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Sandwiches Cubanos |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Margi, the bread I bought was from one of my local grocery stores. I initially planned on making the bread too, but I have been so busy lately...I just don't have the time. Tas, I could eat these things every day! great sandwich! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We made hot pressed Cubanos again tonight, starting with pernil made from the authentic Cuban recipe that Margi shared with us:
http://foodsoftheworld.activeboards.net/pernil-asado-en-el-estilo-cubano-de-vilarchao_topic3190.html These were probably the best ones yet, and I can definitely say that this is one meal we never get tired of!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas, Thank you once again for honoring a very dear friend of mine. Your Cuban sandwiches look wonderful. I do have Maria´s recipe for Cuban home baked bread. I shall look for it. She was quite a Cubana Home Chef. Shall put this on my list of to do´s. Kind regards. Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Margi - Did you ever find the recipe for the Cuban bread?
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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If not, Ron, I have one from when I did my Cuban themed meal that I'll be happy to post.
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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That would be great, Brook - I reviewed your post on the Cuban meal (excellent job, by the way!), but either missed the recipe for the Pan Cubano that was mentioned, or it wasn't there.
Please do post it, if you haven't already!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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I just made some Cuban sandwiches about a week and a half ago...I love that sandwich!
The links to follow are from 3 guys from Miami. While researching things...I found this site to have some good information. titles reflect their heading for the pages |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Very nice resources, Dan -thanks!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron,
As you know, I was visiting one of my daughters, and just arrived home Wednesday evening. So it is 2am Saturday morning .. I shall find The Cuban Bread recipe from Maria for you -- and post it -- THERE ARE 2 TYPES OF CUBAN SANDWICHES : 1 / THE CUBAN BREAD THAT YOU HAD BOUGHT CREATES A " Media Noche " as the bread is slightly sweet -- 2 / THE CUBAN BREAD, MARIA USED IS NOT SWEET AND SIMILAR TO A HERO -- THIS SANDWICH IS CALLED : " Sandwich Cubano " or " Cubano " Sandwich ... THEY ARE BOTH GRILLED -- AN FLATTENED -- WITH A HEAVY WROUGHT IRON SANDWICH PRESS. Hope you have had a great new year so far -- all my best. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Thank you, Margi ~
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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but either missed the recipe for the Pan Cubano that was mentioned, or it wasn't there.
You’re right. I got involved in other projects and never posted the recipe. Here it is now. There are many recipes for Cuban bread. This one comes from Cuban cookbook writer Sonia Martinez, who points out that the use of a starter and making it with lard both contribute to its distinctive taste. You can sub vegetable shortening for the lard, but it isn’t quite the same. Pan Cubano For the starter: ¾ tsp (1/3 envelope) active dry yeast 1/3 cup warm water 1/3 cup bread or all-purpose flour The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let “ripen” in refrigerator for 24 hours. Leftover starter will keep for several days I the refrigerator and can be frozen. For the dough: 4 ½ tsp active dry yeast (2 envelopes) 1 tbls sugar 1 ½ cups warm water 3-4tbls lard or solid vegetable shortening at room temp ½ batch starter 1 tbls salt 4-5 cups bread or all-purpose flour Dissolve yeast and sugar in three tablespoons of water in a large mixing bowl. When the mixture is foamy (five to ten minutes) stir in the lard, the remaining water, and the half batch of starter. Mix well with your fingers or a wooden spoon. Stir in salt and flour, one cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about six to eight minutes, adding flour as necessary. The dough should be pliable and not sticky. Transfer to a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until it doubles its bulk, about 45 minutes. Punch down. To form the loaves, divide the dough in four pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf). Put 2 of the loaves on a baking sheet, about six inches apart. Cover with dampened cotton dish towels and let rise in a warm, draft-free spot until double their bulk, about one hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it three to four hours instead. Preheat oven to 350F. Lay a dampened piece of thick kitchen string or twine all along the top length of the load Bake until the breads are lightly browned on top and sound hollow with lightly tapped, about 30 minutes. Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling Yields four loaves. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Thanks, Brook!
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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I recently did the Cubano thing. I did bake the Cuban bread because if you don't live in South Florida you don't have Cuban bread. I used a starter, lard, and a wet shoelace as described above.
The roasted pork is the most important part of this deal so I treated it accordingly by brining in a mojo brine for 12 hrs, marinading in mojo for 8 hrs and slow smoking while basting with the mojo marinade for 18 hrs. Pulled at 170ºF internal pictured below. Finished sandwich, Miami style and sliced on an extreme bias as is the custom. Tampa style adds Genoa Salami. Grilled buttered Cuban bread, mustard, grilled sliced ham, grilled sliced mojo pork, Swiss cheese, sliced Kosher Dills, more mustardy grilled Cuban bread, all weighted and pressed on a well buttered skillet. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Absolutely Outstanding, gMan ~ a fantastic preparation!
I love the detail you put into it, and would really have enjoyed sinking my teeth into one of those.....that crispy grilled bread!
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Thanks Ron.
This is the classic Miami Cuban with no deviation. I used Chef Roy Choi's recipe for the mojo pork but my own method for the roasting. I also used good smoked ham and the best deli pickles I could find. This sandwich is absolutely delicious and it is a far cry from the overpriced flavorless examples I see available locally. And there aren't many of those. South Florida knows what the rest of us are missing. |
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