Recently while with my Mom, I had the opportunity to look through some of the old recipes and newspaper clippings she had put together over the years..

Some were family favorites I remember from childhood, some from friends of my parents, others were from cookbooks or articles from yesteryear and one was created by my Dad..

I had completely forgotten, and it was probably from fifteen or twenty years ago, but at one point my Pops had a recipe of his own published in a local New York newspaper—I thought that was beyond cool, especially since I have had the chance to be published too. Definitely shows how much we had in common..

So taking a trip down memory lane I try my hand at a recipe my Dad created decades ago; though I made a few tweaks of my own, considering that I would be feeding just two..

The flavor was amazing and I think you'll find it well worth the time and effort; and just in case, I'll be adding both my altered version and his original here for you..

Because no matter what I do believe that you will find them both, oh so "Definitely Delish"

"Hoisin Pork Loin"

Ingredients:
2 tablespoons Extra Virgin Olive Oil
2 pounds Pork Tenderloin, room temperature
1/2 cup Hoisin sauce
3 cloves Garlic, finely minced
2 Scallions, cut diagonally into 1 inch pieces
1/2 teaspoon whole Pink Peppercorns, hand crushed
2 Carrots, chopped
4 ounces fresh Shiitake Mushrooms, sliced
1/4 cup Scotch Whiskey (amber single malt)
1/4 cup Water
3 Green Onions (Scallions), sliced for garnish
Fresh chopped Parsley, for garnish
Sea Salt and Pepper, plus more to taste

Directions:
1. Pre-heat oven to 350 degrees Fahrenheit and season all sides of your pork with fine sea salt and fresh ground pepper after sitting it out on the counter to come to room temperature..
2. Heat a cast iron skillet for 2 minutes on high heat, drizzle with olive oil and place tenderloin into skillet turning to brown on all sides-approximately 3 to 4 minutes..

3. Mince your garlic and mix into the Hoisin sauce; remove skillet from heat and then coat the pork with your Hoisin sauce mixture on all sides. Sprinkle with sliced scallions and crushed peppercorns, then place inside the top third of your oven to bake uncovered for 20 minutes until cooked through..
4. Quick steam cook your carrots in a microwave safe dish for 3 minutes in the microwave, then in a separate dish microwave the sliced mushrooms and green onion for 45 seconds..
5. When the pork is done; remove from skillet and tent with foil on a cutting board till ready..
6. Using protective oven mitts, return the skillet to the stove-top and add the Scotch Whiskey, 1/4 cup of water, carrots, mushrooms and scallion pieces—bring mixture to a boil and cook until slightly thickened. (Add water by the tablespoonful if too thick, or boil longer if to thin)
7. Remove sauce from heat. Slice the pork into one inch pieces, season with salt and pepper if desired, then pour over with sauce and vegetables—garnish with chopped parsley, sliced green onion and enjoy immediately...

"Pops Hoisin Pork Shoulder"

Ingredients:
2 tablespoons Olive Oil
1 (6 1/2 pound) Pork Shoulder
3/4 cup Hoisin sauce
3 bunches of Green Onions, cut into 1 inch pieces
1 teaspoon whole Peppercorns
3 medium Carrots, chopped
1/4 cup Scotch Whiskey
3/4 cup Water
1 (4 oz) can sliced Mushrooms
sliced Green Onions, for garnish

Directions:
1. Pre-heat oven to 300 degrees Fahrenheit.
2. Heat oil in a heavy, ovenproof pot over high heat. Add pork shoulder, fat side down, and brown all sides, turning often, about 12 minutes..
3. Remove pot from heat. Spread Hoisin sauce over pork. Sprinkle with green onion pieces, carrots and peppercorns..
4. Cover and place in oven. Cook until pork is very tender when pierced with a fork, about 2 3/4 hours. Add water to pot by the 1/4 cup fills if mixture is dry while cooking..
5. Remove pot from oven. Transfer pork to a cutting board and tent with foil. Let stand for 20 minutes..

6. Spoon off fat from pan juices. Stir in mushrooms and whiskey, along with 3/4 cup of water and bring to a boil for 2 minutes. Add water by tablespoons if sauce is to thick, or boil longer to reduce sauce if to thin..
7. Cut pork into 1 inch thick slices. Garnish with green onion slices. Pour sauce over pork and serve..

As you can see, the love of sandwiches has continued this week—from the deliciousness of "Pulled Pork" to the incredible merging of sweet and savory with the "Monte Cristo"

Now though I bring you that most delectable of Miami favorites, the "Cubano" or "Cuban Sandwich"

As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix," a "mixto," a "Cuban pressed sandwich," or a "Cubano") is murky and somewhat intriguing...

In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits...

Because of this constant and largely undocumented movement of people, culture and ideas, it is impossible to say exactly when or where the Cuban sandwich originated.—it's rumored, though, to have originated in Cuba or Key West before spreading in popularity from Tampa to Miami...

Wherever it came from, and whatever it's origins, you almost have to stop to try one in "Versailles" or another eatery in "Little Havana" just to indulge in some of the local flavor...

If traveling to the sandy shores of Florida is out of the question though, why not sit back comfortably in your own home and try my very own tasty take on this Southeastern classic...

I think you'll find it to be oh so "Definitely Delish"

"Classic Cuban Sandwich"

Ingredients:
8 oz. Brown Sugar Baked Pit Ham, sliced (see recipe section)
12 oz. Roasted Marinated Pork Shoulder, sliced (see recipe section)
8 oz. Emmentaler Swiss Cheese, thinly sliced
6 Half-Sour Dill Pickles, thinly sliced lengthwise
1 cup Sweet Cream Butter, softened
3 tablespoons Yellow Mustard, for brushing
3 tablespoons Mayonnaise, for brushing
6 (six to 9 inches long) soft Baguettes or Club rolls, split
lengthwise (If Cuban bread is unavailable)

Directions:
1. Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer ham to a plate...
2. Generously butter the cut sides of each baguette(roll) and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes...
3. Transfer the baguettes to a work surface and generously brush the top cut sides with 2 teaspoons of mustard, and the bottom cut sides with 2 teaspoons of mayonnaise...
4. Layer the ham, emmentaler Swiss cheese, pickles and pork on to each baguette and close the sandwiches...
5. Generously brush the outside of the sandwiches with more butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet...
6. Now cook the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the "Cubanos" in half and serve while hot with some Yucca fries with banana ketchup or chips...

Notes:
Additional Recipes:

"Yucca Fries with Banana Ketchup"

Ingredients:
Ketchup:
2 large ripe bananas, peeled and chopped
1 1/2 cups vegetable stock
1 small onion, halved and thinly sliced
1/2 cup water
4 whole pickled jalapeños, stems discarded, plus 2 tablespoon pickling liquid from the jar
1/4 cup thinly sliced garlic cloves
3 tablespoons finely chopped peeled fresh ginger
1 cup ketchup
1 cup lightly packed Basil
Sea Salt and Pepper

Fries:
3 pounds yucca (about 4 yucca)
Peanut oil, for frying
Sea Salt
Lime wedges, for serving

Directions:
Ketchup:
1. In a medium saucepan, combine the bananas with the vegetable stock, onion, water, pickled jalapeño, garlic and ginger and bring to a boil...
2. Simmer over moderate heat, stirring, until the bananas and onion are very tender, 15 minutes. Transfer to a blender and let cool slightly. Add the ketchup, basil and the jalapeño pickling liquid and puree until smooth...
3. Scrape the banana ketchup into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes...
Fries:
1. Bring a large saucepan of salted water to a boil. Peel the yucca and cut into 3-inch lengths. Cut the lengths into 1/2-inch-thick wedges. Cook the yucca in the boiling water until tender, 10 to 15 minutes...
2. Drain well and spread on a baking sheet to cool and dry; discard any stringy pieces of yucca...
3. In a large saucepan, heat 1 1/2 inches of oil to 360 degrees. Set a rack over a baking sheet. Working in batches, fry the yucca, stirring gently to separate the wedges, until golden brown and crisp, 5 to 7 minutes...
4. Using a slotted spoon, transfer the wedges to the rack and season generously with salt. Serve right away with the banana ketchup and lime wedges...