Three Great Caribbean Sandwiches

Three Great Caribbean Sandwiches: Serve Hot or Cold
You will need these ingredients:
-French or Italian Bread
-Garlic cloves [Garlic is very important: fresh never powdered. I know that most of the powdered garlic in the world now comes from China, and is heavily spiked with M.S.G. (Monosodium Glutamate). If you like headaches, great, go with the powder.]
-Oregano.
-Sliced Onion Rings (For The Beef Sandwich)
-Ground Black Pepper.....I know a story from Marco Polo, that I'm sure that you would not be interested in, however, I can take this opportunity to point out, that Black Pepper was a common product in Southern China, prized in the North.
-Salt
-Mild vinegar
-Olive oil or Corn oil (go with the Corn oil), the others suck, royally, and leave a distinctive taste in one's mouth, that tells the memory circuits, that the food really sucked. Of course, no science here, just my opinion.

All three sandwiches, Chicken, Pork and thinly sliced Round Steak will use these ingredients in one form or another, plus sliced onion rings with the beef.

As long as we are talking about beef, I have to tell you that I won't buy beef in Hungary. I think that Hungarians became used to not having beef during the Soviet era, that they don't know what the different cuts are.

I think, that all the Sirloin, Round, Filets and Porter House cuts were sold for export and continue to be exported for cash. All that was left is that string of meat that runs along the spine and cuts that I don't recognize and the nastiest looking ground beef that I have ever seen anywhere in my life. The upshot is, I eat a lot of chicken and some pork. The fish is too tainted by sewage, chemicals and female hormones to even consider eating. Further, What is called "fresh" from the Mediterranean or else where wouldn't be fit for cat food in the States: anyway, I hate fish.

Okay, okay, I'm getting to it:

1. CHICKEN: This is an old Caribbean recipe Most people have forgotten how to prepare it. Not the old folks and not me) You can call it "Caribbean Chicken."
Spice and Preparation for one Chicken Breast

Make a paste by smashing (or however else you do it) of the garlic, oregano, black pepper, and salt. The ratio I use say on a full filleted chicken breast is: six nice size cloves of garlic, 1/2 teaspoon of salt (I haven't really ever measured it), a teaspoon, or more, of oregano, and a 1/2 a teaspoon of the black pepper. The paste should be a little wet from the garlic.

Rub the spice paste on the skinned chicken breast and let it sit in a shallow bath of vinegar and oil over night. Next day, fry the seasoned and cured chicken in corn oil, over a medium flame until golden brown.

Cut or break up the chicken into pieces, serve on bread (roll, Italian loaf: your choice). I like it with Dijon mustard on one side, a little mayonnaise on the other. OR, no mayonnaise, OR, no mustard, with or without tomato and lettuce.

If prepared correctly, your mouth should start to water.

2. PORK: Call it a "Fidel" a "Che" call it anything, but don't call it a Cuban Sandwich. In the States, somehow it got the name "Cuban Sandwich" but it's, actually, Spanish in origin.

You'll need a shoulder or a hind roast. Coat the same herb paste all over the roast. Poke holes into the roast and stuff the paste deep into it. Make deep linear slices on the skin's surface rubbing the herb paste into the crevices.. I don't eat roasted pork skin, but you'd be surprised how many people love it. Wrap it up and put in into the frig until the next day.

Bake in a hot oven (350 F.) for approximately three hours. Watch out for the drippings. Turn the roast every half hour or so. Don't worry about burning or losing the skin. The roast is done, when the meat is light brown or white (depending on the cut).

Slice up the meat (I like it lean, some people actually like it with some fat..ugh). Serve it in a sandwich of roll or Italian bread. Some people like it with lettuce. Your call

3. BEEF: One Thin Lean ˝ lb. Round Steak (Serving for one)
Coat the Round Steak with,.........
Six cloves of smashed garlic,
1/4/ teaspoon of black pepper
1/4 -to- 1/2 teaspoon of salt

Place it in a bath containing 3 tables spoons of vinegar, 1/4 cup of corn oil, and a few (?) tablespoons of water. Cover the steak with one sliced onion (rings). Put it away overnight, in a closed container. The following day, sauté the beef over a moderate flame in its own bath until the onions are very soft and translucent. (It would help if the meat is cooked too).

Serve in Italian or French Bread with the Sautéed onions and a few pieces of lettuce. This sandwich, if correctly prepared, is the best of them all and deserves to be called, "San Juan Beef" Sandwich.