Cubanbatido Recipes

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CUBANO



Cubano image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices
8 slices Swiss cheese
4 to 6 slices deli-style ham
5 to 6 ounces thinly sliced pork (roast, chop or pulled)
Quick Garlic Pickles, recipe follows
4 tablespoons butter, softened
1 large cucumber, peeled and sliced thinly
1/4 cup white vinegar
3 tablespoons chopped onion
1 tablespoon salt
1 tablespoon sugar
1 teaspoon red pepper flakes
3 cloves garlic, minced

Steps:

  • Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
  • Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
  • Ingredients and Directions
  • Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.

CUBANO



Cubano image

Provided by Jose Garces

Categories     Sandwich     Cheese     Mustard     Lunch     Ham     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 16

Roast Pork
2 Tbsp kosher salt + 1 Tbsp
2 Tbsp granulated sugar
1 Tbsp ground mustard
2 lb boneless pork shoulder, tied in an even roll
1/2 cup Dijon mustard
1 tsp ground mace
2 Tbsp freshly ground black pepper
1 Tbsp Spanish smoked sweet paprika
Sandwich
4 (6-inch) light crisp-crusted bakery rolls
2 Tbsp Dijon mustard
3/4 lb best-quality domestic ham (unglazed), thinly sliced
1/4 lb Swiss or Gruyère cheese, thinly sliced
1 large dill pickle, thinly sliced lengthwise
2 Tbsp unsalted butter

Steps:

  • To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.
  • Place a rack in the middle position and preheat the oven to 325°F.
  • To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. Allow the meat to cool completely before slicing.
  • To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

CHEF JOHN'S CUBAN BREAD



Chef John's Cuban Bread image

I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 12h15m

Yield 12

Number Of Ingredients 11

½ teaspoon active dry yeast
½ cup warm water
½ cup flour
1 package active dry yeast
2 teaspoons white sugar
¾ cup warm water
3 tablespoons lard
2 teaspoons fine salt
3 cups all-purpose flour, or as needed - divided
1 tablespoon cornmeal
Water to spray tops of loaves

Steps:

  • Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
  • Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
  • Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
  • Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
  • Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
  • Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
  • Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g

CUBAN BATIDO



Cuban Batido image

Found this in one of those little grocery store magazines and it looks so yummy I want to save it here to try when those warm, lazy summer days arrive. The magazine states "A batido is a popular Latin American drink made with water, milk, fruit and ice. It is similar in testure to a smoothie and literally means "beaten" in Portuguese" Sound good to me. Update: After seeing Loof's wonderful picture I finally got around to making this myself and so glad I did. Love that tropical flavor.

Provided by Bonnie G 2

Categories     Smoothies

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 cups pineapple, fresh cubed
1 cup ice
3/4 cup milk
1/2 cup orange juice
3 tablespoons sugar
1 tablespoon lime juice, freshly squeezed
2 slices pineapple (optional)

Steps:

  • Combine pineapple, ice, milk, orange juice, sugar and lime juice in blender container; puree.
  • Pour mixture into 2 tall glasses.
  • Garnish with pineapple slices.

CUBAN-STYLE BREAD



Cuban-Style Bread image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield 3 to 4 loaves

Number Of Ingredients 8

1 pint ice water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating
Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used)

Steps:

  • In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
  • Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
  • Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
  • Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
  • Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
  • Let the dough rise, leaf side down, for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake loaves until they are golden brown, about 30 minutes.

CUBANITO - CUBAN BLOODY MARY



Cubanito - Cuban Bloody Mary image

You can enjoy this version of Bloody Mary while seated on the veranda of Hotel Presidente in Havana or even easier, make it at home. This recipe is a tropical twist to the traditional Bloody Mary. From Eating Cuban: 120 Authentic Recipes from the Streets of Havanah to the American Shores.

Provided by cookiedog

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 cup cracked ice
2 teaspoons fresh lime juice
1/2 teaspoon sugar (or to taste)
1/8 teaspoon salt
1 teaspoon Worcestershire sauce
1 dash hot sauce
1 1/2 ounces light rum
3 ounces tomato juice
celery rib, lime wedge, fresh cilantro sprig

Steps:

  • Place all the ingredients except the garnishes in a chilled tall glass and stir. granish with teh celery stick, lime wedge, and cilantro sprig and serve.

Nutrition Facts : Calories 125.8, Fat 0.1, Sodium 586.1, Carbohydrate 7.8, Fiber 0.4, Sugar 6, Protein 0.7

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