Cuban sammie

Hmmmmm, I love Cuban sandwiches and since seeing the "Tony O's Cubans" at Target Field I haven't been able to get them out of my mind. I found an easy way to make them, totally GF!

 I  love the flavor and texture of pulled pork...but didn't want to take the time to make it myself (in this instance)...because I wanted the sammy right away. I find this product at Lunds, and it says gluten-free right on the package! Yay! Most of the pre-packaged shredded or pulled meats all have sauce...which I did not want. This was a super find!

Ingredients (for MY version:):
pulled pork
deli turkey (or ham)
pickles (I used Claussen sandwich slices)
deli or spicy mustard
mayo
GF bread (I use Udi's)
Muenster or Swiss cheese
butter

Directions:
Butter the outside of two slices of bread (for grilling). Slather the inside of one with mustard and the other with mayo. Stack the other ingredients on the inside and grill to perfection!

 

You're welcome.

GF Fried Pickles

Oh. My. God.

I love fried pickles. They were my absolute favorite thing at The Chatterbox Pub.....I thought they were safe there, as they are battered in cornmeal....but when I asked the staff....they informed me they use wheat flour in the mix. Bummer. I found this recipe (I think) in Food Network Magazine. Soooo, so good. Luke and I made these the other night and I can't wait to make them again. So good.

Ingredients:
1 egg
3/4 cup milk
pinch of cayenne
3/4 cup cornstarch (divided into 1/2 cup and 1/4 cup)
1/2 cup cornmeal
dash paprika
s/p
3 dozen cold pickle slices (I used giant pickles and sliced them thick, but you could use jarred slices)
canola oil

Directions:
In a shallow dish, beat egg and milk, add pinch of cayenne. In another shallow dish, mix 1/2 cup cornstarch will 1/2 cup cornmeal, season with paprika and salt and pepper (add dill if you wish as well). Place the remaining 1/4 cup cornstarch in a third shallow dish. Heat canola oil in a large pan, should be about 2 inches deep. Heat to frying temp (about 375 degrees). 

Dip the cold pickles in plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in the oil until golden. Drain on paper towels. Serve with ranch dressing.

Refrigerator pickles

Yummmmm. My mom always makes these in the summer, this was the first time I tried to make them. The recipe is super easy...the hard part is waiting three days for the pickles to pickle.

Ingredients:
10-15 small pickling cukes
1/2 to 1 white onion cut in small slices
2 tsp. celery seed
2 tsp. salt
1 cup vinegar
1 cup sugar

Directions:
Slice the cucumbers and onion, place in a large bowl or jar with a lid. Sprinkle the celery seed and salt over them and set aside. Pour 1 cup vinegar and 1 cup sugar in a saucepan, bring to a boil and set aside to cool. Cool completely and then pour over the cucumbers. Stir mixture and cover. Refrigerate for 3 days, enjoy!