The Mothers' Day Communist Potato Chip Green Pepper Massacre

Good heavens... six weeks since I've posted anything. Many apologies.

Every spring for Mothers' Day, my brother and I get together and cook a brunch/lunch for our mother. At least, for the last three years we have done so; I think we had a particularly trying brunch out at a local restaurant and decided we could do it better on our home turf, without the rude waiters and screaming children. We try to have a theme. I think this year, the theme turned out to be Yummy Spicy Things from Communist Countries.

My brother wanted to make Spicy Mandarin Chicken and steamed rice; who am I to argue? Note the 1950's kitchen in the background. Except for the new range, it's pretty much the way it was when I was learning to cook in it. I think I recognize some spices and herbs I bought back in about 1980, still in the cupboards.

Green pepper massacre

I debated about making a side dish, but was working under some constraints. My husband had a 75-mile bike race the previous day, in The Dalles, about 80 miles east. We were playing on staying in The Dalles most of the weekend and then driving back to the family abode on Sunday morning. I didn't want to have to go grocery shopping that morning as well, so I needed something portable.

The answer? Cuban sandwiches. I packed along my new Cuisinart Griddler and all the fixings (had a refrigerator at the motel) and all I had to do was assemble the works and toast the sandwiches. Kettle Chips Lightly Salted rounded out the meal.

Cuban sandwiches, partially assembled

We drank some bubbly while we cooked and Mike entertained Mom in the living room (he's good at that). The chicken dish and the sandwiches, all yummy, we accompanied with a nice cheerful French pink wine. Mmmm.... wine and potato chips, my favorite.

Maphead's Mandarin chicken

Completed Cuban sandwiches

I don't have the chicken recipe, but Cuban sandwiches are basic to our household and very easy to make.


Soft French hoagie rolls (We use Franz Pub Rolls)
Soft butter
Dijon mustard (I like Grey Poupon Country Style)
Cooked shredded pork OR sliced roast pork OR sliced turkey
Sliced ham, the best you can get
Sliced Swiss cheese, full-flavored

Slice the buns open. Spread sparingly with soft butter and and with mustard to taste. Layer some pork on each bottom bun, followed by ham, and finally with cheese. Top with (duh!) the top halves of the bun. Toast them until golden in a panini press or contact grill; in a pinch, a waffle iron will do the trick. (For the Cuisinart Griddler, I cook two sandwiches at a time for five minutes on Medium and then turn it up to High until I hear sizzling sounds). Allow to cool slightly and cut in half with serrated knife. Serve with side dishes such as coconut rice and Cuban black beans, or with Kettle Chips.