Superbowl Finger Food

 

I’m not big enough where I have to worry about saying the phrase ‘SuperBowl’ right?   eh – whatever.

Listen – I partied for the Big Game. I partied hard – I must have gained about 10 pounds in one day. I had a small gathering at the house, and I wanted to impress with some finger food. I try not to mess around when it comes to having something dynamic to pass around at a party. I find myself creating things that require a lot of time and preparation, which often times I regret. If its a serious event, and I want to impress, I’ll just get a vision, and I just have to execute it. I had my Alpha Nuggets, and I knew they were going to be killer, but I also smoked a bone in loin end along with those nuggets, and transferred it to a 138 degree sous vide bath for a solid 40 hours prior to the game. 4 hours of smoke, 40 hours in a sous vide bath – 44 hour smoked pork… aka meat butter. (ultra tender, not the consistency of butter – yuck)

So what the heck what I going to do with that smoked pork? I could have easily just pulled it and threw it in a bowl with some barbecue sauce and been done,  but I was in the mood for a challenge I guess. I thought about how delicious that pork was going to be – how rich the sous vide would allow it to get… But what was I going to do? I got a whole loaf of bread from the supermarket, and we don’t eat a lot of bread, so I thought I could use a biscuit cutter to cut round crustless pieces of bread, then make them into a crostini in the oven. That crunchy bread would be the perfect vessel for some pork. Then I had a flash – Cuban sandwiches have crunchy bread – why not do an Open Face Cuban? Behold!

I know that looks kind of crazy – but it worked! here’s a diagram of what’s happening on those bastards:

Yep – I was out of olive oil, so I used truffle oil, which gave the crostinis a nice earthy flavor. The smoked pork was basically serving the purpose of the ham and the roast pork, so I figured why not put some bacon on there. The stoneground dijon mustard acted like a glue for all the other components..  I know roasted red pepper usually doesn’t fall onto a Cuban, but it was a nice addition – something I had seen on an episode of Triple D. The bite was crunchy, and came together in the end – tasting just like a Cuban sandwich – there were none left and everyone enjoyed them from what I could tell.

Gang – that’s some serious finger food. A work of ART!

 

 

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