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Recipes lost and found: Try a grilled Cuban

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By JEFF HOUCK | The Tampa Tribune

Published: June 8, 2011

Several weeks ago, Carol J. Perry wrote requesting the recipe for a Louisiana-style white-chocolate bread pudding she ate during baseball spring training in Port Charlotte.

Hazel Curry of Sebring mailed a recipe for the dessert she found in Taste of Home magazine. According to the clipping, it was submitted to Taste of Home by Kathy Rundle of Fond du Lac, Wis. The recipe runs here.

'Latin Grilling' cookbook

If you're looking for something for summer picnic season, give a look at "Latin Grilling" (Ten Speed Press) by Miami author Lourdes Castro.

What does grilling have to do with Cuban sandwiches?

Castro has a recipe for a grilled Cuban that looks incredible. Imagine a pressed Cuban with a smoky flavor. She uses leftover pork from her recipe for Cuban pig roast.

"As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away," she writes in the book. "It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano."

The way Castro seas it, every Cuban sandwich should include:

•A thin layer of yellow mustard on the top piece of bread

•A single layer of dill pickle chips

•A few slices of Swiss cheese

•One to two layers of roast pork

•One to two layers of sweet boiled ham

•A thin layer of softened butter on the bottom piece of bread.

I couldn't agree more. Her grilled version recipe runs below.

iPad BBQ app

Barbecue Nation is always looking for new recipes. Southern Living magazine's Big Book of BBQ app for the iPad offers more than 100, plus tips and techniques from pitmasters.

Video and audio clips include advice and demonstrations by barbecue chef Troy Black. Information is presented in seven recipe chapters and is based on the cookbook: "Big Book of BBQ: Recipes and Revelations from the Barbecue Belt."

The app will be available for $7.99 through July 4 and $12.99 thereafter on the App Store.

Leftover requests

Andy Herd of Spring Hill wants the fried chicken coating mix used at Golden Skillet. He also wants the recipe for the Cajun pinto beans from Bojangles chicken franchise.

Kathy Freeman of Lake Placid is looking to make the fluffy coconut dessert served at the Fred's restaurant chain in Plant City, Lakeland and Winter Haven.

Kathy Newby of Sun City Center is looking for Mama's Special from Sarducci's restaurant.

Ethyle Hanson wants the recipe for the former Aunt Hattie's chicken dumplings.

Sally Sahlstrom of Tampa wants the chicken salad recipe from the former Whaley's Market.

A thank you

Jean Guoin of Land O' Lakes wrote to say "thanks to Dolores Pirone for my request of zabaglione . I located her cookbook online and ordered it. Keep up your good work. I love finding different recipes that your readers send in."

White Chocolate Bread Pudding

Makes 12 servings and 1½ cups sauce

16 slices cinnamon bread, crusts removed and cubed

1 cup dried cranberries

¾ cup vanilla or white chips

2 1/4 cup chopped pecans

¼ cup butter, melted

6 eggs

4 cups milk

¾ cup plus 1 tablespoon sugar, divided

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

For the sauce

2/3 cup heavy whipping cream

2 tablespoons butter

8 1-ounce squares white baking chocolate, chopped

In a greased 13-by-9-by-2-inch baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter.

In a large mixing bowl, beat the eggs, milk, ¾ cup sugar, vanilla, cinnamon and allspice; pour over bread mixture. Let stand for 15 to 30 minutes.

Sprinkle with remaining sugar. Bake uncovered at 375 degrees Fahrenheit for 55 to 65 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly.

In a small saucepan, bring whipping cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding.

Grilled Cuban Sandwich

Serves 8

1 loaf Cuban bread, sliced lengthwise

1/2 stick (1/4 cup) unsalted butter, softened

3 tablespoons yellow mustard, or to taste

1 1/2 pounds boiled ham, sliced

1 1/2 pounds roasted pork, sliced

1 pound Swiss cheese, sliced

1 cup dill pickle chips, or to taste

To assemble the sandwich, spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.

Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.

Heat your grill to high (550 degrees Fahrenheit) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450 degrees) and continuing.

Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.

Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.

Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

"Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More" by Lourdes Castro

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or email jhouck@tampatrib.com.

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