Triplepsalad Recipes

TRIPLETAS

Steps:

• Preheat the oven to 375 degrees F.
• Cut small slits into the pork roast and stud with the garlic. Slather the pork with olive oil and sprinkle with the thyme, cumin, fennel and some salt and pepper. Roast until the pork reaches an internal temperature of 145 degrees F, about 45 minutes. Let cool to room temp, then slice very thinly.
• In a small bowl, combine the chile powder, espresso powder, brown sugar, granulated garlic, granulated onion and some salt and pepper. Mix to blend.
• Heat a large cast-iron griddle or skillet over medium-high heat. Use a meat mallet to pound the hanger steaks to an even thickness. Sprinkle the steaks with the spice rub and drizzle with olive oil. Place the steaks on the griddle and cook for 4 minutes on each side. Let cool to room temperature, then slice thinly against the grain.
• Cut the loaves of French bread into thirds. Layer the sandwiches as follows: chowchow, Swiss cheese, ham, roast pork, hanger steak, lettuce, tomato, onion, plantain chips and sandwich sauce.
• Place the green peppers, red peppers, jalapenos, red finger peppers, tomatillos, red onion and cabbage in a container. Toss with the salt. Cover and refrigerate for 8 to 24 hours. Drain.
• Place the drained vegetables in a pot and add the vinegar, water, sugar, dry mustard, coriander, mustard seed, celery seed, cumin, ginger, turmeric and bay leaves. Bring to a boil and cook over medium heat for 20 minutes. Let cool to room temperature, then cover and chill for 8 hours. Refrigerate for up to 3 weeks, or can and store at room temperature for up to 1 year.
• In a bowl, stir together the ketchup, sour cream, Worcestershire and cayenne until well combined. Season with salt and pepper to taste.

TRIPLETA

Steps:

• Spread the ketchup and mayonnaise on the bottom half of the bread. Add the cheese, then stack the ham, pork and steak on top. Add the fried plantains, if using, and finish with the lettuce and tomato.
• Heat the sandwich in a sandwich press until the bread is toasted.

TRIO OF SALADS

Steps:

• For Salad:
• In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
• Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.
• For Vinaigrette:
• Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups.