Cubano Sliders and Chicken Bacon Ranch Onion Rings

 

      I made these a year ago on a whim and Barb loved them.  Hopefully my luck holds.  A smaller version of the Original Cubano Sandwich utilizing King's Hawaiian rolls sliced sideways in order make a pack of 4 sliders.  The side dish is an innovative use of doughnut pans with savory ingredients to make some dipping onion rings (sort of).  Makes for a tasty dish without much effort.  Good summer food.  

Cubano Sliders

1 pack Hawaiian Rolls, divided into blocks of 4

8 tbsp Hidden Valley Ranch Cajun Secret Sauce

4 thin slices of Sweet ham

Roasted red peppers

½ pack Jimmy Dean Sage Pork Sausage 

4 slices Swiss Cheese

Dill stackers

Fry pork sausage into small, thin patties, about 3”

Set oven to 350°F. 

Cut the 4-block of rolls in half, intact and leave open-faced on a cutting board.

      Spread Hidden Valley Cajun Secret Sauce on both sides of each roll.

       Top the bottom side of each roll with 2 slices of cheese, 4 slices of pickles, 4 sausage pieces slices, 4 pieces of ham, 2 peppers, and 2 more slices of cheese.  These should cover the entire flat.  

      Return top half and firm down.  

      Place a skillet on the stove over medium heat and melt the rest of butter in the pan.

      Place the 4-roll block in pan and press it with a bacon press or small cast iron pan then place in the oven until crispy on both sides and the cheese melts. You may need to flip the sandwich halfway through the cooking process, about 6-8 minutes.  Cut and serve into 4 sliders. 

Chicken Bacon Ranch Onion Rings

1 donut pan or small multiple bundt tray

1 onion, sliced into rings

1 cup dried, crunchy bacon

1 cup chicken

2 cups grated cheddar

Dry Hidden Valley Ranch shaker

      Layer ingredients in each ring in order of cheese, onion rings, chopped chicken, crunchy bacon, dry Ranch, and more cheese. 

      Bake in oven at 400F for 20 minutes.  Serve with Ranch or your choice of Dipping Sauce.  

      Barb and I once again really loved the Cubano Sliders, but the 'onion rings' weren't as lucky.  We found them to be chewy and not adding any real flavor to the meal.  

"“In order to write about life first you must live it.” 

Ernest Hemingway

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British Steak and Ale Pie

       

      I have used recipes from the UK from time to time and found them to be tasty and filling.  Taste is a matter of preference when it comes to international meals.  Most of the time I have honestly not enjoyed the British choice of meats when it comes 'comfort food'.  This one could change my mind.  A great meat pie with vegetables, gravy, and delicious beef; what more could you ask for?  

1 Pillsbury pie crust

2 pounds beef chuck roast, small chunked

2 Tbsp Extra Virgin Olive Oil

1 onion, chopped

2 carrots, chopped

2 garlic cloves

2 Tbsp tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons all-purpose flour

3/4 cup dark English ale, such as Guiness

½ cup beef stock 

½ teaspoon fresh thyme, finely chopped

½ teaspoon rosemary

 1 teaspoon salt

 1/4 teaspoon ground black pepper

 1 large egg, beaten

 1/2 can beans, white or Cannellini 

      Remove pie crust from wrapper, lay on counter to warm.  Preheat oven to 425F.  Add the vegetable oil to a large, heavy, ovenproof saucepan or braising pan over medium high heat.  Add the beef (don’t overcrowd the pan, work in batches) and cook, turning the pieces until brown on all sides, adjust heat as needed if the bits on the bottom are getting too brown. Also add more oil as needed. When all pieces are browned, remove and set aside.

      To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes.  Add garlic, tomato paste and Worcestershire sauce.  Stir to mix well and cook for 1 minute.

There is no substitute

      Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef stock, beans, thyme, rosemary, salt and cover with a lid and allow to come to a low simmer for 1 hour.  Remove the lid and simmer for 15 more minutes to thicken the liquid if needed.  You want the liquid thick.  The meat should be quite tender, but will also continue cooking in the oven. 

      Fill the pie pan with the beef filling.  Brush the edges of the cooked pastry with the egg washed edges down so they stick to the other dough, folding the edge of the top dough under the bottom dough and pinch to seal, or press with a fork.  Cut a couple of slits in the top to let steam escape.  

      Bake for 25 minutes until golden brown. The time will vary depending on your oven.  Allow to rest for 10 minutes after taking out of the oven before slicing to allow the sauce to thicken.

      This is delicious but noted that this recipe would work also work well as a Shepherd's Pie or Dump Dish Style.  We may try it 'Dump Style' next time.  

"St. Patrick's Day is named for St. Patrick, the first guy to feed Guiness to a snake"

Conan O'Brien

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The Correct Answer is Always Yes, Ma'am

 

      Taking a side trip for humor this chapter.  I love cooking, traveling, etc. and this blog provides plenty of it.  I thought a little levity might be in order.  I love my wife dearly yet find my retiring years to be a period of readjustment.  "Discussions" can be difficult at times especially with disagreement.  Most issues that arise after retirement are rarely of an important nature.  There is no winning, only compromise.  Perhaps there always was.  I am sure she feels the same way.  Both of us always want the other to feel as if they've gotten their way.  I'm not saying that I don't get mad sometimes and I know she does too, but a few moments to reflect on the outcome vs. price puts things in perspective.  It's a delicate procedure.  Barb is a smart woman.  At least one of us married well.  Harmony is all that matters.  

      These are the 'Golden Years', what we worked for our entire lives.  Barb and I are retired 10 years now.  In fact, 10 years ago today for me.  A sense of humor is one of the cornerstones of any good relationship.  I have compiled a list of the most important rules for any successful male in the Yes Ma'am Club.  These are intended to shed a humorous light on the most easily resolved issues, with plenty of self-satisfaction.  

#1:  Before any conversation takes place, always assume she is right.

#2:  Always hold your ground when you know damned well you're right, until she smiles.  

#3:  Always follow the directions when working on something.  Not the ones that came with the product; hers.  

#4:  When she is guiding you backing the RV into place, just assume you'll do it several times to get it right.  

#5:  When going out always compliment her on what she wears and how she looks; even though before you walk out that door she is going to ask, "Is that what you're wearing?"

#6:  Don't ever operate on the premise that you are the everything "end/all" solution to her problems.  She's been solving them long before you.     

#7:  Everybody promises they are doing the best they can, both men and women.  Sometimes even that isn't enough and it's perfectly okay.  That is her best and that stands for everything.  So is yours.  

#8:  All the information you'll ever need is stored in her head.  Simply ask and she'll happily download it for you.  

#9:  Always allow for the fact that she may not be as wrong as you think.  Thinking outside the box often provides the answer you were both looking for.  Make sure your lid is open. 

#10:  If you're reading this blog, chances are you shouldn't be calling her ma'am.

"Compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece"

Ludwig Erhard

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Building the Perfect Charcuterie Board

 

      We always called this "Finger Food Night", but with the recent popularity of Charcuterie I simply modified my approach.  We both love being able to casually graze while talking, listening to music, or watching TV.  Sports is not a good fit to watch here as too much 'food fight' can ensue.  

      I have prepared these about 2-3 times a year now and recently did some research on the whole array of options available.  Boy, was I in for a surprise.  First of all, you do not need a fancy wooden charcuterie serving board unless you want one.  I have 2 small alder boards and 1 large, beautiful olive wood board.  Keep in mind who your audience is and how much will they eat.  This can serve 2-8 people depending on how much you want to prepare.  Barb and I try to keep it simple.  At first, we were meat, cheese, crackers, fruit, but there are many options.  

      It’s important to remember that your board is an appetizer, but can be a main course if you wish.

      Meat: Two to three slices of meat, or approximately 2 to 3 ounces per person should satisfy your guests ahead of the rest of the meal. Per-pound prices might give you sticker shock, but many are best sliced wafer thin, so a few ounces go a long way. If you’re serving 8 – 10 people, you will need 1 – 1 1/2 lbs of meat, and you’ll want to pick at least one from each category (more on that below) .

      Cheese: It’s usually sliced a little thicker, so 3 ounces of cheese per person or 1 1/2 – 1 3/4 pounds in total for 8-10 people (roughly 3 medium-size hunks) should do the trick.

      Extras: The more the better! My number one complaint about meat and cheese platters at restaurants is that they often don’t give you enough bread. Don’t make this mistake. You’ll want at least one cracker or piece of bread for every slice of meat. Extras — pickles, spreads, nuts, fruits — should all be plentiful. It’s OK if they out-number your meats and cheeses, since your guests may want to play with different flavor combos in each bite. It would not be unreasonable to serve 5-10 handfuls or small vessels of extras.

MEATS

Dry-Cured Pork: Thin-sliced, fatty and salty, dry-cured pork is a must. Serrano ham, prosciutto, country ham, Iberico ham, capicola and speck are all readily available. I don't recommend capicola as it is made from the neck and can be stiff.  You can get it prepackaged or sliced fresh from the deli.

Bresaola: Like prosciutto, bresaola is also dried and cured, but instead of pork, it’s usually made from beef top round, lending it a deeper flavor and more toothsome texture. 

Salami: Salami is possibly the most versatile and varied. It’s an aged sausage made from ground meat seasoned with a variety of herbs, spices and alliums, then dried and fermented in several styles (like soppressata, finocchiona, Genoa). Smaller salami is best served in thicker slices, while larger ones are best shaved thin. 

      Choose one meat from each category — for example, a nice variety might include prosciutto, bresaola, soppressata, and mortadella. You can buy an equal amount of each or play with proportions if you enjoy one more than the other.  

      Barb and I love, and usually stick with, Genoa Salami, Soppressata, and Proscuitto.  With the popularity of this many stores have a deli section that sometimes have prepackaged offerings to get you started.

 

CHEESE

Soft Cheeses: Brie, Camembert, triple-cream, burrata, goat cheese, fresh ricotta, Gorgonzola.  These spreadable cheeses lend tons of flavor and buttery texture. Don’t feel like you must commit to a whole wheel of Brie; it is available in small wheels enough for two.  

Semi-Soft Cheeses: Fontina, Muenster, Roquefort, Havarti. These land in the sweet spot between soft and firm, and they are easy to slice on a board. They’re creamy, but not gooey, and are mild in firmness and flavor. Fontina is perfect to mellow out a thick slice of spicy salami.

Firm: Cheddar, Gouda, Gruyère, Stilton, Jarlsberg, Manchego. These cheeses can hold their own in flavor, and a slice will be stiff enough to top and eat without a cracker. Though still creamy like a semi-soft, the firm cheeses offer a little more funk and flavor. Grassy gruyere uplifts ribbony, salty prosciutto.

Hard: Parmigiano-Reggiano, Pecorino-Romano, Asiago. These dry, salty, crystalized cheeses work well broken into hunks or pre-sliced and bring out the best in fatty cuts like soppressata or bresaola.

      Barb and I love Gouda, Brie, and Gorgonzola to start, sometimes adding a cheese ball.  Something important to remember:  Anyone who has sampled a charcuterie board for the first time always comments "There isn't enough bread".  Make sure you add plenty of choice crackers, toasted baguette, crostini, melba toast or even toasted pita.  

Nuts: Spiced nuts, candied nuts, Marcona almonds, roasted nuts, nut brittle.

Fruit: Grapes, sliced apples and pears, dried apricots, dried cranberries, dried and fresh figs. Apples are delicious and are a great cracker substitute for almost any bite. Grapes are a favorite on a charcuterie board for a reason — they don’t oxidize, they are fine room temperature, and they love meat and cheese flavors. And don’t forget seasonal fruits; in late summer peaches and melon are a revelation with prosciutto and brie!

Spreads: Honey, mustard, fig jam, pepper jelly, sweet or savory chutneys, tapenades. The fun is in experimenting with flavor combos.

Pickled/Briny: Brined or oil-cured olives, cornichons, caper berries, marinated artichokes, roasted red peppers and pickled vegetables. These create delightful contrast to the fattier flavors. You can borrow from the Italian antipasto with artichokes and red peppers. 

     Yeah, I know the above list seems daunting, but you will easily develop your own preferences and favorites, borrowing and substituting within categores.  A little bit of everything for everybody or just the two of you. Price can be a factor so always look for specials and stock up when you can in advance.  I have found that Walmart, Meijers, and HEB offer the best selection and prices.  The perfect wine pairing for nearly every Charcuterie might very well be good Pinot Noir or Syrah.  

      The final category of thought is the artistry of placement of the food so as to be visually appealing, balanced, and diverse.  Admittedly, I am NOT SO MUCH right brained so this can be a chore for me.  Thank God for my bride.  

       My most recent board featured Soppressata, Genoa Salami, Proscuitto, Grapes, Pistachios, crackers, Brie, Gorgonzola, Olives, Sweet Gherkins, and Gouda.  I also added a Hatch Voodoo Cheeseball. This easily fed 4.  Change up the menu, folks.  Promote a romantic, intimate meal to share your soul.  

      "A good board brings all people together and keeps all the memories they make with each other.  You have to be a romantic to invest yourself, your money, and your time in cheese"

 Anthony Bourdain

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