Thursday, March 22, 2012

The Platano Cubano ~ Cuban Canapes

A Caban-style canape, inspire by one of my favorite sandwiches, the Cubano!

Winner for Best Burger-Peoples Choice in BetterRecipes.com weekly contest, 2012 and featured by Gourmet Magazine as their Retro Recipe Remake Winner


I fell in love with the Cubano sandwich years ago when I lived in West New York, New Jersey in a densely, Cuban populated neighborhood. I wanted to reinvent the flavors of my favorite sandwich, but in the style of a burger. Leaving the burger open-faced, showcases the elegance of the Cuban-styled burger, and the border of brioche around the burger allows you to neatly hold it in your hand as it hugs The Plantano Cubano. This is one burger that has a big-wow factor and is perfect for entertaining!

 This Plantano Cubano hews closely to the Cuban tradition in flavor, while elegantly styled for a party as a chic, open-faced burger. Taking queues from the classic, Cubano sandwich, my version swaps out the pork and ham slices for the ground pork and Serrano ham. The Serrano ham pieces are laced throughout the ground pork mixture resulting in a savory, juicy patty. Staying true to the overall flavor profile of the Cubano sandwich, each pork patty is topped with Swiss cheese and a tangy, dill pickle relish. Each patty sits atop a brioche-round slathered in champagne mustard and more pickle relish.

A final nod to the Cuban culture is the fried and salty plantain chip that crowns this delicious little flavor bomb, The Plantano Cubano. Serve on coasters (as shown) or, on a serving tray.

         INGREDIENTS:
1 lb Ground Pork
¼ lb Serrano Ham, minced, (may substitute prosciutto
3T Canola Oil        
1 Plantain, firm          
4 Swiss Cheese slices
¼cup Champagne Mustard
¼cup Dill Pickle Relish
8 Brioche Roll, bottoms

Sea Salt & Cracked Pepper,to taste

 PREPARATION:
1.) Set oven to broil.
2.) In a large bowl, combine the Serrano ham and salt (and a dash of pepper,) to the pork mixture and thoroughly combine with your hands. Set aside.
3.) Heat canola oil in a cast-iron skillet to medium-high heat.
4.) Peel the plantain and slice 8 long, very thin slices with a vegetable peeler and place in the skillet. (Plantains will crisp and curl up very quickly, so keep watch) Remove crisp plantain chips, and set on a paper towel-lined plate. Salt liberally.
5.) Wipe out the bottom of the skillet with a paper towel, and place brioche rounds in skillet. Toast them so they are a little browned.(They will toast quickly, as the brioche have a high butter content)Set aside.
6.) Shape each pork patty into 2-2 1/2 inch round patties and place on baking sheet.
7.) Place patties under broiler for 5 minutes on one side. Remove and flip to broil other side for only 4 minutes.
8.) Cut the 4 Swiss cheese slices into quarters for topping the patties.
9.) Remove the patties from the oven and top with the Swiss cheese pieces,then return to the broiler for one more minute.
10.) Remove the patties from the oven and slather each toasted, broiche round with champagne mustard, then a little pickle relish. Add the pork patty, a little more pickle relish, and nestle the salty, plantain chip onto the cheesy-topped patty. Serve immediately.
              

Inspired by this famous Cuban Sandwich








1 comment:

  1. I think you mean "plátano", which is the Spanish word for plantain or banana.

    ReplyDelete