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Ham and Cheese Bread Rolls
Ham and Cheese Bread Rolls
While marijuana is highly illegal in the Philippines(punishable for up to life in prison, just for using), it is still very widely consumed. It’s apparently grown in mountainous regions. I bring this up because there is no way a stoner didn’t create this recipe. These ham and cheese bread rolls are one of genius that only the influence of THC could conceive. First you flatten slices of white bread with a rolling pin. This keeps the bread from tearing when you roll it. Spread your favorite jam on each slice of bread. I had leftover pineapple glaze for ham. Why not. Lay a couple slices of ham on the bread. Put a chunk of cheese on the bottom edge of the bread. I used pepper jack. Kind of a sweet/salty/spicy concoction going on. Roll up the bread. Then give each roll and egg wash. Then roll the rolls in breadcrumbs. That’s how I roll. To cook these artery cloggers, heat up 1/4” deep of oil in a sauté pan. Fry the rolls on all sides for 8-10 minutes in total. Place the rolls on a wire rack to drain the grease. If you place them on paper towels, the bottoms will get soggy. Nobody wants soggy rolls.The bread rolls are a great appetizer and snack for large groups of people, or just for yourself if you want to be fat. These bread rolls aren’t just limited to ham and cheese. A few ideas that can be rolled into the bread include sausage and peppers; pepperoni, mozzarella, and tomato sauce; Canadian bacon and pineapple; bacon, eggs, and cheese; hotdogs and cheese. The possibilities are endless.
Equipment
- rolling pin
- wire rack
Ingredients
- 4 slices white bread
- 4 tbsp fruit flavored jam strawberry, raspberry, pineapple
- 8 oz ham thinly sliced
- 6 oz brick cheese cheddar, pepper jack, mozzarella; cut into 4 equal chunks
- 1 large egg beaten
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
Instructions
- With a rolling pin, flatten the slices of bread.
- Spread a tbsp of jam on each slice of bread.
- Place a couple slices of ham on each slice of bread.
- Place a chunk of the cheese on top of the ham on the very bottom of each bread slice.
- Carefully roll up the bread.
- Dip each bread roll in the egg on all sides.
- Roll the bread rolls in the bread crumbs.
- Fill up a large sauté pan with a 1/4” of vegetable oil over medium high heat.
- Place the bread rolls in the hot oil.
- Fry on all sides for 8-10 minutes in total until all sides are brown and crispy.
- Place the bread rolls on a wire rack to drain any grease.
Calamansi Coffee Crumb Cake
Calamansi Coffee Crumb Cake
It’s wake n bake time! And I want some coffee cake. But I want something a little less traditional. I happened to have some calamansi juice and wanted to incorporate that into the recipe instead of having my coffee cake cinnamon based. The cake has the juice in the batter as well as the glaze. This recipe can also be prepared in muffin tins if you don’t have a springform pan.
Equipment
- hand mixer
- springform pan
Ingredients
Cake
- 2 large eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 tbsp calamansi juice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup plain yogurt
- 2 cups flour
Crumb Topping
- 3/4 cup flour
- 1/2 cup sugar
- 1/8 tsp salt
- 1/4 cup butter melted
Calamansi Glaze
- 1 cup powdered sugar
- 3 tbsp calamansi juice
Instructions
Crumb Topping
- Mix together all of the ingredients. Set aside.
Cake
- Beat the eggs with a hand mixer for 2 minutes.
- Beat in the oil and sugar for 2 minutes.
- Beat in the salt, baking soda, and calamansi juice for 1 minute.
- Beat in the yogurt for 1 minute.
- Mix in the flour with a rubber spatula.
- Preheat your oven to 375 degrees. Pour the batter into a well greased springform pan.
- Add the crumb topping over the entire top.
- Bake the cake gor 30-35 minutes. Let completely cool.
Calamansi Glaze
- Mix together the powdered sugar and calamansi juice.
- Pour the glaze over the entire cake.
Fritada de Chancho (Ecuadorian Braised Pork)
Fritada de Chancho (Ecuadorian Braised Pork)
This Ecuadorian braised pork turns out like butter. It is so tender that chewing is barely required. A combination of boneless pork and bone in ribs are marinated in garlic and cumin, then braised for 2 hours. Once the water has evaporated, orange juice is added to the pork. It is then braised some more until the oj is gone. The pork is then browned in its own fat that it rendered out. Serve the pork with rice, beans, curtido, and avocado.
Ingredients
- 3 lbs pork sirloin or shoulder cubed
- 1 lb pork riblets
- 1 tsp ground cumin
- 10 garlic cloves minced
- 1 medium white onion diced
- 4 small shallots diced
- 3 cups water
- 1 cup orange juice
- salt to taste
Instructions
- Marinate the pork with garlic, cumin, salt, and pepper for 2 hours.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the onions and shallots for 3 minutes.
- Add in the pork. Sear for a couple of minutes.
- Pour in the water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
- At the 2 hour mark, the water should be almost completely evaporated.
- Pour in the orange juice. Simmer until the liquid has evaporated.
- Brown the pork in its own fat that it rendered out for 5 minutes.
