Wednesday, February 29, 2012

Olive salad for Muffaletta

(Prep Time: 15 minutes)
Muffaletta with olive salad
    3/4 cup pimento-stuffed olives
    1/4 cup pitted Kalamata olives
    1/4 cup giardiniera (Italian pickled vegetables)
    2 lg. pepperoncini
    3 - 4 pickled onions
    2 Tbsp. capers
    1 md. clove garlic, chopped
    1 tsp. dried oregano
    A couple of grinds of black pepper
    2 tsp. fresh lemon juice
    2 Tbsp. olive oil
Drain all ingredients.
Place all ingredients in a food processor and pulse until coarsely chopped.
Refrigerate overnight.

My take on a Muffaletta

 A whole muffaletta is usually served on seeded round loaf of bread about eight inches in diameter and two inches tall. There are as many variations as there are people in New Orleans.  This would also include types of bread.  If you can’t eat a whole sandwich, Central Grocery (which in my mind is the only place to buy them) sells them by half or quarter sandwiches We’d often go in together and split the sandwich and the cost accordingly . My point of view is the main aspect is the Olive Salad Mix. So ideally, you should make the sandwich an hour or so before you eat it so the juices from the olive mix can soak into the bread.  This makes it a perfect picnic sandwich. (Prep Time: 10 minutes)

    1 loaf Mufaletta bread (or use a good loaf of store-bought Italian bread )
Original from Central Grocery
    1 cup olive mix
    1/4 lb sliced ham
    1/4 lb sliced mortadella
    1/4 lb sliced Genoa salami
    1/4 lb sliced provolone
    1/4 lb sliced mozzarella
 Cut bread in half horizontally.
 Spread half with olive mix then layer on meats and cheeses.
 Cover with top. (remember make the sandwich in advance then tightly wrapped in plastic wrap to allow for ultimate soakage) Slice into quarters and serve.
hors d'oeuv
Smaller versions of these on slices of baguette can be made to go w/soup on a chilly winter day, or as an appetizer, or hors d'oeuvres for parties 
w/soup for a hearty meal

(recipe for Olive Mix to follow )

Sunday, February 12, 2012

Crayfish and Goat Cheese Crepes

Here's another one from my class outings w/the Connecticut Cajun (Phil Hubbard). It's a two part-er the crepes first, Phil calls them Big Easy Crepes:

1 1/3 cups whole milk
1 cup all-purpose flour
3 large eggs
3 tbs unsalted butter
1 tbs sugar
1/4 tsp salt

Mix all ingredients in blender til smooth. Cover batter and chill for @ 15 minute no longer than a day. Spray 7" non stick w/vegetable oil. Ladle w/small ladle (3-4 tbs) batter in center of pan. Swirl to coat entire pan.Cook until the edges are light brown (about 1 min) Gently loosen edges (w/spatula) and turn over to cook it will begin to brown in spots in 30seconds or so.@ that time transfer to another plate and cover w/paper towel. Repeat action till batter is all used (adding spray oil as needed). Remember to put paper towels between crepes and covering the last.
(makes about 20)

Now for the filling:
1 oz yellow onion (diced)
1/2 oz. green pepper (diced)
1 oz tomato (diced)
1/4 garlic (minced)
1/4  tsp Joe's Stuff (Creole seasoning)
4 oz Crawfish tails
1 oz white wine
1oz unsalted butter
1 tbs oil
5 oz Goat Cheese
1/4 tsp salt
1/2 tsp chives (chopped)
1/2 tsp shallots (green onions chopped)

Add oil to saute' pan add peppers an onions saute' till soft.  Add  tomato, garlic and seasoning saute for 30 seconds add the tails and saute' for 30 more. Reduce heat slightly add wine the butter and adjust seasonings to your taste. Spoon onto warm crepes.  (filling serves 3)