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CUBANO MACARONI SALAD A Fusion of 2 Classics Cuban Sandwich & Macaroni Salad
Recipe: https://catherinesplates.com/cubano-macaroni-salad/
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0:00
Let's make this Cubano macaroni salad.
0:04
It is a flavorful fusion of a
0:07
traditional classic Cuban sandwich and
0:11
that traditional classic macaroni salad.
0:15
So this recipe came to me from our good
0:18
friends who subscribe to me and they're
0:20
the belchers. So thanks so much for
0:22
providing this recipe. Y'all the Cubano
0:25
macaroni salad is tender pasta,
0:28
savory ham, shredded juicy pork, Swiss
0:33
cheese,
0:35
tangy pickles,
0:37
and it's combined with a zesty dressing.
0:42
Ooh, who wants a scoop? Now I have
0:44
shortcuts for a lot of this and it's
0:47
really easy to make
0:49
keeping your kitchen nice and cool.
0:52
Let's make it.
0:54
First thing we're going to do is cook
0:55
the pasta
0:57
and that's going to be 8 oz of the
1:00
elbows. Now I brought a large pot of
1:02
water to a boil.
1:05
Place a lid on if you want it to come to
1:07
a boil faster.
1:09
I'm going to season the water with about
1:11
half a tablespoon of salt.
1:18
Now we're going to cook this until it's
1:20
done. If you want a little bite to it
1:22
and have it al dente, you can do that
1:24
also. My pasta's done. This cooks pretty
1:27
quick. It was 7 minutes. So I rinsed it
1:30
under cold water with some ice cubes in
1:32
it to kind of cool down the process
1:34
pretty quickly, patted it dry with some
1:36
paper towels and then I just placed it
1:38
into a large mixing bowl. We'll set that
1:40
aside until we get all the other
1:41
ingredients ready. And we're going to
1:43
start with a small bowl and get that
1:45
dressing going so we can chill that.
1:48
We're going to start with half a cup of
1:50
mayonnaise.
1:52
Here we go.
1:54
2 tablespoons of regular yellow mustard.
2:01
That's what that Cuban's all about,
2:03
right?
2:04
1 Tbsp of some olive oil.
2:08
We need some lime juice.
2:10
About a teaspoon or so.
2:14
1 tsp
2:15
minced garlic
2:17
pinch of salt and a pinch black pepper.
2:23
We're just going to mix that together.
2:29
Give this a taste and make sure your
2:31
seasonings are good.
2:36
Mhm. Wow, that is good.
2:40
We're going to place this in the
2:41
refrigerator and just let it chill until
2:42
we get everything else ready to go.
2:46
I'm going to be dicing up very small
2:49
about a quarter of a red onion.
2:52
So, I'm going to run my knife through.
2:54
I've already taken off that outer layer
2:56
and I'm just going to make very thin
2:58
slices through quarter of the onion.
3:01
Now, there's my slices and we're just
3:02
going to take the knife and I'm going to
3:04
run my knife through the slices
3:07
that we can get really fine dices.
3:11
And then
3:13
I'm going to take my knife
3:15
and run through.
3:17
And that's all I'm going to use and
3:18
we'll save the rest of the onion
3:21
for another recipe.
3:25
It's going to add a nice pop of color to
3:27
our dish. Always use the back edge of
3:30
your knife
3:32
to gather your ingredients to put into
3:33
your bowl so you don't dull the blade of
3:35
the knife.
3:37
We got to add the cheese. Now, this is a
3:39
Swiss cheese and you want about 1 cup of
3:42
a diced or cubed cheese. So, I've got
3:45
the slices here and I'm just going to
3:48
run my knife through them
3:50
long ways and then we'll come back and
3:51
we'll just make the dices to it.
3:54
Whatever way you can find your Swiss
3:55
cheese,
3:57
if you find it shredded, then you can
3:58
just add that in there.
4:05
This almost gives you that cube shape.
4:09
Right, let's add that in to our bowl.
4:16
Now, you can adjust the ingredients as
4:18
you see fit.
4:20
There we go.
4:22
Now, a Cuban sandwich has two different
4:25
meats in it.
4:27
We have the ham
4:30
and the pulled pork. Now, I'm going to
4:32
show you how I came across these and
4:34
they're really simple. This is already a
4:36
cubed ham and it comes in a package like
4:38
this and it's called Frixx and we love
4:41
this. So, really, whatever ham you have,
4:45
you just need one cup
4:47
of it diced and we're going to add that
4:49
into our bowl.
4:52
Yeah, look at that. Mhm.
4:56
Now, with the pork,
4:59
I am using a pulled pork and I just get
5:01
it from my store. It's in the
5:02
refrigerated section. It's fully cooked
5:05
and you can either microwave it or you
5:07
can put it in a pan and heat it through
5:08
that way. Now, what I did was since I
5:11
only needed one cup of it and there is
5:13
32 oz in here, so I just cut this into a
5:16
fourth of a section of it, popped it in
5:18
the microwave for 2 minutes and then
5:20
shredded it and this is what we got
5:22
right here. Now,
5:24
this is a smoked seasoned pork. They
5:27
have the barbecue flavored one also, but
5:30
it's saucy and so I didn't get that one
5:32
because we really didn't want to add the
5:33
sauce to that. So, we're going to go
5:35
ahead and add that to our bowl.
5:38
Here we go.
5:40
Y'all, this stuff tastes good.
5:42
I think that's what I'm going to put in
5:43
there. Should I put the rest in?
5:45
>> Yeah, why not?
5:47
>> This is a full-blown meal.
5:49
Gives you everything. There we go.
5:54
That's my bite.
5:58
Mhm.
5:59
That is good.
6:01
All right.
6:05
A Cuban sandwich is all about the
6:06
pickles, too.
6:08
But, I picked up some pickle me relish.
6:11
It's a dill version.
6:15
It's already chopped up for you and
6:16
everything. So, I'm going to add in
6:18
about a quarter cup.
6:22
What are y'all thinking? Y'all on board
6:24
so far?
6:26
You think one more right there. I am.
6:28
I'm totally on board. That pasta takes
6:30
the place of the crusty bread on your
6:33
Cuban sandwich, so it's totally fine.
6:36
Now, we need some olives.
6:39
So, I found these right here. Ode to
6:41
olives. These are sliced salad olives.
6:43
So, I'm going to do these. No juice,
6:46
just the just the olives.
6:51
Let's see.
6:52
Now, Thomas is here. What do you think?
6:54
>> More.
6:55
>> More. He's like, more.
6:57
One more there, I think. There we go. I
6:59
think that's good, right?
7:00
>> Yeah, we can start with that.
7:02
>> All right. If he wants more, he can add
7:04
it more to his plate.
7:05
>> Yep.
7:06
>> A nice cool refreshing salad full of
7:09
everything. It's still hot out there,
7:12
you guys.
7:13
So, we're going to take that dressing
7:15
that we chilled
7:16
in the refrigerator, and we're going to
7:18
add it to the salad.
7:21
Look how creamy that looks.
7:24
And it tastes delicious.
7:26
When they sent me this recipe, when I
7:28
first saw the title, I was like, oh my
7:30
gosh, I'm making it.
7:32
There was no question.
7:36
We need to thank the Belchers for this.
7:40
>> Thank you.
7:43
>> Two classics, a Cuban sandwich and
7:45
macaroni salad
7:49
put together as one.
7:51
All right.
7:52
I'm not going to start with that. We're
7:54
going to go in
7:56
with the wooden spoon. All right, we're
7:58
going to pull this all together very
8:00
carefully until everything is nice and
8:02
coated and well combined.
8:07
You know, I don't know what it is with
8:08
pulled pork, but I hear a lot of people
8:11
make a big batch of it in their
8:12
crock-pot and then they freeze a bunch
8:15
of it and pull it out for different
8:17
things. Y'all go look in your freezer
8:19
for pulled pork
8:21
>> [laughter]
8:22
>> and make this.
8:26
It serves as a full course meal.
8:30
Y'all, look at that.
8:32
Mhm.
8:36
Here's my fork.
8:38
There's my bite.
8:43
Let's give that a try.
8:50
Mhm.
8:56
That was just an explosion.
9:00
Mhm. Mhm. Mhm.
9:03
What is going on?
9:06
Well, the Belchers wanted to know how
9:08
this was, so I'm going to tell you. It
9:09
is delicious. I like that it's got
9:12
everything in there for a full-blown
9:13
meal. It's cool. It's refreshing cuz
9:16
it's still hot out there.
9:18
That is amazing.
9:20
I mean
9:21
those flavors just rock in there.
9:24
All right.
9:26
Two thumbs ups on this one, you guys. I
9:29
hope you make it. I hope you give it a
9:30
try.
9:32
Make sure you comment down below what
9:34
you think. And if you're new to the
9:35
channel, hit that subscribe button down
9:36
below. Make sure you hype this video so
9:39
that we can get it out there to
9:41
everyone. All right, you guys.
9:45
I'm glad it's lunchtime.
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