Monday, February 1, 2010

Cuba Libre

Is a drink, made (so Darling Husband tells me) with lime, rum and Coke. We didn't have lime. We didn't have Coke. We did have rum, and lots of it. Rum leads to brilliance, fortunately, and so we discovered forgotten Pepsi in our kitchen. No one here drinks Pepsi. We drink Diet Pepsi. My father in law, however, drinks the original and so my mother in law thoughtfully dropped some off to us a few weeks before Christmas so that we'd be prepared for his holiday visit. He drank half of one. Five bottles remained.

As for lime, well, I remembered one lonely packet of True Lime in the cupboard that fell on me serendipitously the other day. Have you tried this stuff? It's awesome. It is to lime what Equal is to sugar. In that, it's a little, convenient packet to be used when you can't find the real stuff. Et voila. Cuba Libre. I drank two and could have downed a few more. (Here's a thought: if you made rum and Coke with Coke with lime, would you have made a Cuba Libre?) Apparently, by the way, they also make a True Lemon.

We made this drink to go with our cuban sandwiches and pan fried plantains. The other night we roasted an extra pork tenderloin (the perils of not separating your tenderloins before you freeze them) and so had some roast pork on hand. It had been glazed in hot pepper jelly, so what could be better? We thinly sliced it (easy because it was chilled) and layered it on bread with sliced ham, swiss cheese and a little smear of whole grain mustard. Traditionally, it should have had pickles but Darling Husband never eats them and I think they have no place in this dish. However, per tradition, we sliced the loaf of bread horizontally instead of building from slices. It took some mashing to get it into the George Foreman grill, but it came out crisp, dense, flavorful and insanely hearty. They were simply delicioso.

This is the sandwich you pack to get you through your day of physical labor, and for good reason. Oof, I am full.

I might be able to find room for another Cuba Libre, though.

No comments:

Post a Comment