Fly Fish SC

Awhile back I threw a pork roast and some veggies into the slow cooker for about 8 hours, which made a great meal. Even though that was true, I did end up with some of the pork roast left over. So, next came the age old question. What to do with the remnants? There really was nothing left to do but go Cuban. Building a Cuban sandwich was the perfect idea. The Cuban is made with three slices of roast pork, three slices of Swiss cheese, and three slices of ham. After those ingredients are placed on bread of your choosing, typically Cuban but in this case Italian, you put on a layer of dill pickle chips and a light coat of mustard. The best part comes next. I brushed a little olive oil on the bread and grilled it just long enough to melt the cheese a little and put some nice grill marks on the bread. Delicious!

The Cuban

Find out more about the history of the Cuban sandwich here. Its actually rather interesting.

It’s been some time since I did a What’s Cooking segment. So, what is cooking? Well, basically nothing. No actual cooking, but we do have some creation.

Today’s culinary subject is a favorite summer classic, the tomato sandwich. This won’t be the usual, couple slices of tomato on some bread. We’ll start with that as a foundation, and then add on. Pictured below, you will this lunchtime’s version. We have sliced tomato, sliced cucumber, sweet Vidalia onion, American cheese, all on lightly toasted white bread. I always recommend toasting the bread first then stacking your components. This is one of only a few times you’ll see me use mayonaise.

Loaded Tomato Sandwich

Not big on mayo, or want something healthier than white bread? Well, here’s what you do. Take the sandwich and stick….No, no we’re not going there. For an alternative you can place the ingredients into a pita and use a little cucumber ranch salad dressing. Fat free if you can find it. If health isn’t a real concern, you can get freaky in the kitchen by throwing on some crispy bacon.

Now head on down to your local farmer’s market or nearby truck farmer and pick you up some fresh produce and enjoy a cool summer classic. Then maybe go fishing. I’ve got to tie fishing in here somehow. Now if you will excuse me, the subject pictured above is looking pretty good, and I believe its about to be demolished like a DH stream on Saturday afternoon.

Let’s see what’s cookin’ at FFSC. Originating in the Low Country of SC and coastal GA, the Low Country Boil is a favorite for any gathering of friends and family. It consists of a combination of crab legs, shrimp, kilbasa sausage, corn on the cob, and potatoes.

Low Country Boil

So, what exactly is going on here? Old Bay seasoning is a very popular seasoning mix for this dish, but this time around I used Zatarain’s Crawfish, Shrimp, and Crab Boil in a bag. Bring a large pot of water to a boil and throw the bag in the water, but don’t open the bag. Once the water is boiling well, add red-skinned potatoes cut into chucks. Larger pieces are preferable because you don’t want them to cook down too soft during the process. You also toss in the kilbasa at the same time cut up into chucks as well. Let all that continue to boil for around ten minutes. After ten minutes, I removed the seasoning bag. If you want it spicier, leave it in or add additional cayenne pepper. Next, add in the crab legs and corn and boil for about five more minutes. The shrimp is the last thing added, letting it boil for another three to five minutes or until the shrimp are nice and pink. Drain the water, dump the food out, and throw down!

Ingredients I Used:

• Eight small red-skinned potatoes
• Six half ears of corn
• Two handsfull of shrimp (literally)
• One seasoning bag
• One pack of kilbasa (about 1 lb.)

I opted to omit the crab legs because I’m just not a big crab eater. The amount of ingredients listed above should be enough to serve four, but you can adjust as you wish. You may want fewer potatoes and more shrimp. You can have it your way. Its all good!