Cuban Sandwich
Cuban Sandwich
1 loaf Cuban Bread
Mayonnaise
Yellow mustard
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly sliced
Cut bread into 6 x 3-inch pieces with a serrated knife. Slice bread horizontally to open. Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves. Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each. Cover sandwiches with the top halves of the bread.
Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you do not have a sandwich press, substitute a waffle iron. Cut each sandwich in half and serve at once.
Serves 4.
Crabmeat Stuffed Poblano Relleno
Crabmeat Stuffed Poblano Relleno
Source: kold
com – Tucson, Arizona
4 poblano peppers
Stuffing
1 lb crabmeat
1/2 cup mayonnaise
1 bunch green onions, chopped fine
1 bunch cilantro, leaf only, chopped fine
2 Tbsp grated ginger
2 Tbsp lime juice
Marinade
2 cups water
1 cup white vinegar
1 tbsp salt
1 tbsp olive oil
1 tbsp dried oregano
Roast poblanos over gas flame (or wood fire) until skin is blistered
Transfer to a plastic bag & seal until cool
Rinse poblanos under running water, rubbing skin off gently
Leave stem intact
Slit from top to bottom; remove seeds, & drain
Cover with Marinade for 48 hrs
Stuffing: Squeeze as much water as possible from crabmeat & combine with remaining ingredients
Assembly: Remove poblanos from marinade & drain
Divide stuffing into 4 equal portions
Cupping a poblano in your palm, stuff crabmeat mixture inside
Transfer to a chilled plate
Garnish with whole cilantro & lime wedges
South Of The Border Coffee
South of the Border Coffee
This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar
8 cups water
1/3 cup or 3 small cones piloncillo (panocha)
1/2 oz baking chocolate, chopped
2 whole cloves
1 (2-inch piece stick cinnamon
1/4 to 1/2 cup regular grind coffee
1 tsp vanilla extract
Heat water
Add piloncillo, chocolate, cloves & cinnamon stick
Bring to a full boil; reduce heat & simmer, uncovered, for 15 min
Stir in coffee or add coffee in a bouquet garni bag for easy removal
Remove from heat & let st& for 5 min
Stir in vanilla extract
Strain through a double thickness of cheesecloth or, better yet, use a bouquet garni bag for the coffee, then just remove the bag of grounds
Serve immediately