Hab, I just read an article in the local paper about Zak Pelaccio of Fatty Crab and 5 Ninth in Manhattan.
He had his recipe for a Cubano sandwich in there. Have you ever heard of those places?
The sandwich had shredded pork, Gouda cheese, prosciutto and pickled jalapeno's in it. He also spread a aioli over it. It looked pretty good. Simple but I would say full of taste according to the ingredients. I'll save the article and recipe for you if you want.
QuoteThe sandwich had shredded pork, Gouda cheese, prosciutto and pickled jalapeno's in it. He also spread a aioli over it. It looked pretty good. Simple but I would say full of taste according to the ingredients.
Post it here if you get a minute Iceman, sounds too good to miss out on! ;)
I agree. It would be nice if you could post it. I'm not familiar with that resturaunt. The next time I'm in the City I will have to check it out.
Looks like I will be making some more Pan Cubano soon. :P
5 Ninth's Cubano
Recipe By : Zak Pelaccio
Serving Size : 4 Note: I would use Habanero Smoker's Pan Cubano Bread recipe for this.
Amount Measure Ingredient -- Preparation Method
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5 each jalapeno pepper
2 cups white vinegar
1/2 each small white onion -- thinly sliced
1 teaspoon pickling salt
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2 each egg yolk
1 clove garlic -- minced
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/3 cup canola oil
1/2 lemon lemon juice -- squeezed
salt to taste
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3/4 pound smoke cooked pork -- shredded
2 each baguettes ends trimmed and halved
crosswise -- halved lenghtwise
1 cup Gouda cheese -- shredded
12 each slices prosciutto
1 teaspoon extra virgin olive oil
FOR THE PICKLED JALAPENOS
At least 2 days before serving time, prepare jalapenos.
Place peppers in a heat proof bowl.
In a sauce pan, warm vinegar, onion, and salt over medium-low heat for 5
minutes, stirring to dissolve salt.
Pour liquid over jalapenos and let cool to room temperature.
Cover and refrigerate for at least 2 days and up to 2 weeks.
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TO MAKE AIOLI
In a food processor, combine egg yolks, garlic and mustard.
With motor running, add oils in a slow steady stream.
Blend in the lemon juice and salt.
Refrigerate until ready to use.
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TO MAKE THE SANDWICH
Seed and slice jalapenos lengthwise into thin strips.
Warm pork in a microwave or in a small skillet.
Spread inside of baguettes with aioli.
Divide remaining ingredients (except oil) among the four sandwiches
layering cheese, jalapenos, prosciutto and pork.
Top with remaining baguette half.
Heat a large skillet over high heat. place a second skillet (preferably
cast iron) over high heat at the same time.
When pans are hot add oil to the first skillet.
Place sandwiches in skillet and press second skillet on top to flatten
sandwiches.
Cook about 1 to 2 minutes on each side until bread is golden brown and
cheese is melted.
Source:
"5 Ninth's Resturaunt"
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Wow! Thanks for the recipes. I didn't realize it was that lengthy.