News Article

What could be better on a hot summer day than a great sandwich, paired with a crisp salad and a tropical drink? Check out this Cuban-themed summer brunch, from Chef Jay Stuckless, who teaches Commercial Cooking at the Bay St. George campus.

See the Spring/Summer 2012 edition of Currents at www.cna.nl.ca/news for the salad recipe and news from around the college.
 
Cuban Sandwich
 
1 piece of Italian bread
2 oz. sliced salami
2 oz. sliced ham
2 oz. roast pork
1 dill pickle
Mayo, as needed
Dijon mustard, as needed
2 oz. sliced provolone cheese
Olive oil for brushing the outside of the bread
 
Slice the piece of Italian bread horizontally. On the inside of the bread, spread one slice with mayo, and the other with Dijon.
 
Layer with the meats, sliced pickles and provolone. Brush the outside of the sandwich with olive oil. Cook sandwich on a grill press until golden brown on the outside.
 
Blood Orange Non-alcoholic Champagne Mojito
 
Note:  You will need a muddler, Collins glass, skewer and straw, cutting board, paring knife, and small sauce pot (for the mint syrup).
 
1 blood orange
3-5 sprigs of fresh mint
1 oz. mint syrup, (1 cup each of water and sugar, 10 sprigs of mint)
Ice, as needed
Top with non-alcoholic Champagne
Garnish with a citrus twist
 
Begin by making the syrup. In the sauce pot; combine 1 cup of sugar with 1 cup of water and bring to a boil. Remove from the heat and add the leaves of 10 sprigs of fresh mint. Blend the mint into the syrup with a hand blender until well combined (may be refrigerated for up to 1 month).
 
Section one of the blood oranges and place in a Collins glass. Add some ice, mint and syrup. Muddle these ingredients to release the juices and flavors. Top with non-alcoholic Champagne and garnish with a citrus twist.