Lunch, Dinner, Snack

Reuben Cuban Pressed Sandwich

Reuben Cuban Pressed Sandwich
This recipe is a fun take on the traditional Cuban pressed sandwich, adding in a twist with sauerkraut and thousand island dressing!

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Snack

Ingredients
  • Roasted pork ½ Lbs
  • Ham ½ Lbs
  • Swiss cheese 4 Oz.
  • Sauerkraut 2½ Cups
  • Bottled thousand island dressing 5 Tbsp
  • Hotdog buns

Preparation
  1. Preheat your IMUSA SANDWICH PRESS.
  2. In the meantime cut hotdog buns all the way through until you have two separate pieces. Divide pork evenly on one half of bread.
  3. Spread 1⁄2 cup sauerkraut on top of each slice of pork. Evenly disperse the ham and cheese on top of the sauerkraut and top with the bun.
  4. Place sandwiches on the IMUSA SANDWICH PRESS and gently press down, making sure that the sandwiches don’t move.
  5. Toast for about 3 minutes, or until cheese is fully melted.
  6. Remove and open each sandwich and generously spread a spoonful of thousand island dressing. Cut in half with a serrated knife and serve immediately.

 

Xni-Pec Relish

Xni-Pec Relish
The Xni-Pec garnish is a staple in Yucatecan cuisine. This topping adds sweet & spicy flavor to Mexican flavored dishes using red onion & chiles.

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner, Snack

Ingredients
  • red onion 1
  • Scotch Bonnet or Habanero chiles 1 or 2
  • apple cider vinegar ¼ cup
  • whole all spice 1
  • salt 1 pinch

Preparation
  1. Mix all the ingredients and allow to rest or marinade for at least 10 minutes.
  2. Serve in a small dish alongside the cochinita with fresh tortillas prepared with an IMUSA tortilla press and an IMUSA Comal.

 

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla
This quesadilla recipe is layered with flavors from the sweet caramelized onions to the savory seasoned shrimp. Using an IMUSA quesadilla maker, you will have perfect quesadillas in no time!

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner, Snack

Ingredients
  • large (sun dried tomato flavored) flour tortilla (regular flour tortillas may be used as well) 8
  • Jack and Cheddar cheese 1 pound
  • large, ripe yet firm avocado 1
  • large shrimp 1 pound
  • large sweet onion 1
  • butter (plus more for brushing outside) 2 tablespoons
  • olive oil 1 tablespoon
  • sour cream ½ cup
  • salt ¼ teaspoon
  • cayenne pepper ¼ teaspoon
  • fresh tomato salsa
  • fresh cilantro

Preparation
  1. In a medium skillet heat 1 T of butter and 1 T of olive oil over medium high heat.
  2. the thinly sliced onions stirring occasionally (but not too often) until caramelized. Season lightly with salt and pepper. Remove from pan and set aside.
  3. Add additional tablespoon of butter to pan and add the shrimp.
  4. Season the shrimp lightly with salt and pepper.
  5. Cook shrimp 2 to 3 minutes stirring frequently until opaque and lightly golden, remove from heat and set aside.
  6. Place 4 tortillas on a flat surface and divide HALF of the cheese among them.
  7. Next add the caramelized onion, shrimp and avocado.
  8. Top with the remaining half of the cheese, and another tortilla on top.
  9. Lightly brush the outside with a little melted butter or olive oil and place in a preheated IMUSA quesadilla maker.
  10. Cook for 4 to 5 minutes or until cheese is melted and tortilla attains a golden color and nice crisp.
  11. Add ¼ teaspoon each of salt and cayenne pepper to sour cream and stir to combine.
  12. Cut quesadillas into wedges using a pizza cutter and top with the sour cream, salsa, and chopped cilantro.