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Cuban Sandwich

*Makes 4 sandwiches

Ingredients
Cuban bread or French bread, but not a baguette
Butter, softened
Dill pickles, sliced
1-pound roasted pork, sliced (May use roasted turkey if you don’t have pork) but, Cuban style is pork!
1-pound good ham
½ pound Swiss cheese, sliced (best to use a mild swiss)
Yellow mustard

Directions

• Preheat a panini press (or large sauté pan if you don’t have a press but you will need something heavy to press your sandwich down while cooking)
• Cut your bread in half
• Spread thin amount of mustard on each half of bread, then spread the outside with small amount of butter. (You can use spray butter also)
• Layer all the ingredients on bottom side of bread, pickles, roasted pork, ham, and cheese
• Top your layered side with other slice of bread
• Place your sandwich in the press and spread or spray a small amount of butter on top
• Close your lid and give it a good press, may even hold it down a bit!
• Grill for about 2-3 minutes until the cheese is melted and your bread is a golden brown!

(Your sandwich should be pressed to about 1/3 is original size) so keep pressing it down!

TIP:  Let your meat and cheese come to room temperature before starting so you don’t burn the bread before the cheese is melted!

Debra’s Picadillo (Cuban Style Hash)

Ingredients
2  cups diced onion
2  cups seeded and chopped green bell pepper
Olive oil for sautéing (about 3-4 Tablespoons)
4  cloves garlic, minced
2  pounds ground beef (or 1pound ground beef and 1 pound ground pork)
3  tomatoes, peeled seeded, and chopped or 1 15oz canned tomatoes
¼  cup dry white wine (Cubanisimo Pinot Gris or Rose’ will work great)
1  teaspoon ground cumin
1/4  teaspoon cinnamon
1/8 teaspoon ground cloves
1  Tablespoon capers
1  teaspoon dried oregano
1/2 cup chopped green olives
1/3  cup raisins
Salt and pepper to taste

Directions
Cook white rice according to directions on package.  I use abrazo white rice with this recipe.

Sauté onion and green pepper in olive oil in a large frying pan for about 5 minutes, until onion is softened.

Add the garlic and ground beef.  Mix the onion and green pepper into the sautéing meat and cook until the meat is browned, about another 5 minutes.

Add the tomatoes, wine, cumin, cinnamon, cloves, capers and oregano.

Reduce heat to low, cover pan and simmer for about 15 to 20 minutes.

Add olives and raisins and simmer another 5 minutes longer.

Salt and pepper to taste.

Serve over cooked white rice, and add some fried plantains as a side dish!

Enjoy!

Debra’s Tostone Recipe

What you will need:
Sauté pan
Extra Virgin olive oil
Kosher salt
2-3 Green Plantains
Wax paper
Wet towel
Tongs
Microwave

To start your tostones:
Fill bottom of sauté pan with at least a ¼ inch of olive oil to cover bottom of pan. Start
heating oil on Medium-High heat. Keeping an eye on it while preparing plantain!
Take your green plantain and cut off both ends, then cut down the peel of the plantain in
at least 3-4 areas from end to end, making sure you do not cut into the inside area.
Wet a cloth leaving some of the water in the cloth and then wrap the plantain in it and put
it in the microwave on high for 3 min.
When finished it will be very hot to the touch so use a hot pad to remove.
Take off the peeling and slice the plantain into ¾ inch slices. Should have 7-8 pieces per
plantain.
Place each piece onto a piece of wax paper, leaving some space between each.
Cover with another piece of wax paper and use something with a flat bottom to mash
each piece to about ¼ inch thickness.
When oil is hot you can test it by placing a piece into the oil. It should start to sizzle if
oil it hot.
Continue placing the rest of the plantain pieces into the hot oil, making sure to not
overcrowd the pan.
When the edges of the plantain begin to turn golden brown, flip it to the other side and
cook until golden. They will cook fast so do not walk away while cooking.
Using your tongs, remove each piece and place on a plate lined with a paper towel to
absorb and oil that remains.
Sprinkle kosher salt on all!
Enjoy!

What you’ve all been waiting for! Cubanisimo Pinot Gris Mojito🍹 SO YUMMY YOU HAVE TO TRY IT!

1-2 wedges of lime
4-6 mint leaves
1/4 teaspoons of Agave
Muddle it gently
Add ice
Add 1/2 cup Pinot Gris
1/4 cup club soda
1/2oz of rum
Stir
ENJOY AMIGOS!

Serve it as a side, or serve it as a meal…this White Wine Pesto Spaghetti Squash is made with our Pinot Gris and sure to be a fan favorite!

Print off the recipe here

Ingredients
1 spaghetti squash—small to medium
2 tablespoons olive oil
1 medium yellow onion, chopped
1 can artichoke hearts in brine, drained (these are not marinated hearts)
1/3 cup pesto
1/2 cup vegetable stock
1/2 cup Cubanisimo Vineyards Pinot Gris
Parmesan cheese
Salt
Pepper

Directions
Cook the spaghetti squash your favorite way and “spaghetti” it with a fork. Set aside.

Over medium-high heat, cook chopped onion till translucent and tender. Add pesto. Stir to combine. Add stock and wine and simmer till reduced somewhat.

Reduce heat to low. Add in spaghetti squash and artichoke hearts. Stir to combine and add salt and pepper to taste. Serve with a sprinkle of Parmesan cheese.

It is that time of year again! As 2019 wraps up, we are all preparing for our fun New Year’s Eve parties! Maybe you are in charge of the wine, or maybe a sweet treat…either way, we have you covered! Our Pinot Noir Cupcakes, brought to you by Carmen Triana, are the perfect way to ring in the new year with friends and family. Enjoy!

Print off the recipe here

Ingredients
1 ½ cups flour (all purpose or gluten free blend for gluten free cupcakes)
¼ cup unsweetened cocoa
1 cup white sugar
1 tsp baking soda
½ tsp salt
1 tsp white vinegar
6 tbs vegetable oil
1 cup Cubanisimo Pinot Noir

Directions
Preheat oven to 350°. Line muffin tin with cupcake wrappers.
Add all ingredients to mixing bowl and mix well until smooth. Fill cupcake wells approximately 2/3 full.
Bake for 20 minutes. Cool on cooling rack.
Glaze with simple chocolate ganache glaze.

Simple Chocolate Ganache Glaze

Ingredients
¼ cup semi-sweet chocolate chips
2 tbs half and half

Directions
Microwave chocolate chips 30 seconds at a time until they start melting. Add half and half and stir until smooth. If needed, microwave 30 seconds at a time, stirring in between until the glaze is smooth. Put glaze into small sandwich baggie and snip the end to glaze the cupcakes.