The NBA Finals are underway and the only people who want the Heat to win are The Heat, people from Miami and people from Seattle. With all this Miami/ OKC tension, why not put the signature food & drink of each city to a head to head match up. We’ll also give you the recipes for each, so you can put them to the test yourself.
Cuban Sandwich (also know as The Cubano)
Loaf of Cuban style bread (you can substitute with a bread that has a crispy crust and soft inside such as French or Italian bead or even a hoagie or sub roll)
1 pound ham
1 pound of sliced roasted pork
1 pound of Swiss cheese
3 tablespoons of traditional yellow mustard or hot & spicy whole grain yellow mustard (depending on how hot you like it)
20 dill pickle slices
Preheat sandwich press or skillet.
Slice the bread lengthwise.
Spread mustard on the inside of the bread then layer the pickles, ham,cheese and pork.
Put other slice of bread on top and slice into 3 sandwiches.
Add butter to an indoor grill or panini maker (we used our George Foreman grill) and grill sandwiches until cheese is melted and heated through and the bread is golden brown.
Cowboy Brisket Sandwich
6 pounds of cooked braised beef brisket. Recipe from Claire Robinson
6 dinner rolls split in half (potato or onion rolls would also work)
Cook the brisket according to the recipe. Serve on soft rolls with Claire’s sauce on the side.
WINNER: Miami with The Cuban
Miami Vice Drink
5 ounces Rum (we used Bacardi 151)
1 package of frozen pina colada mix concentrate
1 package frozen daiquiri mix concentrate
1. Blend pina colada concentrate with 2.5 oz. of rum and ice according to directions.
2. Blend daiquiri concentrate with 2.5 oz. of rum and ice according to directions.
3. While frozen, add frozen pina colada mix to a hurricane glass. Then add the frozen daiquiri mix on top.
Jack & Coke
Jack & Coke
2 oz. Jack Daniel’s Tennessee whiskey
10 oz. cold Coca-Cola
Pour Jack Daniel’s into a Collins glass filled with ice. Pour coca-cola into the glass. Stir together.
WINNER: OKC Whiskey & Coke
6 larger flour tortillas
1 pound of ground beef (80% lean, 20% fat) or ground chicken or turkey
1 onion, diced
2 garlic gloves smashed
1 small can of green chiles, drained & diced
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon paprika
In a skillet add a tablespoon of oil and saute garlic & diced onion until tender. Mix in the spices to the onion and oil in the pan stirring to heat them up. Then add the ground meat cooking all the way through. Add the diced green chiles. Set the filling aside.
Warm the tortillas either in the microwave or oven. Take each warm tortilla lay it flat & fill the center with the meat mixture. Be careful not to over fill the tortilla. Then roll up the tortilla as if you were making a burrito making sure to tuck the ends in. You can use tooth picks to make sure the ends of the tortilla is sealed shut.
Take a large pot and add at least 2 inches of oil to the bottom of the pan (may vary depending on size of pot) Once the oil is sizzling hot add two Chimichangas to the pan cooking until golden brown. Flip the Chimichanga to brown the other side then drain on a paper towel before serving.
Top the Chimichangas with shredded lettuce, diced tomato, shredded cheese, sour cream, salsa or enchilada sauce.
6 taco shells
1 pound of ground beef (80% lean, 20% fat)
Home made taco seasoning (instead of the stuff in the packet): 1 teaspoon cumin, 1 teaspoon Chili powder, 1 teaspoon paprika, pinch of garlic powder, pinch of Cayenne pepper, salt & pepper to taste
Toppings: Chopped tomatoes, shredded lettuce, green onions, sour cream, salsa, green chiles
Brown the ground beef in a skillet with oil. Once cooked through make sure to drain the extra fat. Add your taco seasoning to the meat mixing it in. Spoon meat mixture into your taco shells and load on your favorite taco toppers.
WINNER: OKC Tacos
By Food Editor: Sarah Polite
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