You know how you have those people and places that you absolutely HAVE to visit when you go home? I have more than my share of those people and places too and no trip home would be complete without seeing them if only for a short time.
It's no wonder that I'm worn out after my trips to Ohio because in addition to all of the usual spots I like to visit, I like to take all of the new sights around the town too. My parents took me on a tour through the city of Cleveland during my most recent visit. I was so impressed with all of the new improvements to the city.
In spite of what it seems like, I did manage to fit quite a bit of rest and relaxation into my weekend too. Sitting by the lake and catching up on my reading is one of my favorite things to do when I'm at my parents house.
My dad handed me a recent copy of his Wine Spectator magazine while I was home and pointed out a recipe for Cubano Sandwiches that sounded really unique. I immediately copied it into my list of recipes to try and I ended up making for him last weekend when HE came to visit ME.
24 inch long loaf Cuban bread
1 pound thinly sliced Jarlsberg cheese
1 pound thinly sliced black forest ham
1 pound thinly sliced roast pork butt
Sliced dill pickles
6 Tablespoons butter, melted
1/2 cup chopped white onion
1/2 cup vinegar
1/4 cup cilantro
1 Tablespoon oregano
8 garlic cloves, peeled
3 bay leaves
1 Tablespoon cumin seeds
2 Tablespoons salt
zest of 2 oranges
1 Tablespoon pepper
5 pound boston butt roast
Place pork in a pan and pour marinade over pork. Cover and refrigerate 12 hours.
Transfer pork and marinade to grill safe pan and cook at 300 for 3 hours.
Arrange cheese slices on top of bread.
Spread 4-5 pickles on one side of each sandwich.
Arrange 1/4 of the pam and pork on top of the pickles.
Close sandwich and brush outside with melted butter.