½ cup Extra Virgin Olive Oil
1 Clove Elephant Garlic (Sliced)
1t Ground Cumin
½ cup Fresh Squeezed Orange Juice
¼ cup Fresh Squeezed Lime Juice
1 T Fresh Oregano
4 T Fresh Flat Leaf Parsley
½ cup Fresh Cilantro
Salt and Black Pepper (To Taste)
Heat oil over medium heat and add sliced garlic. Allow garlic to toast lightly. Remove from heat and allow the oil and garlic mixture to cool to room temperature. Once cool, combine all ingredients in blender. Pulse blender until contents reach a smooth sauce consistency. Correct seasoning with salt and pepper. The mojo will have visible pieces of parsley and cilantro. Store sauce in air tight container under refrigeration for up to two days. Yields: 1 cup of sauce.
1 12 inch loaf of Cuban Style Bread or Italian Bread (Split in half, lengthwise)
2 T yellow mustard
2 T spicy brown mustard
6 slices "Sandwich Style" dill pickles
4 slices Swiss Cheese
6 ounces Hard Salami
6 ounces Thinly Sliced Roasted Pork Loin
6 ounces Thinly Sliced Smoked Ham
2 fl oz Mojo Sauce
2 oz Unsalted Butter
Combine yellow mustard and spicy mustard. Spread evenly on the top half of the bread. Using a pastry brush, spread Mojo Sauce evenly over the bottom half of the bread. Begin building the sandwich on the bottom half of the bread. Place Swiss cheese evenly across the base of the sandwich, followed by layers of salami, roasted pork loin, smoked ham finishing with sliced pickles. Place top half of the bread on the base of the sandwich. Cut into four equal sandwiches. Lightly butter top and bottom of the sandwich. Following the manufacturers instructions, cook the Cubano Sandwich using a Panini style sandwich press grill. Serves four.
2 Ripe Plantains (Peeled and cut in half. Slice the halves lengthwise in to thin stips)
2 ounce canola oil
1 ounce unsalted butter
1. Preheat oil in a large, deep skillet over medium high heat.
2. Fry the pieces until browned and tender. Drain excess oil on paper towels. Season to your liking.
