Cuban Pork Sandwiches
I love this sandwich. Easy to make and full of flavor. You can use a split baguette, Portuguese rolls, a split baguette or a rustic loaf such as ciabatta. After layering the ingredients in the loaf, cut into 4 individual sandwiches and serve. You will love this sandwich as much as I do!
INGREDIENTS
4 Crusty Rolls or Baguette
5 Tablespoons Dijon Mustard
2 ½ Cups Thinly Sliced Roasted Pork
1 Pound Thinly Sliced Genoa Salami or Smoked Ham
½ Pound Thinly Sliced Swiss Cheese
½ Cup Dill Pickle Slices
3 Tablespoons Melted Unsalted Butter
To assemble the sandwiches preheat a heavy skillet or grill pan over medium high heat. Spread the bottom of each roll with the mustard. Layer the pork, ham, cheese and pickles on the rolls (divide evenly). Set the top halves in place and press gently. Brush the tops of the rolls with the melted butter. To grill the sandwiches place in the heated pan and use either a second pan or a weighted press to press down the cooking sandwiches. Grill for 2 ½ minutes until the undersides are golden. Turn the sandwiches over, press with the weight again, and cook for another 2 ½ minutes until the other sides are golden and the cheese is melted. Serve immediately. Serves 4
Roasted Pork
So easy to make and makes a fabulous Sunday dinner. Any leftovers that you have are great for making Cuban Pork Sandwiches!
INGREDIENTS
5 Peeled & Pressed Large Garlic Cloves
5 Teaspoons Chopped Fresh Rosemary
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 ½ Pound Boneless (Well Trimmed) Pork Loin Roast
Preheat your oven to 400° F. Combine the garlic, rosemary, salt and pepper in a bowl. Rub the garlic mixture all over the pork before placing, fat side down, in a roasting pan. Roast the pork for 30 minutes and then turn the pork over fat side up. Roast for another 25 minutes or until the pork reads 155° F (insert a thermometer into center of the pork). Remove from the oven and let stand for 10 minutes. Pour any juices from the roasting pan into a small saucepan. Set over low heat to keep warm. Cut the pork crosswise into 1/3 inch thick slices. Arrange pork slices on a platter and pour the pan juices over the top. Serves 8
Chicken Cacciatore
Braised in a tomato based sauce and often includes wild mushrooms, Chicken Cacciatore is an Italian dish that refers to as “hunter style.” It is said that “if a hunter came home empty handed his wife would kill a chicken for a meal instead.” For this recipe, I am using fresh tomatoes and am leaving out the mushrooms. You may add the mushrooms and vegetables such a zucchini or bell peppers if you wish.
INGREDIENTS
One 3 ½ Pounds Of Chicken (Cut Into Pieces)
3 Tablespoons Olive Oil
1 Cup Thinly Sliced Onions
3 Thinly Sliced Garlic Cloves
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
1/3 Cup White Wine
2 Cups Peeled & Chopped, Firm Ripe Tomatoes
You May Use Canned Plum Tomatoes In Their Juice
Rinse the chicken pieces and pat dry with paper towels. Heat the olive oil in a large skillet on medium heat. Add the onions and cook until translucent. Stir occasionally. Push the onions to the side and add the garlic & chicken pieces skin side down. Cook until the chicken skin is golden brown. Turn pieces over and brown on the other side. Season the chicken with salt and pepper on both sides. Add the wine and simmer until reduced by half. Finally, add the tomatoes. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken for 45 minutes in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones. If the sauce starts to dry add a couple of tablespoons of water. Serves 4
Victoria’s Cherry Pie
Cherry pie is one of my favorite things to eat! Homemade cherry pie is one of life’s treats!
INGREDIENTS
2 ½ Cups Unbleached Flour (Plus More For Dusting)
3 Tablespoons Plus 1 Cup Sugar (Divided)
¾ Teaspoons Salt (Divided)
1 Teaspoon Ground Cinnamon
1 Cup (2 Sticks) Butter (Cut Into Small Cubes – Chilled)
7 Tablespoons Ice Water
2 Pounds Fresh & Pitted Cherries
3 Tablespoon Cornstarch
1 Tablespoon Milk
In a large bowl combine flour, 1 tablespoon sugar, ½ teaspoon salt and cinnamon. Cut in the butter using a pastry cutter until butter is the size of small peas. To ensure the butter is cold enough, chill in the freezer for a few minutes while you prepare the rest of the ingredients. I you do not have a pastry cutter you can use two knives to cut in the butter. Stir in the ice water with a fork just until combined and the dough holds together. Form the dough into two 5 inch discs. Cover and chill for 1 hour or until cold, but not completely firm.
Preheat the oven to 400° F. On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Transfer to a 9 inch pie pan. In a large bowl, toss together cherries, cornstarch, 1 cup of sugar and the remaining ¼ teaspoon of salt. Spoon the cherry mixture into the dough lined pan and set aside. On the same lightly floured surface, roll out the remaining disc of dough into a 10 inch circle and cut into ½ inch wide strips. Top the cherry mixture in the pan with the dough strips, weaving them in and out to make a lattice crust and then crimp the outside edge of the crust. If you don’t want a lattice crust you can just make a normal top crust like I have done in the photo above. Brush the crust all over with milk and sprinkle with the remaining 2 tablespoons of sugar. Arrange on a baking sheet to catch any drips. Yes, you will have drips so be sure to set the pie pan on the baking sheet. I like to use a pie bird to let out the steam. If you don’t have a pie bird or pie vent then cut slits in the top crust (if you are not using a lattice crust). Bake for 1 ¼ hours or until bubbly and golden brown. Set aside to let cool before serving. Serves 12
Osso Buco
Osso Buco literally means “bone with a hole” and is Milanese specialty of veal shanks braised with vegetables, white wine and broth. There are two types of osso buco, a modern version that has tomatoes and the original version which does not. The original version (osso buco in bianco) is flavored with cinnamon, bay leaf and gremolata. The modern version includes tomatoes, carrots, celery and onions. Gremolita is optional. I am giving you the modern version.
INGREDIENTS
4 (12 Ounce) Veal Osso Buco
3 Tablespoons Butter
2 Tablespoons Olive Oil
1 Medium Minced Carrot
1 Medium Minced Onion
1Celery Stalk
1 Cup Dry White Wine
1 Cup Veal Stock or Chicken Stock
3 Medium Tomatoes (Peeled, Seeded & Chopped)
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
GREMOLATA
½ Cup Minced Parsley
2 Teaspoons Grated Lemon Zest
3 Minced Garlic Cloves
In a heavy pot (with a lid) combine the butter and the oil in the pot and heat until hot, but NOT smoking. Add the veal and brown well on all sides over medium heat. Transfer the veal to a plate and set aside. Add the vegetables to the pot and cook for 5 minutes until just softened. Return the veal to the pot and add the white wine, the stock and the tomatoes. Season with the salt and pepper. Cover the pot and bring to a boil. Then turn the heat to low and simmer for 1 ½ hours. Turn the meat occasionally and add a little additional stock to the pot if necessary. The osso buco is done with the meat is very tender and the sauce is slightly thickened. Transfer the osso buco to a platter and keep warm. Prepare the gremolata by combining the parsley, lemon zest and garlic in a small bowl. Season with the salt and pepper. Sprinkle the gremolata over the osso buco and serve on warm dinner plates. You can serve with saffron risotto, mashed potatoes or a spiral pasta. Serves 4
Cornish Game Hens With Herbs & Butter
INGREDIENTS
2 Organic/Free Range Cornish Game Hens
1 Tablespoon Salt
1 Tablespoon Freshly Ground Pepper
¼ Pound Unsalted Butter
5 Minced Shallots
1 Teaspoon Rosemary
1 Teaspoon Thyme
2 Tablespoons Chopped Parsley
Preheat the oven to 350° F. Cut each hen in half and sprinkle all over with salt & pepper. Set the hens aside to bring to room temperature. Melt the butter in a small pan, over medium heat, and add the shallots, rosemary and thyme. Stir well and let bubble for 5 minutes. Remove from the heat and place hens in a flat baking pan skin side up. Baste with the butter sauce. Bake for 50 minutes. Baste every 15 minutes. Remove from oven and let sit for 5 minutes. Transfer to a serving platter and garnish with parsley. Serves 4
Baba Ghanoush
INGREDIENTS
2 Small Eggplants (1 Pound Each)
2 Thinly Sliced Garlic Cloves
2 Tablespoons Olive Oil
4 Teaspoons Fresh Lemon Juice
¼ Cup Tahini (Sesame Seed Paste)
½ Cup Plain Yogurt
½ Teaspoon Ground Cumin
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Preheat oven to 400° F. With a knife, cut slits all over eggplants and insert garlic slices in the slits. Place the eggplants in a baking pan and roast for 1 hour until the eggplant is collapsed and tender. Remove from the oven and cool enough to handle. Cut the eggplants in half. Scoop out the flesh and place in a colander se over a bowl. Discard the skin and let drain 10 minutes.
Transfer the eggplant to a food processor with a knife blade attached. Add the olive oil, lemon juice, salt and pepper. Add the cumin, tahini and yogurt, pulsing to combine. Spoon into a bowl and cover & refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes 2 cups
Gazpacho
Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this creamy soup replenished them with the necessary salt and vitamins lost through physical exertion. Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain’s discovery of the New World. Since that time, gazpacho has remained relatively unchanged. We are grateful for such an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.
INGREDIENTS
1 Large Cucumber
2 Red Bell Peppers
1 Yellow Bell Pepper
4 Medium Tomatoes
1 Red Onion
3 Minced Garlic Cloves
3 Cups Tomato Juice
¼ Cup White Wine Vinegar
¼ Cup Extra Virgin Olive Oil
½ Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Halve and seed the cucumber, but do not peel it. Core and seed the three bell peppers. Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Reserve a small bit of each vegetable to put in at the end so that the soup has some crunch. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavors develop. Serve anytime, but especially on a hot summer day. Serves 4
Chocolate Muffins
Chocolate Muffins are great for a sinful breakfast or mid-day snack.
INGREDIENTS
1 ¾ Cups Unbleached Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Cocoa Powder
¾ Cup Sugar
1 Cup Chocolate Chips
1 Cup Buttermilk or Sour Milk
1/3 Cup Plus 2 Teaspoons Vegetable Oil
1 Large Egg
2 Teaspoons Vanilla Extract
Preheat the oven to 400° F. You will need a muffin tin and paper muffin cases.
In a large bowl combine the flour, baking powder, baking soda, cocoa, sugar and chocolate chips. In a medium sized bowl combine the buttermilk, vegetable oil, egg and vanilla extract. Pour the liquid mixture into the dry ingredients and mix, but don’t over mix. A lumpy batter makes the best muffins. Spoon into the prepared muffin cases and bake for 20 minutes or until the muffins are dark, risen and springy. Remove from oven and let cool on a wire rack. Serve with butter, cream cheese or plain. Makes 12 muffins
Cherries Jubilee
Cherries Jubilee is one of my favorite desserts that was created for one of Queen Victoria’s Jubilee celebrations (Golden Jubilee 1887 or Diamond Jubilee 1897). Made with cherries and liqueur, typically Kirschwasser, which is subsequently flambéed and served over vanilla ice cream.
INGREDIENTs
½ Cup Sugar
2 Tablespoons Cornstarch
¼ Cup Water
¼ Cup Orange Juice
1 Pound Pitted Bing Cherries
½ Teaspoon Finely Grated Orange Zest
¼ Teaspoon Cherry Extract
¼ Cup Brandy
3 Cups Vanilla Ice Cream
Whisk together the sugar and cornstarch in a large saucepan. Stir in the water and orange juice and bring to a boil over medium-high heat. Whisk until thickened. Stir in the cherries and orange zest, return to a boil and then reduce heat. Simmer for 10 minutes. While the cherries are cooking spoon the ice cream into serving bowls. Remove the cherries from the heat and stir in the cherry extract. Pour in the brandy and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream. Serves 6
