페이지 정보작성자 Weekend Warrior… 작성일21-02-18 00:00 조회22회 댓글0건
With the frigid temperatures across the country, a soup and sandwich recipe is on the menu today. We take a Wisconsin Beer Cheddar Soup and pair it with my version of a Cuban Sandwich.
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OR NO SOUP AND SANDWICH FOR YOU!!!
1:18 Mojo Pork Marinade
2:18 Putting the Pork Butt in the Smoker
3:29 Beer Cheese Soup Recipe
9:36 Check on the Pork at Two Hour Mark
10:25 Wrap the Pork Butt in Foil
11:12 Heat up the Smoked Kielbasa
11:45 Build the Cubanos
15:45 Taste Test
I love the classic Cuban Sandwich (Cubano) which has Cuban Bread, mustard, dill pickles, smoked ham, roast pork, and Swiss cheese.
There is a restaurant in Omaha, Nebraska called Blatt Beer \u0026 Table and they serve a version of this called the Tipsy Cuban. The Tipsy Cuban has a pretzel bun, pulled pork, smoked kielbasa, garlic dill pickles, Dijon mustard and Gruyere cheese. They serve it over a a ladle full of Havarti Beer Cheese Soup.
What I've done is put together a recipe for both the beer cheese soup and the Cuban Sandwich (Cubano) with ingredients that are a little easier to find and easier on the budget.
Mojo Pork Marinade Ingredients:
1/4 cup olive oil
1/4 cup orange juice
3 Tablespoons lime juice (I used Calamansi Lime Juice)
1 clove crushed garlic
1 handful chopped cilantro
1 teaspoon dried oregano
1/2 teaspoon cumin
salt and pepper to taste
Marinade the pork overnight and flip it over several times to get an even marinade.
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I smoke roasted the pork in my Pit Boss vertical pellet smoker at 300 degrees F for a total of 5 1/2 hours. Every hour for the first 4 hours I would come out and spritz the pork with apple juice to add some extra flavor and to keep the pork from drying out. After four hours of smoke roasting the pork I double wrapped it in aluminum foil and continued to cook it for another hour and a half until it reached an internal temperature of 203 degrees F. Let it rest about 30 minutes and then shred it, chop it, or slice it.
The Beer Cheese Soup Ingredients:
1 Tablespoon bacon fat
1 1/2 cups diced carrots
1 1/2 cups diced yellow onion
1 1/2 cups diced celery
3 cloves crushed garlic
1 Tablespoon salt
1 Tablespoon pepper
1/2 teaspoon red pepper flake
1 Tablespoon Hot Sauce
18 oz light beer
3 cups low sodium chicken broth
Add the bacon fat, carrots, onion, and celery and cook over a medium heat for about 5 minutes allowing the vegetables to soften slightly.
Add the rest of the ingredients and bring to a simmer over medium heat and simmer for 10 minutes.
Remove from the heat and start making the cheese sauce.
1/3 cup butter
1/3 cup flour
4 cups whole milk
24 oz of cheddar cheese cut into thin slices or shredded
Melt the butter over medium low heat (dont brown it) and whisk in the flour to make a roux. Continue to whisk the rough over medium low heat for about 5 minutes. Slowly pour in the 4 cups of whole milk and stir constantly until it starts to thicken (it took me about 10 minutes of stirring).
Once the mixture begins to thicken, remove it from the heat and immediately start stirring in the cheese a little bit at a time. Once you have the cheese completely melted put it back on a medium heat and pour in the beer broth mixture and bring it to a simmer and cook for 10 minutes.
As a finishing touch, I used an immersion blender (I call it a boat motor) to puree the vegetables. This is completely optional.
To make the Cuban Sandwich / Cubano Sandwich:
Butter the outside of the bread, put down a layer of Dijon mustard on both sides, a layer of pickles on the bottom bun followed by the smoked kielbasa, followed by the mojo smoked pulled pork, followed by a layer of Swiss cheese. Put the whole sandwich in a panini press and cook until the bread is well toasted on the outside and the cheese is melted on the inside. If you dont have a panini press, you can use a griddle plate or cast iron pan.
#Soup #Sandwich #WeekendWarriorBBQ
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