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Food52I’m fairly certain this sandwich would never have happened, had I not married my husband nearly 39 years ago. You see, he’s from Tampa, Florida, where they make a killer Cuban sandwich. I’d never even heard of a Cuban sandwich before he took me there for the first time. You can get them everywhere in Tampa. Mine’s a bit different. Let me explain. (This is where the “made with love” bit comes in . . . .). Years ago, when my boys and their cousins were little, my parents started hosting an annual beach week on North Carolina’s Outer Banks. My mother would prepare for beach week every year by roasting a turkey and a ham shortly before they’d drive down from Northern Virginia. A week or so in advance she’d make an enormous batch of pulled pork, which she’d freeze and bring, along with all kinds of other family favorite treats. Everyone looked forward to that pulled pork. One year, when I commented on how much work my mother had done, getting ready for the beach, she simply said, “It’s a labor of love, dear. I enjoy every minute of it.” In time I started making pulled pork, too, eventually taking a sharp turn south from the simple vinegar based pulled pork of Eastern Carolina, to incorporate the flavors of a “Cuban adobo” herb and spice blend inspired by a blend suggested by Jerry Traunfeld in one of his books on cooking with herbs. It was only a matter of time before I started making Cuban sandwiches with my Cuban adobo-rubbed pork. And “made with love” this sandwich certainly is. Whenever I make pork shoulder for my boys, we talk about my mother, and the wonderful times we had with our extended family at the beach. The Cuban sandwich brings back fond memories of our trips to Boca Grande (via Tampa) with the boys’ other grandmother and their cousins on my husband’s side. This sandwich brings together both sides of our family, reminding us all of the love we shared in our gatherings with each. ;o) P.S. Now that my boys are grown, when we get together and I have planned and prepared many of their favorite things to eat, someone invariably thanks me for that. To which I always reply, “It’s a labor of love, dear, and I enjoy every minute of it.” ;o)Food NetworkSpiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.Food52Gorgonzola terrine is an elegant recipe that you can serve at a buffet or as an appetizer, either with crackers or Italian ciabatta bread, and accompanied by nice glass of fruity white wine or an aged Port wine. This delight is also suitable as a cheese course in an important dinner. The pungent and distinct Gorgonzola flavor blends well with the sweetness and tenderness of the figs and the crunchy flavor of the nuts. This is a rich recipe, but there also a healthy side to it, of course!!!!. In fact figs are rich in fiber, vitamins and minerals while walnuts, in addition to vitamins and minerals, also pack high amounts of protein and omega-3 fatty acids, which as we know is beneficial to keeping your heart healthy and your cholesterol low. (At least this is something to balance out the gorgonzola!) With Italy’s reputation as the country of love and passion, it’s no wonder that a popular legend ascribes the origin of Gorgonzola cheese to a love story. One evening a young boy working as an apprentice in a dairy factory neglected his job, because he was “distracted” by a visit from his girlfriend and forgot to tend to his daily task. The next morning he found the milk curds covered by mold! He tried to cover his negligence mixing the curd from the day before with a new batch. He didn’t get rid of the mold, but the result was a new cheese never produced before and that now enjoys a solid and devoted following. This is, of course, only a legend to lend a little extra passion to this delicious cheese, which is made by adding a species of mold to fresh curd from whole pasteurized cow’s milk. It was already being produced in the Middle Ages, and its name comes from the town of origin, Gorgonzola, to the east of Milan. Nowadays several cities in Lombardy and a few in Piedmont are the main centers of Gorgonzola production. During these cold winter days I would also suggest enjoying sweet Gorgonzola spread on warm polenta.EatingWellThis twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that's soft on the inside and crusty on the outside is perfect for a Po' Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Serve with: Sauteed corn and bell peppers.Taste of HomeI like to make this warm and cheesy sandwich for a simple dinner, served with fresh fruit on the side. —Jan Briggs, Greenfield, WisconsinFood52My grandmother's 7 Up cake is a mellower cousin to the lemon pound cake, and comes from a long tradition of Southern cakes made with soda/pop as a leavening agent. The cake doesn't taste like 7 Up, but makes something new and familiar all at once. It's adapted from her recipe. I recently found that the cake made a cameo in the 2008 film The Secret Life of Bees: according to the legend, the boy who ate the cake would be compelled to kiss the girl who baked it. I can't personally vouch for that magical effect—but maybe you can? Notes: Make sure you use a big loaf pan (9x5x3) for this recipe, and or make sure you use very well-greased parchment paper with long overhangs on each side.Food.comThe classic chocolate cream pie, served at the Hershey Hotel. And now a little history: While the nation was suffering through the Great Depression, the "Chocolate King," Milton S. Hershey, had a vision. Though close friends and associates called him crazy and urged him not to do it, he was determined to build a grand hotel high atop Pat's Hill in the town he built on chocolate. Nearly three decades earlier, Hershey had perfected his formula for milk chocolate and began his planned community of Hershey, Pennsylvania. He had already constructed the chocolate factory, homes for his employees and a school for orphaned boys. Now it was time to realize his dream. Before his wife, Catherine, passed away in 1915, she and Milton had planned to build a luxury hotel in the style of those they loved during their travels abroad. They dreamed of re-creating the Heliopolis Hotel, a famous resort in Cairo, Egypt. Hershey went so far as to purchase the architectural plans, but when the estimated cost to duplicate the structure was $5 million, he abandoned the idea. In 1930, Hershey announced that he intended to build his hotel after all. He gave his architect, D. Paul Witmer, a postcard of a smaller hotel he and Catherine had enjoyed on the Mediterranean. His involvement didn't stop there. Based on travel notes he and his wife had kept, Hershey instructed Witmer to outfit the new hotel with a Spanish patio, tiled floors, a fountain, and a dining room with a good view from every table. During construction, as many a 800 steelworkers, masons, carpenters, and other craftsmen and laborers were employed on the Hershey payroll. "We have about 600 construction workers in this town," Hershey said. "If I don't provide work for them, I'll have to feed them. And since building materials are now at their lowest cost levels, I'm going to build and give them jobs." Work began in 1932, continued through a very mild winter and was completed in 1933. A formal opening celebration was held on May 26, 1933 with a dinner and dance for 400 invited guests. The $2 million Hotel Hershey opened for business the next day. It was an elegant jewel nestled in the rolling hills of Hershey's birthplace. A local newspaper observed, "Somewhat belying the simplicity of taste for which the "Chocolate King" is noted, the hotel is characterized by great luxury of detail and elegance of appointment. Tinted walls, palms and fountains, carved woodwork, and brilliant hangings and rugs." Indeed, a Mediterranean-style hotel in central Pennsylvania was unarguably distinctive. Among its unique features, the Circular Dining Room promised what Hershey wanted - a view from every table. Built in a semicircle, without pillars or corners, it allows each guest to view the breathtaking formal gardens on the far side of the windows. Thirteen stained glass windows frame the outside perimeter, with each pane depicting birds and blooms native to Hershey's beloved state. The Hotel Hershey celebrates over 70 years of tradition and elegance.Food.comHow many of you remember the Big Boy restaurants? They had a great sandwich called the "Slim Jim". Well here is my version of that great sandwich. For a true Big Boy restaurant experience, you might want to serve this with onion rings on the side. Submitted to Zaar on August 6th, 2006.EpicuriousMy love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke’s mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
