>> Sunday, August 24, 2008
1. Cubanesque sandwich
2. chips and dip
4. cherry clafoutis
If you Google around you'll find folk's have some pretty strong opinions on what exactly constitutes a Cuban sandwich. As I have no stomach for controversy let's just refer to these delicious sandwiches as Cubanesque, shall we? There's a seeming dearth of Cuban bread out here in the desert by the way, but sweet Hawaiian bread subs in nicely.
Cubanesque Crock Pot Pork
Buy a pork butt that will fit in your crock pot. Salt & pepper it and shove it in the crock. Tuck in a rough chopped onion, a few garlic cloves and pour in a half cup of orange juice. Half 2 Mexican limes (or use 1/2 of a Persian lime) and add the juice. Poke 3 or 4 cloves into one of the lime halves and throw it in as well. Cook on high for about 4-6 hours until the meat is exceedingly tender. Done!
After this pork cooled enough to handle I sliced it thin and made sandwiches on Hawaiian rolls with a little mustard, sliced pickle and Swiss cheese. I very lightly buttered the outside of the bread. I used the two hot skillet method to grill and press the sandwiches until they were toasty and melty and plain overall luscious.
The clafoutis recipe was inspired by Kevin @ Closet Cooking closely following a recipe from Ceres @ Bacchus with only a few minor changes. I must say I'm a little sad that I lived the first 40 years of my life ignorant to the ways of the clafoutis. Never again will neglected fruit languish in my kitchen - clafoutis for all my friends!