Gleanings

Much like a turkey carcass the day after Thanksgiving, Food & Wine has been stripped of anything I found interesting and/or useful.  Today we turn the bones into soup. 

Cuban Sandwiches
We often go to Havana Mania for lunch with friends.  I have always wondered why the description for a Cuban classic contains the same ingredients as a "Medianoche."  It would puzzle me.   Then I read that the BREAD is different.  A Cuban is served on a crusty bread; the medianoche on a softer, egg bread.  Since "medianoche" means "middle of the night" it does make sense to have a "quiet" bread if you're going to raid the refrigerator!

In An Effort to be Helpful
The magazine gave an illustrated lesson on salting food.  We were instructed to buy three porkchops.  Take the first, soak it in a saltwater brine and let it sit in the refrigerator for 24 hours.  Remove, dry and cook.  The salt is said to be absorbed by the chop resulting in a chop that is "extra plump and juicy." 

Take the second chop, rub it well with salt and let it sit on a small plate - uncovered - in the refrigerator for 24 hours.  Here air drying is expected to "concentrate its porky flavor."

The third chop is to be treated "normally."  Unwrap it, sprinkle salt on it and fry it. 

As I don't approve of salt in cooking and never use salt while cooking, I can hardly endorse such foolishness as this.  You're on your own with this one.

This One's For You, George Bush!  How ya been?

Lemony Brussels Sprout Slaw
1/2 cup 2% plain Greek yogurt
1/2 cup low-fat mayonnaise
1 teas. finely-grated lemon zest
1/3 cup fresh lemon juice
1/2 cup chopped chives
1/4 cup chopped dill
Pepper to taste
2 lbs. raw Brussels sprouts, finely shredded.
1/4 cup + 2 T salted, roasted sunflower seeds.

Mix it up, chill it a bit and eat it.  Not you, George, I just remembered it's broccoli you dislike.   Apologies.