Begin cooking bacon. You can put it in a pan, in the oven for 15-20 min at 400 degrees.
Get a pan warm (medium heat) and drop in brown sugar and bananas. Cook for a couple minutes and flip. Coating with melted brown sugar. Cook until caramelized but not too gooey.
Get your grill/pan/etc hot
Mix salt and pepper with the meat. Flatten into patties that are about 1/2 inch larger than the buns.
Put a thumbprint in the middle of the patty so it doesn’t puff up when cooking.
Grill your burgers about 4min on the first side.
Flip burgers. Put the buns face down on the grill for a minute or two. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.
Spread peanut butter on bun and add burger. Top with bacon and bananas. Enjoy! The BIG LEBOWSKI COOKBOOK
Spread a generous layer of peanut butter on the insides of both slices. Arrange the banana slices evenly over the peanut butter on one slice, then top with bacon. Close the sandwich.
Melt butter in a skillet over medium-high heat, then place the sandwich in the skillet. Continuously flip the sandwich, ensuring each side is golden brown and has absorbed all the butter.
Serve hot.
NOTE - "The ELVIS" is a FRIED PEANUT BUTTER & BANANA
SANDWICH
To Make "The KING SANDWICH" Make an "ELVIS" and add 3 Slices of Crisp Fried Bacon, and you've got "The KING"
Optional: The classic Apulian method includes slowly grilling the octopus over embers, basting with olive oil
Boil the octopus: Fill a large pot with generously salted water and bring to a boil. To help tenderize the octopus, some traditional recipes suggest adding a wine cork to the water.
Submerge the octopus: Grasp the octopus by the head. Dip the tentacles into the boiling water for about 10 seconds, then pull it out. Repeat this process two or three more times. This step helps the tentacles curl and hold their shape during cooking.
Simmer until tender: Lower the entire octopus into the pot. Reduce the heat to a gentle simmer, cover, and cook for 45–60 minutes, or until the thickest part of a tentacle can be easily pierced with a fork.
Cool in the liquid: Turn off the heat and allow the octopus to cool completely in its cooking liquid. This is a crucial step that allows the meat to reabsorb moisture, resulting in a more succulent texture.
Marinate and grill: Once cool, remove the octopus and pat it dry. In a bowl, toss the tentacles and head meat with olive oil, lemon juice, garlic, and parsley. Let it marinate for at least 30 minutes, or up to an hour.
Char the Octopus: Preheat a grill or grill pan to medium-high heat. Grill the octopus for about 2–4 minutes per side, until visible char marks appear and the edges become slightly crispy.
Note : If you don't have a grill, you can char the Octopus in a hot pan. Heat pan on high heat. Add 2 tablespoons Olive Oil. Heat for 30 seconds. Add the Octopus. Cook for 90 seconds on each side.
Slice and serve: Slice the grilled octopus into bite-sized pieces or leave the tentacles whole. Use it immediately in your panino col polpo with arugula and extra dressing.
Originally known as the mixto or mixed sandwich, the Cuban sandwich was introduced to Florida by cigar laborers arriving from Cuba at the beginning of the 20th century. The dish consists of lengthwise sliced Cuban bread, roasted pork, glazed ham, Swiss cheese, thin slices of dill pickles, and, according to some sources, mustard. When assembled, the sandwich needs to be pressed in la plancha, a sandwich press similar to a panini press, but without ridged surfaces. An important ingredient of the sandwich is the crusty Cuban bread, which is traditionally baked with palmetto leaves inserted along the top of the loaf, creating the recognizable split crust. Palmetto leaves allow the bread to expand during baking, the same as slashes do on other kinds of bread dough. The leaves do not influence the flavor of the bread; they are used simply for creating the signature crusty ridge. Key West and Tampa, the two big cigar factory areas which housed many foreign workers, including the Cubans, have different versions of the sandwich. In Tampa, besides the ingredients mentioned above, they also add Genoa salami, whereas, in Key West, the dish always includes lettuce and tomato.
The first versions of the dish were supposedly made around the year 1500 by the TaÃno tribe in Cuba, with casabe bread, made from yucca. Two thin, crunchy slices of bread were filled with fish and bird meat. With the arrival of the Europeans, the natives started to incorporate pork and ham into their diet and replaced crunchy and hard casabe with a doughy, bread-like alternative. By the 1930s, the mixto was regularly found in the cafeterias of Cuba and was well-liked by sugar mill employees. Since the Cuban cigar manufacturers moved their business to Florida in the late 19th century, the Cubans often traveled to Florida for employment. The oldest written notices of the sandwich, as it is known today, can be found in the descriptions of workers' cafes in Ybor City and near West Tampa at the turn of the century. The Cuban sandwich, or Cubano, was a workingman's lunch for the workers employed in the cigar industry. Some mention that the workers brought their sandwiches from home, secured by toothpicks, while others claim the sandwiches were sold on-site for 15 cents apiece. At some point in time, Genoa salami was added to the sandwich, influenced by the Italians. By the 1960s, the dish spread to Miami.
RECIPE
INGREDIENTS :
ROASTED PORK
3 cloves garlic
1 teaspoon salt
1 tablespoon dried oregano
1 cup minced onion
1 cup sour orange juice
½ cup Spanish olive oil
1 (2-pound) boneless center-cut pork loin roast
CUBAN SANDWICH
4 Cuban breads
butter, softened
dill pickles, sliced
1 pound thinly sliced roasted Cuban pork
1 pound thinly-sliced good quality ham
½ thinly sliced mild Swiss cheese
yellow mustard
Step 1
For the marinade, mash the garlic and salt in a pestle and mortar. Put the mashed mixture in a small bowl and add onion, oregano, and the sour orange juice. Mix altogether. Add the mash to a saucepan in which you've heated some oil. Stir well. Turn off the heat and set aside.
Step 2
Pour the majority of the marinade over the pork, which you've pierced thoroughly using a knife or a fork. Cover and refrigerate for 2-3 hours.
Step 3
Place the meat on a rack in a roasting pan into a preheated oven (325 degrees). Drizzle the pork with the remaining marinade. Roast until completely cooked, about 20 minutes per pound (until the meat thermometer registers 160 degrees). Grease the meat occasionally with cooking juices. When cooked, let the pork rest for at least 20 minutes before cutting it to thin slices.
Step 4
Bring the leftover pan juices to a boil and simmer until the liquid is reduced by half. Use this juice to moisten the meat in the sandwiches.
Step 5
Divide the bread into four 8-inched sections and slice them in half horizontally. Spread the butter on each side of the halves then stuff the sandwiches in the following order: pickles, roasted pork, ham, and cheese. Add mustard if desired.
Step 6
In a preheated pancake griddle or a frying pan coated with cooking spray, press sandwiches, one by one, using a heavy iron skillet or a bacon press - the aim is to flatten the bread to a third of its original size. Grill until the cheese melts and the bread becomes golden in color (about 2 to 3 minutes on each side). Repeat the process for all the sandwiches. Before serving, slice each sandwich diagonally in half.
This is part of a scene in Francis Ford Coppola’s famed Italian-American mob-movie The Godfather. The scene is during Connie Corleone’s Wedding to Carlo. Paulie and Mob Guy-1 are assigned by Sonny to be guarding the outside of the Corleone Compound from any unwanted intruders (FBI, rival gangs, anybody).Mob Guy # 1 got a couple of Gabagool Sandwiches from one of the cooks preparing the Wedding Banquet for Connie and Don Corleone’s guests at Connie’s Wedding. Paulie and Guy # 1 can’t eat with the guest, but they are hungry. “Hey they’re Italian-American!” And Gabagool will definitely fit the bill. Gabagool, aka Gabagul, or similar, is an Italian Salumi pork-product made from the neck-meat of a pig. There are several variations of the name, including; Capicola (most common), Ham Capicola, Coppa, Capocollo, and Capicollo.“Gabagool” is slang for Capicola? It is not “slang” but Neapolitan dialect that many Italian-Americans use for Capicola, including Tony Sopranos and those real-life guys who don Big Pinky
Rings.
A Gabagool Sandwich
So you wanna make a Gabagool. The preferred sandwich is on Italian Bread or a hero-roll from a great Bread Baker like, Parisi Bakers in New York’s Little Italy. Then you gotta get the Gabagool! You get yourself top-quality Capicola from your favorite Pork Store, Satriale’s if you’re in North Jersey, at Di Palo’s in Little Italy, or Faicco’s if you’re downtown New York and Greenwich Village or at their Brooklyn outpost. You’re gonna want Provolone or Mozz, I prefer Provolone. Get some peppers, Hot Cherry Peppers like Tony, Paulie, and Silvio, or as others like myself, with Roast Sweet Peppers. That’s all you need. To make a Gabagool Sub, you need a good sub roll or crusty Italian-Bread, and Gabagool (Capicola) of course, thin sliced Provolone, and either, Genoa Salami, Mortadella, Prosciutto (Proshoot), or Sopressata if you like. Put the Gabagool, Provolone and any other if any Salumi product on the bottom half of your bread, top with shredded Iceberg Lettuce, add a slice of ripe Tomato, then thin sliced Red Onion, and sprinkle on Salt, Black Pepper, Oregano, Olive Oil, and Red Wine Vinegar and “you’re set!” Set if you don’t want it “Hot.” If you do? Then again, get yourself some Hot Italian Cherry Peppers and throw them. That’s a Gabagool Sub. If you want just a Gabagool and not a Sub, get a nice smaller roll, some roast red sweet peppers (or Hot), the Capicola, and sliced Provolone. Pile everything on between the bread, and Voila, you’ve got a Gabagool, just like Tony.Excerpted From SUNDAY SAUCE by Daniel Bellino Zwicke ... Available on AMAZON.comPS … For a great Gabagool Sandwich in New York, go to either Parisi’s Italian Deli in Little Italy, or Faicco’s Italian Specialties (Pork Store) on Bleecker Street in Greenwich Village, for the best Italian Sandwiches on God’s Good Earth!
GOT ANY KAHLUA ?The COLLECTED RECIPES of The DUDE
