Showing posts with label Cuban. Show all posts
Stuffed Cuban Pork Tenderloin
in Bread and butter pickles, Cheese, Cuban, Dijon mustard, Entree, Hot air balloon, Pork, Pork tenderloin, Swiss cheese on Sunday, April 15, 2012
We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago. While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!
Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine. However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.
This recipe for Stuffed Cuban Pork Tenderloin in Cooking Light magazine grabbed my attention and I knew I had to try it. It’s tangy with just the right amount of spice. I followed the recipe except for omitting 1/3 cup of cilantro and adding dried oregano. I’m just not “hooked” on cilantro at all. Anyway, this roast is tender and just melts in your mouth. We really like how flavorful this pork is from the first bite to the last.
Off the subject ~ I’d like to share with you the view out my back door this morning. As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon. There’s nothing like early morning peace and quiet and a cup of strong black coffee!
Now, back to the pork:
Stuffed Cuban Pork Tenderloin
Adapted
Ingredients:
1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray
Method:
Preheat grill to medium-high heat.
Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.
Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
Spread mustard evenly over pork and sprinkle with cilantro.
Arrange cheese and pickles over pork in a single layer.
Roll up, starting with long side; secure pork at 1-inch intervals with twine.
Combine salt, pepper and oregano and sprinkle over pork.
Place the pork on a grill rack coated with cooking spray.
Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes.
Remove from grill.
Let stand covered for 5 minutes.
Cut into 12 slices.
Que rico! Buen apetito!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway. She’s judging “goodies” at the Iowa State Fair now!
Cuban-Style Roast Pork
in Cuban, Entree, Pork, Sauces/Marinades on Wednesday, January 25, 2012
I am fond of Cuban food so when I see a recipe for it, I am attracted like a moth to a flame. This pork recipe definitely has a Cuban flair and delivers a succulent roast with a punch that is adapted from a recipe in the Chicago Tribune a while back.
This is a full flavored-combination of garlicky citrus-infused pork that becomes fork tender after roasting. Although I made this in the oven since it has been so chilly and rainy here for grilling, it would be just as good (better?) if done on the grill. Then I let it marinade at least 4 or 5 hours and hand it over to Bill who is the master of our grill.
By the way, are any of you familiar with pork roast supreme? I’ve roasted a lot of pork over the years but this is the first time I’ve ever seen a “supreme” roast. The butcher told me that it is similar to a loin roast but has more fat which keeps the meet from drying out. He was right; it was very moist and tender.
This is not really food related but I just want to share with you a photo of the lilacs I picked from one of our lilac bushes yesterday. They are definitely one of my favorite flowers and now their intoxicating smell drifts through the house just like it’s clinging in the air outside. To me there is absolutely nothing like the heavenly scent of lilacs in the spring time! Here’s hoping you too can take time to smell the lilacs!!!
Cuban-Style Pork Roast
Ingredients:
1-1/3 cups lime juice
2/3 cup orange juice
1½ teaspoons ground dried oregano
2 garlic cloves, minced
2 teaspoons black pepper
1 tablespoon dark brown sugar
1 tablespoon garlic salt
1 pork roast supreme boneless, about 3 pounds
1 onion, sliced into rings
Method:
Mix all the ingredients except the pork, onion and garlic salt in a bowl.
Using a long think knife, make deep gashes all over the flesh.
Season the pork with garlic salt and place in a deep bowl.
Pour marinade over the pork, spreading onion rings over the top.
Cover well and refrigerate for at least 1 hour or up to 24 hours.
Remove pork from marinade and transfer to a baking dish.
Place the marinade in a saucepan and add the onions.
Heat to a boil, cook 2 minutes.
Remove from heat and arrange onions over roast and spread some marinade over the roast.
Reserve remaining marinade for a basting sauce.
Place roast in 350 degree oven.
Baste every 15 minutes or so.
Bake for 1 hour or more until meat thermometer registers 150 degrees. (The meat temperature will rise another 10 degrees while it rests.)
Slice and serve.
ENJOY!!!
Be sure to visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Cuban Sandwich Bread/Pan Cubano
in Baking Items, Bread, Cuban on Friday, November 18, 2011
Cuban bread is a simple white bread, similar to the French bread or else to Italian bread, but it has a slightly different cooking method and its generally goes for simple ingredients with a small amount of vegetable shortening, its can also usually made into long, baguette like loaves or small loaves to make out sandwiches with any filling, this cuban sandwich bread is a staple of Cuban-American cuisine and traditionally used for cuban sandwich...This bread is really very simple to prepare and tastes fantastic, personally i felt that this bread tastes like our Pav bread and we enjoyed having this bread with chicken and veggies as filling for sandwich...Am sending this cuban sandwich bread to BBD#27-Latin Bread guest hosted by Canela and Comino...
2+1/2cup Bread flour
1tbsp Active dryYeast
1tbsp Sugar
1ts Salt
1cup Luke warm water
1/4cup Melted butter
1no Egg
In a bowl, mix together the yeast, sugar, salt and warm water...cover the mixture and let them sit until the yeast form a foam on the top..mix the butter, egg and flour together and add gradually the foamy yeast, turn everything as a soft and stiff dough..keep the dough in a greased bowl and let them rise in a warm place for 1or 1+1/2 hours..
When the dough doubled their volume, punch down the dough and divide the dough as 5-6portions..knead each loaves for few seconds, place the loaves over the baking sheet tray, using a sharp knife make two-three slashes over the loaves,cover the loaves with a towel for 15minutes...Preheat the oven to 375F, place the loaves on the center rack.. arrange a shallow pan to the bottom of the oven with a cup of boiling water and bake the bread to 375F for 35minutes...The loaves will be golden and little crusty...
Enjoy the bread the day itself...
2+1/2cup Bread flour
1tbsp Active dryYeast
1tbsp Sugar
1ts Salt
1cup Luke warm water
1/4cup Melted butter
1no Egg
In a bowl, mix together the yeast, sugar, salt and warm water...cover the mixture and let them sit until the yeast form a foam on the top..mix the butter, egg and flour together and add gradually the foamy yeast, turn everything as a soft and stiff dough..keep the dough in a greased bowl and let them rise in a warm place for 1or 1+1/2 hours..
When the dough doubled their volume, punch down the dough and divide the dough as 5-6portions..knead each loaves for few seconds, place the loaves over the baking sheet tray, using a sharp knife make two-three slashes over the loaves,cover the loaves with a towel for 15minutes...Preheat the oven to 375F, place the loaves on the center rack.. arrange a shallow pan to the bottom of the oven with a cup of boiling water and bake the bread to 375F for 35minutes...The loaves will be golden and little crusty...
Enjoy the bread the day itself...
Cuban-Style Picadillo
Have you ever eaten Cuban Picadillo? If you haven’t, you’re in for a treat! Picadillo, also known as Cuban meat sauce, is a thick, stew-like dish of ground beef, tomato sauce, garlic, raisins and capers that is simmered over low heat to combine the flavors. Serve it over rice or even corn bread, with black beans on the side. It isn’t a fancy company dish but, it is great for a week night dinner and it will make your mouth water as it is cooking and fills your house with a fragrant aroma.
This dish is eaten in many Latin countries but, the Cuban and Puerto Rican versions contain olives. The briny, salty taste of the olives and capers is mellowed out with the sweetness of the raisins. If you like, you could add chopped apples to the mixture also.
Cuban-Style Picadillo is not spicy and other than the chopping of vegetables, it can pretty much take care of itself once you start it cooking. It can set until you are ready to eat and in fact, is better if allowed to set for a few minutes.
It can be on your table in half an hour! Comfort food all the way!
Cuban-Style Picadillo
Ingredients:
1 pound ground beef
1 onion, diced
2 tablespoons garlic, minced
4 to 6 ounces tomato sauce
1 teaspoon paprika
1 teaspoon chili powder
½ green bell pepper
1/3 cup olives, sliced in half
¼ cup red wine, optional
2 tablespoons raisins, depending on taste
Salt & pepper to taste
Method:
Brown meat, onions and garlic.
Add remaining ingredients and cook for about 20 minutes, till mixture is moist but, liquid has evaporated.
It should be on the dry side, not saucy, soupy or “ tomatoey” at all.
Serve on top of rice, cornbread or black beans along with a salad dressed in vinegar and oil and you’re ready to eat!
Enjoy!
Cuban Sandwich
in Cheese, Cuban, Ham, Pork, Sandwiches, Swiss cheese on Thursday, September 8, 2011
Have you ever had the pleasure of eating a Cuban Sandwich? It is the Latin variation of ham and cheese that is believed to have been first served in restaurants in Cuba South Florida to work in the cigar factories; it became daily cafeteria fare there. The traditional flattened and toasted Cuban sandwich was made using a special press called a plancha.
The first time I had ever heard of or eaten a Cuban sandwich was in Key West
The key to a great, versus good Cuban sandwich is the manner in which it is grilled. It takes a heavy hand on the press or it can be weighted down on the grill or in a skillet to infuse the cheese and meat juices, thereby making it flat and giving it the great crunchy crust. It is one of the best sandwiches you will ever eat!
Cuban Sandwich
Ingredients:
1 loaf Cuban bread or Panini type bread
1 pound ham, cooked and sliced thinly
1 pound roasted pork, cooked and sliced thinly
½ pound Swiss cheese, sliced thinly
Dill pickles, sliced
Mustard
Method:
Use a Panini press or preheat a griddle or skillet on medium heat.
Method:
Use a Panini press or preheat a griddle or skillet on medium heat.
Cut the loaf of bread into quarters, slice each quarter in half lengthwise.
Spread mustard on the bread.
Layer ham, pork and cheese.
Lightly coat the cooking surface of griddle or skillet with butter or cooking spray.
Place one sandwich onto the hot surface.
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.
Leave the skillet on top of the sandwich and grill for one to two minutes.
Lift the heavy skillet, flip the sandwich over repeat process for the other side of the sandwich.
Cheese should be melted and bread golden brown and crisp.
Slice each sandwich in half diagonally and serve.
Makes 4 sandwiches.
Once you’ve had a Cuban Sandwich, you will be craving them!
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