Frydad's Croqueta Preparada y Cuba Libre!!
This is a variation on a Cuban sandwich that you'll find in diners all around Miami.
Basically, it's a cuban sandwich with 4 smashed ham croquetas on it.
Also, served with a Cuba Libre, which is a rum and coke with a wedge of lime. I've had many today, thankfully.
I slow roasted a cuban picnic shoulder, marinated in homemade fatali mojo for 24 hours. The roast was for 9 hours at 250, American.
Mojo ingredients: 5 squeezed bitter oranges, 10 garlic cloves, 1 lime juiced, salt, pepper, water, dried oregano, 1 fatali
Cook, let chill overnight.
The next day, reheat in the oven at 250, then shred/chop it all into chunks and pieces. Sample as you go.
Went to a Cuban grocery, just down the street, and picked up some still-warm cuban bread, and 5 ham croquetas.
Ate one croqueta on the way home.
Also in the game is thinly sliced premium ham (the way most places actually do it) and swiss cheese.
And I like to mix dill relish and yellow mustard with a touch of cayenne powder. Kind of my own spin on mustard and pickles.
Toasted on the griddle with the cast iron press on top. I used to use a foil-wrapped brick, but I think my wife threw that away when we got the press.
Great thread, TB. This was fun. Croqueta Preparada...
Here's the pork. The crunchy bits were awesome, and the meat was nice and juicy tender.
This bread is made with lard (see the ingredients on the bag) so you know its good. Note the croquetas.
Assembly...
Gettin' my press-on
Finished.
Domino, Mothafucka!!!!!!!
FD
This is a variation on a Cuban sandwich that you'll find in diners all around Miami.
Basically, it's a cuban sandwich with 4 smashed ham croquetas on it.
Also, served with a Cuba Libre, which is a rum and coke with a wedge of lime. I've had many today, thankfully.
I slow roasted a cuban picnic shoulder, marinated in homemade fatali mojo for 24 hours. The roast was for 9 hours at 250, American.
Mojo ingredients: 5 squeezed bitter oranges, 10 garlic cloves, 1 lime juiced, salt, pepper, water, dried oregano, 1 fatali
Cook, let chill overnight.
The next day, reheat in the oven at 250, then shred/chop it all into chunks and pieces. Sample as you go.
Went to a Cuban grocery, just down the street, and picked up some still-warm cuban bread, and 5 ham croquetas.
Ate one croqueta on the way home.
Also in the game is thinly sliced premium ham (the way most places actually do it) and swiss cheese.
And I like to mix dill relish and yellow mustard with a touch of cayenne powder. Kind of my own spin on mustard and pickles.
Toasted on the griddle with the cast iron press on top. I used to use a foil-wrapped brick, but I think my wife threw that away when we got the press.
Great thread, TB. This was fun. Croqueta Preparada...
Here's the pork. The crunchy bits were awesome, and the meat was nice and juicy tender.
This bread is made with lard (see the ingredients on the bag) so you know its good. Note the croquetas.
Assembly...
Gettin' my press-on
Finished.
Domino, Mothafucka!!!!!!!
FD
