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'Wich of the Week: Cubano Panini

YumSugar — Wed, 10 Dec 2008 14:30:02 -0800

A little Cuban sandwich is called a "medianoche," meaning midnight, because it's often scarfed down after a night out. I made the mistake of consuming a much larger version of the sandwich smack in the middle of the day and, as a result, used up most of my energy until dinner digesting it.

Invented either in Cuba or by Cuban laborers in Florida (no one can quite decide which), a classic Cuban sandwich contains roasted pork, ham, pickles, swiss or provolone cheese, and mustard, all served on a roll that's flattened and grilled on a sandwich press or "plancha." Since Cuban bread isn't often found outside Florida, cooks elsewhere make them on hoagie rolls or regular sliced bread. For more details on my Cubano panini, read more.

I devoured this panini-style Cuban sandwich at a local cafe, and although the bread wasn't authentic - it was made on thick-sliced bread rather than a roll - the roasted pork was the real deal. It was so succulent, and the bread so warm and buttery, that it made a total mess of my hands, but thankfully I still managed to snap some photos. I love this combination of pork, pickles, and mustard and can't wait to replicate it at home. See how with the recipe below.

Cuban Sandwich
Modified From Food Network

Ingredients

8 thick slices of bread, country white or wheat
2 tablespoons yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature

Directions

Lay the bread flat and and spread mustard on one side of each slice.
Divide the ingredients evenly among the slices. Start with the ham followed by the pork, cheese, and dill pickles. Cover with remaining slices of bread.
Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

Makes 4 sandwiches.

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Cubano Quesadillas

YumSugar — Mon, 07 Jul 2008 16:15:18 -0700

During the hot Summer, I hate to be indoors. Browsing through Everyday Food: Great Food Fast, I found the perfect recipe to escape my toasty kitchen, Cubano Quesadillas. The recipe requires a minimum amount of preparation and everything is cooked on the grill! Traditionally, Cubano sandwiches consist of glazed ham, roasted pork, Swiss cheese, spicy mustard, and dill pickles served on Cuban bread. This recipe combines these delicious ingredients and contrasting flavors. They're topped with sweet, grilled red onions and sandwiched between two crisp tortillas. To learn how to make these fast and easy quesadillas, read more.

Cubano Quesadillas
From Everyday Food: Great Food Fast

Ingredients

1 clove of garlic, unpeeled
1 pork tenderloin
1 large red onion, sliced into 1/2 inch thick slices
4 tablespoons spicy brown mustard
4 flour or 8 corn tortillas
6 ounces sliced baked ham
4 dill pickles, thinly sliced
8 ounces of Swiss cheese, grated or sliced
1 tablespoon Vegetable oil, plus more for BBQ grates

Directions

Place the unpeeled garlic clove on a cutting board and smash with the flat side of a knife blade. Peel off the papery skin and discard; trim away the root end. Coarsely chop the garlic into even pieces. Gather the chopped garlic in a pile and sprinkle generously with coarse salt. Place the flat side of the knife blade on the top; press firmly, pulling the knife towards you. Repeat until paste forms. Combine garlic salt paste with oil and pepper in a small bowl. Rub all over the pork.

Heat the grill to high and oil grates. Place the pork on the hottest part of grill, cover. Cook, turning occasionally until an instant-read thermometer inserted in the thickest part registers 155 Fahrenheit degree. Let the pork rest for 5 minutes.

Meanwhile, place the onions slices on the cooler part of the grill, cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce the grill to medium low.

Spread 1 tablespoon of mustard on each tortilla. Dividing evenly, layer half of each tortilla with ham, pork, onions, pickles, and cheese. Fold the flour tortillas in half or place another corn tortilla on top; press to close.

Lightly oil the grates again. Place the quesadillas on the grill; cover. Cook, turning once, until browned in spots and the cheese has melted, about 4 minutes. Cut into wedges and serve with additional mustard.

Serves 4.

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Come Party With Me: Travel Party - The Look & Music

partysugar — Fri, 27 Jul 2007 06:31:38 -0700

In my opinion, the best part of a travel party is transforming each room to resemble a different country. With a little imagination, it's easy to come up with festive and fun decor.

Mexico: Dress the table with Mexican blankets and hang a Mexican banner in a crisscross pattern along the ceiling. Plate chips and dips in plastic sombrero shaped serving platters. Use bright candles, flowers, and clear glasses for the tequila sunrises. Create a playlist with your favorite Latin stars: Luis Miguel, Mana, and my personal favorite Paulina Rubio.
Japan: Set the scene with red, white, and black decorations. Instead of floral arrangements, place bamboo in small vases filled with black stones. Rest a cherry blossom Japanese shade along one of your walls. Floating candles add a zen and relaxing touch. Search iTunes for some fun Japanese tunes. I recommend Pizzicato 5 and Cornelius.

Russia: Ornate metallic gold decorations with red accents are perfect to create a lux Russian room. Cover furniture with fur throws and arrange flowers in open Russian dolls. For music play Tatu and your other favorite Russian groups.
England: Plaster the ways with images of the Royal family, soccer teams like Manchester United, and a Union Jack banner. Instead of a tablecloth, cover the table with old covers of Hello magazine. If using red, white, and blue decor, be sure to make it British rather than American. Robbie Williams, Anastacia, Joss Stone, The Spice Girls, New Order, Oasis, Elton John and the Beatles should be playing softly in the background.
Cuba: Make posters that say, Abajo Fidel (Down With Fidel) in large block letters and pin to the walls. Wrap Cuba Libre glasses in Cuban flag beads. Allow more musically inclined friends to play the Cuban bongos or turn on a regatton radio station.

Do you have a great decorating or music idea for my travel-themed party? Tell us in the comments below!

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Come Party With Me: Travel Party - Menu II

partysugar — Wed, 25 Jul 2007 09:51:31 -0700

I've already got a portion of the menu planned for this week's travel party - where the theme takes itself from five countries. The Mexican, Japanese, and Russian rooms will have delicious savory nibbles, dips, and tasty appetizers for guest to enjoy while they mingle. For an element of surprise, create an English cheese tasting platter for the British room. Generally cheese platters consist of Italian, French, or Swiss cheeses, so a platter with nuts, jams, honey, fig crackers, English cheddar, and Stilton will wow guests with your originality. Meaty Cuban sandwiches with pickles and mustard finish up the menu. Head over to Cost Plus World Market to supplement the rooms with sweet treats and exotic bites from the respective countries. For the recipes that will take you around the globe, read more

Farmhouse Cheddar and Fig Crackers
From Food & Wine magazine
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3 large dried figs, preferably Calimyrna
Boiling water
1 3/4 cups all-purpose flour
1 stick (4 ounces) unsalted butter, at room temperature
1/4 pound extra-sharp farmhouse Cheddar cheese, preferably from England, grated (1 1/4 cups)
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten

In a small heatproof bowl, soak the figs in boiling water until softened, about 20 minutes. Drain the figs and pat dry. Slice off the tough stems, then cut the figs into 1/2-inch dice.
In a food processor, combine the flour, butter, Cheddar cheese, kosher salt and pepper and pulse until the mixture resembles coarse meal. Scrape the mixture into a large bowl and add the figs and egg. Using your hands, work the dough until it comes together.
Scrape the dough onto a large piece of plastic wrap and pat it into a 12-by-2-inch rectangular log. Wrap the log tightly and refrigerate until firm, at least 1 hour, or overnight.
Preheat the oven to 375°. Butter 2 large baking sheets. Slice the log of dough crosswise 1/4 inch thick.
Arrange the slices at least 1 inch apart on the prepared baking sheets.
Bake the Cheddar crackers for about 12 minutes, or until they are golden brown and slightly firm. Carefully transfer the crackers to a wire rack to cool.

Makes 3 dozen.

Make ahead: the dough can be tightly wrapped in plastic and refrigerated for up to 2 days or wrapped in plastic, then in aluminum foil and frozen for up to 1 month. The crackers can be stored at room temperature in an airtight container for up to 2 days.

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Cuban Sandwich
From Whole Foods

1 mini baguette (6 oz, whole grain, if available) cut in half and sliced open to make 4 halves
mayonnaise and Dijon mustard, to taste (optional)
4 very thin slices Black Forest or other lean deli ham
4 very thin slices deli smoked peppered turkey breast
4 very thin slices deli salami
1 large dill pickle, thinly sliced
4 very thin slices Swiss cheese
1/2 cup baby spinach leaves
2 thin slices purple onion
2 slices red pepper, raw or roasted

Heat a cast iron skillet or griddle, or a double-sided sandwich maker such as a Foreman Grill.
Spread mustard and mayonnaise as desired on each piece of the bread.
Layer 2 slices each of the ham, turkey, salami, and cheese on 2 pieces of the bread.
Layer even amounts of pickle between the meat and cheese.
Top each with even amounts of spinach, purple onion, and red pepper.
Using the top of the bread, make 2 sandwiches.
Place them on the hot skillet or griddle. (If desired, you can use a small amount of butter on the grill).
Lay a heavy iron skillet or other heavy skillet on top of the sandwich. (You may need to prepare one sandwich at a time). Flatten the sandwich to about 1/4 of its original size,
Grill for about 2 to 3 minutes on each side.
If using a double-sided sandwich maker, grill for 3 to 4 minutes, watching carefully.

Serves 2

Nutrition Information: Per Serving (168g-wt.): 380 calories (150 calories from fat), 16g total fat, 5g saturated fat, 3g dietary fiber, 20g protein, 36g carbohydrate, 50mg cholesterol, 1310mg sodium

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Happy Hour: Mojito

partysugar — Tue, 01 May 2007 13:13:13 -0700

I spent Saturday night at a friend's ranch down in Bakersfield and we all (20 of us) had a delicious dinner together. Before dinner my friend Maile set up a Mojito Factory Assembly Line so she could make mojitos for everyone at the Ranch. Several people picked the freshly cut mint from the stems, another person cut up the tiny Mexican limes, one person added the limes and sugar to the glasses and yet another added the mint and muddled. It was quite an operation and the end result was refreshingly wonderful. I had forgotten how much I love this summery, incredibly light cocktail and quickly powered through a glass. Unfortunately we didn't have enough ice to make everyone a second round, so I'll definitely be making up a batch of these for my sister to celebrate Cinco de Mayo this weekend. It's a great alternative if you don't like tequila margaritas, so check out the recipe and read more

Mojito
From Taste of Cuba

1 teaspoon sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime or may require another lime.
Add the sugar, then gently smash the mint into the lime juice and sugar with a muddler (you can also use the back of a fork or spoon if one isn't available).
Add ice (preferably crushed) then add the rum and stir, and top off with the club soda.
Garnish with a mint sprig.

Serves 1.

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Today's Special: Cuban Sandwich

YumSugar — Wed, 03 Jan 2007 08:59:17 -0800

At my house we have a tradition that every Wednesday (well, just about every Wednesday) is sandwiches for dinner day. My husband and I used to be part of a pub trivia team and on game night (Wednesday) we would have to be at the pub with our thinking caps on and our stomachs full (yes, we could have ordered pub food, but we found that our scores were never as high when we did). Our team has since broken up and we no longer attend quiz night, but sandwiches on Wednesday has become a long standing tradition. After all, it's the middle of the week and a quick, easy, hot sandwich hits the spot. Who wouldn't love a hassle-free dinner with oh-so-yummy-oozing melted cheese? For tonight's sandwich recipe, read more

Cuban Sandwich
From Whole Foods

Heat a cast iron skillet or griddle, or a double-sided sandwich maker such as a Foreman Grill.
Spread mustard and mayonnaise as desired on each piece of the bread.
Layer 2 slices each of the ham, turkey, salami, and cheese on 2 pieces of the bread.
Layer even amounts of pickle between the meat and cheese.
Top each with even amounts of spinach, purple onion, and red pepper.
Using the top of the bread, make 2 sandwiches.
Place them on the hot skillet or griddle. (If desired, you can use a small amount of butter on the grill).
Lay a heavy iron skillet or other heavy skillet on top of the sandwich. (You may need to prepare one sandwich at a time). Flatten the sandwich to about 1/4 of its original size,
Grill for about 2 to 3 minutes on each side.
If using a double-sided sandwich maker, grill for 3 to 4 minutes, watching carefully.

Serves 2

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What Would You Serve?

YumSugar — Thu, 28 May 2009 12:50:38 -0700

Entertaining at home is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In this series, I'll present a dish and ask you to share what you'd serve alongside it.

Here's the scenario: You're having some old friends over this weekend to soak up the Summer sun over a laid-back lunch in your backyard. You know the star course for your meal will be a Cuban sandwich, made with roast pork, ham, provolone cheese, and pickles, and spread with a layer of mustard. What would you feed your guests to accompany it? See what I'd make when you read more.

I'd take my guests on a tropical-Latin staycation by placing a lemonade mojito in each of their hands. To start off the lunch, we'd enjoy a cilantro-dressed hearts of palm salad. I'd serve the sandwich next, alongside crispy plantain chips. The meal would end on a high note with coconut flan for dessert.

What would your menu include?

National Daiquiri Day

partysugar — Thu, 19 Jul 2007 02:03:23 -0700

According to the generally accepted legend, in 1905 a mining engineer named Jennings Cox landed on the shores of a Cuban beach called Daiquiri. When he ran out of gin while entertaining fellow Americans, Cox invented the daiquiri. He had an abundant supply of rum, sugar, and limes and the drink was an invention of necessity. The daiquiri stayed local until a US Navy medical officer introduced it to Washington DC's army and navy clubs. Later, the drink was highly popularized by Earnest Hemingway who enjoyed the cocktail with twice as much rum at the famous Cuban bar, El Flordita. Rumor has it that he once consumed 16 daiquiris in one sitting! To make a classic daiquiri - it is National Daiquiri day! - read more

Classic Daiquiri
From Epicurious
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2 ounces light rum
1 ounce plus one teaspoon fresh lime juice
1/2 ounce simple syrup or superfine sugar

In cocktail shaker filled with ice, combine rum, lime juice, and simple syrup. Shake vigorously, then strain into cocktail glass.

Makes 1.

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Off To Market Recap: Care Package

partysugar — Tue, 09 Jan 2007 15:10:03 -0800

I recently told you about my brother who has "NO time for food." He works a lot and doesn't have a girlfriend, so it's up to me to make sure his diet doesn't consist of Taco Bell and In-N-Out. To surprise him I'm sending a care package, that you helped put together, full of healthy snacks, tasty treats and good almost-homemade food. I started you off, letting you know I planned to send him this catalog for prepared meals. You searched the web and added your care package goodies to the Yum Market. There was some great stuff to choose from, but here is what I'm putting in the package.

Yum Market diva participant, Crispet1 found these healthy Naked juices that are perfect for my brother. He drinks way too much soda so a little fruit juice will do him some real good. Although, I'll have to make sure these get there quick and cold, they're perishable!

Crispet1 also submitted this Trader Joe's jarred Cuban Mojito Sauce that is perfect for simmering with poultry. It's more chic than your standard jarred sauce and the Cuban Mojito name will appeal to my bachelor brother.

Three more, so read more

Fashion_doll24 says she always puts Nescafe cappuccino in her care packages. My brother's job requires that he wakes early and travels long distances, now before he leaves he can make himself a thermos (I should send him one of those too) full of hot cappuccino to enjoy on the ride.

BuzzSugar recommended these chocolate chip cookies from Zingerman's in Ann Arbor and even though I was thinking of only sending him healthy food, one treat is necessary. Besides there is nothing more comforting and homey than a batch of chocolate chip cookies.

Finally Crispet1 showed me a link that leads to Whole Foods' website that provides kitchen tips. Bro, if you're reading this, bookmark this link!

Thanks to all who participated in this Off To Market challenge. To learn how to add your foodie finds to the Yum Market, read geeksugar's how to.

Top Chef 3.7 - Guilty Pleasures Recap

YumSugar — Thu, 09 Aug 2007 11:27:26 -0700

Last night's Top Chef took us from nine cheftestants to eight. But before there was an elimination, there was a quickfire challenge and some more can't-get-along gang action.

The episode starts off with some behind the scenes action. Joey's departure has made people sad, and Dale and Sara N. have built a new friendship. After a few minutes of watching them behave like real people, we're whisked off to the kitchen for an elimination challenge. This time the guest judge is Chef Govind Armstrong and the product they're hawking is Coldstone Creamery. To find out what happened next, read more

Once greeted, the chefs are given 45 minutes to make their own original mixes to blend in to Coldstone's Sweet Cream Ice Cream. Surprisingly Hung says that he loves Coldstone - I was nearly floored I really thought it would be something else for him to hate on. He does however, hate on regular ingredients saying that, "Any monkey can make berries." And since he's apparently not a monkey, he's decided to go with cauliflower, tempura flakes and a bunch of other wild things. And as much as I love wild creations, even I had to wonder what on earth was he thinking. How is someone going to love cauliflower over macerated berries or peach cobbler? Same thought applies to Casey who decided to use Sriracha. Yes, she put hot sauce in ice cream... In the end it was Dale with a peach cobbler type concoction who won the challenge.

After the quickfire Padma tells them that they get to go out for a night on the town. Excited, they all head back to the dorms and get all gussied up for the event. However when they arrive at their destination they realize UH OH! It's not a night on the town, it's a night in a roach coach! The eight remaining contestants - Dale, as winner of the quickfire, got to sit out and enjoy a nice meal with Chef Armstrong - divide into two teams and are asked to make late-night food for drunken party-goers.

The teams are Hung, Sara M., Brian and Tre versus Sara N., CJ, Howie and Casey. Once again, I felt sorry for the folks paired with Howie. He keeps getting called a bulldog, and don't you think it's because he looks a bit like one?

The time is 10pm and they have 15 minutes to explore the kitchen, create a menu and then go shopping. $300 dollars and 30 minutes at the grocery store later, the teams arrive back at their coaches at 12:12. The first customers show up at 1:46am. At this point tensions are high, Howie's team is not getting along, Sara N. wants to put ice in a milkshake - um, seriously??? - and when Chef Tom shows up to order his food his mini-hamburger takes an eternity to arrive. Meanwhile, on the other team, the crowd is pumped and happy. Brian has set up a raw bar outside and is really working the crowd. It's clear that their truck is more successful, but apparently it also tastes the best as well.

At the judges table Brian's team is rewarded for being so efficient and communicative. Tre wins the platinum club card and an autographed book (pretty weak compared to last week's Trip to Italy) with his take on Bacon Wrapped Shrimp and Cheese Grits. However, I must point out that even Ted Allen noted, "If you want to make people happy, give them bacon."

Of course if this team is the winning team, then it means that, once again, Howie's team is the losing team. At the judge's table, things get nasty between Sara N. and Howie. Also, Sara said she felt demoralized having to wear the clothes she had on in the kitchen - to which I say, seriously? Didn't you choose to wear that??? She and Howie bicker all the way back to the waiting area when finally Sara is asked to pack her knives and go. I wasn't fully surprised, the editing made it pretty obvious to me - especially showing her bonding with Dale - however I did really like her departing quote. As she left she said, "There's a fine line between being competitive and being an a**hole." I guess we all know who she was talking about!

So what did you think of the episode? What were your fave parts? Did you think it was totally unfair of them to let the cheftestants get all dolled up? Or do you think they should have seen that coming? Will Brian ever cook something that's not seafood? And why did Howie choose not-quite-Cuban sandwiches in Miami??

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