a little of each

A family's cookbook

Cuban Sandwiches a la George May 20, 2013

Filed under: Sandwiches — alittlemoreofeach @ 8:18 am
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Having grown up in Tampa, George knows a good Cuban sandwich when he sees one (or rather, eats one).  According to him, it should be made with Cuban bread.  It should have roast pork.  It should have pickles.  It should be pressed.  Anything less would just be a sub.  Being in North Carolina and far from Cuba and its bread (or even a Publix), Stephanie took on the challenge to try to make as authentic a Cuban as she could.  Lucky for her, it got two thumbs up.

cuban sandwiches


1/2 pound thinly sliced ham (Stephanie used Boars Head)
1/3 pound thinly sliced roast pork*
1/4 pound thinly sliced Genoa salami
1/4 pound Swiss cheese
One loaf Cuban bread**, cut in half lengthwise
Kosher dill sandwich pickles
Yellow mustard
1/2 stick butter, melted


Open up bread and spread surfaces with both mayo and mustard.  Evenly layer the meats, topping with cheese.  Distribute pickles down the length.  Assemble sandwich with top.  Use a sandwich press if you have one, brushing the outer surfaces of the sandwich with melted butter and cooking on medium to medium high heat until golden, pressing and flipping once.  The cheese should be starting to melt.  Cut on the diagonal into as many pieces as you want – 2″ if you want to serve as an appetizer, otherwise into sandwich serving sizes. Makes one to two long sandwiches, depending how long your Cuban loaf is, and how high you stack your ingredients (warning:  the more meat and cheese, the harder to press).
*Stephanie cannot find Boars Head roast pork in NC, so she buy a small tenderloin, roast it in the oven and slice it as thinly as possible.

**Cuban bread is difficult to find, so she uses the closest thing.


Grilled Pork Tenderloin April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:21 pm
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From “Paula Deen & Friends Cookbook.” Serves six.


We served this for Nana Betty’s birthday party. It was delicious! You could cut the pork with your fork. A keeper!!



2 ½ pounds pork tenderloin

¼ cup soy sauce

2 Tbl dry red wine

1 Tbl honey

1 Tbl brown sugar

2 cloves garlic, minced

1 tsp fresh ginger, minced

½ tsp ground cinnamon

2 green onions, chopped



Place pork tenderloin in a resealable plastic bag. Place all of the marinade ingredients in a measuring cup and whisk to combine. Pour the marinade over the tenderloin and seal the bag. Marinate overnight in the refrigerator. Preheat an outdoor grill, or preheat the oven to 350 degrees. Remove the tenderloin from the marinade and pat dry. Reserve the marinade. Grill the meat for about 35-40 minutes over medium heat or roast in the oven for 45 minutes. Allow the meat to sit for about 10 minutes before cutting into two-inch pieces for serving. While the meat is grilling, gently simmer the reserved marinade in a small saucepan until reduced to about 2 tablespoons, stirring occasionally. Drizzle a small amount of marinade over each serving of meat.


Pork Chops Italiano

Filed under: Main Dishes — alittlemoreofeach @ 8:20 pm
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4 pork chops, one-inch thick

½ lb mushrooms

1 Tbl oil

1 medium onion, chopped

1 clove garlic, chopped

1 large green pepper, cut into strips

2 (8 oz.) cans tomato sauce

1 bay leaf

1 Tbl lemon juice

Salt and pepper to taste



Trim pork chops of excess fat. Sprinkle with salt and pepper. In a large skillet, sauté chops until they are browned, draining fat. Place chops in a 2 1/2 quart casserole dish. Arrange mushrooms around chops. Heat oven to 375 degrees. In oil, sauté onions, garlic and green peppers. Add remaining ingredients and simmer until vegetables are tender. Pour over chops. Bake covered for one hour. Serve over cooked rice or pasta.


Chipotle Meatballs

Filed under: Main Dishes — alittlemoreofeach @ 8:19 pm
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From “Mexican Everyday.” Serves four.


These are quite spicy and best accompanied by something cool: sour cream and salad. It has been added to our list of new favorites.



3 slices bacon in 1-inch pieces

3 garlic cloves, peeled

2 large eggs

½ cup bread crumbs


1 ¼ lbs ground pork

½ cup (loosely packed) coarsely chopped mint leaves, more for garnish

1 (28-oz) can diced tomatoes (preferably fire-roasted), drained of all but ¼ cup juice

1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved

1 teaspoon dried oregano

About 1½ cups beef or chicken broth.



Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor. With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes. While meatballs bake, combine tomatoes, ¼ cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and ½ teaspoon salt in a blender or food processor. Process to a smooth purée. When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes. Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.