CUBANO SANDWICH
Steps:
- Preheat a sandwich press to medium heat.
- Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips.
- Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise.
- Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches.
- Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl.
- Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
- Preheat the oven to broil.
- Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.
STRAWBERRY KRUMKAKE CANNOLI
This is a mashup of the crispy Norwegian rolled cookie, krumkake (which is typically unfilled), and Italian cannoli, which is typically filled with a creamy ricotta filling. They go together so deliciously, especially when strawberries are involved!
Provided by Molly Yeh
Categories dessert
Time 5h30m
Yield 24 cannoli
Number Of Ingredients 17
Steps:
- For the strawberry filling: Put the ricotta in a strainer over a bowl and let it sit in the refrigerator for at least 4 hours or up to overnight to drain the extra liquid.
- Meanwhile, chop the strawberries and mix with the granulated sugar. Place into a strainer over a bowl and let the strawberries sit for 4 hours or up to overnight in the refrigerator to drain the excess liquid.
- Add the strained ricotta and heavy cream to the bowl of a stand mixer. Using the whisk attachment, whisk the mixture until soft peaks form. Add the powdered sugar and whisk just until combined. Add the strained strawberries and stir by hand to incorporate.
- For the waffle cookie: Cream the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Add the eggs one at a time. Add the flour, salt, cardamom, milk and vanilla and mix until combined.
- For the cannoli: Heat a krumkake iron on medium. Line a sheet tray with parchment paper.
- When the iron is ready, spray cooking spray lightly on both sides. Add 1 tablespoon of the batter in the center. (Use another spoon to help scoop out the batter from your tablespoon, because the batter is slightly thick.) Close the iron and cook the waffle cookies for 1 1/2 minutes. Working quickly, open the iron and immediately roll one of the waffle cookies with a non-metal spoon over a krumkake mold. Remove to the parchment-lined sheet tray to cool in the mold. Repeat with the other waffle cookie. Each cookie will crisp up as it cools, about 2 minutes. Gently slide the waffle cookie off the krumkake mold and repeat with the remaining batter.
- For the chocolate sauce: Fill a pot with 1 inch of water and bring to a boil. Reduce the heat to a simmer and fit a heat resistant bowl into the pot. (The bottom of the bowl should not touch the water.) The steam will heat and melt the chocolate. Add the chocolate chips and the coconut oil to the bowl and stir to melt.
- Working quickly, dip the larger end of a waffle cookie in the chocolate and return the cookie to the parchment-lined sheet tray to cool. Repeat with the remaining cookies. Place the tray of cookies into the fridge or freezer to quickly cool, approximately 10 minutes.
- Snip the end of a piping bag, then place it into a tall glass and fold the top of the bag over the lip of the glass. Using a rubber spatula, scrape the strawberry filling into the piping bag. Twist the top to close.
- Taking one waffle cookie at a time, pipe the strawberry filling into the cone. Sprinkle with the crushed freeze-dried strawberries. Repeat with the remaining waffle cookies. Serve.
CUBAN STRAWBERRY BANANA MILK SHAKE BATIDO
Make and share this Cuban Strawberry Banana Milk Shake Batido recipe from Food.com.
Provided by Dienia B.
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- blend.
Nutrition Facts : Calories 316.4, Fat 9.3, SaturatedFat 5.6, Cholesterol 34.2, Sodium 134, Carbohydrate 50.9, Fiber 3, Sugar 31.1, Protein 9.2
CUBAN BATIDO
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
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.
BLUEBERRY-BANANA BATIDO
Make and share this Blueberry-Banana Batido recipe from Food.com.
Provided by Happy Harry 2
Categories Smoothies
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place everything in blender.
- Blend until smooth.
- Serve and enjoy!
Nutrition Facts : Calories 296.2, Fat 2.7, SaturatedFat 1.5, Cholesterol 9.8, Sodium 261.3, Carbohydrate 63.9, Fiber 5.6, Sugar 48.8, Protein 9.9
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