Cuban Sliders

I made these tasty little nuggets the other day to go with soup.

My family loved them!!

They would be great to take to a pot luck or as appetizers, too.

Cuban Sliders

24 dinner rolls or Hawaiian rolls
1 pound of sliced ham (deli meat)
1 pound of sliced swiss cheese
Dill pickles, sliced
1/4 cup minced onion
2 sticks butter, melted
1/4 cup dijon mustard

Preheat oven to 350 degrees.
Line a rimmed baking sheet with foil.

Cut the rolls in half, removing the top and placing the bottom of the rolls in the baking pan.  I put them all in and sliced using the rim of the baking sheet as my guide.  Easy peasy.

Layer the meat, cheese and pickles.  Place the top of the rolls back on top of the rolls.

Whisk together the butter and the dijon mustard.  Add the onions and stir.

With a spoon, pour and schmear the mustard spread on top of the rolls.

Cover the sliders with foil and bake for 15 minutes.

Remove the foil and bake for an additional 10 minutes.
Switch the oven to broil and broil until the rolls are a toasted brown.

Eat them up.

PS - we loved the cold leftovers as much as the hot sliders.


Beef Stew

Beef stew - you gotta love it.

This is a great and hearty stew, heavy on the beef, with a meaty, rich, brown flavor.  Do you taste in colors?  I do.

Hopefully, I will get the portions right.  I didn't actually measure.  I just want to remember what I did, because this batch turned out so, so good.

Beef Stew

4 pounds of stew meat, cubed (I just got a package from Costco)
3/4 cup flour
1 Tablespoon seasoned salt
1 large onion, chopped
1 bottle of Guinness (or dark stout of choice)
4 carrots, sliced
2 leeks, washed and sliced
2-3 potatoes, chopped (optional because many serve the stew over mashed potatoes)
2-3 cups water
2-3 Tablespoons of beef stock concentrate (like Better than Bouillon)
salt and pepper to taste

Heat oven to 325 degrees.
Put the flour and seasoned salt in a large ziplock bag and shake it up.  Put the meat in the flour mixture and shake, rattle and roll until all the meat is covered.

In a large dutch oven, heat the oil.  Brown the beef in batches until it is all browned, removing each batch before adding the next.  Continue until all the beef is browned, adding more oil if needed.  Set beef aside.

In the same dutch oven, add the onions and carrots and leeks.  Cook until the onions are translucent.

To the onion mixture, gently pour the stout into the pot, stirring to get up all the lovely brown bits on the bottom.  Cook, stirring for 2-3 minutes.

Add the beef back to the pot.
Add the water and beef stock concentrate.  Taste it to see if you think it need anything.  Adjust it to your taste - it is your stew after all.

Stir until the stew thickens, adding water as needed.
Put the lid on the dutch oven and cook in the oven for 1.5 - 2 hours.

Enjoy the aroma wafting through your abode.

Remove from the oven.  Remove the lid, stir, and let it sit for about 10 minutes.

Enjoy with crusty bread or over mashed potatoes.