This week's Music-n-Meal/Rock-n-Recipe is for a succulent Cuban Pork Sandwich that's slathered in a roast garlic, lime, cilantro mayonnaise, and stuffed with caramelized onions, pickled jalapenos, and fresh cilantro. You have to try this one---totally worth the time and effort!
I played music by Ibrahim Ferrer while cooking. Between the roast garlic and pork drifting through the air and the Latin flair music, I felt like I was at an open air Cuban marketplace. A great sensory experience!
Here's the "how to."
Begin with a 3-4 lb pork shoulder roast. We have an incredible meat market here in Coweta, and get all our steaks, roasts, etc. from Meat-n-More. I love butcher shops and meat markets. You get such fresh, choice cuts of meat that can be trimmed to order. You'll want to leave the fat on the pork for this one though. The fat will make wonderful juices and make for a richer sandwich.
In a large bowl, mix together 3 cups of orange juice, the juice of two limes, two tablespoons of minced garlic, two tablespoons olive oil, and two tablespoons of fresh oregano. Place the pork shoulder roast in marinate and let sit for at least 12-24 hours. The citrus really breaks down the meat and makes it succulent.
After the pork shoulder has marinated for 12-24 hours, remove it from the liquid and braise it in a frying pan---save the marinate and pour over pork shoulder before putting it in the oven. Make a tin foil tent, and bake at 350 for 2 hours covered. Remove foil tent after 2 hours and then continue to bake for an additional 2 hours, basting it with the juices every 15-20 minutes.
While pork is cooking in oven make a foil bowl. Cut the top off a garlic clove and drizzle it with olive oil. Pinch the top of the foil together and bake for 30 minutes until roasted. This will be for the garlic, cilantro mayonnaise.
Slice up 2 large yellow onions and caramelize in a frying pan with two tablespoons of olive oil. Season with salt and pepper.
After 4 hours of roasting the pork shoulder should be falling off the bone. If not, continue basting and cooking until tender. Remove pork from oven and use two forks to pull the meat apart. You'll have this salty, marinated pan of amazing succulent pork to drool over.
I used the small jar of Hellman's light mayonnaise (I know, why count calories now, but it's what I like) which was the perfect measurement for sauce. Or, you can use one cup of mayonnaise. Squeeze in the juice of 1/2 a large lime, and add the soft roasted garlic cloves that you baked alongside the pork earlier. Stir together.
Slice apart a crusty on the outside-soft on the inside roll and slather with mayo. Heat in oven until the sauce is bubbly. Layer bread with pork, caramelized onions, pickled jalapenos, fresh cilantro, and more of the mayo.
Oh baby...you did it!
This Cuban sandwich is especially good with potato salad, or salty potato chips (or both) sliced dill pickles and a icy cold Coke or Dr. Pepper. I went for Diet Coke (I know...more futile calorie counting) and my husband and son went for the DP.
I hope you get to try this. It's an experience as much as it is a meal. Be sure to turn on some spicy Cuban music, like Ibrahim Ferrer while your cooking this. You'll feel like your on a Latin excursion. Enjoy!!
This will make almost a dozen sandwiches---great for a crowd!
*I wanted to add a music video with this recipe, but my server site is having some issues with video loading---please be sure to look up Ibriham Ferrer. Amazing musician, incredible music!
If He Could Only Talk~
A few of my f/b friends saw our family at Senior Salsa after church on Sunday. We had our precious Eddie Jett with us, and I felt bad that
he wanted nothing to do with the restaurant. He didn't want to sit down and
eat, and cried much of the time.
We all took turns taking him in and
out of the dining area, but no matter what we did, he continued to fuss.
Chips got thrown, as did the little 25 cent toys from the trinket machines we tried to bribe him with. Nothing helped. Monty wolfed his food
down and finally took Eddie out to the car to listen to the radio while
Sky and I put our food in to-go carriers.
I went home to change and
headed back to Skylar's to help her finish painting her kitchen. When I
got to her house, poor Eddie Jett was still a mess---he just whined,
cried, and rolled around in my lap. I pulled his jeans off and we got
him some "comfy" sweat pants (my personal solution to a bad day.) Skylar decided to also take off his socks. When she removed them
she realized he had a "goat head" sticker wound up in his tiny sock!!!
So the whole time we were sweating it in the restaurant, poor Eddie Jett
wanted nothing more than to tell us what was wrong, but
couldn't. It broke my heart.
I know it's difficult to hear your child
complain at times, but be grateful for those sweet voices of
communication. Our little buddy couldn't tell us all he wanted was the
sticker removed from his sock.
After said evil sticker was removed, Eddie Jett was a happy camper for the rest of the day, and I got lots of hugs and kisses. It reminded me of the story of the tiny mouse that removed the sticker from the lion's sore paw...Eddie Jett and I are friends forever!
Be grateful for the little things in life. Words aren't always needed to show love and support.
Me and my precious buddy, Eddie Jett at Senior Salsa. He managed one smile while trying to eat his chips and salsa with a prickly sticker in his little sock!
I'm home sick on the couch today. Thank you to my son who left the channel on Palladia t.v. before he left for school.
Blackberry Smoke, and a hot cup of tea makes this girl's cough, cold and congestion more bearable!
Cannot wait to see them at the Cains Ballroom in March.
Gotta go---they're playing one of my favorites right now---"Aint Much Left of Me!"
"Well, I'm still holdin' on, but there aint much left of me--"
We had a wonderful birthday celebration yesterday for my oldest daughter, Jessica.
Her sweet little one sang her version of "Happy Birthday" to her. It was the highlight of our night!
This week music and meals features a song by, The Brother's Johnson. "Strawberry Letter 23." The first few bell notes, sure brings back memories of summer days in the 70's. Just makes me sigh~
My recipe is for a cake that I made yesterday for my daughter's 26th, (oh Lordie, I feel old) birthday. I call it my strawberry mousse, chocolate fortress cake.
It's a rockin', three layer, chocolate fudge cake, filled and covered in delightful strawberry mouse, surrounded by an abstract tower of chocolate, and topped with chocolate covered strawberries.
We just walked in from church, and dinner's not until 5:00 so, I've got my work cut out for me trying to keep my husband and son out of it---lots of hand slapping going on.
"Strawberry Letter 23" and a big slice of strawberry chocolate heaven.
The finished product---I love how the fortress of chocolate is protecting the pillow-y strawberry mousse. I cannot wait to cut into the three layer wonder and let the wall fall where it may...hopefully, mostly on my plate~
List of ingredients:
2 chocolate fudge cake mixes--prepared as directed. You'll have three layers and enough left over for a batch of cupcakes :)
Strawberry Mousse for filling--
41/2 cups of whipping cream
1/2 cup of icing sugar (powder sugar)
2 tblsp of strawberry preserves or jam
2 cups pureed fresh strawberries
20 oz of semi-sweet baking chocolate
chocolate shavings for topping as well as 4 chocolate covered strawberries
I started with two boxed cake mixes. I used chocolate fudge. It'll make your three layers, plus a batch of cupcakes!
See, there they are (the extra cupcakes) photo bombing the strawberry preserves used for the mousse.
You'll need to whip up 41/2 cups of whipping cream with 1/2 powdered sugar. Then fold in gently, 2 cups pureed strawberries---I used an old fashioned potato masher to puree strawberries, and 2 heaping tbls strawberry preserves.
For the chocolate fortress around the cake, melt 20 oz of semi sweet baking chocolate over a double boiler until smooth.
As the chocolate is melting, ice the three layers in between and on top with the strawberry mousse. Then lick the bowl---I have no self control--
You're getting close!
Now the tricky part. Fold two rectangles of parchment paper the length of a cookie sheet. Pour half of the melted chocolate onto each rectangle, spreading it out with a spoon so each one will wrap half way around your cake and connect at the seams. Place the cookie sheets of chocolate in the refrigerator until the chocolate is set. Then flash melt the chocolate rectangles for approximately 30 seconds. Carefully lift the parchment paper and place around outside of cake, pressing gently until adhered. Leave on the parchment paper and place back in the refrigerator until chocolate is set again. Remove cake and gently peel off the parchment paper. Repeat process for the second chocolate sheet, gently pressing the seams of the chocolate coating where they meet at sides to construct one solid wall of rich, decadent chocolate around your luscious strawberry mouse, fudge cake.
I hope you get a chance to listen to "Strawberry Letter 23" and eat something delightfully strawberry. The song truly evokes carefree memories of the fabulous 70's. I was 11 years old, and roller skated, or skateboarded everywhere---on an old wooden skateboard with metal wheels non-the-less.
Here's to bell bottoms, and amazing music with a funky groove~~~
HAPPY VALENTINES DAY!
Almost 29 years and still smoochin' <3
Love my hard working, good lookin' husband! We are so blessed!
On our 29th anniversary--June 22,
2013, attending a wedding at the
German Church in Tulsa, OK~
Stay tuned for a new section on my website!
Since two of my favorite things in the world are food and music, I'm going to develop a page that will feature a recipe that I've prepared while listening to a genera of music, or featured Artist that's inspired me in a foodie way.
It could be the music that inspires the food, or perhaps the food that inspires me to play a certain album.
Maybe some, BBQ and Blues with Robert Johnson and Eric Clapton, wafting through the air, combined with the mouth watering scent of sweet, spicy sauce. Or my favorite seafood dish made while enjoying some Gordon Lightfoot...(I might have to explain that one.) Maybe some luscious pasta with Vasco Rossi?
Thanks for visiting...tonight just might be, Jerry Lee Lewis and. goodness, gracious "Great Balls O' Fire" hot wings!!!
Music and food---two of life's great pleasures!!
AND BBQ RIBS
Chicken and dumplings with carrots--
Tuesday: Roast with mashed
potatoes and gravy--
Wednesday: Big pot of brown/black/red, bacon beans
with Firehouse cornbread---
Tonight: Pot of hot, spicy chili (that can be
converted into Frito chili pie if so desired.)
Can you tell I'm trying to
keep some fat on my freezing U.P.S. man through this Arctic blast here
in Oklahoma? I don't know how much longer I can keep this weekday
cook-fest going. I may resort to tacking a piece of tallow fat up on his delivery truck visor, so he can peck and go!!
Come on Spring! I'm so ready to grill some chicken breasts
Sad for my Broncos...happy for Mrs. Delores
Bailey, her son Alvin, and all the kids at IGC that will be so happy
the Seahawks won---sad I made, and ate too many burritos...happy I have detox
water brewing for tomorrow!
Also, happy Bruno Mars did such an amazing
job during the half time show...and happy Flea kept his pants on!
My potion of spring water, lemons, mint, and cucumber will be ready for me in the morning~
over Mary Magdalene---I just realized I have a pop tart with an image
of a big, fat clown holding a little, whimsical heart balloon...and just
in time for Valentines Day!!! I'm putting it on E-Bay! Any
Never mind......I ate it~
You've heard of Jesus on toast? Well, I scored a sacred image of a pudgy clown, covered in cherry red sprinkles, holding a little heart balloon...on a Poptart~
Happy February everyone!