(sigh)
I love Paula Deen, she of the Food Network's popular show and owner/chef/manager of the famous Savannah restaurant, "The Lady and Sons." But Paula should stick to what she knows best, which is traditional recipes for southern comfort foods.
I was watching an old show of hers recently where she was making several "international" dishes. I had to laugh. The Cuban sandwiches she put together were hysterical -- French bread, Dijon (French) mustard, prosciutto (Italian ham), Swiss cheese. An authentic Cuban sandwich uses mostly organic artisan breads, three different meats, one of which is roast pork which has been marinated in a wide array of tropical citruses. They also include a rosemary sun-dried ham, which is a staple of these sandwiches. Usually the cheese is a goat cheese, not the Swiss or Provolone that Americans slap on a CUBAN sandwich.
There are many recipes for these sandwiches, and as usual we have abominated them with ingredients the Cuban people would never put on theirs. I've even seen them referred to in this country as Cuban paninis, which is, OMG, Italian!
(sigh)
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