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Sandwiches Cubanos |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Posted: 01 February 2012 at 08:31 |
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In order to make these, you will need to go in three steps: first, you need to marinate a pork roast in adobo mojado, then you will need to transform it into pernil by roasting or barbecuing it until it is wonderfully moist and tender; finally, you will need to assemble the sandwiches.
Next, the preparation of the pernil (roast pork): http://foodsoftheworld.activeboards.net/pernil-puerto-rican- roast-pork-shoulder_topic683.html
And finally, the assembly and cooking of the sandwiches themselves:
Now, armed with this information, you're ready to give this a try! Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Ok, let's have a look at how to do this "by the numbers...." The first step in preparing Cubanos is making the pernil, and the first step in making pernil is making the adobo mojado - here's how it's done. Here are the goods - as easy as it gets: The garlic cloves I used were very large, so I didn't quite use a dozen of them. Also, I didn't have any white wine vinegar on hand, but no matter - red wine vinegar is just fne. After crushing and peeling the garlic cloves, I placed them in the food processr with (clockwise from top) oregano, kosher salt and pepper: Next, I added the olive oil and the red wine vinegar: I actually added a teaspoon or so extra of olive oil, since the bottle was nearly empty - but that's no problem. I pulsed the food processor a few times: Not quite done enough for my preference, so I pulsed it some more, using longer pulses: That's just about right! It can be pulverized even more, if one wishes, but this is whzat I wanted, so this is what I got. How easy is that? Once the adobo mojado was ready, I turned my attention to the pork: Since I'm going to be slicing this for Cubanos, a boneless shoulder cut is perfect; however, if this were going to be for a roast pork supper, then a bone-in shoulder would be fine as well. This roast is just under 4 pounds - the amount of adobo mojado that I made works well for this: And I could probably go another half-pound more before I needed to make a second batch of adobo mojado. Ideally, I would marinate the pork in a ziplock bag or possibly even a vacuum sealer, but today, I did it in a large "popcorn bowl." I began by putting a little of the adobo mojado in the bottom of the bowl: Then I pressed the pork, fat-cap-down, into the bottom and proceeded to spread the remaining adobo mojado on top of the shoulder roast: I then covered the roast and bowl well, and put them in the refrigerator to marinate until Saturday (3 days). I will turn the roast over a couple of times a day and keep it covered with the adobo mojado. More to come! |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Please note, people ~ I did make ONE mistake in my procedure up there! I coated the outside of the roast with adobo mojado, which is fine, but I should have also cut a few fairly-deep slits into the roast in various places and worked some of the rub into the interior of the roast, as well.
I did just that the first time I made pernil, and it did absolutely wonderful thigns for the pork. Considering the nature of the rub ingredients, which tend to carmelise and nearly burn on the outside while cooking, it actually seems better to me that most of the rubu should be on the inside of the roast, rather than on the outside, where it just sloughs off and turns black.
In any case, the cutting and inserting of the adobo mojado INTO slits in the roast is definitely recommended, but I neglected to do that above. For best results, make sure you give this procedure a try.
On another note, the pernil and the sandwiches Cubanos turned out very well, actually better than I expected! Will post on results, including step-by-step pictures, as soon as I can.
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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OK, Sorry for taking so long to get this up, but it's been a little busy around the hacienda ~ Alright, onto the actual sandwiches themselves. As you can see from Daisy's recipe, and from the picture above, it's pretty easy stuff ~ there's nothing complicated about the ingredients or the method; it's easy as 1-2-3... There are a lot of different options for the bread. I know that real, "authentic" Cubanos use "Cuban" bread, which has a good lard content and must be eaten fresh. The first time I made Cubanos, I used Italian ciabatta bread, which worked well, and of course French or Italian loaves are perfectly fine. I found these types of rolls to be absolutely perfect: They are made in Montana, and while I first picked them just because they were the right size and shape, I found out that they also have a great flavour and another quality that made them perfect for this - right in line with what I feel is the heart of the Cuban sandwich - more on that later.... There are probably a dozen or two "right" ways to do the Cubano - with peppers rather than pickles, with mustard rather than mayonnaise - who knows all the variations? I'll tell you one thing: some country dude up in the middle of Montana doesn't know all the ins and outs, and so I followed Daisy's description exactly, since it seemed like she knows what she's talking about. I can tell you here and now: if you do as she says, you will be rewarded with some very fine Cubanos! So, keeping that in mind, here we go ~ first, split the roll, if it isn't already, and lay down a layer of mayonnaise: Then, add your chopped, shredded pernil: The ones shown above are a bit chunky, which made the sandwich a little awkward, but boy, it sure tasted great! For the subsequent sandwiches, I chopped up the meat a little more, and it seemed to help with assembly. Anyway, after the pernil, you simply lay down your ham: This is street food, so go ahead and use any thick-sliced, deli-style ham that you want to use, or use some carvings off a whole ham. Or use thin-sliced - use whatever you want, but keep it simple, because you're making street food here! Next comes the pickle: I find these long, sandwich-type kosher dills to be perfect for this, but the round disks or "chips" work just fine, as well. Some people prefer sweet pickles, but that just ain't going to happen in the TasunkaWitko Cubano ~ Next, throw down some sliced Swiss cheese: And then top that sandwich: Are you hungry for it yet? I sure was by this point. If you want, you can enjoy your sandwich now, and it's going to be great! But, if you REALLY want to experience the Cubano, and want to see this thing fly out of the park and into immortality, then we're only halfway there ~ believe me, the wait is going to be worth it! Wrap the sandwich up in foil: And then repeat the above steps for all of your sandwiches, laying them out on a cookie sheet: Once this is done, lay another cookie sheet down over the sandwiches, and put some weight on it to press them down just a little: Trust me on this: a large cast-iron pan works perfectly for this, because it heats up while they are in the oven, and applies some wonderful toasting, crisping action from the top down. Then set the whole thing into a pre-heated 350-degree oven and set your timer for 30 minutes. Beware, Dear Reader - the aroma of the pernil and other ingredients, including the hot bread, will fill the whole house as the baking takes place. You may start wondering why you need to wait for them to heat up all the way through, while you have to sit there and smell that; you may even be tempted to remove them from the oven ~ Ignore those thoughts! Believe me, you will be rewarded for your patience! Once the time is up, serve your sandwiches to your famished, salivating guests: And then enjoy one yourself, savouring the compliments and the "Oh, WOW!"s, as everyone around you suddenly finds them selves on a street corner in Miami, soaking up the sun and listening to some salsa music ~ The cheese will be all melty, the ham and pernil will be moist, tender and flavourful, with meaty flavour spreading out all over the sandwich ~ the pickles will be tangy, and, best of all, that wonderful bread will be toasty-crispy outside with just a slight crunch, and soft, tender and wonderful inside, just like it is advertised in the description above, without being chewy. The best of all possible worlds, and all you have to do is enjoy it. I hope that this pictorial has covered all the angles, but if anyone has any questions at all, please feel free to ask for clarification. I can promise that this is something that will be enjoyed by everyone, so go ahead and give it a shot ~ let me know how it goes, and post a picture! Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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deaddog
Administrator *AKA The Flying Gun* Joined: 23 April 2004 Location: Svalbard Status: Offline Points: 991201 |
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We tried this recipe today. I went to the store first to pick-up the meat
and a few ingredients first. I didn't see any pork shoulder so I asked the butcher and he said we keep that in the cooler. I waited for him and he came out with this huge hunk of meat that looked like a quarter hog. I didn't know so I said I'd take half of it. It was cheap enough. $23 for 13#. by the time I got back home it was almost 11:00 so no time for marinading just cut it in half and slit it a few times and rubbed the "mixture" on it and into the crockpot on high. At 5:00 the natives were getting restless due to the aroma but the pork wasn't done. I made up the rolls with the ham cheese and pickles and tin foil and put them in the oven. I cut slices of pork and put them in the toaster oven to complete the cooking at a higher heat. I combined them after. The pork was a little chewy but everyone loved them. They will be much better tomorrow. The dad was over and said he was going to try this too. I offered to let him stay for dinner but he said he had to get back and make some tater tot hot dish with some frozen gopher from last season? Thanks for the recipe, DD Edited by deaddog |
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Endeavor to persevere.
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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sounds like it went over really well, dd ~ a few little problems here and there are no big deal, as long as it tastes great in the end. now you KNOW, you've got all that big hunk of extra pork shoulder, and there are a thousand things you can do with it! any ideas?
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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We made this again last weekend, using a slightly modified adobo mojado, and the results were nothing short of spectacular.
For the most part, we followed the directions exactly, including pulverising the garlic first before adding other ingredients to the adobo mojado; either method can be used with good results, but doing it this way resulted in a much smoother, less-chunky adobo mojado, which might be important depending on your application. We also made sure that we cut slits into the pork roast in order to get the adobo mojado inside, where it really did some good.
One important difference is that, rather than wine vinegar, we chose instead to use citrus juice as an acid, squeezing a fresh orange and grapefruit, for a very good combination that is highly recommended.
The bread/buns on this most recent attempt were different, and not quite as good; they didn't get that same crisp/crunchy outside and soft interior that we got the first time - however, results were still very good, and the pernil itself was the best yet in the 4 or 5 times that I have attempted this.
My friends, if you have not yet tried this, then you really must. It is truly wonderful!
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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mule_tail
.243 Winchester Joined: 14 December 2003 Location: United States Status: Offline Points: 118 |
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id love to try it the only problem is im stuck somewhere where i cant even go fishing
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mike
Chinook, Montana im not a hunter, im a wildlife population control specialist. |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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convince mom to buy a roast and we'll make them when you come home!
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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deaddog
Administrator *AKA The Flying Gun* Joined: 23 April 2004 Location: Svalbard Status: Offline Points: 991201 |
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Ordered one at a restaurant in Green Bay, WI last night. It was good
but nothing like the "recipe". DD |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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yep - easy to make and SO delicious ~ for reference - some folks use salami in place of ham, and mustard rather than mayo. there's a lot of contention about this down in florida, with the folks in miami going for the way i made it, and the folks in tampa bay preferring the salami and mustard - i say, make what you like! |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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deaddog
Administrator *AKA The Flying Gun* Joined: 23 April 2004 Location: Svalbard Status: Offline Points: 991201 |
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Making these again tonight. My favorite recipie of this whole forum! You
must try them. DD |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Awesome ~ glad you like them, DD! I generally stick to the original formula that I outlined in the opening post, but sometimes I change it up a little, adding salami or stirring together mustard and butter ~ it's all good ~ |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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deaddog
Administrator *AKA The Flying Gun* Joined: 23 April 2004 Location: Svalbard Status: Offline Points: 991201 |
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I'm trying thick slab bacon instead of ham. The cast iron skillet is what
make the whole thing come together. DD |
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mr mom
.30/06 SpringField Joined: 10 June 2003 Location: United States Status: Offline Points: 342 |
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Ron. How much you weighing in at now days with all this food your
posting ? 😁 |
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mr mom
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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DD - Slab bacon would really, REALLY make these sandwiches sing! Al - Too much!! |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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BEAR
Administrator Joined: 07 September 2013 Location: Appalachian Mtn Status: Offline Points: 13734 |
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no mayonnaise in a 'real' cubano!
but it doesn't hurt much...but can make it 'sloppy'. Once again Tas you are ruining my diet. now I'm hungry and will have to eat 2 lettuce leaves!! |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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