By Alison Bradley
Chefs Zack and Steve with Las Floriditas & Baumhower’s Victory Grille visit Studio 10 to make this delicious grilled sandwich, made popular by Cuban immigrants in Florida!
CUBAN SANDWICH:
Ingredients:
Cuban Loaf Bread
Yellow Mustard, 2 TBS
Austin Blues Pork, 3 OZ
Swiss Cheese, 1 EA.
Pickle Planks, 2 EA.
Sliced Pit Ham, 3 OZ.
Lard or butter, 1 OZ.
Steps:
1. Cut loaf into 6in sections.
2. Cut loaf in half lengthwise.
3. On the bottom, place—in this order—pork, Swiss cheese (cut in half lengthwise and placed end to end on the bread)
4. On the top half, place ham then evenly spread the mustard over the ham, next top with pickle spears.
5. Combine the two halves
6. Brush outside of sandwich with Lard and place on the panini press. Press sandwich for 4-6 minutes to toast the outside of the sandwich.
BLACK BEANS:
Ingredients:
Yellow Onions, ¼” dice, 1/2 C.
Green Peppers, ¼” dice, 1/4 C.
Red Peppers, ¼” dice, 1/4 C.
Yellow Peppers, ¼” dice, 1/4 C.
Cilantro, 1/4 C.
Butter, 1/4 C.
Jerk Seasoning, Dry, TBSP.
Seasoning Salt, 1/2 TBSP.
Cumin, 1.5 TBSP.
Black Beans (with Juice), 45 OZ.
Steps:
1. Dice all onions and peppers into ¼” cubes with a chef knife.
2. Rinse and pat dry cilantro before using. Then mince cilantro leaves with a chef knife.
3. Place butter, onions and peppers in saucepot, add cilantro and seasonings to mix.
4. Sauté for 15 minutes until onions and peppers are tender.
5. Add black beans (do not drain).
6. Simmer for 15 minutes.
7. Serve while hot.
BUSINESS INFO:
“Las Floriditas is downtown Mobile’s first and only authentic prohibition-era speakeasy designed to pay tribute to the birthplace of the daiquiri, El Floridita in Havana, Cuba. Bob Baumhower worked on this concept over 12 years before opening in 2020. Once inside the concealed bar, guests are greeted by a long-forgotten era of refinement only found in the days of Ernest Hemingway. Las Floriditas offers a Cuban-inspired menu featuring cocktails, tapas, sandwiches, desserts, coffee and more. The Las Floriditas Cuban Sandwich was recently listed as “100 Dishes to Eat in Alabama” by Alabama Tourism.”
“To find the password to gain entry, guests must like Las Floriditas on Facebook or follow on Instagram or Twitter. The daily password is posted at 12:00pm Thursday-Saturday. (hint: bold italics) Appropriate attire is required. No password, No entry! Las Floriditas is an Aloha Hospitality Concept.”
Website: Lasfloriditas.com
Hours of Operation:
Tuesday-Thursday: 4p.m. – 10 p.m.
Friday-Saturday: 4 p.m. – 12 a.m.
Baumhower’s - “Founded in 1981 by local restauranteur and former Alabama football All-American and All-Pro Miami Dolphin, Bob Baumhower, Baumhower’s Victory Grille is an award-winning sports-themed restaurant well-known for its concept of providing a legendary experience for every guest, every time. The restaurant has won numerous high-profile awards, including recently being ranked best chicken wings in the state, Best Sports Bar (Troy), Best All-Around Restaurant (Tuscaloosa), Best Wings (Tuscaloosa/Auburn/Montgomery), Best Dining Experience (Tuscaloosa), and Best American Restaurant (Montgomery). Baumhower’s, the state’s first restaurant to offer buffalo-style chicken wings, is celebrating 43 years in business, and operates 10 locations throughout the state (Auburn, Daphne, Foley, Huntsville, Mobile, Montgomery, Troy, Tuscaloosa (2), Vestavia).”
Website: Baumhowers.com
Hours of Operation:
Sunday – Thursday: 11 a.m. – 10 p.m.
Friday – Saturday: 11 a.m. – 11 p.m.
DON’T FORGET:
Salsa Lessons – Las Floriditas partnered with Mobile Ballet in Fall 2023 to bring Salsa Lessons to the Cuban-inspired speakeasy. Mobile Ballet Master Israel Rodriguez is the instructor and classes take place every other Thursday night.
- Schedule – Guests arrive from 5:30 – 6:00 p.m. to enjoy passed hors d’oeuvres | 6:00 – 7:00 p.m. group Salsa lessons | 7:00 – 10:00 p.m. guests can practice what they learned with live Cuban music. The next scheduled class is April 18.
- Tickets – Can be purchased through Eventbrite or by visiting lasfloriditas.com. Cost: $45 for couples admission, $25 for single admission and $10 for observation only (includes hors d’oeuvres).
ABOUT THE CHEF:
Zack Compton: “From Douglasville, GA, Zack has been a team member at Aloha Hospitality since May 2011. He attended Culinary School in Austin, TX at Texas Culinary Academy and Le Cordon Bleu College of Culinary Arts. He previously worked for #1 Zagat Rated Cajun Restaurant in Atlanta, GA. Zack has been with Aloha ever since, helping open multiple concepts for the past 13 years.”
Steve Zucker: “He joined the Aloha Hospitality team following Hurricane Ivan in 2004, to re-open the devastated Mango’s in Orange Beach. Zucker’s distinguished culinary resume has roots in New Orleans before a Bachelor’s Degree in Culinary Arts at Johnson & Wales in Providence, Rhode Island. His numerous professional credits include work stove-side with the legendary Chef John Folse in New Orleans and in Kapalua on the island of Maui. Zucker was named “One of the Top Ten Chefs to Watch” by Esquire Magazine, one of two “Great Young Chefs” by Southern Living, and one of the “Top Chefs in Vegas” by VIP magazine. Zucker opened and operated fine dining restaurants such as Voo Doo Café in Las Vegas and the “5 Bean” award-winning Lafitte’s Landing at Bittersweet Plantation in Louisiana with Chef Folse. He’s been named Manager of the Year by the Mobile Restaurant Association and nominated as Chef of the Year for Alabama. Zucker was invited to cook at the prestigious James Beard House and has appeared on The Food Network.”
Comments