COUNTRY COOKING

Country Green Beans


Ingredients
10 cans (10 pounds) green beans, fresh or canned
4 cups onions, chopped
1 pound bacon, chopped
2 ham hocks
4 pounds new potatoes, quartered

If using fresh green beans, wash and pinch tips.

2In a large Dutch oven, over medium heat, sauté onion, bacon, and ham hocks for 10 minutes or until onions are translucent.

3Add beans, toss to blend, add a small amount of water, and simmer over low heat for approximately 3 hours.

4Add potatoes and cook an additional 2 hours or until fork tender.




Grilled Corn on the Cob

Pull the husks of the corn back (do not completely remove them). Remove and discard only the silk.

2Reposition the husks back over the kernels.

3Soak the whole cobs in a pot of cold water for 30 minutes. Be sure the ears are completely covered with water (using a clean brick will work).

4While the corn is soaking, preheat the grill to 350°F or the coals to medium-hot.

5Place the prepared ears of corn on the grill, rotating the corn as needed to keep it from getting charred too much on one side.

6Allow the corn to slowly continue cooking for another 30 minutes.

7Serve with butter.


Grilled Chicken Cuban Sandwiches





Ingredients
FOR THE MARINADE:
2/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice
Grated zest of 1 lime
1 garlic clove crushed through a press
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breast halves, each about 6 ounces, lightly pounded to an even thickness
4 slices boiled ham or turkey ham, 1/8 inch thick, trimmed to fit chicken breasts
4 slices Swiss cheese, 1/8 inch thick, trimmed to fit chicken breasts
4 oblong soft sandwich rolls, halved lengthwise
Sweet pickle slices for serving

To make the marinade, in a small bowl, whisk together the mayonnaise, mustard, lime juice and zest, garlic, salt and pepper. Transfer half of the mayonnaise mixture to a shallow glass dish. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate the remaining mayonnaise mixture until ready to serve.

Meanwhile, build a charcoal fire in an outdoor grill with a cover and let burn until the coals are covered with white ash. Leave the coals heaped in the center of the grill; do not spread out. For a gas grill, preheat on high, then reduce the heat to medium.

Lightly oil the grill rack. For a charcoal grill, place the chicken breasts directly over the coals. Grill, turning once, just until seared on both sides, about 2 minutes per side. Transfer to the perimeter of the grill rack, not directly over the coals. Cover the grill and cook until the chicken breasts feel firm when pressed in the centers, about 10 minutes. Cover each breast with a slice of ham and a slice of cheese and cook until the cheese melts, about 1 minute. For a gas grill, cover and cook over medium heat, turning occasionally, for about 15 minutes total, adding the ham and cheese during the last minute.

Meanwhile, spread the rolls with the reserved mayonnaise mixture. Fill the rolls with the chicken breasts and pickles. Press the sandwiches together firmly. Return to the grill and cook, turning once, until the rolls are lightly toasted, about 2 minutes per side. Cut the sandwiches in half and serve hot.

Serves 4.