Fall Foods: Cider Caramels and Pumpkin Risotto

Pumpkin Risotto Cakes

When I think of Fall, the first two things that come to mind are apples and pumpkins. So when the fine folks at the Pushin Gallery asked me to do a little food for the latest gallery hop, with the additional request that I work in some seasonal flavors, it was only natural to include them both in my planning.

Little Cuban Sandwiches

Pictured (almost) life-sized

I wish I had a great story about my first Cuban sandwich. Truth is, I don't even remember when I first tried one. It just happened into my life, and then into my repertoire, and I really don't know how or why. I just know I love the richness of having pork two ways, covered in cheese and topped (or in this case, bottomed) with a pickle to cut through it all. It's a brilliant sandwich, and a big hit when I make these miniature versions for parties at work. 

Now, as far as I know, the sandwich isn't from Cuba. The story I've heard is that it originated in Miami   by Cuban immigrants, but wikipedia tells the story otherwise. Whatever its origins, it is pretty well established that it should have the ingredients above topped with a layer of yellow mustard. I'm not a huge fan of yellow mustard though, so I amend mine with mayo and Sriracha for a little more kick. It might not be traditional, but it is definitely good!

Little Cuban Sandwiches 

1 Pork Tenderloin

4 oz thinly sliced ham

24 pickle slices

1 baguette or similar crusty bread

4 oz sliced Swiss cheese

Sriracha mayo (recipe below)

Coat the tenderloin in a good blend of spices (a little salt and pepper, paprika, garlic and cayenne will do nicely) and roast at 400 until done throughout; there are a lot of guidelines on what "done" is, but my experience is that 30-40 minutes is sufficient in my old oven. My advice - use a probe thermometer.

While the tenderloin is resting, slice your baguette into 24 slices, cutting on the diagonal. You want pieces thick enough to toast, but small enough to be bite-sized. 1/4-1/2 inch seems to be ideal. Arrange on a baking sheet and put under the broiler long enough to get a little color and crunch, then flip the bread over and repeat. Each side should only take a minute or two.

Here is where I should mention that the pork I'm using probably isn't traditional either. You could substitute any pork (pulled pork from you local BBQ place would be a good choice), but I like tenderloin for these sandwiches because, well, it is tender. I cut mine about the thickness of the bread, which always seems to yield some leftovers (see below if you need a use for leftover tenderloin).

From here, it is assembly. I put the pickle on first, because I like letting that juice soak into the bread a little. Then it is sliced pork, a couple of thin slices of ham, and a half-slice of cheese. Throw these back under the broiler until the cheese melts, then top with sriracha mayo and another slice of bread. I recommend serving these warm, but they hold up pretty well, so you could make them ahead if needed.

As for the leftovers, put it on crackers and have a snack while you wait for your guests.

A little sriracha mayo will perk up just about anything.

Sriracha Mayo

There isn't really a recipe for this, so much as assembly directions. Mix one part yellow mustard with two parts mayo, then add sriracha to taste. I keep a bottle of this in my fridge, and I'd say the mix is half-cup mustard, full cup mayo, and 2-3 tablespoons of sriracha, but you can adjust according to your taste. It really should be sold in stores, as it is a fantastic addition to just about any sandwich.

Grilled Pizza

Grilled pizza. Why not?

Everybody has a few friends that are picky eaters. Maybe they don't eat meat. Or vegetables. Or anchovies. Whatever it is they don't like, it makes it tough to have a meal together sometimes. A good solution: individual pizzas. 

Nutella Cookies

I was going to make macadamia cookies. I went to the store with that in mind. Then I saw the price of macadamias and had a change of heart.

So I started wandering the store, looking for ideas. I needed a few dozen cookies for a youth group event that night, and I wanted to do something a little different that would still appeal to kids.

Skate Wing with Basil Butter

Needs more lemon.

One of my favorite things is to stroll through the Asian market and buy random things. I've got a cupboard full of random teas, spices and sauces that I turn to now and then for a change of pace or a little inspiration. 

It was on one of these recent strolls that I picked up a skate wing. I'm not sure why, other than it kind of sounded interesting and looked like a challenge

Shrimp Boil Summer

A little full, but it turned out just fine.

Somehow, this has turned into the summer of the Shrimp Boil. Or Crab Boil. Or Low Country Boil. Whatever you want to call it, it is a great way to feed a crowd without having to spend your whole party in the kitchen.

Yankee Burgers in East Nashville

Egg. Cheese. Burger. Just need a refill in that pint jar now.

We weren't intending to go to Dino's, but we happened by and decided to pop in. We had been en route to a more trendy spot, but something about the little beer joint seemed like the kind of place we needed to go.

Nathan, my longtime friend and host for the evening, had heard tales of Dino's. People had gone so far as to call it the best burger in Nashville, and it is rumored to be the oldest bar. From the outside, it was easy to believe the latter. It didn't take long for us to believe the former as well.