So what's on the menu for todays game??
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Here, Cubans, since the game is in Miami.
On a Cuban roll or French bread, buttered lightly, crust up, I place 2 slices ham, several slices roasted pork tenderloin, cut lengthwise, a liberal amount of yellow mustard, dill pickles (whole) cut thin, lengthwise, and 2 slices of swiss cheese. Compress in a sandwich press until flat and the cheese is melted.
The tenderloin is marinated in salt brine, orange juice, 2 bay leaves and cumin, and oregano the night before, then roasted at 370 for about 40 minutes until done. Sprinkle a bit more cumin and fresh cracked pepper on before roasting.
Salt brine....1 cup salt, 1 can OJ concentrate, and enough water to cover. Mix...Oregano and cumin..about a half dollar sized mound of each in the palm of your hand.
Note on brineing...after covering the meat in the solution, before covering to put in the fridge for the night, add 3-4 cups ice to help bring the temp down to a safe level as fast as possible.
No sense brineing in a bacteria stew for a hour or more until the fridge temp kicks in.
Add in a cold beer and you are set. Saw some Stroh's and picked up a 12 pack....haven't had a Stroh's in a long time.
What are you having??
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French Dip Sandwiches.
2 rump roasts have been in the crockpot since 10AM. Threw them in with some french onion soup, beef broth, a can of beer, garlic powder, worcestershire sauce. They'll be in about 7 hours.
Once done, slice the rolls, butter them and thrown them in the oven and bake for 10 minutes. Slice the meat diagonally and place on the rolls. Serve with the sauce for dipping.
For desert, hot fudge brownie sundaes.
-
French Dip Sandwiches.
2 rump roasts have been in the crockpot since 10AM. Threw them in with some french onion soup, beef broth, a can of beer, garlic powder, worcestershire sauce. They'll be in about 7 hours.
Once done, slice the rolls, butter them and thrown them in the oven and bake for 10 minutes. Slice the meat diagonally and place on the rolls. Serve with the sauce for dipping.
For desert, hot fudge brownie sundaes.
French Dip Sandwiches.
2 rump roasts have been in the crockpot since 10AM. Threw them in with some french onion soup, beef broth, a can of beer, garlic powder, worcestershire sauce. They'll be in about 7 hours.
Once done, slice the rolls, butter them and thrown them in the oven and bake for 10 minutes. Slice the meat diagonally and place on the rolls. Serve with the sauce for dipping.
For desert, hot fudge brownie sundaes.
Sounds good...I do one close and call it Italian beef....add a pack of the Italian dressing mix...no beer, then shred the beef.
At any rate, sounds like a good plan.
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Chicken wings, and pizza, and Cheez-its man...and some of that stuff we used to eat back in the day, what was that called??? Ah, that's right ............
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We had honey smoked ham, home made potato skins and seven layer bean dip.
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We had the traditional Runzas. YUM!
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Here, Cubans, since the game is in Miami.
On a Cuban roll or French bread, buttered lightly, crust up, I place 2 slices ham, several slices roasted pork tenderloin, cut lengthwise, a liberal amount of yellow mustard, dill pickles (whole) cut thin, lengthwise, and 2 slices of swiss cheese. Compress in a sandwich press until flat and the cheese is melted.
The tenderloin is marinated in salt brine, orange juice, 2 bay leaves and cumin, and oregano the night before, then roasted at 370 for about 40 minutes until done. Sprinkle a bit more cumin and fresh cracked pepper on before roasting.
Salt brine....1 cup salt, 1 can OJ concentrate, and enough water to cover. Mix...Oregano and cumin..about a half dollar sized mound of each in the palm of your hand.
Note on brineing...after covering the meat in the solution, before covering to put in the fridge for the night, add 3-4 cups ice to help bring the temp down to a safe level as fast as possible.
No sense brineing in a bacteria stew for a hour or more until the fridge temp kicks in.
Add in a cold beer and you are set. Saw some Stroh's and picked up a 12 pack....haven't had a Stroh's in a long time.
What are you having??
Here, Cubans, since the game is in Miami.
On a Cuban roll or French bread, buttered lightly, crust up, I place 2 slices ham, several slices roasted pork tenderloin, cut lengthwise, a liberal amount of yellow mustard, dill pickles (whole) cut thin, lengthwise, and 2 slices of swiss cheese. Compress in a sandwich press until flat and the cheese is melted.
The tenderloin is marinated in salt brine, orange juice, 2 bay leaves and cumin, and oregano the night before, then roasted at 370 for about 40 minutes until done. Sprinkle a bit more cumin and fresh cracked pepper on before roasting.
Salt brine....1 cup salt, 1 can OJ concentrate, and enough water to cover. Mix...Oregano and cumin..about a half dollar sized mound of each in the palm of your hand.
Note on brineing...after covering the meat in the solution, before covering to put in the fridge for the night, add 3-4 cups ice to help bring the temp down to a safe level as fast as possible.
No sense brineing in a bacteria stew for a hour or more until the fridge temp kicks in.
Add in a cold beer and you are set. Saw some Stroh's and picked up a 12 pack....haven't had a Stroh's in a long time.
What are you having??
It sounds like we might of found a new cook for next year
-
Here, Cubans, since the game is in Miami.
On a Cuban roll or French bread, buttered lightly, crust up, I place 2 slices ham, several slices roasted pork tenderloin, cut lengthwise, a liberal amount of yellow mustard, dill pickles (whole) cut thin, lengthwise, and 2 slices of swiss cheese. Compress in a sandwich press until flat and the cheese is melted.
The tenderloin is marinated in salt brine, orange juice, 2 bay leaves and cumin, and oregano the night before, then roasted at 370 for about 40 minutes until done. Sprinkle a bit more cumin and fresh cracked pepper on before roasting.
Salt brine....1 cup salt, 1 can OJ concentrate, and enough water to cover. Mix...Oregano and cumin..about a half dollar sized mound of each in the palm of your hand.
Note on brineing...after covering the meat in the solution, before covering to put in the fridge for the night, add 3-4 cups ice to help bring the temp down to a safe level as fast as possible.
No sense brineing in a bacteria stew for a hour or more until the fridge temp kicks in.
Add in a cold beer and you are set. Saw some Stroh's and picked up a 12 pack....haven't had a Stroh's in a long time.
What are you having??
It sounds like we might of found a new cook for next year
-
French Dip Sandwiches.
2 rump roasts have been in the crockpot since 10AM. Threw them in with some french onion soup, beef broth, a can of beer, garlic powder, worcestershire sauce. They'll be in about 7 hours.
Once done, slice the rolls, butter them and thrown them in the oven and bake for 10 minutes. Slice the meat diagonally and place on the rolls. Serve with the sauce for dipping.
For desert, hot fudge brownie sundaes.
Sounds good...I do one close and call it Italian beef....add a pack of the Italian dressing mix...no beer, then shred the beef.
At any rate, sounds like a good plan.
Sounds good...I do one close and call it Italian beef....add a pack of the Italian dressing mix...no beer, then shred the beef.
At any rate, sounds like a good plan.
That's sounds really good, I just shared that with my wife, we're going to try it that way the next time. We don't drink so I had to go out to by a single can of beer for this anyway.
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