Traditional Cuban Sandwich

Traditional Cuban Sandwich

Ingredients:

• 1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
• 1 pound cooked ham (sliced)
• 1 pound roasted pork (sliced)
• 1/2 pound Swiss cheese (sliced)
• dill pickles (sliced)
• Yellow mustard or Mayonnaise

Preparation:

1. Preheat a griddle or frying pan on medium heat.

2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.

3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese.

4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.

5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.

6. Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.

7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.

Serves: Makes four sandwiches.

CALAMARI MARINARA & FRIED CALAMARI

FRIED CALAMARI (SQUID)

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TT squid (cleaned)
TT c. unsifted flour
TT c. cooking oil

  Marinara sauce for dipping

 CALAMARI MARINARA

Amount		Ingredient	Preparation
1/4	cup	olive oil
3	cloves	garlic	minced
1	cup	onions	finely chopped
1/4	cup	parsley leaves	chopped
2	tablespoons	basil	chopped
8	OZS	squid	cleaned, sliced
1/4	cup	white wine
1/4	cup	clam juice
3	cups	marinara sauce
1	pinch	oregano
1	x	salt and black pepper	to taste
1	x	red pepper flakes	crushed

Directions

Heat oil and saute garlic and onions until slightly brown.

Add basil, parsley, squid, wine, clam juice, marinara sauce,
oregano, salt and peppers.

Cook until squid is tender. SERVE ON BED OF RICE OR PASTA

LATKAS

LATKAS

 Mise en place

3  small Yukon gold (or 1 baker) potatoes, peeled
1 egg
¼ cup onion, grated
1/3 c. all-purpose flour
3/4 tsp. salt
TT Vegetable oil for frying

Procedure: 

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt. In large skillet over medium heat in hot oil, spoon scant 1/2 cupfuls, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture.

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3  small Yukon gold (or 1 baker) potatoes, peeled
1 egg
¼ cup onion, grated
1/3 c. all-purpose flour
3/4 tsp. salt
TT Vegetable oil for frying

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt. In large skillet over medium heat in hot oil, spoon scant 1/2 cupfuls, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture.

Semolina Garlic knots

SEMOLINA GARLIC KNOTS TT pizza dough  strips 5 “ long ½” thick 1/2 c. olive oil 2 tbsp. chopped parsley 2 tbsp. oregano flakes 1 1/2 tbsp. garlic powder 2 tbsp. Parmesan cheese Salt & pepper Make knots out of dough. Place on baking sheet. In bowl mix together rest of ingredients. Brush each knot with oil mixture, put into 450 degree oven for 8 minutes before serving.

Pizza Dough This recipe will make two medium pizzas.

•           3/4 cup warm water

•           1 tsp sugar

•           (have some flour on table for kneading)

•           ½ TBLS Dry yeast

•           1/2 tsp salt

•           2 tbsp olive oil

•           3 cups bread flour ( 2 high Gluten 1 Semolina)

1.          Put warm water in bowl, dissolve yeast, add olive oil & salt & sugar

2.         Add flour and  make into workable ball, then transfer to table and knead 3-5 mins

3.         When it feels not sticky your there, (make into 2 balls one pizza maybe calzone,  knots whatever) let rise for 10-20 mins –so set up all mise en place as you wait-sauce and topping and such)

4.         Make pizzas on wire racks, in deep dish pans or flat pizza pans your choice, as well as toppings.

MARINARA SAUCE

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1 cup diced tomatoes

1 cup crushed tomatoes
TT olive oil
TT. tomato paste (only if you want it thicker)
1 tbsp. parsley
1 tbsp. basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. grated Romano cheese
2 cloves garlic

¼ diced onion

TT chix stock for flavor and to thin if needed

Add all ingredients together. Simmer 20 minutes.

TURKEY CHILI

Turkey Chili

1 1/2 teaspoons olive oil

4 oz ground turkey

 1 onion, chopped

½ cup diced peppers colors!!

½ cup black beans

TT sour cream

TT shredded yellow cheese

 1 cups chix stock

½ cup crush tomatoes

 1 tablespoon garlic, minced

 2 tablespoons chili powder

 1/2 teaspoon paprika

 1/2 teaspoon dried oregano

 1/2 teaspoon ground cayenne pepper

 1/2 teaspoon ground cumin

  1/2 teaspoon ground black pepper

TT sour cream  scallions

Procedure

Heat a large sauce pan over medium heat.

Add the ground beef and brown, breaking it apart as is cooks.

Add the spices and sauté until tender, about 5-7 minutes.

Add the garlic, cumin and chili powders and other spices and sauté until fragrant, about a minute.

Add the Marinara beef, beans, and oregano, bring to a boil, reduce the heat and simmer for 20-50 minutes.

For service serve on bed of rice

Top with cheese and finish with sour cream and scallions for garnish