You’ve heard the phrase ‘What a difference a day makes’.
Well, that definitely applies here. Yesterday, in Atlanta, was amazingly beautiful.
The sky was clear, sun was shining, the morning air was crisp, and the high was 62 degrees. I went on a 3-mile walk that would lift any one’s spirits. Today it is rainy, damp, and cold. Who knows, this could be the forecast for the next few days or it could change tomorrow.
I believe to combat this dreary, cold, and rainy day that we should think warm thoughts. My contribution in this thought process is two-fold. First, I am posting photos
of the beach with sun and sand. We can all close our eyes I dream we are there.
of the beach with sun and sand. We can all close our eyes I dream we are there.
Second, I would like to share the recipe for ‘Fat Cuban Sandwich’. It is one of the items
on the menu at one of my all time favorite restaurants ‘Guanabanas’ located in
the beautiful, always warm, West Palm Beach area.
The other day I was wishing I was there sipping a Dolphin Crusher
and having the Fat Cuban sandwich. So naturally I
decided – if I can’t get to Guanabanas, then I will try and duplicate this sandwich.
(I’m thinking I didn’t do a bad job.)
To begin you must marinade the meat for 24 hours. Let’s get started.
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Ingredients:
2lb. pork shoulder
dutch oven
ingredients for marinade: (makes 1 quart)
4 cups of distilled white vinegar
4 tablespoons salt
4 tablespoons chili powder
2 tablespoons sugar
2 tablespoons cayenne pepper
2 teaspoons vegetable oil
Place all ingredients in a non-reactive bowl and stir until salt and sugar dissolve.
Divide the marinade in half; placing the pork shoulder in the dutch oven, poke a few holes in the top.
Pour 1/2 the marinade over the meat, cover and refrigerate for 24 hours. Take the reserved liquid and store in refrigerator for cooking the pork.
After marinading for 24 hours – take the pork out of the refrigerator, pour the reserved marinade over the top of the meat. Place in a 325 degree oven for 3 hours or until pork is fork tender. Remove from oven and let rest for 30 minutes. Remove from pot, discard marinade, and shred pork using two forks. Set aside shredded pork.
Ingredients for sandwich:
shredded pork
1/2 lb. good quality sliced ham
horseradish cheese slices
dijon mustard
1 jar of mild banana pepper rings
hoagie rolls
To build the sandwich:
*spread both sides of roll with dijon mustard
*place 2 slices of cheese, 2 slices of ham, some of the shredded pork,
and 5 or 6 banana pepper rings
*put on the top – place the sandwich in a non-stick skillet (spread the outside of the
bun with a pat of butter for toasting) and toast until cheese melts
* cut in half: serve with new potato salad or home-made chips and pickle slice
I think this came pretty close to the way it is made at Guanabana‘s.
~Of course, theirs will always be better.~
Have a great weekend!
Cheers!
Lemongrass and Green Tea 
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