I can hardly wait for the summer tomatoes to make big, gorgeous salads. And this one qualifies. It’s a straight up play on the classic BLT…behold the Bacon Lettuce Tomato Salad.
Let’s talk about Welsh Cheese Rarebit. On a rare occasion, when we were children, my Dad would cook for us. It was a big deal! It was a novelty, but most of all, he made it fun. Like an adventure. We’d all be right on top of him, waiting in anticipation. My favorite was Dad’s Welsh Cheese Rarebit.
If you’ve never had a Chicago Italian Beef Sandwich, you’ve been missing out. Really, Italian Beef Sandwiches are a bucket list recipe; everyone should experience them at least once in their lifetime.
This dish was a new one on me…Featherbed Eggs. I mean, how could you not fall in love with a name like that? It makes me think of country inns with crisp white sheets, quilt draped beds. Cotton curtains blowing in a warm breeze. Comfort.
You know I posted a recipe just the other day for some very special cornbread – my Jalapeno Cheddar Cornbread. And declared (oh but I do declare a lot of things – just because it’s my blog, lol) that being a Northerner I liked my cornbread light & fluffy & moist.
So how do you all like your cornbread? Me, I’m a Northerner, through and through. I like mine light and fluffy and moist and in this instance, with a bit of a bite from jalapeno. It’s not too much heat, but just enough to make you sit up and take notice.
If you want an incredible, moist, fluffy cornbread, you’ve got to try Famous Dave Anderson’s recipe for his Famous Dave’s Cornbread. He claims it’s even better than his corn muffins that are served at his Famous Dave’s restaurants. I agree!
It might have been the name that drew me in. The Original Cheese Zombie Sandwiches. It was the wholehearted endorsement of those who had grown up on The Original Cheese Zombie Sandwiches that hooked me. A Cheese Zombie is a sheet tray of home-made bread layered with an oozy, gooey American cheese and Cheese Zombies are sooo much better than they sound.
Ya’ll I know I love a good quick bread, and judging from the views of the ones on my blog, I think you do, too. Amirite? I think you guys will like this Apple Fritter Bread just as much.
Soft, billowy, beautiful dinner rolls are always welcome for a special occasion, and especially during Thanksgiving & Christmas. Here’s a recipe that takes the dinner roll to the next level – these are rolls that will make you and your guests sit up and take notice.
Have you ever wished there could be a Turkey Stuffing permeated with the rich flavor and smokiness of bacon? One that’s fantastic in the bird & in a casserole? A seriously crave-worthy stuffing?
I had such rave reviews from the family last week on my Cinnamon Swirl Quick Bread that I decided not to rest on my laurels but to forge ahead & make Pat Nixons Date Nut Bread. I haven’t made or had Date Nut Bread for years, maybe decades, but I came across a fun, retro recipe and couldn’t resist!
I love that Quick Breads just seem to scream “good home cooking” don’t you? They’re great for all kinds of occasions: when company is dropping by, for brunch, or maybe to take to the office or to a family who needs a bit of a boost. This would make anyone feel better, at least while they’re eating it!
There are times you can’t help yourself, you just have to make a recipe – and this is one of those times! This is Kindred’s Milk Bread. It’s served at Kindred Restaurant in Davidson, North Carolina to every dinner table. It’s a beautiful thing, this bread. Make it – I promise you you’ll love it!
I love love love French Onion Soup! It’s a beautiful thing. For St. Patrick’s day, though, I have been dying to try out one of the Guinness Onion Soups I’ve seen floating around. How could I resist, really? Caramelized onions, toasty melty cheese!
These soft pretzels were a huge hit at our house – they were devoured. Nearly immediately! Warm, soft with a great heft, a bit chewy and perfectly textured inside, we all loved them!
This is a great little bread pudding recipe that I’ve been making for years and years! At least a dozen or so! I feel sad that I have neglected to post it before, thereby depriving you all of this recipe! 🙂 Seriously, it’s good – very, very good! I almost want to say yummy, but I won’t! 🙂
Way back in the late 70’s I fell in love and lived in the quaint little town in the Colorado Rockies, Georgetown. Young and single with a new adventure every day, I really did have the time of my life. Hiking, backpacking and biking all summer, skiing all winter, I could pretty much eat anything I wanted, and I often wanted these delicious sandwiches! Healthy, fresh, filling and best of all, cheap!
The Cuban sandwich – such a classic and so American, from what I understand! And like many classics, the Cubano Cuban Sandwich sparks heated debate. There are those who say the bread makes the sandwich and it’s impossible to have a great one outside of Miami – I disagree. I think you will, too, after your first bite of this one!
I think it’s the citrusy, garlicky pork shoulder and good, sweet ham (you’ll need a cut 1/4 inch thick or so, a slab, not shaved lunch meat) that really makes the sandwich. If you don’t have ham in the house, ask your deli to special cut it for you.
If you’re a purist and don’t have a Cuban bakery nearby, you can make your own bread. I’ve had pretty good luck using two types of bread, the little soft deli buns from Aldi (yes, I know! But it’s true!) or soft (not a hard, French baguette, but the “Italian”) grocery store baguette. Around here, they’re packaged up in the bakery department. Three Guys from Miami suggest stopping by a Jimmy John’s and picking up a loaf of their bread.*
Three Guys from Miami (I love these guys and they inspired my Lechon Asado, the pork shoulder roast these sandwiches were made from) state that an authentic Cubano doesn’t have mustard or mayo, tomato or lettuce. My preference is for a little mustard, probably because the first Cubano I ever had did have mustard. No fancy mustard, just the yellow ballpark kind. That’s the great thing about making your own, though! No “rules!” Make it how you want it.
If you want to make an evening of it, invite friends over, fire up your Netflix and watch “Chef.” I mentioned this movie on my post for Individual Molten Lava Cakes, but it was all the Cubano sandwiches made in the movie that really made my mouth water! Before you click, be prepared for some “bad” language. Be prepared, too, to want a Cubano and to dance around the kitchen as you make it!
While I wouldn’t discourage anyone from making a similar sandwich with any left over Pork Roast or Pulled or Shredded Pork, I would highly encourage you to take a little time, plan ahead and lovingly marinade and braise a pork shoulder for Lechon Asado. Then set aside some of it for this sandwich. They’re just insanely good!
If you want to, sneak a little of the oniony sauce from the roast into the sandwich, but not too much or it will be “slippery”. If you’d like to go wild, a touch of my Sweet Pineapple Mango Habanero Hot Sauce is great, or set some out for those who like to “dip.”
I can’t think of a better side than either my Bomb Baked Potato Wedges or my crispy Stupid Simple Sweet Potato Fries. Maybe a little Creamy Cole-Slaw. Perhaps a Vinegar Based one? Unless of course, you have access to plantains…
Cubano or Cuban Sandwiches
- 1 long Cuban bread roll or a substitution
- 3 tablespoons softened butter
- Dill pickles
- 3 tablespoons yellow Ballpark mustard (optional)
- 8 thin slices Swiss cheese
- 1/2 to 3/4 pounds ham, about 1/4″ thick
- 1/2 to 3/4 pounds thinly sliced Lechon Asado (Cuban Pork Roast) about 1/4″ thick
To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, pickles, cheese, ham, pork then cheese again. Optional: drizzle a little of the sauce from the roast over the meat.
Although not strictly necessary, lightly steaming the ham and pork before assembling makes a great juicy sandwich, hot all the way through. Simple heat up your pan, place the meats in and toss in about two tablespoons of water. Lid and let cook until the water has evaporated and meats are hot and tender.
Cuban Sandwiches are not always “pressed” and can be served as is or griddled like a grilled cheese sandwich. If you’d like to press this sandwich, there are several ways, below.
- Cuisinart Griddler: I had wanted one for years so when they went down in price I picked one up, but I don’t know that I would necessarily recommend it. It is perfect for Cuban Sandwiches, though. Simply butter both sides of the bread, place carefully on the griddler, close and slowly cook until the tops and bottom are crispy and golden brown.
- Panini Press: A panini press is not strictly traditional, but will make a great sandwich – with lines! Butter both sides of bread.
- Cast Iron Skillet: Heat a large cast iron skillet or grill pan over medium heat. Generously coat one sides of sandwich with softened butter. Place the sandwiches on the skillet, buttered side down and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Remove the top weight, butter the top and turn over. Repeat. (I like to place a piece of foil between the bottom of the skillet and the sandwich because I find, with my gas stove, my skillet bottoms are a little grody.)
- Brick Method: Wrap a brick in foil (one for each sandwich) and heat in a 450 degree oven for about 30 minutes. Butter both sides of sandwich. Cook in cast iron skillet, but once the sandwich is in the skillet, carefully remove the brick and place on the top side of sandwich.
from the kitchen of www.frugalhausfrau.com
Jimmy John’s will sell a loaf of day old bread for 50 cents if they have it, or a fresh loaf for $1.00. I have on occasion stopped by Bruegger’s Bakery when I’m nearby and it’s late in the day – and picked up bagels half priced. You’ll be surprised at how many places discount items, usually unadvertised, if you take the time to look around or are brave enough to ask.
For years I’ve made Ballymaloe’s Brown Soda Bread, and we’ve always liked it, but this year I decided to try their white for my St. Patrick’s Day dinner. I don’t know what the hold out was on my part – some nod to tradition combined with a commitment to eat more whole grains. I feel like a sinner, but this bread is so beautiful!
Bread Pudding, we always called this, although on the rare occasions I’ve seen this recipe, it’s been called Bread & Butter pudding, probably to distinguish this from the New Orleans’ style of bread pudding which has become so popular. Bread & Butter pudding is layers of lightly toasted bread, spread with butter, sprinkled with cinnamon sugar and baked in a custard. So simple, so good, so humble. So Irish…at least in our small little town we grew up in.
While Fava beans set the standard for many Crostini spreads, this bright, fresh Lima & Pea spread is somewhat unexpected. It’s exceptional taste is springish, even in the dead of winter; bright and tasty, it’s a breath of fresh air.