Because it's the day of The Indianapolis 500, the Sunday of Memorial Day weekend is one of the most important days in motorsports. This race, which covers 500 miles and is 200 laps long, is known as "The Greatest Spectacle in Motorsport". Here are some suggestions for cigars to enjoy during the 103rd Indy 500.
Ladies, Gentlemen, start your engines!
#1. CAO Flathead Big Block is inspired by muscle cars of yesteryear. It starts with a Connecticut Broadleaf Maduro wrapper, which contains Nicaraguan and Dominican long-fillers. These are bound with Connecticut Habano seed binder. This massive 7 x 70-inch cigar has a full-bodied flavor. Flathead has a balanced sweetness and spice. Flathead, as CAO says, "hits all cylinders." The CAO Flathead Camshaft is a Robusto version of Flathead that has the same flavor and full body as the regular size.
#2. Made in America, Sam by La Palina was rolled at the El Titan de Bronze factory in Miami. The binder and long-filler are covered in a rich Ecuadorian Habano wrapper. It is from Nicaragua's Jalapa, Esteli and Esteli regions. The Mr. Sam cigars are honey-like in sweetness with hints of coffee, cedar, and subtle peppery spice.
#3. #3. What about a cigar with twice the muscle? The Chupacabra Hellcat has a dark Mexican San Andres wrapper, box-pressed with a shaggy head and foot. Nicaraguan filler, binder, and tobacco provide medium-to-full-bodied smoke with flavors of wood, spice, and earth.
#4. Sweet Jane was hand-rolled by Drew Estate exclusively for Deadwood Tobacco Company. Sweet Jane is a smooth and mellow cigar that can be enjoyed by both lady cigar smokers as well as rough cut bikers. The dark wrapper has hints of earth and mocha. You should stop by Deadwood Tobacco Co & Cigar Bar if you ever consider visiting Sturgis Bicycle Week in South Dakota.
#5. #5. Diesel Whiskey row is aged for between 5 and 8 years in Rabbit Hole Bourbon Barrels. The blend of Nicaraguan tobacco leaves from the Jalapa and Condega regions is used to make this cigar. The cigar is wrapped in a rich, dark and slightly oily Ecuadorian Habano wrapper, which has been aged for five years in Rabbit Hole Bourbon barrels. It is flavored with leather, pepper, oak, and a hint of cinnamon.
The Indy 500 is a difficult race that can last up to five hours. To endure the race, you'll need plenty of food, drink and cigars. These are two iconic Hoosier recipes.
St. Elmo Steak House is Indianapolis' most famous restaurant. It has been open since 1902. The classic steakhouse's shrimp cocktail appetizer is a popular choice. It comes with their fiery cocktail sauce. Order St. Elmo's cocktail Sauce online. Or, you can make my spicy version.
Spicy Shrimp Cocktail
2 tablespoons Old Bay seasoning
1 lemon, halves
Finely minced 1 clove garlic
Chili powder 1/2 teaspoon
1 teaspoon salt
24 extra-large shell-on shrimp
Make sure you have a large container of ice water on hand and place it near the sink. Add the Old Bay, lemon juice, garlic granulated, chili powder, salt, and water to an 8-quart pot. Bring to boil. Once the water has returned to a boil add the shrimp to the pot. The shrimp should be brightly pink. Drain the shrimp immediately and allow it to cool in the ice bath for two minutes. The tail-on remains. Drain the shrimp and mix with the cocktail sauce.
1 1/2 cups ketchup
1 tablespoon Old Bay Seasoning
1 tablespoon horseradish
1 dash Worcestershire sauce
Take 1/2 lemon and muddle it.
1/2 teaspoon Tabasco
Combine all ingredients for the cocktail sauce in a large bowl. Refrigerate until ready to use.
The Hoosier sandwich would make Indiana's state food. It is a favorite state food in Indiana. It is made with breaded pork tenderloin. Indiana does not have a state food.
1 pork tenderloin (about 1 1/4 pounds)
1 cup buttermilk
1 teaspoon kosher Salt, plus additional seasoning
1/2 teaspoon ground black pepper plus additional seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil for frying
4 Kaiser oder hamburger rolls
Lettuce, tomato, pickles, mayonnaise, mustard
1. The pork tenderloin should be cut crosswise into four equal pieces. Each piece should be cut crosswise. Use a mallet to pound each piece until it is 1/4 inch thick and 6 to 8 inches in diameter.
2. In a small bowl, combine the buttermilk, garlic powder and onion powder. Add the pork cutlets. All pieces should be well coated with the buttermilk marinade. Cover the dish and let it rest for at least four hours or up to 24 hours.
3. A breading station should be set up with three shallow dishes. The first dish should have flour, the second one should have eggs and the third one should contain breadcrumbs. Salt and pepper to all three dishes
4. Place about 1/2 inch oil in a large skillet on the high side. Attach a deep fat fry thermometer to heat to 350°F.
5. Dip each cutlet of pork in flour, egg, and breadcrumbs. Place the cutlets in the hot oil, being careful not to crowd the pan. The cutlets will need to be fried in batches. After the cutlets have been fried on one side for about 2 minutes, turn them over and continue cooking for 2 more minutes. Drain the cutlets well on a paper towel-lined plate.
6. Sandwiches can be made by placing the cutlets between the hamburger buns. Garnish with pickle, mustard, lettuce, tomato, onion, mayonnaise, and mayonnaise. The cutlet should be hung generously above the bun
Enjoy the Indy!