Cuban Sandwiches

We had our neighbors over for dinner last weekend and I opted to make a giant pork tenderloin. This thing was so big I had to kink it to fit in my biggest roasting pan! 

While hanging out chatting at the dinner table, we got around to discussing what to do with all that leftover pork. Our neighbors are both originally from the Dominican Republic, and Nelson has worked as a chef, so I really enjoy talking food with him. Nelson's suggestion for the leftover pork? Cubans! I've served Cuban sandwiches before working in restaurants, but had never tried one (not being a huge fan of sandwiches) and Andrew had never even heard of them.

I guess Nelson was a pretty good salesman...we drove to the store the next morning so we could eat them for lunch.


Cuban Sandwiches
makes 4 sandwiches

4 ciabatta rolls
4 slices leftover pork tenderloin
8 slices honey-baked ham
8 slices Swiss cheese
8 slices dill pickles
Dijon mustard

Halve and toast the rolls in the toaster oven or under the broiler.

Place the bottom half of each roll on a cookie sheet. Top with one slice Swiss cheese, mustard, 2 pickles, 2 slices of ham, and one piece of pork. Add another slice of cheese to the top.

Return sandwiches to the broiler or toaster oven just long enough to melt the cheese. Add top half of bun to each sandwich. Serve with additional mustard and pickles. Handcut potato chips wouldn't hurt.

These sandwiches are easy, filling, and delicious. A nice weekend lunch or quick weeknight dinner, Cubans are a little something different from boring old turkey or chicken salad. Enjoy!

HamJam 2010

Great times were had by all at HamJam 2010, a fantastic party thrown by the amazing parents of my friend Kris. He and his wife Rachael invited Andrew and I up for the combo pig roast / jam sesh in Michigan, and we were so happy we were able to make it up there. I tagged this post "holidays" because HamJam is a day I'd be happy to celebrate every year!

It was so fun hanging out with all our new friends. Here are some shots of the day:

Rachael with her adorable son Dru

Andrew and I, ready to eat some more!

Party!!! Kris is in the foreground, wearing a green shirt and playing guitar

Now for some fabulous food!

The chefs preparing to do battle

Grandpa checking the sitch

So many sauce options! I went with the Voodoo Vinegar (far left)

My plate - tri-tip, pork sandwich, corn casserole, mac & cheese, cheesy potatoes, baked beans...hollerrr!

Andrew's plate - a lot more tri-tip, pork sammy, corn casserole, green bean casserole, baked beans

I didn't get pictures of dessert, but if I can get the secret recipe for Blueberry Delight and permission to publish, I wouldn't be surprised if that recipe goes viral in 2 hours. It's that amazing.

The beautiful, fun-loving, incomparable Wollets

Kellie - whose amazing photographic talents I've spread liberally throughout this post!

We had such a wonderful weekend - Kris, Rachael, and their families were so welcoming and made us feel a part of the group. The food was spectacular, the music was wonderful, and the company was even better. Happy HamJam!

Baked Stuffed Pork Chops with Grainy Mustard Mashed Potatoes

I've been trying to use up the contents of my chest freezer - I find that things fall to the bottom and linger there forever, so I have to make a concentrated effort to prevent that from happening.  One of the items that had been languishing in the freezer for a couple months was a package of stuffed pork chops.  There were two chops, stuffed with what looked like Stove-Top (Andrew's favorite!) so I figured I'd make them for Sunday dinner last week.

I started out by searing the chops in my cast iron skillet.  I drizzled a little olive oil, then went 3-4 minutes on each side over medium-high heat.

I opted to make this meal as simple as possible, so I added some small yellow onions that had been quartered and one bunch of asparagus, washed and trimmed, to the pan.  I added two frozen cubes (4 tbsp.) of chicken stock to the pan and put it in the oven for 40 minutes at 350 degrees.  Once it was done, I let it cool for a few minutes, then served with Grainy Mustard Mashed Potatoes.

Grainy Mustard Mashed Potatoes
adapted from Tyler Florence 

4 large baking potatoes, peeled and cubed
2 c. skim milk
1 tsp. dried thyme
1 tsp. dried chopped bay leaves
1/2 tbsp. olive oil
1 tbsp. butter
1 tbsp. grainy mustard
salt & pepper

Combine potatoes, milk, thyme, and bay leaf in a medium saucepan.  Bring to a boil over medium-high heat.  Be careful not to raise the heat too high, as this will scorch the milk.  Boil for 15 minutes, or until the potatoes are fork tender.  Add olive oil, butter, and mustard to the pot.

Beat with an electric mixer until potatoes are fluffy.  Add salt and pepper to taste.

I halved Tyler's recipe so it would serve 2-3 people instead of 4-6.  Honestly, Andrew and I each ate a heaping serving, I ate one serving for lunch the next day, and I froze two large servings for another time.  So I really got more like 5 servings out of this "half" recipe.  The mustard mashies went well with the pork and were a welcome change from plain mashed potatoes. 

This simple Sunday dinner was a delicious meal to end one week and start a new one.  I can't believe we're almost halfway through January already - I hope your 2010 is off to a great start!