mustard

Authentic Cuban Sandwich

Authentic Cuban Sandwich
By jgreghenry Published May 18, 2011
Prep time: 5
Yield:1 ()

Ingredients:

  • 0.333333 of a cuban bread loaf, about 7 inches long (not baguette)
  • 0 yellow mustard to taste (never mayo)
  • 3 thin slices ham
  • 3 thin slices roast pork shoulder
  • 3 thin slices swiss cheese
  • 3 thin sliced rounds of dill pickle
  • 1 newspaper, because cuban-americans take the news seriously

Directions

Cut off the butt ends of the bread then split in half lengthwise, creating a top and bottom. Spread a thin layer of yellow mustard on the inside of the top half. Line the bottom half with the ham, pork, cheese and pickles (in that order). Place the top on the bottom. Then press the layers together a bit. The bread might crack on the outside and that's just fine. Heat a skillet or griddle over medium heat, Then spray it lightly with cooking spray or use a paper towel to barely coat it with canola oil. Place the sandwich in the pan or on the griddle. Then lightly spray, or brush the top of sandwich with canola oil. Add a heavy weight on top (such as a cast iron skillet) and press the sandwich flat. Don't be afraid to push hard. This is vital to get the crackly crust and juicy interior. Cook the sandwich for about 2 or 3 minutes or until the cheese begins to melt and the bread is toasted. Flip the sandwich and repeat. You may alternatively use a sandwich press and then there is not need to flip it. Cut the sandwich in half crosswise. Serve immediately.

Notes:

makes 1 sandwiches Source: Cuban Delight Restaurant- St. Petersburg Florida

Mushroom Channel Stroganoff- My Delicious New Gig

19 Mar 2011
mushroom strganoff recipe

What do you call a mushroom that goes into a bar and buys drinks for everyone all night long? A Fungi to be around! Ba da bum...

I know you know I am a mushroom fan. I'd even say I was a mushroom fanatic. But I always assumed my love for the shroom would remain a personal passion. I never thought I could turn this obsession into a money making gig!

Enter the Mushroom Channel

I am going to be spending the next year of my life developing a series of mushroom recipes for their website. That's right I am joining a whole crew of talented cooks and together we are going to put the fun in funghi (couldn't resist that one... sorry).

I can tell you right now this is a plum gig. Which gets me wondering, would someone actually pay me money to eat plums too? I love this blog!

Sippity Sup Continues »
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Mushroom Stroganoff

mushroom stroganoff
By jgreghenry Published March 19, 2011
Prep time: 45
Yield:1 ()

Ingredients:

  • 3 T unsalted butter
  • 2 shallots, minced
  • 3 clv garlic, peeled and minced
  • 1 T thyme leaves, minced
  • 1 t salt, plus more as needed
  • 0.5 t freshly cracked black pepper, plus more as needed
  • 1 t dry mustard
  • 1 T worcestershire sauce
  • 1.5 lb assorted mushrooms, such as shitake, cremini & baby bellas, cut into bite size pieces
  • 0.5 c vegetable broth
  • 0.5 c dry white vermouth
  • 1 lb wide cut egg noodles
  • 1 c sour cream
  • 2 T parsley leaves, chopped

Directions

Melt 2 tablespoons butter in a large dutch oven set over medium heat. Add the shallots and cook, until softened; about 5 minutes. Stir in the garlic, cooking an additional minute more. Next add the thyme, salt, pepper, mustard, and Worcestershire sauce. Stir to combine. Lower the heat and add the mushrooms, stirring until slightly wilted; about 10 minutes. Add the broth and wine, and continue to cook, stirring occasionally, for 30 minutes he broth will be slightly reduced. While the mushrooms are cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, then put them back into the same warm pot you cooked them in. Add the remaining butter and stir to coat lightly in butter. When ready to serve, stir the sour cream into the mushroom mixture and gently Season to taste with more salt and pepper, if necessary. Toss the mushroom mixture with the warm buttered noodles. Garnish with parsley. Serve immediately.

Notes:

serves 4 Source: Adapted from Chez Us

A Mighty Special Mac with Mascarpone, Fontina and Lobster

26 Jan 2011
Lobster Macaroni and Cheese

Ok. It’s time to take a culinary exhale. Because after the frenzy of holiday cooking we have all been through I feel it’s time to get back to basics. Something comforting and familiar. Something that just makes you want to cuddle up with the one you love. Something like Mac & Cheese!

In fact a simple dish like Macaroni and Cheese is exactly what I am craving. But simple can be elegant and it can be creative. So I have decided to take old-fashioned Macaroni and Cheese, and rev it up a notch. First I plan to use the very best cheese I can get from Wisconsin. And while yummy yellow cheddar makes a great Mac & Cheese, I have another idea in mind.

I think I’ll add chunks of lobster, as well as creamy mascarpone. It's more seafood friendly than cheddar. Besides, this combination really helps this familiar, everyday food assume the comfort and luxury of cashmere!

To put my plan in motion I turned to my cookbooks for guidance. But none of the recipes came close to my fantasy of what the dish should be. I wanted chewy pasta suspended in molten cheese, with a chewy, golden-brown cheesy crust on top. And plenty of perfectly cooked lobster tail. I guess I'll need to develop my own recipe.

One of the best recipes I have ever used for Mac & Cheese comes from Martha Stewart. She starts with a flour-based roux and adds cheese. She calls it Macaroni and Cheese 101. And I gotta admit it’s pretty close to perfection. Except one thing. It relies on cheddar. Now I love cheddar, but feel it may be a bit strong with the delicate flavor and texture of lobster.

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Market Matters- Squash Blossom and Ricotta Salad

11 Jul 2010
Squash Blossoms

Today my post is going to be as quick and easy as this Squash Blossom and Ricotta Salad. So don't expect a lot of blah blah blah out of me today.

You see I was down at the Hollywood Farmers Market with Angela from Spinach Tiger this morning. We had a great time cruising the market and talking about food. The summer choices that the market holds are almost limitless right now. But I have been waiting for squash blossoms and there they were today. So there was no hemming and hawing from me. I picked up a couple of bunches and decided I'd make my mind up about what to do with them once I got home.

Now squash blossoms certainly deserve the royal treatment. I could have pulled out all the stops and brought you something quite spectacular. But I am in the mood for simple. So as good as these can be stuffed and fried I decided to use the beautiful zucchini flowers I bought in the simplest of salads. Besides who says simple can't be spectacular.

But creating a salad with these petit fleur is a balancing act in my opinion. Squash blossoms have a very delicate flavor. Mild greens, creamy cheese and a few herbs are all that is needed to highlight their best qualities.

With a salad like this the vinaigrette you choose is super important. I am not saying it is the central element, but without a proper dressing this salad could be a little unfocused. I am making a lemony topping. The bright punch of acid is nice with the creamy avocado, but it will also compliment (rather than overpower) the soft lettuce and sweetly floral squash blossoms. Use the very best extra-virgin olive oil you have too, the green quality will be just right in this instance.

Sippity Sup Continues »
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