Cubano

Sorry for the drag in posts this week, having some computer issues at home. Nevertheless it doesn't stop me cooking. Thursday night we decided to bring back a little latin flavour with Cubano sandwiches. The inspiration stemmed from a lazy Sunday watching Diners, Drive-ins and Dives and seeing an authentic Cubano sandwich made somewhere in Florida.

A specific layering of sliced ham, pulled pork, pickles and cheese topped with grainy mustard and a creamy garlicky lime-cilantro sauce is what makes a Cubano a Cubano. Delicious, tangy, filling and oh-so cheesy, this totally hit the spot on a cold cold Toronto winter evening.

Since I wasn't going to roast a whole big pork shoulder to get the pulled pork, I decided to approximate it with a cheap little pork loin glazed in grainy mustard, maple syrup and minced garlic. 40 minutes in a 375 oven and it was perfectly done, still juicy, with little caramelized bits.

While the loin was roasting, I made the sauce: mayo, fresh lime juice, cilantro, minced garlic clove and lots of salt and pepper. Spread that on one side of the buns, and grainy mustard on the other. On top of that went the sliced ham and some pre-sliced canadian havarti (love the way it melts on a sandwich).

Once the loin was cool enough I roughly cut and shredded it and layered the sliced dill pickle on as well. With a little butter on the outside I popped them into my handy sandwich press and let them sizzle.

Bacon fresh breath...

In the world of crazy, wacky bacon-related products, some genius has come up with bacon toothpaste. How's that for a breath freshener.

Thanks for the link Adam!

Classic BLT

I can't believe it's taken me as long as it has to post a BLT considering they're a go-to breakfast, lunch or dinner for me. I've usually got all the ingredients on hand and its a quick and delicious pull together, with endless variations.

Today's lunch totally hit the spot and was an easy way to use up extra tomato and some iceberg that's been kicking around the crisper. To the usual bacon, lettuce and tomato I added some slices of Haloumi cheese for a little extra texture (kind of a cross between a salty briny feta and a squeaky firm mozzarella), topped with lots of freshly ground black pepper and some creamy mayonnaise.

Lasagna with Pancetta, Veal and Turkey meat sauce

To help us warm up and acclimate to the vicious February weather we came home to I decided there was no better way to spend a snow day than to leisurely put together a lasagna.

Beginning with the sauce to give the ingredients ample time to get to know one another and get extra tasty, I started with some leftover diced pancetta. Next I sauteed onion, garlic (lots!) and diced creminis in the rendered fat from the pancetta and deglazed with the end of a bottle of Pinot Grigio. Then I browned the meat; ground turkey and lean veal. Once browned I added in diced and crushed plum tomatoes and a bit of water to loosen it up. To finish I added a whole wack of chopped up fresh herbs: parsley, thyme, sage and basil, as well as a bit of dried oregano. Brought to a simmer, popped a lid on and let it work for a couple of hours on low.

While the sauce was working I mixed together a container of fresh ricotta with some more chopped parsley, some freshly grated parmesan cheese and a generous amount of salt and pepper. Set on the fridge until layering time.

Layering time!

Layer 1: a bit of sauce, and a sheet of no boil pasta (trimmed for my square dish)

Layer 2: a generous amount of the ricotta mixture

Layer 3: a healthy helping of meat sauce

Layer 4: fresh fiore di latte slices 

Repeat until done and top with extra cheese!

350 oven for 30 minutes... et voila!

Yummy, hearty and cozy, we ate until our stomachs hurt...

Tacos, Fried Cheese, Cactus!

Hola amigos!

Back from a relaxing beach getaway and wanted to share some of the wonders of Mexico with you: Powder white sandy beaches; fried queso with a cactus sauce served in a hot stone bowl; diving pelicans searching for fish; assortments of tapas enjoyed on outdoor couches under a canopy of trees; tangles of driftwood; stunning jungle pathways through our resort; beef tacos with pico de gallo; beautiful flora everywhere the eye lands; refreshing cervezas on a sweltering Mexican afternoon...

Adios Amigos

I'm off on a much needed vacation to Mexico for some beach, sun and R&R...oh and maybe a little bacon along the way.

Upon my return I promise to share all my bacon adventures with you and report on all things tocino on the Mayan Riviera.

Arriba!

Spicy sausage, white bean and kale soup

On a cold, cold night there's nothing like a hot soup to warm you from the inside out, all the better if it's got some spice.

To get our fill of fibre and greens I made this super simple soup with out-of-the-casings spicy italian pork sausage, white cannelini beans and kale.

Garnished with fresh grated parmesan cheese and served with garlic bread (leftover garlic butter from the meatloaf night).