Be sure to tune in to Fox 56 on July 12th at 11:30 am for the next episode of The Kentucky Proud Kitchen with Brigitte Nguyen! Here’s a sneak peek of what she’ll be making.
Brigitte told us, “These recipes were made more delicious with the baby Swiss slices found in the deli section, which melt beautifully in a crisp, flavor-packed sandwich studded with lean Stonecross Farms pork tenderloin, Applegate ham, and Pop’s Pepper Patch pickles. Black beans make a healthy, quick side dish and the rum banana pudding is super rich thanks to the 4 Centerfield egg yolks, whole JD Country milk, and buttery Back to Nature vanilla wafers.”
Tune in tomorrow to see how these all come together!
Cuban Sandwiches
For the pork:
Zest and juice of 1 orange
Zest and juice of 1 lime
2 cloves garlic, minced
1 tsp chili powder seasoning (contains chili powder, cumin, and oregano)
1 tsp coriander
1 tsp dried oregano
1/2 tsp crushed red pepper
1 pork tenderloin, about 1 lb (we used Stonecross Farms)
Salt and pepper
1 tsp olive oil
In a medium bowl, combine the orange zest and juice, lime zest and juice, garlic, chili powder seasoning, coriander, oregano, and crushed red pepper. Add the pork tenderloin to the bowl and turn every 5 minutes or so, for 15-20 minutes. Alternately, marinade and meat can be placed in a resealable bag and refrigerated for about an hour. Remove the tenderloin from the marinade and sprinkle liberally with salt and pepper.
Heat 1 tsp olive oil in a large ovenproof skillet over medium high heat and sear the tenderloin on all sides until nicely browned. Transfer the skillet to a 375 degree oven and cook until a thermometer inserted in the largest part of the tenderloin registers 140-145 degrees, about 20 minutes. Allow meat to rest for 10-15 minutes, then carve into thin slices.
To assemble:
1 large Italian or French loaf or 4 bolillo rolls
1/4 cup mustard (we used Kentucky’s Smokin’ Grill Grande Reserve Spiced Honey Mustard)
8 large slices of baby Swiss cheese
1/2 lb sliced ham
3/4 cup pickle slices (we used Pop’s Pepper Patch Habagardil Pickles)
1 tbsp butter
1 tbsp olive oil
To make the sandwiches, split the loaf or rolls in half lengthwise and slather with mustard. Place slices of cheese on the cut surfaces of the bread (once melted, they will help hold the elements together). Layer the ham, pork, and pickles on the bottom piece of bread and add the top. Melt butter and olive oil in a cast iron skillet over medium heat and add the sandwiches to the skillet. Using a spatula, another heavy skillet, or even a sheet pan (a brick or heavy soup cans can act as weights), press the sandwiches to flatten. Flip and crisp on the other side, then cut into serving sizes and enjoy!
Cuban Black Beans
1/2 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded and diced
2 cans black beans
2 bay leaves
1 tsp dried oregano
1 tsp chili powder seasoning
1 tsp red wine vinegar
Salt and pepper, to taste
In a medium saucepan, combine the onion, bell pepper, garlic, jalapeño, black beans (do not rinse or drain), bay leaves, oregano, and chili powder seasoning. Simmer for 20 minutes until vegetables are soft. Add the vinegar, then season with salt and pepper.
Rum Banana Pudding
For the pudding:
2 cups milk
1 cinnamon stick
1/2 vanilla bean
1 strip lime peel
Pinch salt
1/3 cup brown sugar
2 tbsp cornstarch
4 egg yolks
2 tbsp rum
To assemble:
1 tbsp butter
3 ripe bananas, sliced
2 tbsp brown sugar
1 tbsp rum
1 cup crushed vanilla wafers or shortbread cookies
In a small saucepan, bring the milk, cinnamon stick, vanilla bean, and lime peel to a simmer. Lower heat and steep for 10-15 minutes, making sure to scrape the contents of the vanilla bean into the milk. Remove the cinnamon stick, vanilla bean pod, and lime peel. In a separate bowl, whisk together a pinch of salt, sugar, cornstarch, and egg yolks. In a slow stream, add the hot milk to the egg mixture, whisking the entire time. Transfer this custard back to the saucepan and bring to a simmer. Once the mixture bubbles and thickens, add the rum and stir to combine. Transfer to a clean bowl and refrigerate until ready to assemble.
To assemble the puddings, melt the butter in a saute pan over medium heat. Toss the bananas with the brown sugar and rum, then add to the hot pan for 1-2 minutes, just to dissolve the sugar and bring out the sweetness in the fruit. Remove from heat. Using 4 small mason jars, parfait cups, or glasses, layer about 2 tbsp of crushed cookies in each glass, followed by a scoop of the pudding. Follow with a spoonful of bananas, more pudding, more bananas, and finish with the remaining cookies. Serve immediately or refrigerate until ready to serve.
