CUBAN PORK SANDWICH (CUBANOS) FROM CHEF MOVIE
This is the cubanos sandwich recipe from the 2014 movie Chef. The food in the recipe was created by real life rock star chef Roy Choi. This is the actual recipe from the movie! It was published on thestar.com. This is supposed to be made with a panini / sandwich press but I do not have one so I've provided instructions for how to make this in a skillet. AND these are great for freezing! Refer Note 1 for instructions.
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 7
Steps:
- Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
- Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
- Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
- Butter the bottom AND top of the outside of the baguettes.
- Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
- Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.
Nutrition Facts : ServingSize 1195 g, Calories 407 kcal, Carbohydrate 33.3 g, Protein 20.8 g, Fat 21.4 g, SaturatedFat 11.9 g, Cholesterol 71 mg, Sodium 1747 mg, Fiber 2.7 g, Sugar 2.5 g
CUBAN-STYLE PORK BURGERS
Provided by Food Network
Time 25m
Yield 6 burgers
Number Of Ingredients 12
Steps:
- Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.
Nutrition Facts : Calories 510, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1070 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 34 grams
CUBAN SANDWICH BURGERS
My mom would make these Cuban burgers when we would visit her in Florida. They are a take on the real Cuban sandwich. My kids love them. My boys could eat two of these monsters in one sitting. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Prepare grill for medium heat. Place a large cast-iron skillet on grill grates., In a large bowl, combine beef, pork, lemon juice, 1/2 teaspoon garlic salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. , Combine mayonnaise, mustard, remaining 1/2 teaspoon garlic salt and 1/4 teaspoon pepper; spread over cut sides of buns. Place burgers on bun bottoms; top with Swiss cheese, ham, pickles and bun tops. Using oven mitts, carefully place preheated skillet on sandwiches. Grill sandwiches, covered, until buns are browned and cheese is melted, 5-8 minutes.
Nutrition Facts : Calories 690 calories, Fat 44g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 1706mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
CUBANO PORK BURGERS
Make and share this Cubano Pork Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
- Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
- Preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
- Add patties to hot skillet; cook for 6 minutes.
- Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
- Cook patties for another 5-6 minutes.
- Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
- While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
- Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
- Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
- Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
- Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.
Nutrition Facts : Calories 908.6, Fat 63.5, SaturatedFat 22.2, Cholesterol 212.5, Sodium 536, Carbohydrate 22.5, Fiber 4, Sugar 14.8, Protein 61.7
FRITA CUBANO
Steps:
- For the quick mojo aioli: Whisk together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder and garlic powder. Cover and refrigerate until ready to dress the burgers.
- For the burgers: Mix the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt and pepper in a large bowl, folding it over itself until thoroughly mixed. Let the meat rest 15 minutes at room temperature or for up to 4 hours refrigerated. Shape the meat into 12 balls all the same size, then lightly press them into chubby round patties.
- Preheat a large cast-iron skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and sweat until translucent, 3 to 4 minutes. Add the patties on top of the onions and press the patties onto the onions using a spatula. Let cook, 3 to 4 minutes; the onions will continue to cook and caramelize in the patty juices, adding flavor to the patties. Flip the patties and cook until firm, 2 to 3 more minutes. Remove from the heat and top with the Swiss cheese.
- Spread 1 tablespoon mojo aioli on the bottoms of each Hawaiian roll, then top with a patty and a generous handful of the Mini French Fries. Serve.
- Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
- Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
- Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned.
PORK TENDERLOIN CUBANO
I love Cuban cuisine for its blend of Spanish, African and Carribbean cooking styles and flavors. This is one of those recipes that requires simple preparation the night before and then goes on the grill or in the oven for a quick but delicious meal. From "Home Cooking with the Uncommon Gourmet" by Ellen Helman.
Provided by Acerast
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the pork in a non-reactive container or plastic bag.
- In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
- Pour the marinade over the pork, coating all surfaces.
- Cover and refrigerate for 2 hours and as much as overnight.
- Return to room temperature before cooking.
- Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
- Oven method: Roast the pork in a 400F oven for 20-25 minutes.
- Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.
PORK ROAST CUBANO
It takes me just minutes to prepare this recipe, and the slow cooker does the rest of the work! It's a one-dish meal that's real comfort food for my family. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over meat., Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya.
Nutrition Facts : Calories 430 calories, Fat 24g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 322mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.
CUBANA PORK BURGERS
Second prize winner of the 1997 Build a Better Burger contest. By Gloria Piantek, Skillman, New Jersey.
Provided by ratherbeswimmin
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the salsa: combine all the salsa ingredients together in a bowl; mix well.
- Cover and refrigerate until ready to serve.
- To make the spread: combine the mayonnaise and mustard together in a small bowl; blend well; cover and refrigerate until ready to serve.
- To make the burgers: Chop the ham in a food processor; add in the beans, chiles, and garlic; process until finely chopped.
- Transfer mixture to a large bowl; add in the pork, chile powder, cumin, and salt.
- Handling the meat as little as possible to avoid compacting it, mix well.
- Divide the mixture into 4 equal portions; form the portions into patties to fit the buns.
- When the grill is ready, brush the grill rack with vegetable oil.
- Place the patties on the rack, cover, and cook, turning once, until done to preference-4-5 minutes on each side for medium.
- During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
- During the last 2 minutes of cooking, top the patties with the cheese to melt.
- To serve the burgers: spread the mustard mixture over the cut sides of the bun tops.
- On each bun bottom, spread a layer of salsa; then top with a lettuce leaf, a patty, and more salsa.
- Add the top buns and serve.
Nutrition Facts : Calories 626.2, Fat 33.1, SaturatedFat 12.3, Cholesterol 103.9, Sodium 1923.5, Carbohydrate 44.5, Fiber 7.7, Sugar 8.1, Protein 38.9
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