The Monster Cubano

A nice little spin on a traditional Cuban sandwich.


Ingredients:

1 loaf French bread
Ham slices
Pork shoulder
1 can rootbeer
Swiss cheese
Dill pickles
Mustard
Butter

Method:

The Pork

If you have a smoker, smoke the shoulder with 2 parts hickory, 1 part pecan for an hour. Use a lot of smoke, since it will only be in there for an hour. If you don’t have a smoker, proceed to the next step...

Put the shoulder in a crockpot, add a can of rootbeer, and cook on low for 6-8 hours, depending on the size of the shoulder. When it’s done, pull it.

Fry the ham slices just enough to put a quick char on them. While that’s cooking, cut your bread in half so it will be ready to make the sandwich.

Spread the mustard and pickles on the sandwich, then layer everything else on, placing the cheese between the ham and the pulled pork.

Put the bread in a very large frying pan (or on pre-heated pizza stone on the grill). Then place a very heavy cast iron skillet on top of that. If you don’t have one big enough, place a brick in it. The idea here is to squish the sandwich like a panini. Grill on both sides, just like you would a grilled cheese sandwich.

Note:

I left measurements off because everyone’s tastes vary. Feel free to go light on the meat, like I did, or load ‘er up.

Enjoy!


PDF version of this recipe, suitable for printing. RSS: Subscribe to this feed.

• 
• 
• 
• 
• 

Greek Brats

Ingredients

6 lb Boston Butt

1 lb bacon

9 oz beer

8 oz sun-dried tomatoes

8 oz feta cheese crumbles

2 tablespoons kosher salt

1 tablespoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon mace

1/2 teaspoon allspice

25' of natural sausage casings

Method

Mix all the dried spices and set aside.

Cut the shoulder into strips that will fit in the meat grinder. Feed the bacon through the grinder first, followed by the shoulder.

Combine everything but the casings, and mix thoroughly. Cover with plastic wrap and let it sit in the refrigerator for at least 4 hours.

Stuff the sausage into the casings.

PDF version of this recipe, suitable for printing.RSS: Subscribe to this feed.

• 
• 
• 
• 
• 

Seafood Sandwich

Ingredients

• 1 lb. Crab meat, lump, cooked
• 1 Avocado, sliced
• 3 tablespoons Mayonnaise
• 2 tablespoons Red onions, finely diced
• ¼ teaspoon Old Bay Seasoning
• Saffron, tiny pinch
• 6 slices Sourdough bread, soft, toasted
• Black pepper, fresh ground
• 6 jumbo Shrimp
• Olive oil

Method

Combine the mayonnaise, 1/4 teaspoon of Old Bay Seasoning and a small pinch (ground between your fingers). Stir and chill.

Slice the shrimp down the middle so 6 looks like 12. Sprinkle with Old Bay Seasoning and sautee in olive oil. Remove the shrimp and put them in the refrigerator to chill.

After 30 minutes of chilling, combine the crab meat, shrimp and mayonnaise mixture. Stir as gingerly as you've ever stirred before. The goal is to mix it up without breaking up the lump crab meat.

Pile the seafood mixture on the toasted bread. Garnish with avocado slices and fresh ground black pepper. Serve.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

• 
• 
• 
• 
•