REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
N'AWLINS SPAGHETTI
Steps:
- Drizzle olive oil in a large skillet, then add diced hot links and cook over medium heat, stirring frequently. When the hot links have released enough oil, add garlic, onions, bell peppers and jalapeno into the pan and stir. Saute' until the onions are nearly translucent; about 3 minutes, then slowly add corn starch, gumbo filet and cajun seasoning. Coat the hot links and veggies with corn starch mixture, then slolwy stir in the wine and de-glaze, removing all of the residue from the sides of the pan. At this point, add chicken stock and cream and scallops and stir until all of the ingredients are well blended. Add chopped tomatoes, dried oregano and fresh time. Add half of the fresh basil and set the othe half to the side. Stir the sauce, cover the skillet and reduce heat to simmer for 15 minutes. In the mean time, prepare the spaghetti according to the directions on the package. Once ten minutes have passed, return the temprature to medium and add mushrooms, shrimp and crab to the mixture. Cover and cook on medium heat for 12-15 minutes. Uncover and stir every 2-3 minutes. Remove from heat and pour on top of spaghetti in a large pasta platter or individual plates. Combine the other half of the basil with parsley and sprinkle on top of the sauce with fresh Parmesan cheese.
LINGUINE ALLE NOCI
Provided by Mario Batali
Categories Nut Pasta Side Sauté Walnut Fall Boil Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 to 8 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts of water to a boil and add 2 tablespoons kosher salt.
- In a 14- to 16-inch fry pan, heat the oil over medium heat till smoking. Add the garlic and cook until light golden brown, 2 to 3 minutes. Add half of the bread crumbs, the walnuts, and pepper flakes and cook until lightly toasted, 3 to 4 minutes. Remove from the heat and set aside.
- Drop the pasta into the boiling water and cook according to the package instructions until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture.
- Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture. Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the pasta is lightly dressed with the condiment, about 1 minute. Add the parsley and grated cheese, stir through, pour into a heated bowl, sprinkle with the remaining bread crumbs, and serve immediately.
N'AWLINS-STYLE RICE WITH SHRIMP AND SAUSAGE
This hearty flavorful one-dish meal starts by sautéing smoked or andouille sausage with Cajun/Creole "trinity" - onion, celery and bell pepper.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.
- Cook and stir sausage, celery, onion and bell pepper in large, heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown.
- Add red pepper, thyme, rice, chicken broth and pickling spice bundle. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6-7 minutes or just untl shrimp turns pink. Remove pickling spice bundle.
Nutrition Facts : Calories 331.4, Fat 15.9, SaturatedFat 5.5, Cholesterol 100.1, Sodium 1162.7, Carbohydrate 23, Fiber 1.7, Sugar 3.9, Protein 22.9
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