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Cubano Sammiches, Smoked Ham Croquettes, Cilantro Sauce

 
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Saturday 2-7-2015 6:13 pm    Post subject: Cubano Sammiches, Smoked Ham Croquettes, Cilantro Sauce Reply with quote

So fresh off a week in Miami where I had the best smoked ham croquettes I ever had. I had to give it a go to see if I could make them.


It was a family effort which is always nice and fun.










Putting the Cubano sammiches together. We don't have bakeries around here to speak of. So we don't have actual Cuban bread had to make do with another kind.










Cilantro sauce for the croquettes.






Snow covered Chicago skyline from the plane.




The croquettes turned out really well. I will tweak stuff next time though to hone the taste.

--Dan

Tampa Cuban Sandwich

Makes 6 sandwiches

•1 1/2 loaves Cuban bread
•yellow mustard
•mayonnaise
•1/4 lb baked ham, sliced thinly
•1/2 lb roast pork, sliced thinly
•1/4 lb swiss cheese, sliced thinly
•1/4 lb italian salami, slice thinly
•dill pickle slices

1. Cut Cuban bread into 6 8-inch pieces.
2. Split bread lengthwise.
3. Spread mustard on six halves of the bread.
4. Spread mayonnaise on the other six halves of the bread.
5. Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread.
6. Layer pickles on top of salami; top with mayo halves of bread.
7. Can be eaten cold, but tastes better "hot pressed".
8. To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates.
9. Press down hard on the sandwich, squeezing the halves together tightly.
10. Grill until the bread is toasted to a light brown on the outside and the cheese is melted.
11. Alternate method: Heat a heavy pan on top of the stove on medium heat.
12. Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good).
13. Toast sandwich until light brown on one side, then turn over.
14. Replace brick on toasted side.
15. Serve with potato chips and a cold soda.

Croquetas de Jamon

This a very simple rendition of a fritter that can be embellished and seasoned in a million different ways. Perfect for tapas, I’m sure I’ll get more practice going into the holidays. Before frying, I heated the oil to 375 degrees, the standard temperature in most traditional recipes. Though they came out well, I think I may have had fewer eruptions if I would lower the heat slightly (closer to 365 degrees) which I will try the next time.

8 ounces cooking ham, cubed
1 tablespoon dijon mustard
3 tablespoons unsalted butter
1/4 cup unbleached, all-purpose flour, plus more for dusting
1 1/2 cups whole milk
Kosher salt and freshly ground pepper
Pinch of freshly ground nutmeg
2 large eggs, well beaten at room temperature
1 cup dried bread crumbs
Canola oil, for deep frying

Line a baking sheet with plastic wrap and set aside.

Combine ham and mustard in a food processor and pulse until it forms a smooth paste.

Melt the butter in a heavy saucepan over medium-low heat. Add the flour and cook, stirring constantly until well blended but not browned, about 2 minutes.

In the meantime, gently heat the milk to a gentle simmer but do not let it boil. Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat. Add the pureed ham and mix until well combined. Season with salt, pepper and nutmeg.

Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly. Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.

Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls. Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta. One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs. They should be completely coated in bread crumbs so they don’t leak when cooked.

Add about 3 inches of oil to a large heavy skillet. Heat over medium-high heat to 375F. Working in batches, carefully add the croquetas. Gently turn until brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.

Makes 20-24 croquetas.

Creamy Cilantro Lime Sauce

Versions of this delicious mayonnaise-based cilantro sauce are served all over Latin America with roasted meats, like Adam Richmans Pork Shoulder Roast with Citrus Mojo and Green Sauce

2 large jalapenos, seeded and coarsely chopped
2 large garlic cloves, smashed
2 tablespoons minced fresh ginger
2 tablespoons minced white onion
1 tablespoon fresh lime juice
1/4 cup water
1 cup mayonnaise
1/4 cup finely chopped cilantro
Salt

In a blender, puree the jalapenos, garlic, ginger, onion, lime juice and water until smooth. Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt and serve.
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Aggroman
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Location: On a river, somewhere in Texas

PostPosted: Saturday 2-7-2015 9:26 pm    Post subject: Reply with quote

Awesome. I love how the family all gets involved. Great photos too!
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jeepdad



Joined: 29 Aug 2009
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PostPosted: Sunday 2-8-2015 4:28 am    Post subject: Reply with quote

Me too Scott I love it when it happens.
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DHass



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Location: Phoenix, Az

PostPosted: Monday 2-9-2015 6:23 am    Post subject: Reply with quote

Nice post.

That coquette filling would be good to stuff jalapenos.
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jeepdad



Joined: 29 Aug 2009
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Location: Stafford, VA

PostPosted: Saturday 2-14-2015 4:58 am    Post subject: Reply with quote

DHass wrote:
Nice post.

That coquette filling would be good to stuff jalapenos.


Hmmmmm, now that's an idea.

--Dan
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SeabeeCook



Joined: 02 Dec 2007
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Location: Diamond Springs, Calif.

PostPosted: Saturday 2-14-2015 8:11 am    Post subject: Reply with quote

I make a green cilantro sauce for camp. It's closer in texture to an Italian salsa verde or Argentinian chimmichurri. It's origin is in the Canary Islands. Either way (creamy or more like a vinaigrette), it's good stuff.

Garlic, jalapeno, cilantro, fresh oregano and fresh parsley are given a couple whirls in the food processor. The olive oil is streamed in with the motor running, along with a bit of salt. Sherry vinegar is streamed in next. It's great on meat, potatoes and fish. We also serve it with a ham and cheese breakfast bagel.

I can post the recipe in the recipe section if anyone is interested.
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jeepdad



Joined: 29 Aug 2009
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Location: Stafford, VA

PostPosted: Saturday 2-14-2015 8:13 am    Post subject: Reply with quote

SeabeeCook wrote:
I make a green cilantro sauce for camp. It's closer in texture to an Italian salsa verde or Argentinian chimmichurri. It's origin is in the Canary Islands. Either way (creamy or more like a vinaigrette), it's good stuff.

Garlic, jalapeno, cilantro, fresh oregano and fresh parsley are given a couple whirls in the food processor. The olive oil is streamed in with the motor running, along with a bit of salt. Sherry vinegar is streamed in next. It's great on meat, potatoes and fish. We also serve it with a ham and cheese breakfast bagel.

I can post the recipe in the recipe section if anyone is interested.


I am very interested it sounds delicious. Please do post the recipe. Thanks SBCook!

--Dan

--Dan
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SeabeeCook



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PostPosted: Saturday 2-14-2015 8:24 am    Post subject: Reply with quote

jeepdad wrote:
... I am very interested it sounds delicious. Please do post the recipe. Thanks SBCook!

--Dan


Will do ...
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SeabeeCook



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PostPosted: Saturday 2-14-2015 10:18 am    Post subject: Reply with quote

I posted the recipe under Sauces, Rubs & Marinades at http://www.camp-cook.com/forum/viewtopic.php?t=6634.
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jeepdad



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PostPosted: Sunday 2-15-2015 6:49 am    Post subject: Reply with quote

Thank you!

--Dan
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