan in any shape, size, or flavor. This week we’re cooking a pumpkin flan in honor of American Thanksgiving. This is the creamiest, sweetest, most luxurious pumpkin dessert ever. There are several tips for making excellent flan use high quality ingredients strain the flan mixture to get rid of all the little eggy bits and other yuckies that get in the way of perfect smoothness cool completely to allow the flan to set up firmly (it helps to make it the day before you need it) cook in a water bath follow important, high tech jiggle procedure to loosen the flan from the pan (see detailed instructions in recipe below). have a tall lipped plate to catch all your caramel. Don’t ask me how I know this. if you’re taking the flan to a pot luck, wait to unmold it there. That way there’s less of a chance of damaging the beautiful form. Ingredients: For the caramel 1 cup sugar 1/4 cup water cream of tartar, pinch For …
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Try as I might, I could not let the Cuban sandwich pass me by. Which means, of course, that Homemade Cuban bread is also required (Oh, happy day!). Sure… it isn’t very Thanksgiving oriented (unless you throw some leftover roast Turkey in your Cuban Sandwich), but I’ll make up for it with the best Pumpkin Flan ever. And if that won’t do, dear friend, just have a Mojito. The Cuban Sandwich (Hot Pressed Pork Sandwich) [Recipe] A hot, pressed sandwich layered with mustard, ham, roast pork, sliced pickles, and ooey gooey Swiss Cheese. Spoiler alert: Tastes like good. Homemade Cuban Bread (Pan Cubano) [Recipe] A soft, doughy bread with big yeast flavor, thanks to the use of an overnight starter. Pumpkin Flan [Recipe] Pumpkin gets all dressed up for a Cuban style holiday, with cinnamon, allspice, cream, eggs, and milk. The crowning glory? It all sets in beautiful pool of caramel. Flan is the quintessential dessert of Cuba. Mojito (Mint, Rum, and Lime Juice Cocktail) [Recipe] Mint, lime juice, and sugar. Oh yeah… and rum.
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Beam me up, Scotty. I’m ready for incredible stews, rich soups, and mind-blowing sandwiches. I’m ready for Cuba. Heck – it isn’t even all that spicy. Just flavorful goodness. Count me in. Most of my Cuban research kept linking me back to Florida. There’s one big reason – the size of Cuba (it is the largest country in the Caribbean)- and one simple reason – how close it is to Florida. Still authentic Cuban food has a distinct identity, whether it is enjoyed on the island or in the United States. That being said, let’s start with the famous Cuban Sandwich (recipe). Incredible. Soft, fresh Cuban bread is a must (recipe), which is then topped with roast pork, ham, pickles, mustard, and swiss cheese. Some include salami and provolone. Others shout blasphemy. Either way, they all get pressed like a panini and toasted through and through. While I’m always in the mood for a good sandwich, you might not be. So be it. There’s more goodness to be found. Cuba is one of several countries …
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I gave the wine bottle opener a final twist of the wrist, dropped the bunny ears, and smiled at the satisfying “pop” as the cork released the wine to the air. I brought my nose closer and gave the bottle a cautious sniff. I wanted it to be bad. Terrible. One step shy of vinegar would be okay. But I knew. I knew that, having paid an exorbitant fee of $5 for the wine, I was probably destined for a perfectly mediocre bottle. Darn. I took a sip and, as feared, the bottle was not terrible. I swished it around my mouth like mouthwash. On second thought, there were some slightly sour notes. I could work with that. With two quick motions – splish, splash – I poured the wine together with some cola. Perfectly mediocre wine ruined by … cola. Ugg. I cringed, feeling my brain tighten around the thought. I tried to get Mr. Picky to sample the Bambus first, but he simply smiled at my outstretched hand. Reluctantly, I brought the fizzing …
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Makes 1 serving Bambus is a creative way to help make poor wine pass. Simply sweeten with equal parts cola and wine. This clever technique is popular in Croatia, as well as many neighboring countries. Ingredients: 1 part cola 1 part “cheap” wine Method: Get a bottle of “cheap” wine. I was looking for Two Buck Chuck, but the liquor store I went to apparently doesn’t sell booze that “cheap,” so I was stuck paying $5 for this Cabernet Sauvignon. The cola was a bit easier to find … Pour together into a glass. We used a wine glass since they are prettier and, plus, there’s still a great deal of wine in this drink! Give it a taste and see… does it make that “cheap” wine taste better? Hmm. What does Mr. Picky think? Here, have a glass. You can play this game, too! Celebration Drink | Bambus Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Bambus is a creative way to help make poor wine pass. Simply sweeten with equal parts …
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Serves 6 This warm salad benefits from the resourcefulness of Croatians who still enjoy preserved fish with salt. Mixed with creamy red potatoes, a bit of bacon, and green onion – this salad makes a great side dish for any eastern European meal. Ingredients: 1 pound boned, salted codfish 2 lbs red potatoes 3 green onions, sliced thinly fried bacon – 2-4 slices, crumbled olive oil Method: The day before serving: First, gather the salt cod. Salt cod is literally fish packed in salt so that it won’t spoil. Our box came with some nifty directions. Thank goodness since, frankly, I was a little scared. As soon as we opened the box, the scent of fish wafted through the kitchen. The salt looked exactly like snow. Nice fluffy seasalt. If it didn’t smell so fishy, I would have boxed it up and used it on something. But… wow. No choice but to follow the instructions. Rinse the salt off of the fish with cool water. After a little while, the pieces will begin to separate. …
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Makes one 9″ square casserole Breakfasty, bready prisnats are great comfort food. You’ll want to cut the ham smaller or add more flour so the little pieces won’t sink to the bottom. Enjoy warm! Ingredients: 8 eggs, room temperature 8 oz ham steak, cut into small cubes 4 oz bacon diced & fried 3 green onions, sliced 1 cup cottage cheese 1/2 cup whole milk, room temperature 2 cups flour (perhaps up to 2.5 cups so the ham won’t sink) 2 tsp yeast 2 oz Monterey Jack cheese, cubed Method: Preheat the oven to 350F. Meanwhile, gather the ingredients. Beautiful ham… but cut yours 1/2 the size of mine, so they won’t sink. Fresh, green onions. A taste of spring, even in winter. Then, crack 8 eggs into a large bowl and whisk until light and frothy. Add the milk… Cottage cheese… (this makes everything nice and moist) Yeast… And flour… Top it off with the rest of the ingredients…bacon, ham, cheese, and green onion. Pull out the whisk and put in a wooden spoon. …
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Morning, noon, and night, Croatians love a good pancake. There’s just one catch. They aren’t really eating “pancakes,” … if you define pancakes as thick and fluffy, griddle-fried, chemically leavened batter (i.e. baking soda and baking powder). Which… they don’t! So what exactly are they eating? Thin, delicate, crêpe-like “pancakes.” These sort of pancakes don’t have any leavening at all, unless you count a splash of bubbly water. And they aren’t alone – most of the countries I’ve run into prefer this style of “pancake.” All these fun facts inspired me to write an ode to the Croatian Pancake: Fill ’em with jam, fill ’em with cheese. Eat ’em with ham, eat them for tea! Bake them til bubbling, Eat as many as you please! It’s an amazing work of poetry. I know. I’m expecting a call to be featured on the Writer’s Almanac. Any day now, any day. And that’s about all the fun I can stand this Friday… but, if you’re still looking for amusement, take our poll and hop on over to Jim’s …
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