Cuban Sandwiches

May 11, 2011 by 2 Comments

Cuban Sandwiches

Turn leftover pork roast into yummy sandwiches that are sure to satisfy the biggest appetites.

Turn leftover pork roast into delicious, hunger-satisfying man sandwiches that are sure to please the biggest appetite. If you’re feeding a crowd, simply use the entire roast for the sandwiches, layer the meat on 4 baguettes and cut into 16 sandwiches.

PREP: 10 minutes
COOK: 15 minutes per sandwich

INGREDIENTS
  • 1 baguette
  • 1 Cuban-Style Pork Roast, plus pork and pan drippings
  • Mustard
  • Mayonnaise
  • 8 slices ham
  • 8 slices Swiss cheese
  • 4 pepperoncini peppers
DIRECTIONS
  1. Slice baguette crosswise into 4 even pieces. Slice each piece open in half lengthwise. Spoon some pan drippings over the bread. Spread half of each piece with mustard and the other half with mayonnaise. Layer on a few pieces of shredded pork, 2 to 3 slices of ham, and 2 slices of Swiss cheese. Slice peppers thinly and add to each sandwich. Close each sandwich. Wrap sandwiches in foil.
  2. Heat a heavy skillet (preferably cast iron) over medium heat and place 1 to 2 sandwiches in the pan. Place another heavy pan on top and press to flatten the sandwiches. Cook for 10 to 15 minutes, until toasted and heated through. Repeat with remaining sandwiches and serve warm.
  3. Alternatively, you can use a Panini press to toast sandwiches.

    4. YIELDS: 4 servings

    © 2011 Jadeworks Entertainment.

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Yuca with Mojo Sauce

May 9, 2011 by 4 Comments

Yuca with Mojo Sauce

Native to South America, Yuca is a bittersweet root vegetable with delicate flavor that frequently replaces potatoes for something a little different.

Native to South America, yuca (also known as cassava) is traditionally served with an onion, garlic and citrus flavored sauce known as Mojo. While this woody root vegetable is used by many cultures for its medicinal properties, it also is a powerful gluten-free carbohydrate that provides fuel for high energy.

PREP: 10 minutes
COOK: 20 minutes

INGREDIENTS
  • 2 pounds yuca (about 2 yuca)
  • 2 teaspoons Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, well minced
  • 1/2 small onion, thinly sliced
  • 1 lemon, juiced
DIRECTIONS
  1. Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get mushy and slimy. When cooked, let sit in the warm water until ready to serve.
  2. Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
  3. Drain yucca and transfer to serving dish. Drizzle Mojo over top and serve warm.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment.

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Cuban-Style Pork Roast

May 9, 2011 by 2 Comments

Cuban-Style Pork Roast

A pork shoulder is marinated and slow cooked at a low temperature until the meat breaks down for melt-in-your-mouth perfection.

An inexpensive pork shoulder turns into a Cuban-inspired dinner featuring a tasty and fragrant citrus, garlic and herb marinade. The low temperature and long cook time break down the meat until it becomes a tender, juicy roast that pulls apart easily. Serve with the delicate flavors of Yuca with Mojo Sauce and polish off the meal with our Mango Daiquiri Sorbet for dessert. Our bet is your family will want you to make this recipe a permanent addition to your cooking repertoire.

PREP: 10 minutes + time to marinate overnight
COOK: 6 – 8 hours + 15 minute rest time

INGREDIENTS
  • 10 garlic cloves, peeled
  • 4 tablespoons fresh oregano leaves (from about 5 sprigs), or teaspoons dried oregano
  • 4 tablespoons extra-virgin olive oil
  • 3 whole limes, cut in pieces
  • 1 tablespoon Kosher salt
  • One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
DIRECTIONS
  1. Puree garlic, oregano, olive oil, limes and salt in a blender or food processor.
  2. Place meat in a roasting pan and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
  3. Preheat oven to 250°F. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat shreds easily. Let rest for 15 minutes, then shred and serve.

YIELDS: 6 to 8 servings as a dinner roast

© 2011 Jadeworks Entertainment.

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