Cuban Sandwich

This one is for my sister Becca who is the queen of sandwiches. There is this causeway Gourmet sandwich shop in Ocean Isles that we went to almost every day and they had the most amazing Cuban and club sandwiches. So here is my attempt to replicate the best sandwiches I have ever had.

Ingredients
1/3 c olive oil
1 small onion, finely chopped
2 garlic cloves minced
2 tsp oregano
1/2 c juice from orange
salt and pepper
1 lb pork chops or tenderloin
1tsb vegetable oil
4 loaves bread Cuban or ciabatta
2 TB mustard
dill pickles
2/3 lb shaved ham
1/2 lb Swiss cheese
2 TB butter

Heat the olive oil in a small skillet or sauce pan. Add the onion, garlic, and oregano. Cook on medium heat and stir frequently until the onion is soft but not brown, about 5 minutes. Add the orange juice and simmer until slightly reduced, about 2 minutes. Add salt and pepper to taste. I used left over pork tenderloin from my Jamaican BBQ Tenderloin so I put the tenderloin slices in all of the marinade.

If you are using raw meat take 1/2 marinade and put pork chops in it for 30 minutes  to 8 hours in the fridge. Cook the raw pork chops.

Cut the bread in half. Take the remaining marinade and spread on the rolls.Divide the mustard between the 4 rolls and add to the bottom half of roll. Then layer it with the dill pickles.

Take the thinly sliced pork chops and put on the roll next. Then layer the ham and Swiss cheese on top.

Cover the tops of the rolls with butter or oil so they get nice and golden brown on the grill.

 

Close the rolls and place on a heated sandwich grill. Let them cook until the cheese is melted.

Cut the sandwiches in half and serve with your favorite sides.

Sweet Potato Chips

Spicy Sweet Potato Chips

• 1-2 sweet potatoes washed and dried
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cayenne pepper
• 1tsp garlic salt 
• 1/2 tsp ancho chile peper
• 1/2 tsp chipotle chilli pepper
• salt to taste

Directions

Preheat the oven to 400-450 degrees. Line 2 large baking sheets with parchment paper or foil. Cut the potatoes in 1/4-inch-thick slices or less. The thinner the potato the crispier the chip will be.I cooked them at 400 because my oven burns too quickly at 450.

In a large bowl, add the oil and seasonings. Add the sliced potatoes and toss to coat.

Place in a single layer on the prepared baking sheets.

Bake until lightly browned and crisp, about 10 minutes. 15 minutes if you use the lower temperature.

Summer Salad

Summer Salad

1 head of lettuce and various other greens
1 package strawberries
4 hard boiled eggs
handful of shredded carrots
bacon bits
chopped meat of your choice
sweet vidalia onion dressing

Clean all the veggies. Chop the lettuce and mix with the leafy greens. Slice the strawberries and carrots and toss with the lettuce. Chop the eggs and add to the top along with the bacon bits.

Add the sweet onion sauce sparingly and you have a beautiful light salad. That tastes delicious!

Roasted Red Potatoes

Roasted Red Potatoes

1.5-2lbs of Red Potatoes

1 tsp garlic salt

1/2 tsp basil

1tsp parsley flakes

2 TB olive oil

1/2 cup Parmesan cheese

Clean and cut the potatoes into quarters. Cut the larger potatoes into smaller pieces, so that they cook evenly.

Put cut potatoes into a bowl drizzle with the olive oil and add the garlic salt, basil, parsley flakes and toss until all of the potatoes are coated.

Put the potatoes on to a aluminum foiled cookie sheet in a single layer. Sprinkle the potatoes with the Parmesan cheese and bake for 30-60 minutes at 350 degrees. If you like your potatoes crispier cook at a higher temperature for less time. If you increase the temperature watch it more closely because it will be more likely to burn.

Check the potatoes half way through to make sure they aren't stuck to the aluminum foil.

When they are finished let them cool for 5 minutes and then enjoy!

Final product will be a little crispy but very tender and yummy!

Nigerian Okra Soup

Nigerian Okra Soup

Pictured with Pounded Yam

Ingredients
1 onion
1 TB oil
5 cups water
1 lb meat
1 bag frozen spinach
1 bag frozen whole okra
2 TB tomato paste
1/2 c fish powder or fish stock
optional crayfish or dried shrimp

Shred the whole okra (I used a machine you can cut in small pieces by hand).

Saute onion in 1 TB of oil and 1 tsp red pepper. Add 5 cups water and meat and boil for 25-30 minutes. Add 1 bag of chopped frozen spinach, 1 lb of shredded okra, 2 TB tomato paste, fish stock from dried fish (I used fish powder because it's cheaper 1/2 c).

Add the frozen spinach stir and then add the shredded okra and let boil for another 15-20 minutes until the okra makes the soup kind of slimy... It should be a very thick consistency but the okra gives it a slim texture.Add red pepper and salt to taste.

My Nigerian boyfriend likes it super spicy so I always add more of his red pepper as I cook. This time I used 1lb of beef stew meat. Typically they use a variety of goat meat, tripe, seafood etc...

Chicken Marsala

Chicken Marsala

You won't believe how quick and easy it is to prepare this delicious chicken Marsala recipe. Serve chicken Marsala with hot cooked pasta or rice.

Ingredients:

• 4 boneless chicken breast halves without skin
• 1/4 c all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried leaf basil
• 3 TB butter
• 3 TB olive oil
• 1 TB Rosemary
• 1/2 c sweet marsala wine
• 1 c chicken stock
•  2TB butter
• chopped flat-leaf parsley no more than 1/4 c 
• 1 package mushrooms any taste wonderful!

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of basil, salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan.

Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium add the mushrooms and saute until they are nicely browned about 5 minutes; season with rosemary, salt and pepper.

 Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.

Add the chicken stock and simmer for a minute to reduce the sauce slightly.

Stir in the butter and return the chicken to the pan; simmer gently for 10 minutes to heat the chicken through.

Season with salt and pepper and garnish with chopped parsley before serving. Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.

 If you want to make it healthier use less butter & don't dredge the chicken just grill it.

Beignet

Beignets Recipe

Ingredients

1 package of active dry yeast

1 1/2 c water

2 large eggs

1 c evaporated milk

1/2 c sugar

1/4 c shortening

6.5-7 c flour

Combine 1 package of yeast, 1/2 cup warm water, and 1 tsp granulated sugar in bowl. If you use fast acting yeast continue with recipe. If not wait 5 minutes for yeast to become active. Add 1 c of evaporated milk and 2 eggs (beaten), 1 tsp salt, 1/2 c sugar and mix with mixer.

Microwave 1 cup of water until hot. Stir in 1/4 c shortening until melted. Add to the yeast mixture. Beat on low and gradually add 4 cups of flour, until smooth. Using a spatula mix in and additional 2.5-3 cups of flour. (don't use hand mixer because it will just climb up the beaters) Place finished ball of dough in a greased bowl, turn it over once so there is oil on top, cover, and let it chill in the fridge for 4-24 hours.

Place dough ball on floured surface and roll out to 1/4 thickness. Do not roll more than once. Cut it into squares approximately 2x2 inches. If you make too thick the dough won't cook on the inside and if you try to roll out more than once it will be extremely thick. 

Heat oil in a pan make sure it is at least 1 inch deep so the beignets has room to float and puff up.

Fry dough for 2-3 minutes on each side until golden brown.

Drain on a wire rack or paper towels. Dust immediately with powdered sugar.

I made festive hearts for Valentines day using a cookie cutter. I am sure other shapes would be just as cute and they taste delicious!

Plantains

Fried Plantains with red pepper

3 ripe plantains

1tsp red pepper

1/2 tsp salt

Vegetable oil

Heat the oil in the skillet on medium high heat. Oil amount will vary depending on size of skillet. You will need enough to cover the plantains half way. Slice the plantains in long ovals about 1/2 inch thick. Toss in a bowl with red pepper and salt.

Place the plantains in a single layer in the skillet once the oil is bubbling. You want them to be a dark brown color but not burnt so watch closely. They sometimes cook fast.

When they're finished put in a bowl or plate with paper towels to drain off any excess oil.

Asian Garlic Green Beans

Asian garlic green beans
1 can green beans/frozen bag
1 garlic clove
1tsp ground ginger
1TB Soy sauce
1 tsp vegetable oil

Mince the garlic clove and saute in 1 tsp vegetable oil add the green beans. Continue to stir them and add 1 tsp of ginger. Continue to saute and add 1 TB of soy sauce to the skillet. Stir for 3-5 minutes until everything is hot. They are delicious!
Final product plated

Jamaican BBQ Pork Tenderloin

Jamaican Barbecued Pork Tenderloin

Ingredients 

1/2 tsp ground ginger

1 tsp ground allspice

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper

1 tsp ground cinnamon

1/8 tsp ground cloves

2 tsp firmly packed brown sugar

3/4 tsp salt

1/2 tsp black pepper

1 pork tenderloin- approximately 1lb trimmed of visible fat

1 1/2 tsp honey

1 tsp tomato paste

2 tsp white vinegar

Directions

In a bowl combine the ginger, allspice, garlic powder, onion powder, cayenne pepper, cinnamon, cloves, brown sugar, 1/2 tsp salt and the black pepper. Rub the meat with the spice mixture and let stand  for 15 minutes.

Prepare a hot pan (grill pans work nice) to medium high. In another bowl, combine the honey, tomato paste, vinegar, and the remaining 1/4 tsp salt. Stir to blend together you will use this sauce to baste the meat with. Set aside.

Place the pork in the skillet and let it caramelize for about 3 minutes on each side to give it a nice texture and color. Do this to all sides of the pork.

Once the pork is caramelized baste it with the tomato sauce mixture and place on a pan in the oven at 350 degrees for about 15-20 minutes depending on how well done you like your tenderloin. When it is finished to your liking cut it into 16ths. I like small slices because they plate so pretty.

I served this pork tenderloin with some very simple sides. We had Asian garlic green beans and some ramen noodles with red pepper to go with the spicy Jamaican theme.

Final product with Ramen Noodles, Asian garlic green beans and Jamaican Barbecued Pork Tenderloin= Delicious and simple dinner that looks super fancy!